scholarly journals Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies

2021 ◽  
pp. 72-81
Author(s):  
Mopelola Ajoke Sodipo ◽  
Matthew O. Oluwamukomi ◽  
Zianab A. Oderinde ◽  
Olugbenga O. Awolu
Keyword(s):  
Protein Energy Malnutrition ◽  
Sesame Seed ◽  
Crude Fibre ◽  
Protein Ratio ◽  
Retention Efficiency ◽  
Sesame Seeds ◽  
Overall Acceptability ◽  
Protein Energy ◽  
Significant Difference ◽  
Net Protein

Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite ours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study. Response surface methodology was employed in setting up the cookie's formulation. The samples with the best protein and fibre contents were sample F (71.34% plantain, 6.66% moringa and 22.00% sesame seed, with 14.08% protein and 3.02% fibre) and sample I (68.00% plantain, 10.00% moringa and 22.00% sesame seed, with 14.35% protein and 2.29% fibre). Cookies from 100% wheat flour were prepared as control. The protein, fat, ash and crude fibre contents of formulated cookies were significantly (p≤0.05) higher than control, whereas carbohydrate content was lower. There was no significant difference between the formulated cookies and the control in terms of overall acceptability, aroma and crunchiness. The formulated cookies showed higher biological value, net protein utilization, true digestibility, protein efficiency ratio, net protein ratio and protein retention efficiency than control, resulting in a significant increase in rat growth and development. The composite cookies containing unripe plantain, moringa seed and defatted sesame, at the blending ratio obtained in this study showed better nutritional quality than control cookies. These composite cookies, therefore, would be suitable for mitigating protein energy malnutrition in children.

scholarly journals Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

2021 ◽  
Vol 25 (5) ◽  
pp. 741-749
Author(s):  
K.K. Salome ◽  
O.F.J. Awofadeju ◽  
A.A. Olapade
Keyword(s):  
Functional Properties ◽  
Protein Quality ◽  
Protein Energy Malnutrition ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Micronutrient Deficiencies ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
African Yam Bean ◽  
Significant Difference

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

scholarly journals Nutritional Status of Participating and Non-participating Pupils in the Ghana School Feeding Programme

2012 ◽  
Vol 1 (3) ◽  
pp. 263 ◽  
Author(s):  
A. O. Danquah ◽  
A. N. Amoah ◽  
M. Steiner-Asiedu ◽  
C. Opare-Obisaw
Keyword(s):  
Nutritional Status ◽  
School Children ◽  
Protein Energy Malnutrition ◽  
School Lunch ◽  
Nutrient Deficiencies ◽  
Demographic Health Survey ◽  
School Feeding ◽  
Protein Energy ◽  
Significant Difference ◽  
Better Than

The Ghana Demographic Health Survey indicates that the major nutritional challenges in Ghana among school children are protein-energy malnutrition and micro-nutrient deficiencies. School Feeding Programmes are one of the main interventions addressing malnutrition and its related effects on children’s health and education. The purpose of this study was to assess the influence of Ghana School Feeding Programme on nutritional status of school children in Atwima-Nwabiagya District of Ashanti Region, Ghana. A total of 234 pupils between 9 and 17 years of age, comprising 114 participants and 120 non-participants from three participating and three non-participating schools, respectively, with similar characteristics, took part in the study. It was hypothesized that the nutritional status of participants was better than that of non-participants. Results did not indicate any association between the school lunch and nutritional status. There was no statistically significant difference in the nutritional status of participants and non-participants. The programme did not impact the nutritional status of participants.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

2020 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
N.J. Deedam ◽  
M.A. China ◽  
H.I. Wachukwu
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Protein Energy Malnutrition ◽  
Control Sample ◽  
Crude Fibre ◽  
Standard Methods ◽  
Household Food ◽  
Protein Energy

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

scholarly journals Production and Quality Evaluation of Water Yam: Sesame Based Snack (Akuto)

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
A. B. Adeniyi ◽  
J. K. Ikya ◽  
Mohamed Ikagu Yusufu
Keyword(s):  
Quality Evaluation ◽  
Protein Quality ◽  
Sesame Seed ◽  
Diet Group ◽  
Sesame Seeds ◽  
Net Protein Utilisation ◽  
Snack Products ◽  
Boiled Water ◽  
Net Protein ◽  
Water Yam

Akuto is an old delicacy in Benue State. This nutritious delicacy has gone into extinction due to the emergence of new food products. An attempt has been made to convert this delicacy into high protein snacks using water yam tuber and sesame seeds. Boiled water yam tuber and toasted sesame seeds were blended in different proportions (A-100:0, B-90:10, C-80:20, D-70:30, E-60:40, F-50:50) to produce Akuto snack. Products were analyzed for proximate composition, sensory and protein quality evaluation using rat assay. Results indicated that Sample A (100% water yam) has highest acceptability from the sensory evaluation. There was significant increase in protein content with the inclusion of toasted sesame seed with values ranging from 5.06 to 20.08%. Protein Efficiency ratio (PER) also increased with sesame supplementation and group F had highest value 3.03. Biological Value (BV) and Net Protein Utilisation (NPU) was highest in reference diet group (G) 96.76% and 93.00% followed by test diet group (F) 77.85% and 55.91% respectively.

scholarly journals Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour

2021 ◽  
Vol 10 (1) ◽  
pp. 074-086
Author(s):  
Omobolanle Omowunmi Olorode ◽  
Sunday Samuel Sobowale
Keyword(s):  
Large Scale ◽  
Sesame Seed ◽  
Scale Production ◽  
Cassava Flour ◽  
Sesame Seeds ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Extruded Snacks ◽  
Flour Blends ◽  
Locally Grown

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

scholarly journals Relationship between protein energy malnutrition and urinary tract infection in children

2016 ◽  
Vol 48 (3) ◽  
pp. 166
Author(s):  
Arief Wijaya Rosli ◽  
Syarifuddin Rauf ◽  
J. S. Lisal ◽  
Husein Albar ◽  
Dasril Daud
Keyword(s):  
Urinary Tract ◽  
Protein Energy Malnutrition ◽  
Prevalence Ratio ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Protein Energy ◽  
Significant Difference ◽  
Tract Infections ◽  
The Relationship

Background Urinary tract infections (UTI) is a common healthproblem in children. Its occurrence depends on several predis-posing factors and individual immunocompetence. Childrenwith protein energy malnutrition (PEM) have impaired immunefunction. Thus early detection and prompt treatment of associatedinfections in children with PEM are very important.Objective To determine the relationship between PEM and theoccurrence of UTI in children.Methods This cross sectional study conducted in Dr. Wahidin Sud-irohusodo Hospital and Labuang Baji General Hospital, Makassarbetween March 1, 2007 and June 30, 2007. The target populationincluded PEM patients aged 2 to 5 years. Well-nourished patientsmatched for age and sex were selected for control group.Results Out of 220 patients, 25 had UTI consisted of 12 malesand 13 females. Eighteen of them had PEM and 7 were well-nourished subjects. There was a statistical significant difference(P=0.019) in the occurrence of UTI between children with PEMand in well- nourished children. The relationship between PEMand UTI as determined by prevalence ratio value (PR) was 2.6with 95% confidence interval (CI) of 1.1 to 5.9, suggested therisk of getting UTI was 2.6 times higher in children with PEM ascompared to normal controls.Conclusions The frequency of UTI in PEM was 16.4%. Chil-dren with PEM have the risk of getting UTI 2.6 times higheras compared to well-nourished children

scholarly journals Studies on vitamin D metabolism in malnourished children

1982 ◽  
Vol 47 (2) ◽  
pp. 231-234 ◽  
Author(s):  
N. Raghuramulu ◽  
Vinodini Reddy
Keyword(s):  
Vitamin D ◽  
Binding Capacity ◽  
Protein Energy Malnutrition ◽  
Normal Children ◽  
Vitamin D Metabolism ◽  
Massive Dose ◽  
Malnourished Children ◽  
Protein Energy ◽  
Significant Difference ◽  
25 Hydroxy Vitamin D

1. Basal levels of serum 25-hydroxy vitamin D (25-OHD) were estimated in ten normal children and twenty-seven children with protein–energy malnutrition.2. Five normal children and fourteen malnourished children were administered a single massive dose of 15 mg vitamin D orally and the remaining children received oral supplements of 50 μg vitamin D daily for 20 d. Blood samples were obtained after 10 and 20 d of dosing and serum 25-OHD levels were repeated.3. The basal serum 25-OHD levels were significantly lower (P < 0·05) in malnourished children than in normal children.4. Administration of a single massive dose of vitamin D as well as daily supplementation of small doses resulted in significant increases in serum 25-OHD levels within 10 d. However, the increase with a massive dose was of a higher magnitude. There was no significant difference between the normal and malnourished children.5. The binding capacity of serum to 25-OHD was similar in both the groups.6. These results suggest that vitamin D metabolism is not altered in protein–energy malnutrition.

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