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Article
Publication date: 1 January 2006

O.S. Ijarotimi and F. Ashipa

The objectives of this study are to develop low cost weaning food for the economically disadvantaged nursing mothers and also to prevent protein energy malnutrition among the…

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Abstract

Purpose

The objectives of this study are to develop low cost weaning food for the economically disadvantaged nursing mothers and also to prevent protein energy malnutrition among the infants in Nigeria.

Design/methodology/approach

The blends (sweet potato and soybean flour) were prepared (homogenously) in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 of sweet potato and soybean respectively. Triplicate samples of each blend were analyzed for moisture, fat, protein (N × 6.25), crude fiber and ash. Total lipid was estimated by petroleum ether extraction. Carbohydrate content was estimated by difference. Gross energy was determined. Water absorption capacity and bulk density were determined using standard procedures. The pasting characteristics of the flours were evaluated using a standard procedure. The sensory evaluation was carried out on the following parameters: taste, appearance, aroma, mouth (texture), colour and overall acceptability by a panel of ten members using a nine‐point hedonic scale.

Findings

The results of nutritional composition of the supplements showed protein 11.2–33.72 per cent, carbohydrates 42.91–76.51 per cent, fat 3.10–12.78 per cent, energy values 329.5–366.74 kcal/100 g and appreciable quantities of P, Zn, Fe, Mg, Ca, K and Na. The soy‐sweet potato flours had peak viscosity values between 180–365 BU. These values increased when cooled to 50°C, (420–760 BU). Results of this study showed that at 30 per cent soy flour supplementation, the meal could meet satisfactorily the recommended dietary allowances (RDA) for children of 1–3 years old, and that the developed soy‐sweet potato diets were nutritious, inexpensive and can easily be prepared from locally available raw food materials by using simple domestic processing techniques.

Originality/value

Evidence has shown that the cost of commercial weaning formula is very high and most of the low‐income family cannot afford to purchase this commercial weaning food and for such people an alternative low cost weaning formula is helpful.

Details

Nutrition & Food Science, vol. 36 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 18 April 2009

Oluwole Steve Ijarotimi and Taiwo Ruth Esho

This paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e…

1839

Abstract

Purpose

This paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e. fermentation, roasting, and germination).

Design/methodology/approach

Proximate, minerals, amino acids and antinutritional factors of each of the processed food samples were investigated using AOAC methods. The results of the study were as follows: For the proximate analysis, moisture content ranged between: 1.50‐2.16 g/100 g; fat 6.02‐6.57 g/100 g; protein 20.00‐20.49 g/100 g; ash 1.17‐3.46 g/100 g; carbohydrate 65.82‐68.74 g/100 g and energy 400.2‐412.18kcal. For the minerals composition, calcium ranged between 14.12± 0.01‐18.26±0.01 mg/100 g, potassium 57.61±0.01‐80.62±0.02 mg/100 g, magnesium 50.47± 0.01‐69.34±0.02 mg/100 g, sodium 19.05±0.01‐25.97±0.01 mg/100 g, iron 0.15±0.01‐0.48± 0.01 mg/100 g, selenium 0.00±0.00‐0.21±0.01 mg/100 g and phosphorus 164.73±0.01‐187.13± 0.01 mg/100 g, while the Ca/P and Na/K ratios of the food samples range between 0.10±0.01‐0.19±0.01 and 0.30±0.01‐0.35±0.01 respectively. The total amino acid and percentage of total essential amino acid for children and adults were higher in germinated BG seed flour than fermented and roasted BG flour respectively.

Findings

The findings were that the antinutritional content of fermented bambara groundnut seed flour was low compared with germinated and roasted bambara groundnut seed flour.

Research limitations/implications

The protein content of fermented bambara groundnut flour was higher and also had a low level of antinutritional factors compared with other processed bambara groundnut flour. In view of these, further study may be conducted to establish the suitability of incorporating the fermented bambara groundnut flour into weaning food.

Originality/value

The study showed that these traditional processing methods, that is, fermentation, germination and roasting, influenced the nutritional composition of bambara groundnut seeds.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 18 July 2008

O.S. Ijarotimi

Protein‐energy malnutrition is regarded as one of the public health problems in many parts of developing countries. One of the factors responsible is poverty, which has reduced…

832

Abstract

Purpose

Protein‐energy malnutrition is regarded as one of the public health problems in many parts of developing countries. One of the factors responsible is poverty, which has reduced quality of dietary intakes of many homes, particularly children. Therefore, this study aims at formulating weaning food from locally available food materials using traditional processing methods.

Design/methodology/approach

The cooking banana and bambara groundnut seeds were purchased from local market in Akure, Ondo State, Nigeria. The cooking bananas were peeled manually and sliced into pieces length wise, oven‐dried at 60 °C for 24 h, dried, milled and sieved through a 0.4 mm wire mesh screen. The undehulled bambara groundnut (BG) seeds were cleaned, cooked for 1 h, dehulled and fermented for four days using traditional methods. The fermented BG samples were oven dried, milled and sieved. The food samples were mixed in ratio of 90:10, 80:20, 70:30 and 60:40 of cooking banana and BG flour, respectively. Nutrend (commercial formula) and ogi (corn gruel, traditional weaning food) were used as control. The samples were subjected into chemical, physical properties (water absorption capacity, least gelation and swelling capacity) and sensory attributes (taste, aroma, colour, texture and overall acceptability) using standard methods.

Findings

Of all the developed food samples CBG3 (70 per cent of cooking banana and 30 per cent of BG flour mixed) was rated highest; and the amount of CBG3 needed to supply the nutritional requirements of infant was almost within the range of nutrend. The microbial and antinutrient level of the food samples were relatively low and within the tolerable range for animal consumption.

Originality/value

It can be concluded that the nutritional composition of cooking banana can be enhanced through fermented BG flour supplementation. The nutritional composition of the food sample containing 70 per cent cooking banana and 30 per cent BG flour is adequate to support child growth and development. Hence, it can be used as a substitute for the expensive commercial weaning formula.

Details

Nutrition & Food Science, vol. 38 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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