dc.contributor.author |
Muoki, Penina Ngusye
|
|
dc.contributor.author |
De Kock, Henrietta Letitia
|
|
dc.contributor.author |
Emmambux, Mohammad Naushad
|
|
dc.date.accessioned |
2012-06-14T06:24:52Z |
|
dc.date.available |
2013-06-30T00:20:04Z |
|
dc.date.issued |
2012-06 |
|
dc.description.abstract |
BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted of 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. |
en_US |
dc.description.sponsorship |
The International Institute of Tropical Agriculture |
en_US |
dc.description.uri |
http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010/ |
en_US |
dc.identifier.citation |
Muoki, PN, De Kock, HL & Emmambux, MN 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, vol. 92, no. 8, pp. 1771-1779. |
en_US |
dc.identifier.issn |
0022-5142 (print) |
|
dc.identifier.issn |
1097-0010 (online) |
|
dc.identifier.other |
10.1002/jsfa.5545 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/19192 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Wiley |
en_US |
dc.rights |
© 2012 Society of Chemical Industry. This is a preprint of an article published in Journal of the Science of Food and Agriculture and available at: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010. |
en_US |
dc.subject |
Amylose-lipid complexes |
en_US |
dc.subject |
Available lysine |
en_US |
dc.subject |
Protein digestibility-corrected amino acid score (PDCAAS) |
en_US |
dc.subject |
Starch digestion kinetics |
en_US |
dc.subject |
X-ray diffraction |
en_US |
dc.title |
Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges |
en_US |
dc.type |
Preprint Article |
en_US |