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Determination of nutrient composition and protein quality of potential complementary foods formulated from the combination of fermented popcorn, african locust and bambara groundnut seed flour

100%

Ijarotimi S. O., Keshinro O. O.

Polish Journal of Food and Nutrition Sciences

2013

tom 63

nr 3

The aims of this study are to produce and evaluate nutritional quality of complementary foods using popcorn, bambara groundnut and African locust beans. The food materials were fermented, oven dried, milled and sieved into flour. The flours were mixed as follows: fermented popcorn-African Locust bean (FPA) (70% popcorn, 30% African locust bean), fermented popcorn-bambara groundnut (FPB) (70% popcorn, 30% bambara groundnut) and fermented popcorn-African locust bean-bambara groundnut (FPAB) (70% popcorn, 20% bambara groundnut, 10% African locust bean). Physicochemical, sensory and nutritional properties of food samples were determined using standard methods. Protein content of FPAB (26.87±1.07 g/100 g) was signifi cantly higher than FPB (20.87±1.02 g/100 g) and FPA (20.49 g/100 g) respectively. For mineral composition, potassium had the highest value in FPA (173.75±0.21 mg/100 g), FPB (157.45±0.25 mg/100 g) and FPAB (132.75±0.15mg/100 g), while copper was the least mineral. The percentage recommended daily allowance (RDA) met by total essential amino acid (TEAA) ranged between 55.99% for FPA and 82.33% for FPB. The predicted protein efficiency ratio (P-PER) range between 0.54 and 1.43 for FPB and FPAB respectively; while biological value (BV) was between 20.13 and 39.94%. The oxalate, tannin, phytate and trypsin inhibition of popcorn-based food samples was reduced to a minimum level. It could be concluded that FPAB had a better nutritional quality over FPA and FPB using selected nutritional indices; hence, FPAB blends could be used as complementary food for infants. However, nutritional and biochemical studies of the formulations are needed to further substantiate their nutritional potentials.

Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented african locust bean (Parkia biglobosa) flour

100%

Ijarotimi O. S., Keshinro O. O.

Acta Scientiarum Polonorum. Technologia Alimentaria

2012

tom 11

nr 2

Background. The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as Medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB fiour. Material and methods. The ALB was obtained from a local market in Akure, Nigeria. The seeds were divided into three portions, and treated as raw African locust bean (RALB), germinated African locust bean (GALB) and fermented African locust bean (FALB) respectively. Each of the samples was milled, sieved and analysed for chemical, functional properties and nutritional qualities using standard methods. Results. Some most important results ofthe chemical analysis were as follows: protein content range between 33.64 ±0.41 -41.49 ±1.89 g/100 g, while the energy value was between 442.79 ±2.32-457.20 ±2.15 kcal. The P/Ca and Na/K ratio of the RALB were higher than other flour samples respectively. Total essential amino acid was between 29.960-27.514 mg/100 g. Protein efficiency ratio (PER) was between 1.78-1.87; essential amino acid index 31.43-34.75%; while biological values were 22.56-26.18%. The dominant fatty acid (FA) composition of the samples was linoleic with 33.687%, 31.578% and 28.7% for RALB, GALB and FALB respectively; while the least was lauric acid. The polyunsaturated/saturated FA ratio ranges between 0.589-0.718. The antinutrient concentration of fermented flour sample was significantly reduced than other food samples. Conclusion. The present study investigated the effect of germination and fermentation on the nutritional quality of ALB flour. The finding showed that fermentation technique significantly reduced antinutrient concentration and also improved the nutrient composition, particularly amino acid profile of ALB flour.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Polish Journal of Food and Nutrition Sciences

2 Keshinro O. O.

1 Ijarotimi O. S.

1 Ijarotimi S. O.

1 2013

1 2012

Wyniki wyszukiwania

Determination of nutrient composition and protein quality of potential complementary foods formulated from the combination of fermented popcorn, african locust and bambara groundnut seed flour

Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented african locust bean (Parkia biglobosa) flour