Bean Blends Research Articles

Microbiological Safety and Nutritional Adequacy of Composite Porridge Flour Used in a Selected School-Feeding Program in Kamuli District, Uganda

By providing nutrient-enriched meals, the Iowa State University-Uganda Program plays a crucial role in combating hunger and improving school attendance by pupils in Kamuli district, Uganda. The lunchtime meals for pupils in primary grades 3 to 7 consist of a blend of maize grains and beans cooked together with vegetables and eggs to enhance their nutritional value. The program introduced a new composite porridge flour (44% maize, 26% millet, and 18% amaranth grain) for feeding pupils from kindergarten to primary grade 2 at break time. However, the microbiological safety of the flour for making the porridge had yet to be assessed. Additionally, though the proportions of the flour ingredients were known, its proximate composition and energy density were unknown. Hence, the porridge’s contribution to each pupils recommended dietary allowance had never been evaluated for adequacy. This study, therefore, assessed the microbiological safety and nutritional adequacy of the composite flour (n = 5 batches). Fungal contamination was determined by spread plating on acidified Potato Dextrose agar. Aflatoxin concentrations were determined by Liquid Chromatography Tandem Mass Spectrometry. Proximate composition was determined following standard methods. Gross energy was estimated using the energy conversion factors. To evaluate nutritional adequacy, the contribution of the porridge flour to pupils’ RDA was compared with the 1998 FAO/WHO RDA guidelines. The mean fungal count (4.4 ± 0.1 log cfu/g) slightly exceeded the acceptable maximum limit (4 log cfu/g), although no aflatoxins were detected, thus indicating satisfactory microbial safety. The flour predominantly contained carbohydrates (81.0% ± 0.7), moderate amounts of protein (8.2% ± 0.1), and crude fat (7.6% ± 0.5) alongside minimal levels of total ash (1.8% ± 0.1) and crude fiber (1.7% ± 0.6). Its contribution to the pupils’ RDA was very minimal owing to the low porridge intake (about 10 g dry matter per pupil per day). Therefore, there is an urgent need to enhance the nutrient profile of the composite flour by incorporating more protein and fiber rich ingredients and increasing the serving size to meet the dietary needs of the pupils. The flour could also be extruded to ensure a higher bulk density of the porridge.

Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

Since coffee bean roasting is a complicated process involving transient transport processes along with complex chemical reactions, modeling and optimizing such process is a challenge. Here, machine learning was first used to formulate models that allowed predictions of selected quality indicators of coffee beans undergoing hot air or superheated steam roasting at various conditions. Starling particle swarm optimization (SPSO) as well as other swarm intelligence and gradient-based algorithms were then used to determine conditions that would yield roasted beans with quality indicators similar to those of benchmarks. Test was also performed to determine if Robusta beans could be roasted at conditions depicted by SPSO to yield the beans with quality indicators similar to those of commercial blend of Arabica and Robusta beans. SPSO predicted values of quality indicators with average errors of lower than 9% and 13% when laboratory-scaled Robusta beans and commercial blend of beans were used as benchmarks.

Chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flour blends

Background: The dietary challenges facing type 2 diabetics have necessitated the development of high fiber indigenous diets for the management/control of blood glucose.
 Objectives: The study determined the chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (AYB) and corn flour blends.
 Methods: AYB seeds roasted at 1910C for 40 min and corn oven-dried at 500C for 24 h were finely milled, evaluated for proximate composition and dietary fiber profile and formulated into 5 flour samples in the ratios of 100, 70:30, 50:50, 30:70, 100 to supply one-third (1/3) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The 5 samples (including 3 composites) together with the control (traditional corn flour) provided 6 samples for the study. The samples were made into porridges and evaluated for chemical composition, sensory and microbial attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution statistics version 21. Results were presented as means and standard deviations, Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p < 0.05.
 Results: The proximate, minerals, vitamins and phytochemical compositions of the porridges were superior to the traditional corn porridge (control). No anti-nutrients were detected in all the porridges. Flavonoids (0.01 to 0.04 mg) and saponins (0.01 to 0.05 mg) were present in the porridges but not in the control. Viable organisms (Staphylococcus aureus, Bacillus cereus, Micrococcus spp, Enterobacter aerogenes, Pencillum spp. Rhizopus spp.) that were unnatural microfloral of AYB and corn seeds were detected in the porridges. The microbial loads (1.2 x 101 to 2.0 x 102 cfu/g) were within the acceptable International Commission on Microbiological Specification of food limits of 105 cfu/g. More coliforms and fungal growth were observed in porridges with higher proportions of corn. All porridges rated higher (5.08 - 6.67) on the acceptability scale than the traditional corn porridge (4.00).
 Conclusion: The high-fiber AYB-corn porridges had improved nutrient content, safe microbial load and consumer acceptability than the traditional corn porridge, and will add variety to diabetic meals.

Coffee Beverage: A New Strategy for the Synthesis of Polymethacrylates via ATRP.

Coffee, the most popular beverage in the 21st century society, was tested as a reaction environment for activators regenerated by electron transfer atom transfer radical polymerization (ARGET ATRP) without an additional reducing agent. Two blends were selected: pure Arabica beans and a proportional blend of Arabica and Robusta beans. The use of the solution received from the mixture with Robusta obtained a high molecular weight polymer product in a short time while maintaining a controlled structure of the synthesized product. Various monomers with hydrophilic characteristics, i.e., 2-(dimethylamino)ethyl methacrylate (DMAEMA), oligo(ethylene glycol) methyl ether methacrylate (OEGMA500), and glycidyl methacrylate (GMA), were polymerized. The proposed concept was carried out at different concentrations of coffee grounds, followed by the determination of the molar concentration of caffeine in applied beverages using DPV and HPLC techniques.

Production and Evaluation of Breakfast Meals from Germinated and Ungerminated Blends of Sorghum and Soybean by Cold Extrusion Process

Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:40 ratio. Proximate composition, total mineral (Magnesium, phosphorous, potassium calcium, iron and Zinc), extractable mineral and mineral bio-availability were carried out on the finished product of different blends. Germinated products showed lowest moisture(7.99 %) and carbohydrate(59.43 %) contents, and high values of Ash (3.64 %), Protein(18.19 %) and fat (8.99 %) contents. The highest value Fiber and Energy were obtained in the ungerminated products with values of 11.22 % and 355.72 %, respectively.Bioavailability of germinated product blends showed higher values for all the minerals analyzed.Onsensory evaluation, the ungerminated sorghum product (100:0) recorded highest values among the samples analyzed and was most preferred in term of colour (4.35) and taste (4.10) while the germinated products received preference in the texture with a highest value of 4.35. The overall acceptability was recorded in the ungerminated products with the highest value of 4.15. The results showed that germination and substitution with soya bean up to 60:40 increased the nutrient content of breakfast meal.

Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn

The transition from breastfeeding to family or complementary food is challenging for most mothers. This is a critical period of growth during which nutrient deficiencies and illnesses contribute globally to higher rates of under-nutrition among children less than five years of age. This study was carried-out to compound an indigenous complementary food that is nutritious, cheap, and with considerable shelf life. Blends of soya beans, sweet potato, yellow maize and guinea corn flours were mixed in proportions and proximate analysis was carried out to determine the nutritive and preservative quality. Carbohydrate (80.33-84.72 g) was 123% more and protein (3.43-4.26 g) was 26.6% less than commercially available complimentary food. More research is needed in this area to achieve our goal.

Effects of Fermentation Time and Blending Ratio on Functional Properties and Organoleptic Acceptability of Complementary Food

High bulk and poor in organoleptic acceptability are a major characteristics of most complementary food used in developing countries. Fermentation and blending are afeasible approach to reduce bulkiness and organoleptic acceptability of such complementary foods. Therefore,this study aimed to develop nutritionally adequate and organoleptically acceptable complementary food from composite flour. Three fermentation times (0, 24 and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in bulk density from 0.90 to 0.59g/ml, dispersibility from 63.59 to 60.72%,and swelling power from 4.55 to 4.38 g/g. On the other hand increment of water solubility index from12.45 to 14.16% and water absorption capacity from 134.38 to 158.40% were recorded as fermentation time increased. Blending ratio significantly (P˂0.05) influenced some functional properties of composite flour. Bulk density ranged from 0.71 to 0.75 g/mL, water absorption capacity from 136.11 to 165.72%, dispersibility from 47.06 to71.83%, swelling power from 4.28 to 4.57g/g and water solubility index from 9.81 to 17.18%.The sensory acceptability of complementary food prepared in the form of porridge was evaluated by panelists. Among all the proportions, 60, 30 and 10% of maize ,haricot bean and cooking banana blends, respectively, fermented for24h rwas organoleptically highly preferred by panelists. Therefore, fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious and organoleptically acceptable complementary food for older infants and young children. Keywords: Blending, Complementary Food, Composite Flour, Cooking Banana, Haricot bean, Fermentation, Maize DOI: 10.7176/FSQM/104-03 Publication date: January 31 st 2021

Micronutrient and Antinutritional Content of Weaning Food Produced from Blends of Millet, Soya Beans and Moringa Oleifera Leaf Flour

Any Weaning food offered to infants should be rich in micronutrients and high in protein quality. The study assessed the Mineral, Vitamin A and C, Amino acids and Antinutritional profile of weaning food blends from millet flour (MLF), soya beans flour (SBF) and moringa oleifera leaf flour (MLF) in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). All analyses were done using standard methods. The Mineral, Vitamin A, C and Amino acid Tryptophan contents of the weaning food formulations significantly (p<0.05) increased with increased MLF Percentage. The Mineral values ranged from 57.37 to 466.87 mg/100g, 11.33 to 107.30 mg/100g, 36.27 to 62.38 mg/100g, 2.45 to 4.77 mg/100g and 76.64 to 178.09 mg/100g for calcium, iron, potassium, zinc and sodium respectively. Vitamins A (ß-Carotene) and C ranged from 0-5.25 and 0.58-3.89 mg/100g respectively. Tryptophan ranged from 1.16-2.40 g/100g protein. Manganese, Lysine, methionine was significantly (p<0.05) higher in MLF unsubstituted sample B. The anti-nutrients analyzed were significantly (p<0.05) low with values ranging from (0.09 to 0.43) mg/100 g, (0.13 to 1.49) mg/100 g, (0.33 to 0.95) mg/100 g and (0.03 to 0.07) mg/100 g for phytates, tannins, oxalates and trypsin inhibitor respectively.

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.

Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial effects to human health. The objective of this study was to evaluate the fermentation time required to obtain more bioactive compounds and higher antioxidant activity in order to propose a mixture of unfermented and fermented cocoa beans in varying concentrations. Samples were collected every 12h over a fermentation period of 144h and evaluated according to their physico-chemical characteristics, as well as the content of bioactive compounds. It was verified that after 48h of fermentation occurred a significant reduction in slate seeds, the appearance of partially fermented beans and the elevation of acidity and temperature. Until this period, a higher content of bioactive compounds with antioxidant activity was also observed. Thus, it is possible to propose a blend of cocoa beans fermented for 48h and completely fermented beans to elaborate functional chocolates.

Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile

This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of 25:75, 50:50, and 75:25 polished rice:beans (w/w). Pure rice or pure beans were also analyzed. Phenolic compounds were determined in raw, cooked, and digested samples. The glucose release through in vitro digestion was slower as the proportion of black beans or carioca beans increased. Starch digestibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice. Hydroxybenzoic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin were the most abundant phenolics detected in the studied samples. Considering the content of phenolic compounds determined in the raw, cooked, and digested grains, only a small fraction was available for absorption in the gut, with amounts varying from 0.1 to 0.6 μg·g−1.

Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization.

School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples.

Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition.
 Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends.
 Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p<0.05.
 Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed.
 Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

Azúcares totales y proteína en frijol nativo de la región Triqui Alta, Oaxaca

La siembra de compuestos de frijol, que combinan tamaños y colores, es una tradición cultural en las zonas rurales de México, utilizados principalmente para autoconsumo. Las mezclas de frijol tienen un atractivo visual; sin embargo, poco se sabe de las características de sabor y valor nutrimental que representa esta forma de consumir el frijol. El objetivo fue conocer el contenido de azúcares totales y de proteína en compuestos de frijol nativo provenientes de la región Triqui Alta de Oaxaca. En el 2017 se realizó el estudio de tres muestras compuestas de semilla de frijol. El color de la testa se determinó visualmente y se midió el peso de 100 granos. El contenido de azúcares totales se determinó con el método de antrona, y el contenido de proteína con el equipo semiautomatizado Kjeltec. Los análisis se realizaron por duplicado. En cada muestra se identificaron al menos 4 diferentes colores y tamaños de grano identificados como frijol común (Phaseolus vulgaris L.) y ayocote (Phaseolus coccineus L.) El contenido de azúcares en los granos medianos fue de 6.17 a 6.48%, mientras que, en los granos grandes (ayocote), fue desde 9.45 a 11.6%. El contenido de proteína varió entre submuestras desde 21.7% en P. coccineus negro, hasta 24.8% en P. vulgaris amarillos. El color de grano no se asoció con los contenidos de proteína ni de azúcares totales; sin embargo, el tamaño de grano sí. A mayor tamaño de grano, mayor porcentaje de azúcares (r= 0.88**) y menor contenido de proteína (r= -0.61*).

Effects of replacing soybean meal with raw or extruded blends containing faba bean or lupin seeds on nitrogen metabolism and performance of dairy cows

The objective was to test the effects of replacing soybean meal in dairy cow diets with either raw or extruded faba bean:linseed or lupin:linseed blends on intake, milk yield and composition, N partitioning, and ruminal and plasma parameters. Our main hypotheses were that N from extruded blends was less degradable in the rumen than N from raw seeds, and that a higher extrusion temperature favored ruminal protection of proteins and milk protein yield, and lowered urinary N excretion. Eight Holstein cows fitted with ruminal cannulas were used in two 4 × 4 Latin square design experiments conducted in parallel. In both experiments, cows were fed diets with a crude protein content of 14.6%, containing 60% of forage (dry matter basis). Treatments differed by the composition of the concentrates: control in both experiments was based on soybean meal, and experimental treatments were based on proteaginous:linseed (90:10%) blends consisting of faba bean blends (first experiment) or lupin blends (second experiment) presented either raw, extruded at 140°C, or extruded at 160°C. Intake, milk yield and composition, ruminal pH, volatile fatty acids and ammonia kinetics, digestibility, N partitioning, Maillard compounds in feed and feces, plasma AA, and 15N natural enrichment were measured. Data were analyzed using ANOVA according to the MIXED procedure of SAS (version 9.4, SAS Institute Inc., Cary, NC). Ammonia content in ruminal fluid did not significantly change when soybean meal was replaced by either raw or extruded faba bean, but tended to be higher with lupin. Milk yield was increased by 2.6 kg with faba bean blend extruded at 140°C compared with faba bean blend extruded at 160°C. Milk fat and milk protein concentrations were decreased by 3.1 and 2.3 g/kg, respectively, with lupin blends compared with soybean meal. Nitrogen partitioning between milk, feces, and urine did not change. Nitrogen apparent digestibility decreased by 3 g/100 g of N between faba bean blend extruded at low and at high temperatures. The content of Maillard compounds in feces was higher with blends extruded at 160°C than with raw or extruded at 140°C blends within both experiments. Total plasma AA tended to be higher with extruded blends than with raw in the faba bean experiment. Both extrusion temperatures appeared to protect dietary proteins from ruminal degradability, but proteins seemed to be overprotected at 160°C.

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of an increasing amount of low-processed or unprocessed food. Therefore, we carried out the research in which we obtained and analyzed chocolates with different blends of cocoa liquors prepared from roasted and unroasted cocoa beans of Criollo and Forastero varieties.Studies have shown that viscosity and yield value increased and hardness of chocolates lowered with the increase content of cocoa liquor from unroasted beans. Chocolates with cocoa liquor from roasted beans were characterized by the largest ability to scavenge DPPH radicals. Antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. Type of the cocoa liquor used induced minor changes in the polyphenol and fatty acid composition. Asparagine was determined at the highest concentration, followed by alanine, glutamine, and serine. The concentration of acetic acid was the higher the higher the content of unroasted beans. The increased content of cocoa liquor from unroasted beans caused the color of the chocolate to brighten, more red and yellow. All tested chocolates were characterized by good organoleptic properties and microbial stability.

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods.

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05mg/100g fat), δ tocopherol (0.06-4.72mg/100g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2°C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1°C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies

In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market.

Formulation and Nutritional Evaluation of Instant Weaning Foods Processed from Maize (Zea mays), Pawpaw (Carica papaya), Red Beans (Phaseolus vulgaris) and Mackerel Fish Meal (Scomber scombrus)

The aims of this study were to evaluate the functional, nutritional and sensory qualities of five Instantaneous Complementary Foods formulated from blends of fermented maize, beans, fishmeal, pawpaw, and sugar. The different ingredients -fermented maize, beans, fishmeal, pawpaw and sugar- were incorporated in the proportions of 70-10-10-5-5 for diet A, 30-50-10-5-5 for diet B, 65-15-10-5-5 for diet C, 40-40-10-5-5 for diet D and 60-20-10-5-5 for diet E, respectively. A commercial weaning food, Phosphatine® served as control. Results of the proximate analysis showed that the formulated diets contained 363.82kcal, 333.97kcal, 362.01kcal, 341.96kcal and 358.06kcal of energy for diets A, B, C, D, and E respectively; 17.88%, 23.71%, 18.61%, 22.25%, and 19.34% of protein content for diets A, B, C, D and E respectively; 58.04%, 47.11%, 56.79%, 49.87%, 55.41% of carbohydrates for diets A B, C, D and E respectively; 4.46%, 3.41%, 4.49%, 3.72%, 4.34% of fats for diets A, B, C, D and E respectively. All the formulations contained the following elements range: Zinc (0.91-2.27mg); Sodium (31.43-492 mg), Manganese (0.27-7.70 mg), Phosphorus (85.35-756.21mg), Iron (0.00-31.7 mg), Magnesium (0.00-253 mg), Calcium (0.00-419.11mg) and Potassium (201.17-1484.01mg). Sensory analysis showed ratings within acceptable limits using a 9-point hedonic scale. The bulk density values were comparable (though slightly higher) to that for the control. The water absorption capacity ranged from 2.00 to 3.30 with diet E having the highest value while diet C had the lowest and the control had the highest WAC value with 4.65. The Oil absorption capacity ranged from 2.30 for diet E to 3.00 for diet C while the commercial weaning diet had an oil absorption capacity of 2.90. The Swelling Index ranged from 0.91 (diet A) to 1.25 (diet E) while that for the control diet was 1.00. The Foam capacity values ranged between 2.83 for diet D and 7.69 for diet E, while that for the control was 13.56. The dispersibility was within the range 94.0 (diet A) and 98.0 (diet E) while the control had a dispersibility value of 171.0. Animal feeding experiments revealed that the formulated diets gave the higher weight gain compared with the control diet as well as the higher PER (Protein Efficiency Ratio) values and higher body organ weights. The study concluded that the formulated diets could be used as alternatives to the weaning foods to improve the nutritional status of children and help to prevent protein-energy malnutrition.

Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions

The effect of extrusion conditions in blends of corn and beans (Phaseolus vulgaris) of cultivars Peruano and black-Querétaro were investigated in this study, as an alternative to obtain snack foods. The type of cultivar and beans percentage, and also the extrusion conditions (moisture and temperature) influenced the physicochemical (color and breaking strength) and the functional (water absorption index, water solubility index, and oil absorption capacity) properties of the extrudates. The microstructures showed the presence of cavities and starch granules gelatinized (melted) and plasticized; while, the x-ray powder diffraction patterns revealed the presence of monohydrate glucose due to starch dextrinization. The results demonstrate that extrudates with good properties can be obtained from blends of corn and beans, under selected extrusion conditions, depending on the bean cultivar.