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1.
Relevance of fermented food products in southwest Nigeria   总被引：1，自引：0，他引：1  
Samples of extruded high protein weaning foods were produced using blends of peanuts, maize and soybean to achieve the desired level of protein. The extruded products, based on a raw and a preroasteds mix of ingredients, were developed and characterized in terms of the hot paste viscosity characteristics, chemical and nutritional quality, amino acid composition, and storage stability. A comparative evaluation of the extruded products was undertaken in relation to two similar existing products: the traditional roasted maize flour weaning food, and thecommercial version. In general, the extruded products were found to have better nutritional quality as indicated by the high protein content of 16.5–18.7% and quality, and excellent rat growth response. For both types of extruded weaning foods developed, between sixty- and one hundred-fold increases in mean weight gain of test rats were recorded over those eating the traditional sample. Correspondingly, the PER values which were between 2.3 and 2.5, were almost thrice the values obtained for the existing products. Significantly higher feed efficiency ratios were also obtained for the extruded products. Hematological data of test animals showed normal values for white blood cell (WBC) count, red blood cell (RBC) count, hemoglobin (Hb) levels and packed cell volume (PCV) for all the weaning foods studied, except the existing traditional roasted maize flour. In terms of storage stability of the extruded products, predicted shelf life periods of 7.8–10.4 months were obtained for the extruded raw blend, and 5.6–7.1 months for the extruded preroasted blend when stored at the average ambient temperature of about 30,°C in Ghana. In general, the preroasting treatment was found to reduce the quality characteristics of the extruded product.  相似文献   

2.
Sorghum, pearl millet, and finger millet flours (60% of each) were blended with toasted mung bean flour (30%) and nonfat dry milk (10%) and extruded (Brabender single screw) to make precooked, ready-to-eat, weaning foods. The extruded foods had high cold paste viscosity, but their cooked paste viscosity was lower than that of the respective blends. Chemical scores of the extruded foods were 78 for sorghum, 80 for pearl millet, and 96 for finger millet. Protein digstibility corrected amino acid scores (PD-CAS) were similar for pearl millet (68%) and finger millet (69%); PD-CAS for sorghum was 57%. Total dietary fiber content of the foods ranged from 7.6 to 10.1%, with the soluble dietary fiber content of the foods being about 10% higher than that of the corresponding blends. Extrusion enhanced the in vitro protein digestibility of foods, but no marked difference occurred in the in vitro carbohydrate digestibility among the unprocessed blends and the extruded foods. The net protein ratio, protein efficiency ratio, and biological values were higher for the finger millet food than for the pearl millet food, probably because of the higher lysine content of the finger millet protein.Contribution No. 95-253-J of the Kansas Agricultural Experiment Station.  相似文献   

3.
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.  相似文献   

4.
A standardized extrusion cooking process was developed for production of a high protein weaning food based on peanuts, maize and soybeans. Major factors evaluated included the effects of blend formulation, extrusion temperature and feed moisture content on ease of extrusion and product quality characteristics. Results showed bulk density and hardness increased while expansion index decreased with increase in feed moisture content. At a fixed range of feed moisture content, product bulk density and firmness decreased while expansion index increased with increasing extrusion temperature. For ease of extrusion and best product quality in terms of sensory attributes and cooking properties, the following extrusion parameters were established for a blend formulation of 75% maize, 10% peanut and 15% soybean: feed particle size of 300–400 m extruded using a screw speed of 500 rpm, with a feed rate of 4.6 kg/min, feed moisture content of 16–18%, and extrusion temperature of 100 ,°C–105,°C. Pair-wise comparison of the sensory attributes of porridges prepared from milled samples of the weaning foods showed significant differences between extruded products and existing traditional counterparts, with very high scores for all sensory attributes of the extruded products, especially extruded raw (non-roasted) blend samples. In the Home-Use-Test, at least 92% of respondents in two out of the three major ecological zones of Ghana placed overall sensory and functional characteristics of extruded raw blend samples as highly acceptable. About 7% of respondents scored sensory and functional quality attributes as acceptable.  相似文献   

5.
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.  相似文献   

6.
The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT?=?120–170 °C) and screw speed (SS?=?120–200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A ox A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF?+?40%ECBF) were BT?=?98 °C/SS?=?218 rpm and BT?=?105 °C/SS?=?83 rpm, respectively. The optimized mixture had A ox A?=?14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A ox A?=?3,222 μmol TE, and A?=?89 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.  相似文献   

7.
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.  相似文献   

8.
Five plant-based weaning foods (WF) (Dietrend, Jot-M, Soy, Ang and Vic-T) locallyprepared in Jos, Nigeria were analyzed by gas-liquid chromatography,reverse-phase high performance liquid chromatography, and atomicemission spectrometry with inductively coupled plasma to determine theirfatty acid (FA), amino acid, and trace mineral contents, respectively.Results of these direct analyses were compared to expected values derivedfrom food composition tables prepared by the United States Department of Agriculture (USDA). Additionally, results were compared against recommendednutrient values, using breast milk as the standard for FA content andrecommended dietary allowances (RDA) for amino acid and mineral contents.The overall nutritional value of the five WF varied considerably and thequantities of particular nutrients determined by direct analysis differedmarkedly from those estimated using USDA food tables. Comparison of WFfatty acid composition relative to the RDA recommendations and a humanmilk standard revealed a much higher proportion of both linoleic (35–55wt%) and -linolenic acids (1%–7 wt%) relative to human milklipids (11%–12% and 0.8%–0.9% wt, respectively); however, the WFwere devoid of arachidonic acid and docosahexaenoic acid. Soy containedthe highest amounts of linoleic acid (59.7 mg/g) and -linolenicacid (7.46 mg/g) compared to the other four WF (10.2–41.0 and 0.35–3.18 mg/g, respectively). The linoleic acid/-linolenic acid ratio was within the recommended range (5:1 to 10:1) in only Jot-M (10:1)and Soy (8:1). Dietrend, Vic-T and Ang, containedlinoleic/-linolenic ratios of 12:1, 29:1, and 82:1, respectively.The Soy weaning food would provide the most protein (24.3 g/day), basedon an estimated daily intake of 65 g of weaning food by a normalsix-month-old infant, compared to Jot-M (11.9 g/day), Dietrend (11.7g/day), Ang (8.07 g/day) and Vic-T (7.26 g/day). The protein RDA forchildren up to 1 year of age is 13–14 g/day. Comparison of the mineralcontents of the WF to the RDAs for various minerals indicated that all fivewould provide suboptimal amounts of calcium (16 to 250 mg/day) andzinc (1.42 to 3.56 mg/day) compared to respective RDAs of400 mg/day and 5 mg/day.These data show that the Soy weaning food is an excellent source of linoleicacid and -linolenic acid, as well as being a good source of highquality protein. Jot-M and Dietrend provide useful amounts of the essentialFA; however, it is advisable to reevaluate the composition of Ang andVic-T to find ways to improve the linoleic/-linolenic ratio of eachand increase their total protein content. These results document theshortcomings of using published food composition tables based on foods inAmerica when devising weaning foods based on ingredients in another partof the world.  相似文献   

9.
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.  相似文献   

10.
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.  相似文献   

11.
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.  相似文献   

12.
Full-fat soy and sweet potato were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm respectively. Functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assayed. Results showed that addition of soybeans to sweet potatoes considerably increased the protein, fat, ash and trypsin inhibitor levels of the raw material mixtures. It also led to decreases in viscosities of raw mixtures, with corresponding increases in pasting temperatures. Addition of soybean significantly (p<0.05) affected expansion ratio, water absorption and solubility indices and trypsin inhibitor but not bulk density. Variation in screw rotation speed (rpm) significantly (p<0.05) affected only water solubility index at increasing speed. Extrudates generally received severe heat treatment, rendering them applicable only in soup bases, flour mixes and breakfast foods.  相似文献   

13.
The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P < 0.05) protein content (12.91 vs 8.93%, db), essential amino acids content, calculated protein efficiency ratio (C-PER; 2.27 vs 0.90) and protein digestibility corrected amino acid score (PDCAAS; 55.54 vs 30.18%) and therefore they were nutritionally better. The use of transgenic maize for flour and tortilla preparation through an extrusion lime cooking process may have a positive impact on the nutritional status of people from countries where maize is the basic staple food. It also represents an alternative process to nixtamalization that requires little energy and water, it does not generate wastewater, and all components of the maize kernel are retained.  相似文献   

14.
Protein quality of developed home made weaning foods   总被引：3，自引：0，他引：3  
Home made weaning foods developed from locally available foods like bajra, barley, green gram (Vigna radiata L.), amaranth grain (Amaranthus sp.) and jaggery using household technologies like roasting and malting had a PER ranging from 2.04 to 2.13, BV 79.56 to 80.68, NPU 66.75 to 67.86, NPR 2.13 to 2.76 and PRE 34.18 to 44.18. The values were comparable to that of cerelac—a commercial weaning food.  相似文献   

15.
Addition of a gluten-free flour such as sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of sorghum-wheat composite dough is to extrude the sorghum flour before incorporation. In this regard, to produce a dough with appropriate bakery properties sorghum flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of sorghum-wheat composite dough were evaluated. Extrusion cooking altered the sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded sorghum flour increased the water absorption and dough development time but it decreased the dough stability. Native sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of sorghum flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded sorghum flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded sorghum flour had a good potential for producing a high-yielding bread in a short time of baking.  相似文献   

16.
The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96h of fermentation. However, a reduction of about 61% in the total microbial count after 24h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20–33%) and carbohydrate (ca. 16–47%) values. The composite cake made from a 10:90 combination of 96h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190°C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.  相似文献   

17.
The effect of extrusion on characteristics of destarched corn fiber was investigated. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 100 g/min, feed moisture content of 30%, melt temperature of 140 °C and die diameter of 3 mm. After extrusion, characteristics of raw and extruded destarched corn fiber were compared. Raw and extruded destarched corn fibers were enzymatically saccharified and fermented using Saccharomyces cerevisiae (ATCC 24858). Extrusion pretreatment resulted in low crystallinity index, significant decrease in degree of polymerization and microstructure disruption of destarched corn fiber for enzymatic saccharification. This provides a significant increase in xylose yield for fermentation. Significant increase in protein digestibility and free amino nitrogen were additional benefits of extrusion for yeast nutrient in fermentation. Therefore, extruded destarched corn fiber significantly increased (p < 0.05) ethanol yield (29.08 g/L) and higher conversion (88.79%) by improving the physiochemical and functional properties for saccharification and fermentation.  相似文献   

18.
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.  相似文献   

19.
Pretreated soy flour was used to replace 10, 20, 30 and 40% of fermented yam flour as a protein supplement. The effect of the supplementation on the physicochemical and sensory properties of amala, a popular West African food made from rehydrated yam flour, was investigated. Blanching (10 min in boiling water) and subsequent fermentation (24 h) as pretreatment methods produced flour that was lighter in color than the unfermented samples. Protein content of the yam-soy mixture increased from 3.5% in the control to 19.7% for 40% soy fortification. Water binding capacity increased from 212.6 g/100 g for the yam flour control to 257.3 g/100 g for the blend with 40% soy flour. However, swelling capacity and solubility were adversely affected with increased soy flour addition as dough became sticky and soft. There was no significant difference in color, taste, flavor or overall acceptability when compared with the control up to 20% soy substitution. Dough with 20% soy flour is a possibility for increasing the protein content of yam flour in human feeding.  相似文献   

20.
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.  相似文献   

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