CHARACTERISTICS OF COMPLEMENTARY FOODS PRODUCED FROM SORGHUM, SESAME, CARROT AND CRAYFISH
Keywords:
Complementary foods, Nutrient composition, Children, Functional and sensory properties
Abstract
Low-cost, nutritive but bulk-reduced complementary foods using sorghum, sesame, carrot and crayfish flour were evaluated for proximate compositions (energy, protein, fats, fibre, ash), minerals (Fe, Zn, Ca, Cu, Se), total carotenoids, vitamin C, organoleptic attributes, and functional characteristics with respect to bulk density, dispersibility, water absorption capacity, swelling power, solubility and pasting properties. The composite flours contained higher moisture, protein, fat, fiber, ash, Fe, Zn, Cu, Se, carotenoids, vitamin C than the control. There were significant differences (p<0.05) in the chemical, functional and pasting properties of the different blends and the control. The Sensory panelists ratings showed that porridge from the control was preferred over the others because it possessed good sensory qualities. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to infants and young children.
References
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Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem., 28: 350-356.
Emiola, L., Delarosa, L.C. 1981. Physicochemical characteristics of yam starches. Journal of Food Biochemistry, 5: 115-130.
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Karuna, D., Noel, G., Dilip, K. 1996. Food and Nutrition Bulletin 17:(2), United Nations University. Tokyo, Japan.
Kulkarni, K.D., Kulkarni, D.N., Ingle, U. M. 1991. Sorghum malt-based weaning formulations preparation, functional properties, and nutritive value. Food and Nutrition Bulletin, 13(4): 322 - 327.
Leach, H.W., McCovwen, D.L., Schoch, T. J. 1959. Swelling power and solubility patterns of various starches. Structure of granules. Cereal Chemistry 36: 534-544.
Lutter, C.K., Rivera, J. 2003. Nutritional status of infants and young children and characteristics of their diets. J Nutr. 133: 2941S–2949S.
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Ross, A.S., Walker, C.E., Booth, R.I., Orth, R.A., Wrigley, C.W. 1987. The Rapid Visco Analyzer: A new technique for the estimation of sprout damage. Cereals Food World, 32:827–829.
Sanni, L.O., Kosoko, S.B., Adebowale, A.A., Adeoye, R.J. 2004. The Influence of Palm Oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7(2): 229–237.
Solomon, M. 2005. Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutritional Sciences; 5: 2:1-14.
Sosulski, F.N. 1962. The centrifuge method for determining flour absorptivity in hard red spring wheat. Cereal Chem.,
39: 344-349.
Temple, V.J., Badamosi, E.J., Ladeji, O., Solomon, M. 1996. Proximate Chemical Composition of three locally formulated complementary foods. West Afr. J. Biol. Sci., 5:134–143.
Walker, C.E., Ross, A.S., Wrigley, C.W., McMaster, G.J. 1988. Accelerated starch paste characterization with the rapid visco analyzer. Cereals Food World 33:491–194.
Watts, B.M., Ylimaki, G.L., Jeffery, L.E., Elias, L.G. 1989. Basic Sensory Methods for Food Evaluation IDRC-277e. The International Development Research Centre, Ottawa, Canada. P. 66-67.
WHO/UNICEF. 1988. Weaning from breast milk to family food. A guide for health and community workers. World Health Organization. Geneva.
Wondimu, A., Malleshi, N.G. 1996. Development of weaning foods based on malted, popped, and roller- dried barley and chicken pea. Food and Nutrition Bulletin, 7(2): 169-176.
Adeyemi, I.A., Idowu, M.A. 1990. The evaluation of pregelatinized maize flour in the development of Maissa, a baked product. Nigerian Food Journal, 8: 63-73.
Alabi, M.O. 1999. Nutritional evaluation of formulated cassava (Manihot Esculenta Crantz) leaf based-diets. Ph.D. Thesis, Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria.
Asma, M.A., Babiker, E.F., Tinay, A.H. 2006. Development of weaning food from sorghum supplemented with legumes and oil seeds. Food and Nutrition Bulletin; 27(1): 26-34.
A.O.A.C. 2005. Association of Official Analytical Chemists. Official Methods of Analysis Association of Official Analytical Chemist, Washington D.C.
Dahiya, S., Kapoor, A.C. 1993. Biological evaluation of protein quality of home processed supplementary foods of pre-school children. Food Chem. 48(2): 183.
Dewey, K.G., Brown, K.H. 2002. Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs. Food Nutr. Bull. 24(1): 5–28.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem., 28: 350-356.
Emiola, L., Delarosa, L.C. 1981. Physicochemical characteristics of yam starches. Journal of Food Biochemistry, 5: 115-130.
FAO/WHO (Food and Agricultural Organization/World Health Organization). 1998. Preparation and use of Food-Based Dietary Guidelines. Report of a Joint FAO/WHO Consultation. WHO Technical Report series 880. Geneva.
FAO/WHO (Food and Agricultural Organization/World Health Organization). 1991. Codex standard for processed cereal-based foods (including guidelines on formulated supplementary foods for older infants and young children). World Health Organization, Geneva, Switzerland.
FAO/WHO (Food and Agricultural Organization/World Health Organization). 2002. Vitamin and mineral requirements in human nutrition. Report of a joint FAO/WHO expert consultation. World Health Organization, Geneva, Switzerland.
Fernandez de Tonella, M.L., Berry, J.W. 1989. Rheological properties of flour and sensory characteristics of bread made from germinated chick peas. International journal of Food Science and Technology.
Karuna, D., Noel, G., Dilip, K. 1996. Food and Nutrition Bulletin 17:(2), United Nations University. Tokyo, Japan.
Kulkarni, K.D., Kulkarni, D.N., Ingle, U. M. 1991. Sorghum malt-based weaning formulations preparation, functional properties, and nutritive value. Food and Nutrition Bulletin, 13(4): 322 - 327.
Leach, H.W., McCovwen, D.L., Schoch, T. J. 1959. Swelling power and solubility patterns of various starches. Structure of granules. Cereal Chemistry 36: 534-544.
Lutter, C.K., Rivera, J. 2003. Nutritional status of infants and young children and characteristics of their diets. J Nutr. 133: 2941S–2949S.
Martorell, R., Schroeder, D.G., Rivera, J. A., Kaplowitz, H.J. 1995. Patterns of linear Italics growth in rural Guatemalar adolescent and children. J. Nutr. 125 (Supple). 1060s-1067s.
Nnam, N.M. 2001. Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor), bambara groundnut (Vigna subterranean L. Verdc) and sweet potato (Ipomoea batatas) flours. Plants Fds. Hum. Nutr., 56: 251-264.
Nzeagwu, O.C., Nwaejike, N.J. 2008. Nutrient composition, functional and organoleptic properties of complementary foods formulated from sorghum, groundnut and crayfish. Nigerian Food Journal, 26(1) ; 13-20.
Odunmbaku, J.A. 1992. Maize and cowpea weaning food formulations: preparation, chemical analysis and Biological Evaluation of Blends. M.Sc Thesis. Department of Human Nutrition University of Ibadan, Ibadan, Nigeria.
Onabanjo, O.O., Oguntona, C.R.B., Dixon, B.M., Olayiwola, I.O., Oguntona, E.B., Dixon, A.G.O. 2008. Nutritional evaluation of four optimized cassava based complementary foods. African Journal of Food Science, 2: 136-142.
Onimawo, A.I., Egbekun, K.M. 1998. Comprehensive Science and Nutrition. Ambik Press Ltd. Benin City, pp 103-208.
Onis, M., Blossner, M. 1997. Global Data Base on child Growth and Malnutrition. Programme of Nutrition (WHO), Geneva P. 447-448.
Osagie, A.U., Eka, O. 1998. Nutritional Quality of Plant Foods. Published by the Post Harvest Research Unit, Department of biochemistry, University of Benin, Benin City, Nigeria. P. 53-81.
Osungbaro, T.O. 1990. Effect of differences in variety and dry milling of maize on textural characteristics of Ogi. Journal of Food and Agriculture, 54: 1-11.
Passmore, R., Eastwood, W.A. 1986. Human Nutrition and Dietetics, 8th edn. Churchill: English Language Book Society, P. 15-30.
Rodriguez-Amaya D.B., Kimura, M. 2004. HarvestPlus Handbook for Carotenoid Analysis. HarvestPlus Technical Monograph Series 2, Washington DC and Cali.
Ross, A.S., Walker, C.E., Booth, R.I., Orth, R.A., Wrigley, C.W. 1987. The Rapid Visco Analyzer: A new technique for the estimation of sprout damage. Cereals Food World, 32:827–829.
Sanni, L.O., Kosoko, S.B., Adebowale, A.A., Adeoye, R.J. 2004. The Influence of Palm Oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties, 7(2): 229–237.
Solomon, M. 2005. Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutritional Sciences; 5: 2:1-14.
Sosulski, F.N. 1962. The centrifuge method for determining flour absorptivity in hard red spring wheat. Cereal Chem.,
39: 344-349.
Temple, V.J., Badamosi, E.J., Ladeji, O., Solomon, M. 1996. Proximate Chemical Composition of three locally formulated complementary foods. West Afr. J. Biol. Sci., 5:134–143.
Walker, C.E., Ross, A.S., Wrigley, C.W., McMaster, G.J. 1988. Accelerated starch paste characterization with the rapid visco analyzer. Cereals Food World 33:491–194.
Watts, B.M., Ylimaki, G.L., Jeffery, L.E., Elias, L.G. 1989. Basic Sensory Methods for Food Evaluation IDRC-277e. The International Development Research Centre, Ottawa, Canada. P. 66-67.
WHO/UNICEF. 1988. Weaning from breast milk to family food. A guide for health and community workers. World Health Organization. Geneva.
Wondimu, A., Malleshi, N.G. 1996. Development of weaning foods based on malted, popped, and roller- dried barley and chicken pea. Food and Nutrition Bulletin, 7(2): 169-176.
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