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Healthy food design and early childhood nutrition: Nutritional and food safety assessment of fermented and malted multi-grains instant weaning porridge fortified with defatted pumpkin (Cucurbita pepo) seed flour

Year 2023, , 61 - 74, 31.12.2023
https://doi.org/10.55147/efse.1383047

Abstract

Poor-quality diets are one of the most significant barriers to children's survival, growth, development, and learning today. In the context of this experiment, weaning porridge from complementary flour blends of locally available foodstuffs (millet, sorghum, green beans, and pumpkin seeds) was formulated for nutritional, functional, microbiological, and sensory acceptability. The results outlined that all the developed weaning porridge complied with the energy and nutrient density (zinc, iron, and protein) criteria. Energy (2.06-2.08 Kcal/g), protein (4.09-5.44% g/100 Kcal), iron (3.96-4.59 mg/100 Kcal), and calcium (0.39-1.37 mg/100 Kcal) were the nutrient density values identified. The functional features revealed an excellent reconstitution index (5.25-4.53) with a significant difference (P<0.05), a swelling index ranging from 1.03% to 0.57%, and a viscosity ranging from 195.5 cp to 204.5 cp. This study provides valuable insight that complementary foods made from locally available foods are potential solutions for mitigating childhood malnutrition and providing adequate complementation to breastfeeding in resource-poor and technologically underdeveloped countries by providing the needed energy and nutrient densities for immunity, well-being, growth, and development of young children and infants without fortification.

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Year 2023, , 61 - 74, 31.12.2023
https://doi.org/10.55147/efse.1383047

Abstract

References

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  • Agbaje, R. B., Oloye, D. A., Olatunji, C. A., & Olawale-Olakunle, O. E., (2017). Anti-nutrient and mineral properties of Complementary Food produced from Malted Red Sorghum and Defatted Soybean Flour Blend. Archive of Food and Nutritional Science, 1, 33-38. doi: 10.29328/journal.afns.1001006.
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There are 98 citations in total.

Details

Primary Language English
Subjects Food Safety, Traceability, Certification and Authenticity, Food Sciences (Other)
Journal Section Research Articles
Authors

Jasper Okoro Godwin Elechı 0000-0001-5623-4189

Adamu Cornelius Smah 0000-0002-5143-0209

Juliana I Sule 0000-0002-2088-7468

Nzuta Rimamcwe This is me

Adgidzi Eunice This is me

Sampson Eno-obong This is me

Ekoja-smah Omeyi Faith This is me

Ezike Onyekajah This is me

Ikechukwu Nwiyi 0000-0003-3229-6451

Emmanuel Oboh 0000-0002-4759-5115

Akinkurolere Justin Adeleke

Publication Date December 31, 2023
Submission Date October 30, 2023
Acceptance Date December 27, 2023
Published in Issue Year 2023

Cite

APA Elechı, J. O. G., Smah, A. C., Sule, J. I., Rimamcwe, N., et al. (2023). Healthy food design and early childhood nutrition: Nutritional and food safety assessment of fermented and malted multi-grains instant weaning porridge fortified with defatted pumpkin (Cucurbita pepo) seed flour. European Food Science and Engineering, 4(2), 61-74. https://doi.org/10.55147/efse.1383047