scholarly journals Chemical Formulation and Characterization of Complementary Foods from Blend of Orange-Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Tesfay Araro ◽  
Feyera Gemechu ◽  
Aselefech Wotango ◽  
Tarekegn Esho
Keyword(s):  
Sweet Potato ◽  
Crude Protein ◽  
Daily Intake ◽  
International Standards ◽  
Complementary Foods ◽  
Kidney Beans ◽  
Red Kidney Beans ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Consumption of nutritionally inadequate diets results in infant malnutrition. This study is aimed at formulating complementary foods from blend of orange-fleshed sweet potato, brown teff, and dark red kidney beans for infants aged 6–23 months. The Design-Expert 6.0.8 Software was used to formulate flour blends. Proximate, mineral, and antinutrient characterizations of flour blends were determined by using standard methods. The crude protein, crude fat, carbohydrate, and energy contents of raw flour blends were varied from 4.90–14.25%, 1.63–1.99%, 67.10–76.29%, and 339.07–343.63 Kcal/100 g, respectively. The crude protein, crude fat, carbohydrate, and energy contents of extruded blends were varied from 3.65–12.41%, 0.16–0.31%, 72.66–83.96%, and 343.07–356.74 Kcal/100 g, respectively. The crude protein, crude fat, carbohydrate, and energy contents of drum-dried blends were varied from 4.45–14.08%, 1.21–1.70%, 69.30–80.45%, and 347.20–356.57 Kcal/100 g, respectively. The products meet the recommended daily intake of protein (5.2–10.9 g), carbohydrate (≥65 g), energy (202–894 Kcal), and potassium (60–160 mg) for infants. However, the products are in short of meeting some of the recommendations given by international standards regarding daily intake of fats and minerals. Therefore, it requires some enhancement by including studied amount of butter and other micronutrient dense foodstuffs.

scholarly journals Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

2020 ◽  
pp. 42-52
Author(s):  
H. T. Olaleye ◽  
T. O. Oresanya ◽  
E. O. Temituro
Keyword(s):  
Sweet Potato ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Weaning Food ◽  
Crude Fibre ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition. Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends. Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p<0.05. Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed. Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

scholarly journals Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 732-732
Author(s):  
Isaac Agbemafle ◽  
Doris Hadzi ◽  
Francis Amagloh ◽  
Francis Zotor ◽  
Manju Reddy
Keyword(s):  
Sweet Potato ◽  
Infant Nutrition ◽  
Energy Content ◽  
Plate Count ◽  
Microbial Quality ◽  
Edible Insects ◽  
Nutritional Content ◽  
Complementary Foods ◽  
Steam Cooking ◽  
Orange Fleshed Sweet Potato

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

scholarly journals Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

2019 ◽  
Vol 11 (1) ◽  
pp. 67-75
Author(s):  
Abiodun Aderoju Adeola ◽  
Oluwatebiloba Margaret Solola ◽  
Olalekan Apata ◽  
Ehimen Rita Ohizua
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Pigeon Pea ◽  
Carotenoid Content ◽  
Crude Fibre ◽  
Total Carotenoid Content ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato ◽  
Cooking Banana

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

scholarly journals Proximate composition of Malaysian local sweet potatoes

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 73-79
Author(s):  
N.A. Zulkifli ◽  
M.Z.M. Nor ◽  
F.N. Omar ◽  
A. Sulaiman ◽  
M.N. Mokhtar
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ipomoea Batatas ◽  
Animal Feed ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
By Products ◽  
Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

scholarly journals Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Florence A. Bello ◽  
Etoro-Obong E. Akpan ◽  
Victor E. Ntukidem
Keyword(s):  
Sweet Potato ◽  
Control Sample ◽  
Pigeon Pea ◽  
Absorption Capacity ◽  
Potato Flour ◽  
Crude Fibre ◽  
Crude Lipid ◽  
Spread Ratio ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ratios (w/w) 100:0:0 (A), 95:5:0 (B), 85:10:5(C), 75:15:10(D), 65:20:15(E) while 100% wheat flour (F) was produced as control. The functional properties of the flour samples were determined while produced cookies were evaluated for their physical, proximate, selected vitamins, anti-nutrients and sensory properties using standard methods. Significant (p < 0.05) increases in water absorption capacity, bulk density and swelling index of flour blends were observed as the level of substitutions increased. Control sample had the highest weight (13.89 g) and spread ratio (1.22) while sample E had the least weight (7.31 g) and least spread ratio (0.92). Moisture, crude protein, crude lipid, ash, crude fibre contents as well as energy value of flour blends cookies were significantly (p < 0.05) higher with increased level of pigeon pea and potato flours addition. Significant (p < 0.05) reduction in the carbohydrate content of the cookies was observed. Vitamin A and C contents of sample E were significantly (p < 0.05) higher than the value obtained for sample F. Anti-nutritional factors in the cookies samples were within permissible levels. Sensory ratings showed that sample B compared favourably with sample F based on overall acceptability.

scholarly journals Proximate Composition, Functionality and Pasting Properties of Orange Flesh Sweet Potato and Red Bambara Groundnut Flour Blends for Snacks Formulation

2020 ◽  
pp. 38-47
Author(s):  
Obomeghei, Abdulkareem Adamu ◽  
Ebabhamiegbebho, Peter Akhere
Keyword(s):  
Sweet Potato ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Oil Absorption ◽  
Pasting Temperature ◽  
Flour Blends ◽  
Processing Properties ◽  
Wheat Flours ◽  
Orange Fleshed Sweet Potato

Successful use of non-wheat flours for snacks production depends on their functional and pasting properties. The use of orange fleshed sweet potato and red Bambara groundnut flour blends for snack production have not been explored. The objective of this work was to formulate flour blends using orange fleshed sweet potato and red Bambara groundnut and to evaluate their proximate compositions and processing properties for possible application in the production of high protein and pro-vitamin A enriched  snacks for consumers especially children in developing countries. Flour blends were formulated in ratio 60:40, 50:50, 40:60, 30:70 (orange fleshed sweet potato to red bambara groundnut). The protein and fat increased from 12.95±0.05% (60:40) to 16.87±0.02% (30:70) and 2.17±0.03% (60:40) to 3.05±0.04% (30:70) respectively. Ash and carbohydrate decreased from 2.52±0.04% (60:40) to 2.27±0.05% (30:70) and 60.38±0.44% (30:70) to 69.09±0.30% (60:40). The water absorption capacities for the flour blends ranged between 28.03±0.17% and 50.40±0.40%. Oil absorption capacity was between 16.70±0.12% and 31.40±0.13%. Swelling capacities was highest in 30:70 (2.48±0.06%) and lowest in 60:40 (2.13±0.07%). Solubility was between 9.27±0.59% and 11.67±0.70%. Bulk density ranged between 0.77±0.01 g/ml and 0.87±0.02 g/ ml. Peak, breakdown, setback and final viscosities increased from 92.88±3.47 to109.34±0.23; 20.33±3.66 to 21.75±1.17; 32.16±0.84 to 44.59±0.25 and 102.71±1.00 to 132.00±1.06 RVU respectively. This study indicate that the 50% sweet potato and 50% red bambara groundnut flour blend will make a better product judging from its functional and pasting properties compared to other blends but will require a little more energy to cook comparing their pasting temperature and time.

scholarly journals In vitro evaluation of mixed silage of Pennisetum purpureum and orange fleshed sweet potato vines

2019 ◽  
Vol 46 (1) ◽  
pp. 216-224
Author(s):  
R. M. Akinbode ◽  
S. O. Afuape ◽  
K. O. Adebayo ◽  
A. S. Rafiu ◽  
A. O. Adekoya
Keyword(s):  
Sweet Potato ◽  
Methane Production ◽  
Crude Protein ◽  
Dry Matter ◽  
Gas Production ◽  
Dry Season ◽  
Pennisetum Purpureum ◽  
Lag Phase ◽  
Orange Fleshed Sweet Potato

The study was aimed at determining the in vitro nutritive value of mixed silages of pennisetum purpureum and orange-fleshed sweet potato vines and evaluating their potential of being a new feed resource for ruminants during the dry season. Pennisetum purpureum (Pp) and orange-fleshed sweet potato vines (OFPV) were ensiled in experimental silos bottles after wilting for 24 hours in the following proportions viz:100%Pp (T1), 75%Pp +25%OFPV (T2), 50%Pp +50%OFPV (T3), 25% Pp +75% OFPV (T4) and 100% OFPV (T5). Each treatment was replicated ten (10) times and was kept for 14 and 28 days in the laboratory at a room temperature (20 – 25°C). The chemical composition of the silage at 14 and 28 days was determined. In vitro gas production of the silages was carried out for 48 hours. In vitro fermentation kinetics and gas production parameters of the silages were also estimated. Results revealed that ensiling periods had significant (p<0.05) effect on the dry matter (DM), crude protein (CP), neutral detergent fibre (NDF) and acid detergent fibre (ADF) contents of the silages. Silage of 28 days had highest CP (13.45%) and lowest NDF and ADF contents (40.10 and 25.48% respectively). Silage containing 100% OFPV recorded highest (p<0.05) crude protein (15.95%), ash (15.81%) and lowest NDF (32.25%) and ADF (22.50%) contents. Gas production was lowest (p<0.05) in T1 at all incubation periods, and it increases with inclusion of OFPV, T5 had significant (p<0.05) highest gas production. Least gas production was observed in T1 at 42 and 48 hours incubation period (15.17 and 17.17 mL/200mg DM respectively). Silage of 28 days had the best potential gas production (37.51 mL). Fractional rate of gas production was higher in 28 days silage (0.06mL/hr), T3 (0.05mL/hr), T4 (0.05mL/hr) and T5 (0.06mL/hr) while lag phase was lowest in these silages. In vitro dry matter digestibility (IVDMD), metabolisable energy (ME) and short chain fatty acids (SCFA) were greater in silage of 28 days (63.73%, 5.01MJ/Kg DM and 0.02mL) with least percentage methane production (33.34%). Also, IVDMD, in vitro organic matter digestibility (OMD), ME, and SCFA increased as level of OFPV in the silages increases with T5 having the highest values for these parameters. Percentage methane production was least (p < 0.05) in T5 (26.55%). It can therefore be concluded that Pennisetum purpureum be supplemented with OFPV up to 75% and ensiled for 28 days or beyond to produce better quality feed resource for ruminants during the dry season. Ensiling 100% OFPV is also highly recommended as it exhibited the best nutritive potential.

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