Nutritional Quality and Safety Assessment of Complementary Food Produced from Acha (Digitaria exilis) Flour and Kariya (Hildergardia barteri) Protein Concentrate Blends
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2017, Vol 3, Issue 1
Abstract
Complementary food is the intermediate food given to infant alongside with breast milk. This study is aimed at producing complementary foods from blends of acha flour and kariya protein concentrate. Acha flour was produced from cleaned and milled raw acha. Raw kariya was processed to flour and protein concentrate flour. These flours were blended at 80:20 (acha: kariya). The nutritional qualities of the products were assessed using animal feeding experiment. The protein quality parameters and safety of the blends to the experimental animal were monitored. Data obtained were analyzed using appropriate descriptive and inferential statistics. The result showed that the feed intake ranged between 104.46 and 196.86 g/rat/28 days. There were significant differences (p≥0.05) in growth rates of the animals. Growth of the animals fed with acha blended with processed kariya ceased after the 13th day, while the other groups progressed with varied degrees of increase in weights. The Protein Efficiency Ratio (-1.55 to 1.85), Food Efficiency Ratio (-0.24 to 0.28), True Digestibility (54.26 to 62.89%) and Net Protein Retention (-4.04 to 1.00) of the experimental animals varied with the diets. The mortality rate of 100% was recorded for diets containing acha and processed kariya after the 13th day of the experiment. Despite the high nutritional value and decrease in anti-nutrients contents of kariya after series of processing, the blends were still toxic to the experimental animals (all the animals fed with samples containing kariya died). The kariya containing diets may not be safe for infant consumption.
Authors and Affiliations
Abiodun Victor Ikujenlola, Adedoyin Fikayo Ahmida, Olasunkanmi Saka Gbadamosi
Free Amino Acids, Including Canavanine, in the Seeds from 24 Wild Mediterranean Legumes
Seeds with a high concentration of specific free amino acids may represent a green alternative to industrial scale fermentation as sources of specific amino acids. Legume seeds are particularly rich in free amino acids....
Proceedings of the Fourth International Conference on Food Chemistry & Technology (FCT-2018)
Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms...
Effect of Herbal Antimicrobials on Bacterial Strains of Foods of Vegetable and Animal Origin
At the face of emergence of multiple antibiotic resistant strains, herbal antimicrobials are looked as the future drugs for therapeutics, and also as food preservative. This study was undertaken to understand the antimic...
The Influence of Ethanol and Vacuum on Okara Drying
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the d...
Microbiological Quality of Industrial and Artisanal Pasta from Italian Market
The aim of this study was to evaluate the microbiological quality of fresh and dried pasta products, both industrial and handicraft. A total of 85 different samples (5 aliquots per sample) were collected from retail mark...