scholarly journals Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Prisca Siyame ◽  
Neema Kassim ◽  
Edna Makule
Keyword(s):  
Young Children ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Oyster Mushroom ◽  
Maize Flour ◽  
Mineral Density ◽  
Complementary Foods ◽  
Standard Procedures ◽  
Flour Blends

Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.

scholarly journals Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Shewangzaw Addisu Mekuria ◽  
John N. Kinyuru ◽  
Beatrice Kiage Mokua ◽  
Mesfin Wogayehu Tenagashaw
Keyword(s):  
Apis Mellifera ◽  
Sensory Quality ◽  
Nutritional Composition ◽  
Complementary Foods ◽  
Dietary Allowance ◽  
Nutritional Needs ◽  
Sensory Analyses ◽  
Flour Blends ◽  
Honey Bee Larvae

Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods.

scholarly journals Macrolevel Approaches to Improve the Availability of Complementary Foods

2003 ◽  
Vol 24 (1) ◽  
pp. 83-103 ◽  
Author(s):  
Chessa K. Lutter
Keyword(s):  
Young Children ◽  
Low Cost ◽  
Target Population ◽  
Publicly Funded ◽  
Complementary Foods ◽  
Large Numbers ◽  
Short And Long Term ◽  
Infants And Young Children

Large numbers of infants and young children suffer from the short- and long-term health effects of poor breastfeeding and complementary feeding practices. Strategies to improve the availability of and access to low-cost fortified complementary foods can play an important corresponding role to that of behavior change in improving nutritional status of young children. However, the nutritional quality of complementary foods used in publicly funded programs is not always optimal, and such programs are costly and reach only a tiny fraction of those who could benefit. To broadly reach the target population, such foods need to be commercially available at affordable prices and promoted in a way that generates demand for their purchase. A sensible long-term policy for the promotion of low-cost fortified complementary foods calls for attention to their nutritional formulations and cost, the economics of production, and the legislative, regulatory, and competitive framework in which marketing occurs. This paper provides information on how to improve the nutritional formulations of fortified complementary foods and outlines the necessary conditions for a market approach to their production and promotion.

scholarly journals Consumer Attitude and Sensory Evaluation of Marshmallow

2013 ◽  
Vol 67 (4-5) ◽  
pp. 442-447 ◽  
Author(s):  
Eva Ungure ◽  
Evita Straumīte ◽  
Sandra Muižniece-Brasava ◽  
Lija Dukaļska
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Well Being ◽  
Nutritional Composition ◽  
The Body ◽  
Consumer Attitude ◽  
Bee Pollen ◽  
Pollen Concentrations ◽  
Hedonic Scale

Abstract Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutritional value of bee pollen. Due to the nutritional composition of pollen, and according to nonscientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed - 900 respondents answered questions about their consumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.

scholarly journals Cereal-based Complementary Foods Marketed in the City of Yaounde: Assessment of the Compliance to Labeling and Nutritional Composition Standards

2020 ◽  
Vol 14 (1) ◽  
pp. 1-9
Author(s):  
Mvogo N. Rolly ◽  
Djouhou F. Michelle ◽  
Saha F. Brice ◽  
Kuagny M. Blaise ◽  
Mafogang Borelle ◽  
...  
Keyword(s):  
Young Children ◽  
Well Being ◽  
Good Health ◽  
Cross Sectional Study ◽  
Nutritional Composition ◽  
Cluster Sampling ◽  
Complementary Foods ◽  
Cross Sectional ◽  
The City ◽  
Infants And Young Children

Background: Complementary foods are foods intended for consumption by infants and young children to supplement then replace their milk diet. Compliance with labeling and nutritional composition standards conditions their nutritional quality. Objective: The aim of this study was to assess the compliance level of Cereal-based Complementary Foods (CCFs) marketed in the city of Yaounde to related standards. Methods: A descriptive cross-sectional study was conducted among 125 mothers in 2 hospitals of Yaounde using probabilistic cluster sampling. The labelings and nutritional compositions of the most consumed CCFs coded as “ASC O”, “ASC I”, “ASC E” and “ASC A”, were compared to Codex Alimentarius standards at an acceptability threshold of 80%. Results: The labeling standards were 95.24%, 93.48%, 89.68% and 59.34% compliant for “ASC O”, “ASC I”, “ASC E” and “ASC A” respectively, 52.5%, 73.75%, 83. 75% and 35% for nutritional composition standards. 90% of these CCFs complied with labeling standards, while only 26% with nutritional composition standards. Conclusion: CCFs in Yaounde have as main defects: incomplete labels, labels with errors and falsities, protein and mineral deficiencies. Their producers, controllers, and buyers should respectively improve, control and seek their good quality for the well-being and good health of infants and young children.

Оптимизация состава субстрата для промышленного культивирования вешенки

2018 ◽  
Author(s):  
N.L. Devochkina ◽  
R.D. Nurmetov ◽  
R.A. Meshсheryakova ◽  
L.N. Pryanishnikova
Keyword(s):  
Winter Wheat ◽  
Crop Yield ◽  
Experimental Work ◽  
Sunflower Seed ◽  
Nutritional Value ◽  
Oyster Mushroom ◽  
Yield And Quality ◽  
Composite Substrate ◽  
Seed Husk

Представлены результаты экспериментальной работы по оптимизации состава композиционного субстрата на основе соломы озимой пшеницы и лузги семян подсолнечника, применяемого для промышленного культивирования плодовых тел вешенки, обеспечивающие повышение питательной ценности субстрата, его водно-воздушного режима и повышения урожайности культуры и качества плодовых тел.The results of experimental work on optimization of the composition of the composite substrate based on straw of winter wheat and sunflower seed husk used for industrial cultivation of fruit bodies of oyster mushroom, providing an increase in the nutritional value of the substrate, its water-air regime and increase of crop yield and quality of fruit bodies are presented.

scholarly journals Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

2016 ◽  
Vol 5 (4) ◽  
pp. 26 ◽  
Author(s):  
Ojinnaka, Dong ◽  
Emeh, T. C. ◽  
Okorie, S. U.
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Maize Flour ◽  
Mineral Analysis ◽  
Palm Weevil ◽  
Significant Difference ◽  
Flour Blends

<p>The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (<em>Rhyhnchophorus phoenicis</em>) paste. The maize-wheat chin-chin enriched with <em>R. phoenicis </em>were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and <em>Rhyhnchophorus phoenicis </em>paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P ≤ 0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 – 200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 – 376.75mg/100g; 5.60 -13.60mg/100g;59.0 – 70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.</p>

scholarly journals Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

2020 ◽  
pp. 13-21
Author(s):  
S. O. Arinola ◽  
T. P. Ojo ◽  
J. O. Akinmolayan ◽  
A. O. Kehinde
Keyword(s):  
Sensory Evaluation ◽  
Low Income ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Complementary Food ◽  
Soybean Flour ◽  
Complementary Foods ◽  
Energy Value ◽  
Mineral Compositions ◽  
Flour Blends

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world.

scholarly journals Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger

2019 ◽  
pp. 1-8
Author(s):  
I. Iwanegbe ◽  
A. Jimah ◽  
M. Suleiman
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Absorption Capacity ◽  
Lower Amount ◽  
Mineral Analysis ◽  
Standard Procedures ◽  
Foaming Capacity ◽  
Flour Blends ◽  
Value Functional

This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends.  Laboratory analyses of functional properties, phytochemicals and chemical proximate were determined according to standard procedures. Data generated were subjected to analysis of variance. The results showed that there were significant differences (P<0.05) among the samples. Sample showed higher carbohydrate content (84.21%) while the other flour blends had lower values with sample B (75.15%), C (68.71%), D (60.57%) and E (57.40%) in decreasing order. The protein content observed in the samples were; sample E (23.91%), D (22.53%), C (15.54%), B (11.81%) and sample A was the least (5.25%). The mineral analysis showed that flour blends B, C, D and E had higher values for all minerals determined except for sodium. The results obtained for functional properties of flour blends from sample B to E were higher in foaming capacity, solubility, water absorption and oil absorption capacity. The highest alkaloid content (6.43%) was observed in blend A and was followed by B (6.23%), C (5.99%), D (5.75%), and E (4.84mg/kg) in that decreasing order. From all indications, it was evidence that these flour blends sample had higher nutritional value, functional properties and lower amount of phytochemicals to cause any deleterious effects.

scholarly journals Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer

2020 ◽  
Vol 10 (11) ◽  
pp. 482
Author(s):  
Lauretta Nwanneka Ofodile ◽  
Nwachukwu Viola A. Nicholas-Okpara ◽  
Emmanuel Ani ◽  
Emmanual Mmaduabuchi Ikegwu ◽  
Anjorin Saanu ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Processing Condition ◽  
Well Being ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Oyster Mushroom ◽  
Composition Analysis ◽  
Drying Temperature

Background: Mushrooms have been used as functional foods, nutraceuticals and medicines for decades in Asian countries. Because of their vital roles in human health, nutrition, and well-being, they are described as treasures in the wild and have served as food supplements. In regard to their nutritional composition, they are relatively low in total fat, vitamins, minerals, and fiber, but rich in high quality proteins and polyunsaturated fatty acids.Objective: To determine the nutritional value and proximate analysis of the oyster mushroom Pleurotus ostreatus, formulate mushroom juice powder, and determine its nutritional composition of the powderMethods: Optimization of the processing condition of the mushroom Pleurotus ostreatus (Jacq.) Kummer was first conducted using four different drying temperatures; 55oC, 60oC, 65oC and 70oC hourly for  3 hours to determine the best drying temperature. The temperatures at which the juice retained 5-10% moisture were selected for preparation of condensate and analysis because they had the best nutrient composition. Stevia (plant sugar) was used as a sweetener and ginger as the flavor for the formulation of the juice powder. A nutritional composition analysis of the juice powder was also carried out.Results: The nutritional composition of dried P. ostreatus at the chosen drying temperature (55 oC) were (8.71, 9.45, 7.07, 9.38, 51.81 and 13.3 mg/g) for iron, manganese, copper, zinc, magnesium and calcium respectively. Nutritional values Fe, Mn, Cu, Zn, Mg and Ca for the juice powder were 8.96 mg/g, 12.1mg/g, 7.94 mg/g, 11.88 mg/g, 59.0 mg/g and 42.0 mg/g respectively. The vitamin content of initial P. ostreatus raw material were Vitamin B1 (4.99) and B6 (0.74) while for the juice powder B1, B6 and C were 0.78mg/g, 0.035mg/g and 0.21mg/g respectively. Proximate analysis showed that the mushroom contained moisture (11.20±0.47%), fat (0.55±0.07%), protein (39.75±0.53%), fiber (3.30±1.04%), ash (8.65±0.52%) and carbohydrate (36.54±0.50%) while juice powder contained moisture (5.0%), fat (1.0%), protein(27.13%), fiber (16.00±2.52%), ash (2.83±0.12%) and carbohydrate(48.04±2.58%).Conclusion: This work demonstrated that the nutrient composition of the mushroom improved when formulated into juice powder. The quantity of Zn and Ca significantly increased in the juice powder at p<0.05 and reached the recommended daily dietary allowances and adequate intakes.Keywords: Pleurotus ostreatus, Juice powder, Nutritional value, formulation

scholarly journals Extruded corn flour changed the functionality behaviour of blends

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 520-527 ◽  
Author(s):  
J. Zeng ◽  
H. Gao ◽  
G. Li ◽  
X. Liang
Keyword(s):  
Water Solubility ◽  
Gel Permeation Chromatography ◽  
Bimodal Distribution ◽  
Maize Flour ◽  
Corn Flour ◽  
Scanning Calorimetry ◽  
Dough Quality ◽  
Flour Blends ◽  
Better Than

Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions. &nbsp;

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