Abstract
Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy‐enriched orange‐fleshed sweet potato (OFSP) porridges on in vivo energy bioavailability (energy, weight gain, and feed efficiency ratio) and porridge acceptability were determined. Fifty‐six weanling albino rats were randomly assigned to two blocks each having eight groups of seven rats. The rats were housed in individual cages in a well‐ventilated animal house. The intervention block had rats fed on activated porridges (held at 75°C for 15 min), while rats in the control block were fed on nonactivated porridges (boiled at 90–95°C for 10 min). The rats were fed for 28 days on 50 ml of porridge per rat per day. The four groups per block were each fed on porridges with varying amounts of total solids content (10%, 15%, 20%, and 25%). Weight gain, energy bioavailability, and feed efficiency ratio were determined at the end of the feeding period. Consumer acceptability of activated and nonactivated porridges at 25% solids content was determined using a nontrained human panel (n = 40). Activation of amylases did not significantly (p > .05) affect the bioavailable energy, cumulative weight gain, and feed efficiency of the rats. Increasing slurry solids content of activated and nonactivated porridges significantly (p < .05) increased feed efficiency ratio (−14.6 ± 11.7 to 102.3 ± 2.3), weight gain (−1.4 to 5.6 g ± 1.9 g), and bioavailable energy (702.8 ± 16.2 to 1242.8 ± 12.2 kcal). Activation of amylases reduced porridge viscosity but did not significantly influence the overall acceptability. This work demonstrates the opportunity of utilizing sweet potato amylases to facilitate the preparation of complementary porridges with appropriate viscosity and increased energy density.
Highlights
Introduction of complementary foods during infant feeding is a transitional process from breastmilk to family foods which is mainly done at a time when breast milk is no longer sufficient to meet the nutritional demands of the infant, energy (Nicklaus, 2011)
There were no significant differences in cumulative weight gain observed in rats fed on porridges of similar solids content prepared using either amylase activation or conventional method, but significant differences were observed in weight gain in rats fed on porridge containing different solids content (Figure. 3c)
Activation only significantly reduced the acceptability for thickness indicating that consumer prefers thick to thin porridge
Summary
Introduction of complementary foods during infant feeding is a transitional process from breastmilk to family foods which is mainly done at a time when breast milk is no longer sufficient to meet the nutritional demands of the infant, energy (Nicklaus, 2011). In Uganda, for instance, only 14% of children aged 6–23 months receive the minimum acceptable diet of at least four different food groups (UBOS and ICF, 2017) This dire situation calls for improving infant feeding and the nutrient and energy density of complementary foods. The endogenous amylase enzyme activation process, presents an opportunity for producing sweet potato-based complementary porridges with increased nutrient and energy density. This study investigated the effect of endogenous amylase activation on in vivo energy bioavailability of soy-enriched orange-fleshed sweet potato-based complementary porridges using weanling male rats. It further evaluated the effect of enzyme activation on the consumer acceptance of the porridges
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
