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W.a. Plahar - One of the best experts on this subject based on the ideXlab platform.
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Development of a high protein Weaning Food by extrusion cooking using peanuts, maize and soybeans
Plant Foods for Human Nutrition, 2003Co-Authors: W.a. Plahar, B. Onuma Okezie, C.k. GyatoAbstract: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 μm 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.’
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chemical and biological characteristics of a west african Weaning Food supplemented with compea vigna unguiculata
Plant Foods for Human Nutrition, 1995Co-Authors: C. A. Nti, W.a. PlaharAbstract: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.
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Chemical and biological characteristics of a West African Weaning Food supplemented with compea (Vigna unguiculata)
Plant Foods for Human Nutrition, 1995Co-Authors: C. A. Nti, W.a. PlaharAbstract: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
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Development and Quality Evaluation of a Soy-Fortified Ghanaian Weaning Food:
Food and Nutrition Bulletin, 1995Co-Authors: Nana T. Annan, W.a. PlaharAbstract:Appropriate process characteristics and blend formulations were developed for the preparation of a high protein-energy Weaning Food, FRI Weaner, using maize, soya beans, groundnut, and milk powder....
Kenneth H. Brown - One of the best experts on this subject based on the ideXlab platform.
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evaluation of a face to face Weaning Food intervention in kwara state nigeria knowledge trial and adoption of a home prepared Weaning Food
Social Science & Medicine, 1993Co-Authors: Katharine S Guptill, Gbolahan A. Oni, Kenneth H. Brown, Steven A EsreyAbstract:Abstract This paper reports on the evaluation of a pilot intervention which used nutrition education techniques to introduce a fortified, home-prepared Weaning Food (eko ilera, or ‘pap for health’) in 12 communities in Kwara State, Nigeria, from June to August, 1988. The recipe added toasted cowpea flour, red palm oil, and sugar to increase the energy and protein density of the traditional maize or sorghum starch porridge used for Weaning from 38 to 85 kcal and 0.8 to 2.0 g protein per 100 g. A stratified, random sample of participating (n=295) and non-participating (n=301) mothers from the same communities were interviewed from 2 to 8 weeks following the completion of the intervention, and their rates of knowledge, trail, and adoption of eko ilera were evaluated. Of the participating mothers, 57% (95% CI: 51%, 63%) knew the modified recipe, 48% (43%, 54%) tried it, and 17% (12%, 21%) adopted it with the intention of using it in the future. Only 2% (1%, 7%) of non-participating mothers knew about the recipe. Multivariate analyses indicated that the mothers' level of education and their perception of the cost and length of preparation time of the recipe were significantly associated with its adoption. The intervention was successful in using face-to-face nutrition education methods to introduce eko ilera to mothers in this region of Nigeria and to encourage its trial and adoption.
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Development of a nutritionally adequate and culturally appropriate Weaning Food in Kwara State, Nigeria: An interdisciplinary approach
Social science & medicine (1982), 1991Co-Authors: Margaret E. Bentley, Katherine L. Dickin, Saba Mebrahtu, Bode Kayode, Gbolahan A. Oni, Cecilia C. Verzosa, Kenneth H. Brown, Joseph R. IdowuAbstract:A nutrition education program was undertaken in Kwara State, Nigeria to improve infant feeding practices and nutritional status of Weaning-aged children. A series of ethnographic, market survey, epidemiological, dietary, clinical, and communications research studies were implemented to develop a culturally acceptable, yet nutritionally adequate, Weaning Food. A premise of the project was that the development and introduction of any new Weaning Food should be based upon ingredients available in the community and to households, at a low cost and with minimum preparation time, and that would be culturally acceptable by mothers for feeding young children. Initially, research was conducted to define the problem in both nutritional and anthropological terms. Data was collected to describe: (1) present patterns of infant feeding and their determinants; and (2) dietary intake and nutritional status of infants in the intervention area. This paper focuses on the process of defining the problem and developing an intervention from an interdisciplinary perspective. The development of the new Weaning Food, Eko-Ilera, a fortified pap based on the traditional Weaning Food, is described.
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use of recipe trials and anthropological techniques for the development of a home prepared Weaning Food in the central highlands of peru
Journal of Nutrition Education, 1991Co-Authors: Hilary Creed De Kanashiro, Margaret E. Bentley, Mary N Fukumoto, Enrique Jacoby, Cecilia Verzosa, Kenneth H. BrownAbstract:Nutritionists conducted research activities to develop a new Weaning Food as part of the Dietary Management of Diarrhea (DMD) Program in The Callejon de Huaylas in the Ancash Department in Peru. 1st they used open ended interviews to determine candidate Foods for a Weaning recipe. They spoke to 95 mothers in 5 areas including both urban and rural populations. Mothers preferred cereals and legumes that are toasted and then ground into flour during diarrhea. The only available staple that they considered neutral or positive during diarrhea was wheat. They preferred cooked Food to raw Food. Mothers saw oil as changing potatoes from a harmful state to an acceptable state. Therefore the nutritionists knew that adding oil would improve the perceived quality of Food and increase energy content inexpensively. They next conducted recipe trials in 7 rural and 3 urban sites at each communitys mothers club. 8-10 mothers and their children 4 mouthfuls during the 1st feeding. These results indicated that Sanquito was indeed acceptable. The DMD Program began promoting Sanquito use along with breast milk and other Foods during and for 1-2 weeks after each diarrheal episode.
C. A. Nti - One of the best experts on this subject based on the ideXlab platform.
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Chemical and biological characteristics of a West African Weaning Food supplemented with compea (Vigna unguiculata)
Plant Foods for Human Nutrition, 1995Co-Authors: C. A. Nti, W.a. PlaharAbstract: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
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chemical and biological characteristics of a west african Weaning Food supplemented with compea vigna unguiculata
Plant Foods for Human Nutrition, 1995Co-Authors: C. A. Nti, W.a. PlaharAbstract: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.
N G Malleshi - One of the best experts on this subject based on the ideXlab platform.
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development and nutritional quality evaluation of Weaning Foods based on malted popped and roller dried wheat and chickpea
International Journal of Food Science and Technology, 2007Co-Authors: Annie S Livingstone, Jian J Feng, N G MalleshiAbstract:Summary Optimal conditions for malting wheat and chickpea for preparation of Weaning Foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted Weaning Food. Wheat was dry-heat-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped Weaning Food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried Weaning Food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted Food, popped Food with malt, and roller dried Food with malt was significantly lower than popped and roller dried Foods at all comparable slurry concentrations. the energy density of malted and malt-added Food slurries at spoon feeding consistency was 4.2 KJg−1. PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted Food were higher than that of the other formulations.
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development of Weaning Food formulations based on malting and roller drying of sorghum and cowpea
International Journal of Food Science and Technology, 2007Co-Authors: N G Malleshi, M A Daodu, A ChandrasekharAbstract:Sorghum and cowpea were steeped in water for 16 h, allowed to germinate for 72 and 24 h respectively, then dried to about 14% moisture. Roots and shoots of sorghum sprouts were cleaned off and the devegetated malt was kilned at 70°C, moistened with 3”/0 added water, heaped for about 10 min, milled and sieved to obtain debranned malt flour. Cowpea sprouts were split, dehusked, kilned at 85°C and milled. Malted sorghum and malted cowpea flours were blended in the proportion of 70 : 30 to prepare the malted Weaning Food (MWF). A precooked Weaning Food (RDF) was prepared by roller drying a cold water slurry consisting of 70% pearled sorghum flour and 30% toasted cowpea flour. The cooked paste viscosity of MWF was considerably lower than that of RDF and the blend of raw sorghum (70%) and cowpea (30%), at all comparable slurry concentrations. The protein content of MWF was 13.4% and that of RDF was 13.0%, but the available lysine content of MWF protein was 3.85% and that of RDF protein was 2.95%. The protein efficiency ratio for MWF (2.26) was significantly higher than that for RDF (1.87).
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development of Weaning Foods based on malted popped and roller dried barley and chickpea
Food and Nutrition Bulletin, 1996Co-Authors: Asrat Wondimu, N G MalleshiAbstract:The optimum conditions for malting barley and chickpea were standardized, and a malted Weaning Food (MWF) formulation was prepared by blending 48-hour germinated barley and 24-hour germinated chickpea flours. Decorticated barley was mixed with 7% additional water, tempered for four hours, and popped in hot sand medium. Popped barley was mixed with popped chickpea to formulate popped Weaning Food (PWF). Flours from decorticated and mild toasted barley and chickpea were mixed with water and the slurry was roller dried to prepare the roller-dried Weaning Food (RWF). The Food formulations consisted of 60% processed barley, 30% chickpea, 5% skim milk powder, and 5% cane sugar. Popped and roller-dried Weaning Foods were mixed with 5% malted barley flour to prepare the low-dietary-bulk formulations of popped Weaning Food with malt (PWFM) and roller-driea Weaning Food with malt (RWFM). The protein content of the formulations ranged from 14.8% to 15.6%. The viscosity of the cooked paste of MWF, MWFM, and RWFM, was...
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Microbiological Evaluation of Malted Wheat, Chickpea, and Weaning Food Based on Them
Journal of tropical pediatrics, 1992Co-Authors: A. Suhasini Livingstone, J. S. Sandhu, N G MalleshiAbstract:The changes in the microbial load during steeping, germination, drying, kilning, and debranning of wheat and chickpea were studied, and the microflora of a Weaning Food formulation based on 48-hours germinated wheat and 24-hours germinated chickpea was also assayed. Total bacterial count (TBC) of control wheat and chickpea were 5 x 10(4)/g and 110 x 10(4)/g, respectively. The microbial load increased 9000-fold in wheat on 48-hours germination of wheat and 870-fold on 24-hours of germination of chickpea. The microbial counts decreased substantially on drying, kilning, and debranning, and the TBC of wheat and chickpea malt flours were 3 x 10(4)/g and 9 x 10(4)/g, respectively. Some of the spoilage microflora of health significance, viz. coliforms, E. coli, Streptococci, Staphylococci, yeast, and mould were assayed in raw materials and in the Weaning Foods based on malting (MWF), popping (PWF), and roller drying (RDF) of wheat and chickpea. The levels of these spoilage microflora were considerably high in raw materials and also in uncooked Weaning Foods, the load being high in MWF, moderate in PWF and low in RDF. Cooking the Weaning Foods slurry for 5 minutes at about 95 degrees C reduced the TBC and other spoilage microflora to safe limits, and counts were well within the prescribed values for the cereal-based Weaning Foods.
April C Mason - One of the best experts on this subject based on the ideXlab platform.
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protein digestibility corrected amino acid scores for bean and bean rice infant Weaning Food products
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Srimathi Kannan, Suzanne S Nielsen, April C MasonAbstract:Vegetable proteins are an integral part of infant Weaning diets in Latin America. Protein quality in plant-based products, however, is constrained by amino acid composition and intrinsically present antinutritional factors. The goal of this study was to improve bean protein quality by utilizing fermentation and germination processing. The objectives were to determine if protein quality, as measured by Food and Agricultural Organization (FAO) approved True Protein Digestibility (TPD) and Protein Digestibility-Corrected Amino Acid Scores (PDCAAS), of formulated bean-based Weaning products could be improved upon fermentation and germination and if protein quality could be further improved when processed beans were combined with cooked rice. Results showed that the highest TPD and PDCAAS values were obtained for cooked germinated beans combined with rice. The TPD values for products ranged from 80 to 91%, and the PDCAAS values were 0.38-0.51. There was no significant increase (P < 0.05) of either TPD or PDCAAS values upon fermentation. Germination increased TPD of cooked bean products; this increase was not, however, accompanied by an increase in PDCAAS. When combined with rice, the PDCAAS values for all bean products improved significantly, thus supporting the concept of cereal-legume complementation. In conclusion, this study showed the range of PDCAAS in processed black bean and bean-rice infant Weaning Food products. The potential for incorporation of these products into the diets of Weaning age Latin American children would, however, be confirmed only after validation with growth or metabolic balance studies in human infants.
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iron and zinc bioavailability in rats fed intrinsically labeled bean and bean rice infant Weaning Food products
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Srimathi Kannan, Suzanne S Nielsen, And Ana Patricia Rodriguezburger, April C MasonAbstract:Beans are the core of the Latin American diet and contain iron and zinc. However, the bioavailability of these trace minerals from beans is low. The objective of this study was to determine if the bioavailability of iron and zinc could be improved with the use of fermentation and germination processing technologies. Black beans native to Costa Rica were grown hydroponically with either radioactive iron or zinc. The influence of fermentation and germination on iron and zinc bioavailability from intrinsically labeled infant Weaning Food products based on black beans and beans-rice was determined in rats. Mineral bioavailability was determined using whole-body (59)Fe retention for iron, and whole-body (65)Zn retention and incorporation of radiolabel into bone for zinc. Percent absorption of (59)Fe from fermented products ranged between 48.0 and 58.0. Percent absorption of (65)Zn ranged from 57.0 to 64.0. Fermentation did not increase iron bioavailability in rats fed fermented beans without rice. Fermentation of cooked beans significantly increased zinc retention. Germination significantly enhanced iron retention from cooked beans from 46 to 55% and from cooked beans-cooked rice from 34 to 48%. Germination significantly improved zinc absorption and retention from cooked beans without added rice.
