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Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
J Sci Food Agric. 2012 Jun; 92(8):1771-9.JS

Abstract

BACKGROUND

The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated.

RESULTS

The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6-8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale.

CONCLUSION

Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties.

Authors+Show Affiliations

Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22246672

Citation

Muoki, Penina N., et al. "Effect of Soy Flour Addition and Heat-processing Method On Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges." Journal of the Science of Food and Agriculture, vol. 92, no. 8, 2012, pp. 1771-9.
Muoki PN, de Kock HL, Emmambux MN. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. J Sci Food Agric. 2012;92(8):1771-9.
Muoki, P. N., de Kock, H. L., & Emmambux, M. N. (2012). Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. Journal of the Science of Food and Agriculture, 92(8), 1771-9. https://doi.org/10.1002/jsfa.5545
Muoki PN, de Kock HL, Emmambux MN. Effect of Soy Flour Addition and Heat-processing Method On Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges. J Sci Food Agric. 2012;92(8):1771-9. PubMed PMID: 22246672.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. AU - Muoki,Penina N, AU - de Kock,Henriëtte L, AU - Emmambux,Mohammad Naushad, Y1 - 2012/01/13/ PY - 2011/06/02/received PY - 2011/11/08/revised PY - 2011/11/08/accepted PY - 2012/1/17/entrez PY - 2012/1/17/pubmed PY - 2012/8/3/medline SP - 1771 EP - 9 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 8 N2 - BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6-8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale. CONCLUSION: Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22246672/Effect_of_soy_flour_addition_and_heat_processing_method_on_nutritional_quality_and_consumer_acceptability_of_cassava_complementary_porridges_ L2 - https://doi.org/10.1002/jsfa.5545 DB - PRIME DP - Unbound Medicine ER -