Abstract
Protein-energy malnutrition is the most serious nutritional body depletion disorder among infants and young children in developing countries, attributable to inadequate energy and nutrient intake, partly due to high dietary bulk of weaning and infant foods. The gruels fed to children are typically of low nutrient and energy density due to the low flour incorporation rate required for drinking viscosity. The aim of this study was to develop a nutritious product, based on common dry beans and other grains, suitable for supplementary feeding. The optimal processing conditions for desired nutritional and sensory attributes were determined using Response Surface Methodology. For bean processing, soaking for 6, 15, or 24h, germination for 24 or 48h, and cooking under pressure for either 10 or 20min were the independent variables. The processed bean flour's total polyphenol, phytic acid and protein content, the sensory acceptability of the bean-based composite porridge and its protein and starch digestibility were dependent variables. Based on product acceptability, antinutrients and protein content, as well as on protein and starch digestibility, the optimum processing conditions for the bean flour for infant and young child feeding were 24h of soaking, 48h of malting, and 19min of steaming under pressure. These conditions resulted in a product with the highest desirability. The model equations developed can be used for predicting the quality of the bean flour and the bean-based composite porridge. Bean optimally processed and incorporated with grain amaranth and rice flours of a ratio of 40: 30: 30, respectively, resulted into flour with high energy, mineral, and nutrient density of the final porridge. The composite is well adaptable to preparation at rural community level. The use of these locally available grains and feasible processes could make a great contribution to nutrition security in sub-Saharan Africa and other developing countries.
Highlights
In Uganda, infant and childhood malnutrition due to inadequate energy and nutrient density has been associated with the high viscosity of gruels fed to children (Kikafunda et al 2006)
Most of the porridges served to young children especially in rural Uganda are made from sole flours yet blending common staples enhances energy and nutrient density
The responses of the preprocessed bean flour and the bean-based composite porridge varied between different combinations of soaking, germination and steaming time (Fig. 1, Table 5)
Summary
In Uganda, infant and childhood malnutrition due to inadequate energy and nutrient density has been associated with the high viscosity of gruels fed to children (Kikafunda et al 2006). There is need to develop less viscous nutrient and energy-dense foods to supplement infants’ and young children’s diets. Through blending of common staples and application of suitable processing procedures, it is possible to develop highly acceptable products with enhanced energy and nutrient density, from foods commonly grown in developing countries. Beans are high in nutrients yet rarely utilized for porridges to feed young children. The utilization of nutrients from beans is limited by antinutrients. Most of the porridges served to young children especially in rural Uganda are made from sole flours yet blending common staples enhances energy and nutrient density. The aim of this study was to determine the optimum formulation and processing conditions for a bean-based composite flour with reduced levels of total polyphenol and phytate, high protein and starch digestibility, and a high level of consumer acceptability
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