Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris)
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 fl...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001108487/Details |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 1 ; str. 90-100 |
| Glavni autori: | Sodipo, Mopelola (Author), Oluwagbenga, Ayomide, Jolayemi, Olusola, Lawal, Oluranti |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.1.12 Croatian journal of food science and technology (Online) Hrčak |
| LEADER | 03763naa a22003854i 4500 | ||
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| 001 | NSK01001108487 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20230217171911.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 210728s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17508/CJFST.2020.12.1.12 | |
| 035 | |a (HR-ZaNSK)001108487 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Sodipo, Mopelola |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris) |h [Elektronička građa] / |c Mopelola Sodipo, Ayomide Oluwagbenga, Olusola Jolayemi, Oluranti Lawal. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: str. 98-100. | ||
| 504 | |a Summary. | ||
| 520 | |a 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. | ||
| 653 | 0 | |a Nedostatak vitamina A |a Obogaćivanje hrane |a Dodaci prehrani |a Provitamin A |a Kukuruz |a Zea mays L. |a Leća |a Lens culinaris |a Klijanje sjemena |a Aminokiseline |a Fizikalno-kemijski pokazatelji |a Hranidbena vrijednost |a Organoleptička svojstva | |
| 700 | 1 | |a Oluwagbenga, Ayomide |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Jolayemi, Olusola |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Lawal, Oluranti |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Croatian journal of food science and technology (Online) |x 1848-9923 |g 12 (2020), 1 ; str. 90-100 |w nsk.(HR-ZaNSK)000845088 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2110 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17508/CJFST.2020.12.1.12 |
| 856 | 4 | 0 | |u http://www.ptfos.unios.hr/novicjfst/index.php/2020/05/11/cjfst-2020-12-1-12/ |y Croatian journal of food science and technology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/238577 |y Hrčak |