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

Jasper Okoro Godwin Elechı; Adamu Cornelius Smah; Juliana I Sule; Nzuta Rimamcwe; Adgidzi Eunice; Sampson Eno-obong; Ekoja-smah Omeyi Faith; Ezike Onyekajah; Ikechukwu Nwiyi; Emmanuel Oboh; Akinkurolere Justin Adeleke

doi:10.55147/efse.1383047

EN

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

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.

Keywords

Fortification , Healthy Food Design , Childhood Nutrition , Food Safety , malnutrition , breastfeeding

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Details

Primary Language

English

Subjects

Food Safety, Traceability, Certification and Authenticity , Food Sciences (Other)

Journal Section

Research Article

Authors

Jasper Okoro Godwin Elechı ^*
0000-0001-5623-4189
Italy

Adamu Cornelius Smah
0000-0002-5143-0209
France

Juliana I Sule
0000-0002-2088-7468
Nigeria

Nzuta Rimamcwe This is me
Nigeria

Adgidzi Eunice This is me
Nigeria

Sampson Eno-obong This is me
Nigeria

Ekoja-smah Omeyi Faith This is me
United Kingdom

Ezike Onyekajah This is me
Nigeria

Ikechukwu Nwiyi
0000-0003-3229-6451
Nigeria

Emmanuel Oboh
0000-0002-4759-5115
Nigeria

Akinkurolere Justin Adeleke
Nigeria

Publication Date

December 31, 2023

Submission Date

October 30, 2023

Acceptance Date

December 27, 2023

Published in Issue

Year 2023 Volume: 4 Number: 2

DOI

https://doi.org/10.55147/efse.1383047

IZ

https://izlik.org/JA62WG96GH

APA

Elechı, J. O. G., Smah, A. C., Sule, J. I., Rimamcwe, N., Eunice, A., Eno-obong, S., Omeyi Faith, E.- smah, Onyekajah, E., Nwiyi, I., Oboh, E., & Adeleke, A. J. (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

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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

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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

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IZ

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Co-fermentation improves the functional properties and nutritional quality of infant complementary food products

Evaluation of the Nutritional Properties and Anti-Nutritional Factors of Weaning Flours Made from <i>Zea</i><i> mays </i>(Poaceae) Seeds, <i>Citrullus lanatus </i>(Cucurbitaceae) Seeds, and <i>Moringa oleifera </i>(Moringaceae) Leaves