Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2020.12.1.12
Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris)
MOPELOLA SODIPO
orcid.org/0000-0002-5358-296X
; Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State. P.M. 704, Akure, Ondo State, Nigeria
AYOMIDE OLUWAGBENGA
; Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State. P.M. 704, Akure, Ondo State, Nigeria
OLUSOLA JOLAYEMI
orcid.org/0000-0003-2072-2468
; Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State. P.M. 704, Akure, Ondo State, Nigeria
OLURANTI LAWAL
; Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State. P.M. 704, Akure, Ondo State, Nigeria
Sažetak
Breast milk often becomes insufficient to meet the nutritional needs of infants from 6 months onwards, and thus there is a need to introduce complementary diets. This study aimed at formulating complementary diets by combining fermented provitamin A biofortified maize flour with germinated lentil flour in ratios of 100%, 90:10%, 80:20% and 70:30%. They were evaluated for proximate composition, functional properties, mineral composition, carotenoid content, anti-nutrient content, amino acid profile and organoleptic properties. The protein contents ranged from 10.65 to 28.17%, 100%; germinated lentil flour (O6R) had the highest value, while the energy values of the diets ranged from 395.62 to 404.13 Kcal/100 g. The foaming capacity, foaming stability, water absorption capacity and bulk density increased, while the oil absorption capacity and dispersibility decreased as the lentils increased. The swelling capacity ranged from 39.92 to 69.42 %. The viscosity increased as the temperature dropped. The potassium and calcium contents increased with increased in the addition of lentils. Sodium and iron contents were high in the sample AM4 (fermented 100% provitamin A biofortified maize). The carotenoid content ranged from 0.80 to 1.27 mg/100 g. The anti-nutritional contents (phytate and oxalate) were reduced, while the trypsin inhibitor increased. The most abundant essential amino acid was leucine, while glutamic acid was the most abundant non-essential amino acid. It was observed that as lentil seed increased, the amino acids increased too. The values obtained for essential amino acid met up with the recommended standards, except for tryptophan, methionine, threonine and cystine. The sample TU1 (70% fermented provitamin A biofortifed maize and 30% germinated lentils seed) was the most acceptable by the panelists compared to the commercial baby formula (control). Therefore, this complementary diet may serve as means to combat protein-energy malnutrition in infants. A further research should be carried out on in-vivo study of this complementary diet.
Ključne riječi
lentil seed; fermentation; physicochemical; amino acid profile
Hrčak ID:
238577
URI
Datum izdavanja:
29.5.2020.
Posjeta: 1.335 *