In vitro starch and protein digestibility and iron availability in weaning foods as affected by processing methods

In the present investigation, four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare) and green gram (Vigna radiata). Cereal, pulse and jaggery were used in the proportion of 70:30:25. Domestic processing technique like roasting and malting were used to process cereals and pulses for development of weaning foods. All the four blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in 16–20% increase in starch digestibility and 17–32% increase in protein digestibility. Also 16–32% increase in iron availability was observed on processing. The effect was more remarkable in malted weaning foods as compared to roasted ones.     

Protein quality of weaning foods based on locally available cereal and pulse combination

Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods had 5.06 to 5.68 g moisture, 10.28 to 13.71 g protein, 2.91 to 3.77 g ash, 1.08 to 1.87 g fat, 14.42 to 14.98 mg iron, 1.03 to 1.27 g crude fibre, and 357 to 374 Kcal. The weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute for processed weaning foods. The study indicated that the weaning foods obtained from locally available food stuffs have the potential of being produced locally, adaptable for household consumption and can be good substitute for commercial formulae.     

Shelf life of weaning foods developed from locally available food stuffs

Four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery. Cereal, pulse and jaggery were used in the proportion of 70:30:25. Roasting and malting were two processing techniques used. The developed weaning foods were evaluated for their nutritional characteristics and shelf life. All the formulations had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. Peroxide value and fat acidity of weaning foods increased with increase in storage period. Malting of weaning foods resulted in higher increase of peroxide value and fat acidity as compared to roasted ones during the period of storage. All the blends were found to be acceptable up to 60 days of storage. The results, indicated that weaning foods developed from locally available less inexpensive foods may be used as good supplements for infants.     

Improvement in HCl-extractability of minerals in home made weaning foods

Three weaning foods were formulated from locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed weaning foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing weaning foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made weaning foods.     

A preliminary study on the use of tempe-based formula as a weaning diet in Nigeria

Tempe, an Indonesian mold fermented food, was prepared from cowpeasand soybeans using the traditional oriental process with modifications whereappropriate. Four complementary foods were developed from whole maizemeal or dehydrated fermented maize (ogi) flour fortified with eithercowpea tempe or soybean tempe. Wholesomeness and potentials of thevanilla-flavored foods as weaning diets were determined. The nutrientcontent of all the developed products were within the range prescribed bythe FAO/WHO pattern for processed weaning foods. The products hadloose bulk densities between 0.40–0.55 g/ml and packed bulk densitiesbetween 0.68–0.75 g/ml; reconstitution indexes were between92.30–104.00 g/ml; viscosities were 34.2–65.0 CP at 70 ^°C and45.0–76.9 CP at 30 ^°C. Total plate counts ranged from 3.2 ×10³ – 4.3 × 10⁴cfu/g; coliforms staphylococcus, mold, andyeast were absent in some of the products. The results on sensoryattributes showed that tempe-based weaning diets were comparable withMameal, a commercial product. Maize and maize-fortified diets wereslightly higher in packed bulk density. Fortification reduced the viscosityof the diets and the values reduced with increasing temperature. Tempe-based weaning foods reconstituted easily in hot water, while cookingdestroyed most of the microorganisms present. Maize-based tempefortified foods were relatively inexpensive and have potential as weaningfoods.     

Development,acceptability and nutritional value of weaning mixtures

Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60204045 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.     

Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods

Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 ^°C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption.     

Nutritional evaluation of experimental weaning foods prepared from green leaves,peanut oil,and legume flour

Experimental weaning foods were prepared from alfalfa leaves, peanut oil, and mung bean, chickpea or soy flour. The weaning foods were analyzed to determine their yield, proximate composition and amino acid content. Yields from starting materials ranged from 29 to 99%. Highest yields were obtained when 20% legume or oilseed flour was incorporated into leaf protein-peanut oil gels. The moisture content of the weaning foods ranged from 42 to 65%, protein from 3.4 to 6.5%, fat from 23 to 48%, and carbohydrate from 3 to 13%. Proteins in the experimental weaning foods were found to be deficient in the sulfur amino acids. Amino acid scores for weaning foods containing 20% legume or oilseed flour ranged from 50 for mung bean to 62 for soy. It was estimated that a four-ounce daily serving of one of the soy weaning foods would supply 40% of the energy and 35% of the protein needs of a one-year-old infant.     

Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay

A rat bioassay was conducted to preclinically evaluate nutritional quality of two supplementary foods (SFs) developed based on corn and soy blends for feeding preschool children. The SFs prepared by extrusion cooking and subsequently modified to taste either sweet or salty provide 395 ± 2 kcal of energy and 20 ± 2 g protein per 100 g of food. The proximate constituents and energy contents of SFs were within the ranges prescribed for processed weaning foods and could satisfactorily meet the requirements of preschool children. Groups of male weanling rats were fed SFs for 4 weeks to evaluate the protein quality. The body weight gain of rats fed with SFs were significantly higher than those fed with skimmed milk powder (SMP) diet as control. The protein efficiency ratio and net protein utilization results of SFs were not significantly different (p>0.05) from values of control group. It is inferred that these SFs were nutritionally comparable to SMP.     

Protein quality evaluation of a weaning food based on malted ragi and green gram

The nutritional quality of a malted weaning food developed using malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus) was evaluated by rat feeding trials. The protein score of the weaning food was 70 calculated according to FAO/WHO (1973) pattern. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) values for the weaning food proteins at 10% level of protein intake were 2.2, 51.6, 73.8 and 82.8, respectively and the relative protein value (RPV), determined at 5, 8 and 11% levels of protein intake was 84. Supplementation of the weaning food with 10% skim milk powder enhanced the PER to 2.7 and NPU to 63.0. The nutritional quality of a roller dried proprietary weaning food was also evaluated along with malted weaning food for comparison and it was observed that the nutritional quality of the two products were comparable.     

Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review

The focus of this article is the traditional andtechnological uses of two tropical cereal grains: Digitaria exilis (acha) and D. iburua(iburu); with emphasis on their carbohydrate andprotein components. Some useful attributes of thegrains emanating from present knowledge are discussed. The major classes of traditional foods from thesegrains are thick and thin porridges; steam cookedproducts, e.g. couscous; and nonalcoholic andalcoholic beverages. The proteins in these grains are not easilyextractable; however, the digestibility of the proteinsare better than those of sorghum and millet. The highlevels of residue protein in them may have importantfunctional properties. Technologically, acha and iburucan be utilized in ways similar to rice. The twograins require minimal processing due to grain sizeand location of constituents. Whole acha and iburugrains are now used for quick cooking,non-conventional food products including weaning foodsof low bulk density and breakfast cereal with goodfiber content. The grains could be used in a widevariety of other products. Cookies, crackers, andpopcorn, made in an almost endless array of forms areexamples. The breeding of acha and iburu cultivarswith good kernel properties is critically important totheir utilization potential.     

Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania

About 50% of young children in Tanzania suffer from protein-energyundernutrition (PEU) while more than 45% of children under the age offive suffer from various micronutrient deficiency disorders. The immediatecause of these conditions is inadequate intake and poor utilization ofnutrients, which begins in the weaning period and amplifies in thesubsequent years. This study was conducted to assess the potential of somehome made and commercial weaning foods commonly consumed in Tanzania tosupply adequate amounts of both macro- and micronutrients as recommendedin the Tanzania and FAO/WHO Codex Alimentarius Standards forcereal/milk-based weaning foods. Six types of home made weaning foods,maize, cassava, millet, sorghum and millet-sardine-peanut composite gruelsand plantain pap, and four types of commercial weaning foods, Cerelac-1,Cerelac-2, Lactogen-1 and Lactogen-2, popularly consumed in Tanzania, werechemically assayed for proximate composition, energy and mineral density.Results of the study indicated that, both the home made and commercialweaning foods were good sources of macro- and micronutrients. Whencompared with the Codex Alimentarius and Tanzania Bureau of Standardsspecifications for weaning foods, both home made and commercial weaningfoods had some shortcomings in terms of nutrient composition and energybalance. Many of the foods were low in fat, Fe, Ca, Zn and P but high incrude fiber, carbohydrate and magnesium. Ca, Fe and Zn were the mostcommon deficient macro/micronutrients in the home made weaning foods. Inspite of these shortcomings, most of the home made and commercial weaningfoods were nutritionally sound since they could provide reasonablepercentages of the recommended daily allowances for macro/micronutrientsand energy. It is suggested that, more efforts must be directed towardsincreasing the concentration of Ca, Fe and Zn in the home made weaningfoods through supplementation of the starchy staples with mineral richfoods. Meanwhile, the parents, caretakers and health workers should beeducated on the selection and preparation of nutritious, balanced weaningfoods and good weaning practices.     

Effect of feeding some plant foods as source of dietary fibre on biological utilisation of diet in rats

Isoproteinous diets containing 1% cholesterol and 10% fibre derived from plant foods namely,peepalbanti (Ficus religiosa),barbanti (Ficus bengalensis),gullar (Ficus glomerata),teent (Capparis decidua) andkhejri beans (Prsopsis cineria) or pure cellulose, were fed to rats for 40 days. Effect of incorporation of these whole plant parts on feed intake, weight gain, feed efficiency ratio (FER), dry matter digestibility (DMD) and true protein digestibility (TPD) in weanling rats was studied. Their inclusion did not affect the weight gain significantly whereas all other parameters were influenced to a varying extent. Foods rich in lignin had relatively lower FER, DMD and TPD whereas cellulose and pectin rich foods had higher DMD and TPD.     

A study on composition and hypolipidemic effect of dietary fibre from some plant foods

Dietary fibre content of foods namely,khejri beans (Prsopsis cinceria),peepalbanti (Ficus religiosa),barbanti (Ficus bengalensis),gullar (Ficus glomerata) andteent (Capparis decidua) varied from 38.5% to 55.7%. Cellulose and lignin were predominating constituents inpeepalbanti,barbanti andgullar; hemicellulose inteent and pectin inkhejri beans. Fibre from all these plant foods, fed at the 10% dietary level to rats, induced a greater resistance to hyperlipidemia than cellulose.Teent had the most pronounced hypocholesterolemic effect which appeared to operate through increased fecal excretion of cholesterol as well as bile acids. Dietary hemicellulose showed a significant negative correlation with serum and liver cholesterol and a significant positive correlation with fecal bile acids. The dietary fibre influenced total lipids, cholesterol, triglycerides and phospholipids of the liver to varying extents.     

Phytosterol,Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds,Grains, and Legumes

The unsaponifiable lipid fraction of plant-based foods is a potential source of bioactive components such as phytosterols, squalene, and tocopherols. The objective of the present study was to determine the levels of phytosterols, and squalene, as well as tocopherols (α and β + γ) in selected grains, seeds, and legumes. The method comprised acid hydrolysis and lipid extraction followed by alkaline saponification, prior to analysis by HPLC. In addition, the fatty acid profile of the foods was determined via total lipid extraction, fatty acid derivitisation and GC analysis. In general, β-sitosterol was the most prevalent phytosterol, ranging in concentration from 24.9 mg/100 g in pumpkin seed to 191.4 mg/100 g in peas. Squalene identified in all foods examined in this study, was particularly abundant in pumpkin seed (89.0 mg/100 g). The sum of α- and β+ γ-tocopherols ranged from 0.1 mg/100 g in rye to 15.9 mg/100 g in pumpkin seeds. Total oil content ranged from 0.9% (w/w) in butter beans to 42.3% (w/w) in pumpkin seed and the type of fat, in all foods examined, was predominantly unsaturated. In conclusion, seeds, grains, and legumes are a rich natural source of phytosterols. Additionally, they contain noticeable amounts of squalene and tocopherols, and in general, their fatty acid profile is favorable.     

Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

Malnutrition is one of the major causes of morbidity and mortality among young children in most of the developing countries. To minimize the adversities of malnutrition, low-cost infant supplementary foods have been developed and are being supplied to the needy through state-sponsored nutrition intervention programmers. The present study had two objectives: to determine the best combination of nixtamalized extruded quality protein maize (NEMF) and extruded chickpea (ECF) flours for producing a weaning food, and to evaluate the nutritional properties of the optimized NEMF/ECF mixture and the weaning food. The NEMF and ECF were produced applying combinations of extrusion temperature/screw speed of 79.4°C/73.5 rpm, and 150.5°C/190.5 rpm, respectively. Response surface methodology was applied to determine the optimum combination NEMF/ECF; the experimental design generated 11 assays. Mixtures from each assay were evaluated for true protein (TP) and available lysine (AL). Each one of 11 mixtures were used for preparing 11 weaning foods which were sensory evaluated for acceptability (A). The best combination of NEMF/ECF for producing a weaning food was NEMF = 21.2%/ ECF = 78.8 %. This mixture had a global desirability (D) of 0.93; it contained 20.07% proteins (DM), 5.70% lipids (DM), and 71.14% carbohydrates (DM); its essential amino acids (EAA) profile satisfactorily covered the EAA requirements for children 2–5 years old, except for Trp. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.     

Chemical and biological characteristics of a West African weaning food supplemented with compea (Vigna unguiculata)

The effects of cowpea and amino acid supplementation on the protein quality and chemical characteristics of a maize-based West African traditional weaning food were studied. Process optimization for improved nutritive value was also determined. Supplementation of the traditional weaning food with cowpea increased the lysine, tryptophan and threonine content while the sulphur-amino acids decreased with increasing levels of cowpea. Further supplementation of 70:30 maize/cowpea blends with lysine, threonine or methionine did not significantly improve (p>0.05) protein quality in terms of the biological value (BV) and net protein utilization (NPU), although significant increases in the protein scores were noted. However, considerable improvements in the BV and NPU were recorded in blends fortified with either tryptophan alone or a combination of lysine, tryptophan, methionine and threonine. Cooking whole cowpea seeds for 45 min before incorporating in the blend formulation also significantly improved (p<0.05) the protein quality of maize/cowpea blends. The BV and NPU of blends containing 30% pre-cooked cowpea increased from 52 to 76% and 50 to 71% respectively compared to pure maize porridge. The protein content increased from 10 to 14% and the utilizable proteins more than doubled. The weight increase of experimental rats fed with these blends was comparable to that of rats on casein diet. A 30% supplementation of the maize-based weaning food with cowpea therefore greatly enhances the nutritive value especially when the cowpea is pre-cooked for 45 min. Use of chemical scores alone for such blends cannot be a reliable index of blend quality.     

Studies on the composition of traditional weaning foods in Nigeria: (I) Protein content

The nutritive characteristers of some weaning foods used in Bendel State, Nigeria, were analysed. The results obtained show that there are locally prepared weaning foods in the community with valuable nutritional status when compared to other values previously reported on prepared protein mixtures.     

Nutrient Content of Four Edible Wild Plants from West Africa

Non-cereal plant foods in the Western Sahel of Africa contribute significantly to the diets of local residents, especially during periods of grain shortages. In this paper, we analyze four such plant foods including diyan kwakwa (nut of coconut palm, Cocos nucifera L.), muricin giginya (young shoot of Borassus aethiopum), tsamiya biri (fruit of the tree, Tamarindus indica), and yari (a mixture of lichens, mainly Rimelia reticulate) that grows on ebony trees (Diospyros mespiliformis). They were analyzed for their content of amino acids, fatty acids, and minerals. Although diyan kwakwa contained the highest protein content (27.1%), its protein quality fell below the WHO standard in 3 of 8 essential amino acid categories. Yari and muricin giginya contained moderate levels of good quality protein. Only diyan kwakwa contained calorically significant amount of total fatty acid (24.7%); however, none of the plants contained useful amounts of the essential fatty acids, linoleic acid, or α-linolenic acid. All four plants contained useful amounts of zinc (> 12 μg/g dry weight), while yari contained the most calcium (14.7 mg/g dry weight) and iron (1.41 mg/g), and diyan kwakwa the most copper. All the four plant foods contained lesser amounts of magnesium, molybdenum, or selenium. These data indicate that the four plants contain useful amounts of various essential nutrients that could supplement the diets of populations inhabiting the Western Sahel.     

By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

Dietary fiber and bioactive compounds are widely used as functional ingredients in processed foods. The market in this field is competitive and the development of new types of quality ingredients for the food industry is on the rise. Opuntia ficus-indica (cactus pear) produces edible tender stems (cladodes) and fruits with a high nutritional value in terms of minerals, protein, dietary fiber and phytochemicals; however, around 20% of fresh weight of cladodes and 45% of fresh weight of fruits are by-products. The objective of this study was therefore to determine the nutritional value of by-products obtained from cladodes and fruits from two varieties of Opuntia ficus-indica, examining their dietary fiber and natural antioxidant compound contents in order to obtain quality ingredients for functional foods and increase the added value of these by-products.