Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste

International Journal of Food Sciences and Nutrition
Theobald C E Mosha, Mary M Vicent

Abstract

Low nutrient density in weaning foods is the major cause of under-nutrition among infants and young children in developing countries. Ten types of composite weaning diets (namely, maize-rojo beans-peanut, maize-peanut-sardines, maize-peanut-sardine-rojo beans, maize-peanut-soaked rojo beans, maize-peanut-germinated rojo beans, sorghum-rojo beans-peanut, sorghum-peanut-sardines, sorghum-peanut-sardine-rojo beans, sorghum-peanut-soaked rojo beans, and sorghum-peanut-germinated rojo beans) were formulated and assayed for proximate composition, energy, mineral density, tannin content and residual urease activity. The diets were also evaluated for storage stability under ambient conditions, sensory quality and overall acceptability. Results of the study indicated that, concentrations of protein, fat, ash, calcium, iron, zinc and copper were significantly (P<0.05) increased when plain maize and sorghum gruels were enriched with rojo beans, peanut paste and/or ground sardines. Soaking and germinating the rojo beans and dehulling the sorghum reduced the concentration of tannins in the gruels significantly (P<0.05). Residual urease activity ranged between 0.00 and 0.07 units, about 10-fold lower than the maximum level (0.8 units) allowe...Continue Reading

References

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Citations

Mar 11, 2016·Food & Nutrition Research·Mduduzi Paul MokoenaAdemola O Olaniran
Jun 25, 2013·The Cochrane Database of Systematic Reviews·Marzia LazzeriniPaola Pani
Sep 18, 2007·Environmental Monitoring and Assessment·Mustafa SoylakOrhan Turkoglu
Dec 24, 2010·International Journal of Food Sciences and Nutrition·Saima H KhanAyesha Sameen

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