Blended Foods Research Articles

Keto-on-the-Clock: A Survey of Dietetic Care Contact Time Taken to Provide Ketogenic Diets for Drug-Resistant Epilepsy in the UK.

Medical ketogenic diets (KDs) are effective yet resource-intensive treatment options for drug-resistant epilepsy (DRE). We investigated dietetic care contact time, as no recent data exist. An online survey was circulated to ketogenic dietitians in the UK and Ireland. Data were collected considering feeding route, KD variant and type of ketogenic enteral feed (KEF), and the estimated number of hours spent on patient-related activities during the patient journey. Fifteen dietitians representing nine KD centres responded. Of 335 patients, 267 (80%) were 18 years old or under. Dietitians spent a median of 162 h (IQR 54) of care contact time per patient of which a median of 48% (IQR 6) was direct contact. Most time was required for the classical KD taken orally (median 193 h; IQR 213) as a combined tube and oral intake (median 211 h; IQR 172) or a blended food KEF (median 189 h; IQR 148). Care contact time per month was higher for all KDs during the three-month initial trial compared to the two-year follow-up stage. Patients and caregivers with characteristics such as learning or language difficulties were identified as taking longer. Twelve out of fifteen (80%) respondents managed patients following the KD for more than two years, requiring an estimated median contact care time of 2 h (IQR 2) per patient per month. Ten out of fifteen (67%) reported insufficient official hours for dietetic activities. Our small survey gives insight into estimated dietetic care contact time, with potential application for KD provision and service delivery

Effects of a food preparation program on dietary well-being for stroke patients with dysphagia: A pilot study.

Background:Dysphagia is one of the common issues observed in patients with stroke. Stroke patients with dysphagia have to eat blended food or similar types of food for each meal, resulting in dietary dissatisfaction. The purpose of this study was to investigate the effects of a food preparation program on dietary well-being for stroke patients with dysphagia.Methods:This study was a pilot randomized clinical trial. Twenty-two patients were assigned randomly into the food preparation group (n = 11) and control group (n = 11). The food preparation group received oral motor exercises, recognition of food texture and thickener, and hands-on food preparation for 6 weeks. Outcome measures included the Dietary Well-Being Scale, brief version of the World Health Organization Quality of life, Swallowing Quality of Life Questionnaire, and Mini Nutritional Assessment.Results:Patients in the food preparation group showed significant improvements in the Dietary Well-Being Scale, psychological and environmental domains of the brief version of the World Health Organization Quality of life (P = .001–.024) with small to large effect sizes (success rate difference = 0.23–0.46). The Swallowing Quality of Life Questionnaire and Mini Nutritional Assessment displayed non-significant differences (P = .053–.092) and revealed small to moderate effect sizes (success rate difference = 0.23–0.32).Conclusions:The food preparation program showed a positive impact on dietary well-being and a potential improvement in the health-related quality of life, quality of life related to the process of swallowing, and nutritional status for stroke patients with dysphagia. We recommend that stroke patients with dysphagia receive adequate knowledge and hands-on food preparation training to increase their dietary intake and well-being.

Growing use of home enteral nutrition: a great tool in nutrition practice toolbox.

Home enteral nutrition (HEN) is a well-established practical nutrition therapy tool that is typically managed by an interdisciplinary team. Prevalence of HEN is increasing across the globe given significant evidence for utility, feasibility, efficacy, safety, and reliability of HEN in helping patients meeting their nutrition needs. The current review highlights the growing use of HEN in the context of what is novel in the field including trends in HEN practice with regards to tubes and connectors, feeding formula and real food blends, and common complications. The review also highlights that the use of HEN is expected to expand further over coming years emphasizing the need for national consensus recommendations and guidelines for HEN management. The growing use of HEN has always been parallel to adoption of holistic definitions and concept of malnutrition in clinical nutrition practice and more understanding of the need for malnutrition risk stratification, meeting unmet needs in practice and addressing challenges that lead to suboptimal enteral nutrition. Research and advancements in technology as well as in tube feeding formula industry have led to the development of more solutions and have helped identify and implement best HEN practices.

Evaluating Interventions With Special Fortified Products and Complementary Feeding Recommendations to Best Achieve the Nutrient Adequacy in Filipino Complementary Diets

ObjectivesThe objective of this study was to predict the intervention scenarios that best fulfil the nutrient adequacy in Filipino complementary diets in rural settings using linear programming (LP) analyses of special fortified foods, alone or in combination with complementary feeding recommendations (CFRs). MethodsA cross-sectional survey was conducted in the municipality of Mercedes, Camarines Norte Province. Dietary intakes of breastfed children 6–8, 9–11 and 12–23 months of age (n = 297) were assessed using a multi-pass 24-hour recall method with 7-day food consumption frequency. Optifood, an LP tool was used to formulate age-specific CFRs and determine the extent to which special fortified foods, namely micronutrient powder (MNP), small-quantity lipid-based nutrient supplements (LNS-SQ) and fortified blended food with micronutrient powder (FBF + MNP), can contribute towards nutrient adequacy in complementary diets. ResultsLP analyses show that for 6–8 and 9–11-month-old infants, requirements for iron will be difficult to meet even with four serves of MNP per week, while for 9–11 and 12–23-month-old young children, calcium adequacy would remain a challenge even with daily serves of LNS-SQ per week. Adequacy for 11 modelled micronutrients could only be achieved if CFRs that modify current dietary patterns were fully adopted along with supplementation of LNS-SQ 5–7 times per week. ConclusionsAdoption of food-based CFRs with special fortified products is necessary to best fulfil the gaps of essential micronutrients in the diets of rural Filipino children aged 6–23 months. The findings provide insight into the current program in the Philippines. The MNP supplementation with the usual ration of MNP 3 to 4 times per week would not be sufficient to ensure adequacy for iron in 6–8 and 9–11-month-old infants unless the frequency is increased to 5 times per week. Empirical intervention studies are needed to confirm the LP simulations and feasibility of the CFRs. Funding SourcesThe authors received no funding for this work.

Erratum

Legume ScienceVolume 3, Issue 2 e114 ERRATUMFree Access Erratum This article corrects the following: Potential and limits of exploitation of crop wild relatives for pea, lentil, and chickpea improvement Clarice J. Coyne, Shiv Kumar, Eric J.B. Wettberg, Edward Marques, Jens D. Berger, Robert J. Redden, T.H. Noel Ellis, Jan Brus, Lenka Zablatzká, Petr Smýkal, Volume 2Issue 2Legume Science First Published online: April 7, 2020 First published: 28 June 2021 https://doi.org/10.1002/leg3.114AboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Following publication of the below articles, the Conflict of Interest section has been added (Coyne et al., 2020). Potential and limits of exploitation of crop wild relatives for pea, lentil, and chickpea improvement (Egan et al., 2020). Characterisation of seed marking types in chickpea (Cicer arietinum L.): Tiger stripe and other blemishes (Nwadi et al., 2020). Enrichment of food blends with bambara groundnut flour: Past, present, and future trends (Tufan et al., 2020). Utilization of legume flours in wafer sheets (Kumar et al., 2020). Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum). REFERENCES Coyne, C. J., Kumar, S., von Wettberg, E. J. B., Marques, E., Berger, J. D., Redden, R. J., Ellis, T. H. N., Brus, J., Zablatzká, L., & Smýkal, P. (2020). Potential and limits of exploitation of crop wild relatives for pea, lentil, and chickpea improvement. Legume Science, 2(2), e36. https://doi.org/10.1002/leg3.36 Egan, N. E., Keir, C. F., Miller, J. C., Pengilley, G. C., Hobson, K. B., & Wood, J. A. (2020). Characterisation of seed marking types in chickpea (Cicer arietinum L.): Tiger stripe and other blemishes. Legume Science, 2(2). https://doi.org/10.1002/leg3.29 Kumar, Y., Sharanagat, V. S., Singh, L., & Mani, S. (2020). Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum). Legume Science, 2(1), e20. https://doi.org/10.1002/leg3.20 Nwadi, O. M. M., Uchegbu, N., & Oyeyinka, S. A. (2020). Enrichment of food blends with bambara groundnut flour: Past, present, and future trends. Legume Science, 2(1), e25. https://doi.org/10.1002/leg3.25 Tufan, B., Sahin, S., & Sumnu, G. (2020). Utilization of legume flours in wafer sheets. Legume Science, 2(1), e12. https://doi.org/10.1002/leg3.12 Volume3, Issue2Special Issue: Early Career Researcher Special IssueJune 2021e114 ReferencesRelatedInformation

Determining the effect of heat treatment on iron fortified soybean gari blend and its potential bioavailability

Gari is a cassava based food product which lacks most essential nutrients needed to promote good health and growth. An easy-to-adopt strategy widely accepted and used by most low-income household to improve nutritional intake is to blend nutrient dense and nutrient-poor agricultureal produce in a meal. Soybean is used in food blends, as it contributes to caloric source especially supplementary protein. Micronutrient deficiency has been a major challenge in middle and low income countries. The most prominent of micronutrient deficiencies is iron deficiency, which has a potential harmful developmental effect especially on infants, adolescent girls, pregnant women and the elderly. Gari is widely consumed in Ghana and along the West African coast, therefore can be a good medium for food fortification to improve nutrition. The objective of the study was to fortify defatted soybean gari blend with iron and evaluate the effect of heat treatment on anti-nutrient content, estimated iron bioavailability and colour of the products. A known quantity of commercial food grade ferric sodium (FeNa) EDTA was added to cassava mash (with or without commercial food grade defatted soybean flour) before and after processing into gari. The elemental composition, anti-nutritional properties, estimated iron bioavaliability and colour of the product were determined using appropriate analytical methods. Results showed that fortification with iron improved the iron content of the gari samples (with or without defatted soybean flour). Addition of iron to defatted soybean gari blend before heat treatment significantly (p<0.05) decreased the lightness (L*) and yellowness (b*) of the end product. Blending gari with soybean flour elevated its anti-nutrient content; however the estimated molar ratios of anti-nutrients to iron and zinc contents were within acceptable levels as stipulated by USAID and FAO guidelines. Iron fortification of soybean gari blend has huge potential to reduce iron deficiency anaemia and protein-energy malnutrition among gari consumers in Africa.

Outcomes for gastrostomy-fed children and their parents: qualitative findings from the 'Your Tube' study.

To identify child and parent outcomes relevant to having a gastrostomy, and to specify outcomes believed to be particularly salient to type of diet (formula vs blended food). Twenty parents, two children (both 12y), and 41 professionals (dietitians [n=10]; nurses [n=12]; paediatricians [n=12]; speech and language therapists [n=7)]) were recruited. Parents and children were interviewed; professionals participated in focus groups. Children (2-18y) represented included those on formula (n=11), blended-food (n=7), and mixed (n=2) diets. All had been tube-fed for at least 6 months. Neurological, genetic, and metabolic conditions were represented. Participants identified a range of children's outcomes relevant to a gastrostomy, including physical health, gastrointestinal symptoms, sleep, and time spent feeding. The children described experiences of exclusion caused by being tube-fed. Time, sleep, and emotional health were regarded as most salient to understanding parents' gastrostomy outcomes. Participants believed type of diet would most likely effect gastrointestinal symptoms, time spent feeding, sleep, and physical health. Findings indicate a number of refinements to, and allow further specification of, the current 'initial' core outcome set for tube-fed children. Findings also have implications for choice of outcomes measures. Further qualitative research with children and young people is needed. What this paper adds Sleep is a key outcome for children and parents. Gastrointestinal symptoms and physical health were regarded as outcomes most likely to be affected by type of diet. Well-being and participation were identified as key distal outcomes. Gastrostomies are complex interventions. Further specification of the core outcome set is possible.

Effects of Active Food Media on Properties of Materials Usedin Local Food Processing Machine

Food contains edible biochemical compounds, which serves as sources of nutrients to human being. However, their contamination through processing can bring about adverse effects on humans when consumed. Food blending is one of the major processing done in preparing edible meals. The effect of active food media on the material used in fabricating the grinding shaft of the blending machine cannot be ignored taking into consideration the resultant subsequent effects on blended food. Some of the effects of active food media on metallic parts of food blending machines are protein adhesion, abrasive effect, reduction in mechanical properties and conditions favouring corrosion. Three types of food materials, onion, pepper, and tomato, were chosen to be the focus of this study owing to the prevalence index of their processing amongst the local communities. They were processed using a selected blending machine while the ultimate analyses and determination of elemental compositions were carried out on the processed samples. The mean values of ascorbic acid from four runs of onion, pepper, and tomato samples through a blending machine were found to be 5.94 mg/100ml, 13.13 mg/100ml, and 16.99 mg/100ml, respectively. Some other mineral elements, such as iron, calcium, sodium, potassium and magnesium, were found in varied compositions as the number of blending runs increased. The results obtained showed that these food items contain active ingredients and complex compounds which have gross effect on the mild steel used in fabricating the grinding shaft of the blending machine.

Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior

Fortified blended food powders (FBF) were prepared by blending fermented milk with parboiled wheat (FBFw), barley (FBFb), or oats (FBFo), incubating the blend, drying, milling, and fortifying the powder with vitamins, minerals, and refined soya oil. FBFs were stored at 15°C, 30°C, or 37°C for 0–18 months, and evaluated for compositional and functional properties. FBFo had lower contents of lactose and galactose, and higher contents of starch and fat, water-holding capacity (WHC) and pasting viscosity than FBFw or FBFb. Storage time and temperature affected composition (lactose, galactose, and lysine), color, WHC, pasting viscosity, and flow to a degree dependent on cereal type. FBFs stored at 15°C were generally stable over the 18 months, while those stored at 37°C underwent a rapid deterioration in color, WHC, and viscosity after storage times of ≤4 months. Storage of FBF at 15°C is recommended, whereas storage at 37°C should be avoided. Novelty Impact Statement Fortified blended foods (FBFs) are supplied as specialized nutritious dietary staples to food-insecure regions where they are reconstituted and consumed as porridge. The research reports on a new process for the preparation of FBF, involving the co-fermentation of a milk–cereal blend. Additionally, it evaluated the impact of cereal type on composition, nutritive value, and reconstitution properties of the FBF, and the effect of time and temperature on storage stability. The information is relevant to the formulation of dairy plus plant-based food products, which are currently trending in the food and beverage industrial sector globally.

Doses of Specific Allergens in Early Introduction Foods for Prevention of Food Allergy

Consumption of common allergenic foods, such as peanut, in early life can reduce the risk of food allergy among high-risk children and is recommended in revised clinical guidelines. Commercial early allergen introduction foods (EIF) containing single or multiple allergenic foods for feeding infants are promoted to consumers and health care providers as aids to prevent food allergy. To determine the concentration and doses of major food allergens in EIF. Extracts from 32 EIF and 4 control foods were analyzed for 17 allergens: Ara h 1, Ara h 3, Ara h 6, Bos d 5, Bos d 11, Gal d 1, Gal d 2, Ana o 3, Cor a 9, Jug r 1, Gly m 5, Ses i 1, Api g 1, Sin a 1, Cyp c 1, shrimp tropomyosin, and Tri a 19 using a validated fluorescent multiplex array. Ara h 2 was measured by enzyme-linked immunosorbent assay. The EIF comprised 1-8 samples of 32 foods (n= 86). Combined peanut allergen levels of up to 26,000 μg/g were measured in peanut puffs (doses of 65-182 mg per 7 g serving). Peanut allergens were not detected in mixed food blend puffs. Major allergen levels of >10,000 μg/g were found in several milk, egg, and peanut powders, or combinations thereof, with cumulative allergen doses of 159-2946 mg in the EIF. Mixed food blend powders, puffs crackers, and fruit sauces contained much lower allergen levels, often <10 μg/g, and some had undetectable allergens. The allergen concentration in these EIF varied over a >3 log range and provided lower cumulative doses of allergen. Significant variability in allergen composition, concentration, and dose per serving were observed in EIF containing the same foods. The doses of allergens consumed by potentially at-risk infants in early life were EIF dependent. Guidelines should be established to enable consumers and health care providers to make informed decisions about EIF and to improve the formulation and standardization of EIF for prevention of food allergy.

Tropane alkaloid contamination of agricultural commodities and food products in relation to consumer health: Learnings from the 2019 Uganda food aid outbreak.

Tropane alkaloids (TAs) are secondary plant metabolites derived mainly from Solanaceae plant families, with the most virulent invasive species being Datura stramonium. Datura stramonium commonly grows in cereal fields and produce TAs (e.g., hyoscyamine and scopolamine) which may accidentally contaminate cereals (and cereal-based foods) at occasionally high levels. Dietary exposure to TAs can be toxic and depending on the dose ingested can cause outcomes ranging from anticholinergic effects to acute poisoning and death. In 2019, 315 adults became ill and another five adults died in Uganda following consumption of a "Super Cereal" (a fortified blended food) that was later confirmed to be contaminated by TAs-a scenario which provoked this holistic review on TAs in foodstuffs. Thus, this article provides information on the history, development, occurrences, exposures, and human legislative and health benchmarks for TAs. It describes control strategies for reducing TA contamination of agricultural commodities and resultant health implications following consumption of TA contaminated foodstuffs. Adequate application of food safety control measures (including maximum limits) and good practices, from the start of cereal cultivation through to the final stages of manufacturing of food products can aid in the reduction of seeing toxic plants including D. stramonium in cereal fields.

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&lt;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&lt;0.05) higher in MLF unsubstituted sample B. The anti-nutrients analyzed were significantly (p&lt;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.

Co-hydrothermal carbonization of food waste with yard waste for solid biofuel production: Hydrochar characterization and its pelletization

In this study, Co-HTC of food waste with yard waste was conducted for biofuel pellets production, and also to understand any possible synergy between two feedstock types. The calorific value of blended raw feedstock was 13.5 MJ/kg which increased to 27.6 MJ/kg after Co-HTC at 220 °C for 1 h. Energy yield and fuel ratio calculated was 45% and 0.65 respectively. Hydrochar produced demonstrated a stable combustion profile as compared to reactive combustion profile for raw samples. The blend of food and yard waste hydrochar was easily pelletized, and its pellets showed improvement in mechanical properties as compared to pellets made from mono-substrate((food waste) hydrochar. Pellets produced from the blend of food and yard waste hydrochar showed higher energy (46.4 MJ/m3) and mass density (1679 kg/m3) as compare to the pellet produced from food waste hydrochar alone. Tensile strength obtained for the blended hydrochar pellet was 2.64 MPa while same for the pellets produced from food waste hydrochar alone was 1.30 MPa. In addition to improving hydrophobicity, soften lignin from yard waste also helped in binding the food waste hydrochar particles together within the pellets matrix during heated pelletization. The results presented in the study indicated that in the presence of all favorable conditions, there is a potential that approximately 11% of the global coal consumption could be replaced by the combustion of hydrochar produced from food and yard waste globally.

Post-esophageal atresia repair double acquired tracheoesophageal fistulas treated successfully by gastric transposition: a case report

BackgroundPostoperative recurrence of tracheoesophageal fistula (TEF) is a frequent complication in the repair of esophageal atresia (EA). Based on the recent etiologic classification, a TEF that develops in a different new pathway from the original one is categorized as an acquired TEF. The TEFs that fall into this category have been reported to be refractory and their mechanisms have not been fully understood. Here, we report the complicated case of an acquired TEF derived from mediastinitis after the original TEF repair developed an anastomotic stricture. The TEF contained double fistulas, both towards the right lobe bronchi, and was repaired by gastric transposition through a retrosternal route.Case presentationThe patient was diagnosed with Gross C esophageal atresia after birth and underwent tracheoesophageal fistula banding during the neonatal period. He experienced an intractable anastomotic stenosis after surgery which was treated with repeated balloon dilation therapy. By the age of 11 months, he developed a mediastinal abscess that improved with conservative treatment. At 18 months old, a fistula from the esophagus to the right superior lobe bronchus was identified. The patient underwent a right upper lobectomy to resect the fistula. However, at 21 months old, another fistula to the right lower lobe was revealed. An esophageal banding was done to relieve the respiratory symptoms. This was followed by esophagectomy and gastric transposition through the retrosternal route at 26 months old. The patient started rehabilitation and oral intake gradually after surgery. By 3 years after gastric transposition, he could already take blended food orally with the support of small amounts of enteral feeding.ConclusionCases of TEF derived from severe inflammation have the potential to form a complicated network and lead to recurrence. Surgeons should consider the possibility of multiple tiny fistulas in cases of severe acquired TEF. These may be repaired successfully by gastric transposition through the retrosternal route.

Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour

PurposeThis study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.Design/methodology/approachThe flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.FindingsProtein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.Originality/valueThe study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: a randomised control trial

BackgroundUgandan children are fed homemade complementary foods (CFs) which are usually deficient in vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children.ObjectiveHomemade provitamin A carotenoids (PVACs), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin (Sweet cream) and common bean (Obwelu) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control).MethodsThe crossover acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100 g of BPB (n = 35) or 100 g of PB (n = 35) on day one. After a washout period of one day, children crossed over to receive either BPB (n = 35) or PB (n = 35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. The CF was acceptable if children consumed ≥50 g (50%) of served food (100 g). A paired t-test was used to determine the mean differences within participants between BPB and PB. The level of statistical significant difference was set at a probability value of 5% (p = 0.05).ResultsThe mean consumption of BPB and PB was 53.9 g and 54.4 g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 min, respectively. There was no significant difference in the amounts consumed, and duration of consumption in BPB and PB (p > 0.05). The mean intake of vitamin A was significantly higher (p < 0.00001) in PB (152.5 μgRAE) compared to BPB (100.9 μgRAE). The mean iron intake was significantly higher in BPB (1.1 mg) (p < 0.00001) compared to PB (0.3 mg). Furthermore, zinc intake was significantly higher (p < 0.00001) in BPB (0.58 mg) compared to PB (0.13 mg).ConclusionA homemade complementary food, BPB, made from locally available common bean and pumpkin is rich in PVACs, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.Trial registrationPan African Clinical Trials Registry www.pactr.org as PACTR202002576768667.Retrospectively registered.Date of registration: 29/January/2020.

Quality parameters of weaning food from blends of quality protein maize, Irish potatoes and avocado seeds flours

Malnutrition is an obstacle to good health and a key factor in the mortality of children in Nigeria. Nutritious but inexpensive weaning food blends were formulated from Quality protein maize (QPM), Irish potatoes (IP), and Avocado seed (AS) flours [QPM:IP:AS. 65:15:20 (YET), 60:25:15 (TOS) and 55:35:10 (VER)]. Proximate, functional, anti-nutritional composition of the blends, and sensory evaluation of the gruels were determined. Proximate compostion and functional properties of the weaning food blends revealed that crude protein, carbohydrates, crude fibre and total ash content increased (15.34%–15.98%, 64.80%–66.89%, 0.92%–1.38%, and 3.26%–5.33%) and Peak, trough, breakdown and final viscosities (327-439RVU; 309-424RVU; 15-21RVU; 1096-1295RVU) with increase in QPM and AS flours respectively. Anti-nutrients content (tannin, saponin, oxalate, and alkaloid) also increased with increased Irish potato flour (21.97–49.94 mg/100 g; 23.08–26.71 mg/100 g, 19.37–29.71 mg/100 g; 7.20–10.58 mg/100 g). Sensory quality showed that sample 65:15:20 was the most acceptable. Indigenous, inexpensive raw materials regarded as “waste” can be used to formulate weaning food with improved nutrients. Practical applications Weaning is the process of gradually adding more complex foods to an infant's diet, after six months of exclusive breastfeeding, in order to supplement breast milk because it is no longer adequate to provide enough nourishment to the child. Formulating inexpensive, readily available, and nutritious food that provides the additional nutrients for proper growth and development, therefore, becomes a priority. Quality Protein Maize, Irish potato, and avocado seeds flour were explored to mitigate the issues of malnutrition, diseases, and death in infants, to generate nutrients from “waste” and to increase varieties of weaning food on the shelf.

Quality evaluation of sweetpotato-based complementary food

Complementary Food (CF) was developed using locally available food raw materials (millet, soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four different samples of CF were formulated using different ratios of millet flour (MF), sweet potato flour (SPF), soybean flour (SBF); A (55% MF, 30% SPF and 15%SBF), B (50% MF, 30% SPF and 20%SBF), C (45% MF, 30% SPF and 25%SBF), and D (40% MF, 30% SPF and 30% SBF). Commercial complementary food (Nutribom) was used as control sample. The proximate and functional properties of the formulated CF were determined. The following range of values were obtained for all the complementary samples, moisture (2.98-9.05%), protein (5.06-13.19%), fat (2.50-8.71%), fibre (0.13-2.19%), ash (1.26-2.31%) and carbohydrate (55.6-57.6%). The protein, fat and fibre contents of the complementary food increased while moisture, ash and carbohydrate contents reduced with an increase in the level of SBF. The water absorption capacity, swelling power, and bulk density of the complimentary food samples ranged between 28.00 and 43.67 ml/g; 2.86 and5.22 (g/g) and 0.69and 0.81 g/ml, respectively. The functional properties of the complementary food increased when compared with the control. The complementary food blends that could be regarded as appropriate formulation based on the exhibited quality attributes evaluated was sample B which contained 50, 30 and 20% of MF, SPF and SBF, respectively. This product can serve as an alternative to commercial weaning food to prevent protein-energy malnutrition, which may help in the growth and development of children among the poor populace.&#x0D; Keywords: Complementary foods, functional properties, proximate properties and minerals contents

Effects of food supplementation on cognitive function, cerebral blood flow, and nutritional status in young children at risk of undernutrition: randomized controlled trial

ObjectiveTo assess the effects of food supplementation on improving working memory and additional measures including cerebral blood flow in children at risk of undernutrition.DesignRandomized controlled trial.Setting10 villages in Guinea-Bissau.Participants1059 children...

Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats

ABSTRACT Background Previously we found that extruded corn–soy blend (CSB) and sorghum–soy blend (SSB) fortified blended foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9–10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test. Results Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with ≤10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose. Conclusions These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%–10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.