Maize Gruel Research Articles

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts.

Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal-based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase-producing yeasts in the baking process to achieve a phytate-to-iron molar ratio <1 and a phytate-to-zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high-phytase (HP)-producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel (togwa) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase-promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high-performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2-h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much-enhanced bioavailability of these minerals.

Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder

Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p&lt;0.05. COMPIF AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p&lt;0.05) lower calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs 93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine, functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of complementary foods fortified with fish.

Potential for increasing folate contents of traditional African fermented sorghum gruel (Motoho) using presumptive probiotic lactic acid bacteria

Folate deficiency is commonly observed in most developing countries. Lactic acid bacteria (LAB) fermentation of cereal-based foods could be an alternative to improving folate intake. This study evaluated the possibility of improving the folate contents of traditional African fermented sorghum gruel (motoho) using indigenous potential probiotic LAB. A total of 220 LAB strains isolated from maize gruel were screened for extracellular and intracellular folate production. Strains were further examined for in vitro probiotic characteristics and antimicrobial activity. Sixteen (16) LAB strains exhibited high production of total folate which ranged between 44 and 180 µg/100 mL with the lowest and highest value in L. plantarum S8 and L. plantarum S49, respectively. Fermentation of sorghum gruel with folate producing probiotic LAB strains for in situ folate production in motoho was determined. The folate contents of sorghum motoho fermented with LAB ranged between 13 and 20 µg/100 mL while the control was below 2.5 µg/100 mL. Indigenous LAB strains from traditional African fermented gruel possess desirable in vitro probiotic properties and ability to produce folates, thus, could be used for natural in situ folate fortification. This study presents a strategy for future application of indigenous probiotic LAB cultures as natural means of fortifying cereal foods with folates.

Prevalence and risk factors of acute gastroenteritis caused by Rotavirus among children in tertiary hospitals, southeastern Nigeria

Background: Diarrhea is a worldwide problem and rotavirus is the commonest viral etiologic agent. In Nigeria, diarrhea causes more than 315,000 deaths of preschool-age children annually. In Ebonyi State, it is among the leading causes of pediatric emergency visits and one of the major causes of infant morbidity and mortality. This study was aimed at determining the prevalence and associated risk factors of acute gastroenteritis due to rotavirus infection among under-five children in Abakaliki, Ebonyi state. Methodology: This was a cross-sectional study of 275 children under 5 years of age hospitalized for acute watery diarrhea, who were consecutively recruited into the study. Stool samples were collected from each child for rotavirus antigen detection using an enzyme-linked immunosorbent assay (ELISA). Socio-demographic information of each child and selected risk factors were collected using structured questionnaire. Data analysis was done on SPSS software version 20.0, and association of demographic characteristics and risk factors with rotavirus diarrhoea was measured using Chi-square test, odds ratio (and 95% confidence interval). Significant value was set at p &lt; 0.05. Results: The prevalence of rotavirus diarrhea among children under 5 years of age in this study was 26.5% (73/275). Aside from educational level of the mothers, there was no significant association between any of the socio-demographic characteristics and prevalence of rotavirus diarrhoea (p&gt;0.05). Although the prevalence of diarrhoea in the children was lower with the use of maize gruel (pap) as weaning feed (26.3%, 71/270) compared to the use of other complementary feeding such as ‘Cerelac’ and ‘NAN’ (40%, 2/5), this association did not reach a significant level(OR=0.5352, 95% CI=0.0875-0.3270, p=0.6110), probably due to the small number of children weaned using other complementary feeds. Conclusion: The relatively high prevalence of rotavirus diarrhea in children under 5 years of age in this study is an indication of the need for the parents/guardians of these children to improve child feeding hygiene.

Fungal and mycotoxin contamination of fermented foods from selected south african markets

In this study, five regularly consumed fermented foods: fermented melon (ogiri), locust beans (iru), African oil bean (ugba), maize meal (mahewu) and maize gruel (ogi) purchased from South African markets were evaluated for fungal diversity using 16S rRNA gene sequencing and mycotoxin contamination using liquid chromatography tandem mass spectrometry, respectively. In addition, their pH, moisture content, Total Titratable Acidity (TTA) and water activity were accessed. The investigation revealed a mean pH range of 3.60–8.14 within the samples and a significant but negative correlation between the pH and TTA (r = −0.560, p < 0.05). Ogiri samples had the highest mean fungal load (8.30 × 105 CFU/g) and 340 fungal isolates belonging to 17 genera were recovered from all the foods analysed. The dominant fungal genera were Aspergillus and Saccharomyces. A total of 23 mycotoxins were quantified, aflatoxin B1 was present in 50% of the ogiri samples analysed with a mean value of 4 μg/kg, whereas fumonisin B1 was detected in 37% of ogi (range: 42–326 μg/kg) and 73% of mahewu samples had deoxynivalenol (range: 18–32 μg/L). Overall, 66% of the samples (n = 176) had mycotoxins occurring singly or in combination which could pose some synergistic, additive, or antagonistic health effects amongst consumers.

UV dose measurement

In this study, five regularly consumed fermented foods: fermented melon (ogiri), locust beans (iru), African oil bean (ugba), maize meal (mahewu) and maize gruel (ogi) purchased from South African markets were evaluated for fungal diversity using 16S rRNA gene sequencing and mycotoxin contamination using liquid chromatography tandem mass spectrometry, respectively. In addition, their pH, moisture content, Total Titratable Acidity (TTA) and water activity were accessed. The investigation revealed a mean pH range of 3.60–8.14 within the samples and a significant but negative correlation between the pH and TTA (r = −0.560, p < 0.05). Ogiri samples had the highest mean fungal load (8.30 × 105 CFU/g) and 340 fungal isolates belonging to 17 genera were recovered from all the foods analysed. The dominant fungal genera were Aspergillus and Saccharomyces. A total of 23 mycotoxins were quantified, aflatoxin B1 was present in 50% of the ogiri samples analysed with a mean value of 4 μg/kg, whereas fumonisin B1 was detected in 37% of ogi (range: 42–326 μg/kg) and 73% of mahewu samples had deoxynivalenol (range: 18–32 μg/L). Overall, 66% of the samples (n = 176) had mycotoxins occurring singly or in combination which could pose some synergistic, additive, or antagonistic health effects amongst consumers.

Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods.

Fermented food samples (n = 191) including maize gruel (ogi), sorghum gruel (ogi-baba), melon seed (ogiri), locust bean (iru) and African oil bean seed (ugba) from Southwest Nigeria were quantified for 23 mycotoxins, including aflatoxin B1 (AFB1), fumonisin B1 (FB1), and sterigmatocystin (STE) using liquid chromatography-tandem mass spectrometry. The practices, perceived understanding and health risks related to fungal and mycotoxin contamination amongst fermented food sellers was also established. Data obtained revealed that 82% of the samples had mycotoxins occurring singly or in combination. FB1 was present in 83% of ogi-baba samples, whereas 20% of ugba samples contained AFB1 (range: 3 to 36 µg/kg) and STE was present in 29% of the ogi samples. In terms of multi-mycotoxin contamination, FB1 + FB2 + FB3 + STE + AFB1 + alternariol + HT-2 co-occurred within one sample. The awareness study revealed that 98% of respondents were unaware of mycotoxin contamination, and their education level slightly correlated with their level of awareness (p < 0.01, r = 0.308). The extent to which the analyzed mycotoxins contaminated these food commodities, coupled with the poor perception of the population under study on fungi and mycotoxins, justifies the need to enact fungal and mycotoxin mitigation strategies along the food chain.

Contamination of fermented foods in Nigeria with fungi

This study assessed the safety and quality of some fermented foods in Nigeria. Cluster sampling was used to obtain different fermented foods: maize gruel (ogi), locust beans (iru), sorghum meal (ogi baba), dried locust beans (dried iru), African oil bean seed (ugba) and melon (ogiri) from Southwest Nigeria. Moisture content, Total Titratable Acidity, pH, and fungal diversity within each sample were determined. The identity of the isolates was established through macroscopic, microscopic and molecular biology means. The moisture content and pH of analysed samples ranged from 12 to 56% and 3.60 to 8.08, respectively. The overall data on the mycobiota of the fermented foods revealed that total fungal loads of ugba and ogiri were 1.05 × 105 and 7.9 × 105 cfu/g, respectively. Generally, fungal isolates belonged to 17 genera including Aspergillus, Fusarium, Candida, Saccharomyces and Penicillium. The dominant fungi detected were A. flavus and all analysed samples were contaminated with F. verticillioides except for ogi baba. The study led to the discovery of new fungal strains and previously unreported fungal species in the selected fermented foods. The analysed fermented foods were highly contaminated with different fungal species that could potentially be toxigenic in producing various types of mycotoxins.

Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

SummaryNon‐O157 Shiga toxin‐producing Escherichia coli (STEC) are a frequent cause of STEC‐related infections such as diarrhoea. Fermentation by presumptive probiotic Lactobacillus plantarum strain B411 isolated from cereal fermentation was investigated to prevent the growth of acid‐adapted (AA) and non‐acid‐adapted (NAA) non‐O157 STEC in traditionally fermented maize gruel, a widely used complementary food in Africa. L. plantarum strain B411 possessed probiotic characteristics and antimicrobial activity against selected pathogenic bacteria. Growth of AA and NAA non‐O157 STEC strains was substantially inhibited by 3.6 and 4.8 log reductions, respectively, in the maize gruel fermented with the L. plantarum B411, while their growth was only inhibited by 1.0 and 1.2 log reductions, respectively, by traditional fermentation alone. Inclusion of fermentative strains of L. plantarum exhibiting probiotic activity is a feasible method to ensure safety of traditionally fermented African cereal porridges through inhibition of non‐O157 STEC.

Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods

The taxonomic differentiation among lactic acid bacteria (LAB) using only phenotypic methods is inadequate. In the past, several phenotypic techniques have been applied in identification of different species of LAB from Nigerian indigenous fermented foods. In this study, two less-expensive and rapid molecular techniques were employed in the identification and differentiation of LAB species isolated from some Nigerian fermented foods: gari (cassava mash), fufu (cassava dough) and ogi (maize gruel) to avoid the common errors that are synonymous with the use of conventional methods. The size of the amplified products for the LAB species using universal primers fD1 and rD1 was about 1500 bp. The differentiation of the three predominant LAB, Lactobacillus plantarum, Pediococcus pentosaceus and Weissella confusa to species level was performed by intergenic transcribed spacer (ITS-PCR) and amplified ribosomal DNA restriction analysis (ARDRA) using three restriction endonucleases: HinfI, HaeIII and RsaI. In summary, the study demonstrated that the ARDRA and ITS-PCR analysis are simple, fast and efficient methods that can be used for the routine identification and rapid differentiation of LAB species which are often regularly used as probiotics, starter culture and biopreservative in fermented foods consumed since they are generally regarded as safe (GRAS).

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

Aflatoxins are toxic by-products of fungi, with harmful effects on human and animal health. Although maize is known to be highly susceptible to aflatoxin contamination, and a staple in many African countries, there is still lack of methods to mitigate the effects. The effect of lactic acid fermentation on reduction of aflatoxin B 1 in Tanzania maize-based gruel ( togwa ) by four monocultures ( Lactobacillus plantarum , Pediococcus pentosaceus , Lactobacillus casei and Lactobacillus fermentum ), natural fermentation and back-slopping at 30°C for up to 24 h was investigated. Monocultures removed 45–55% of aflatoxin B 1 while natural fermentation and back-slopping removed 56% and 68% of aflatoxin B 1 , respectively. Thus, lactic acid fermentation could be a part of a comprehensive mycotoxicosis prevention strategy in the commonly consumed maize-based gruels. Consumers could benefit from enhanced food safety through consumption of gruel less contaminated with mycotoxins and might also benefit from the probiotic effects of lactic acid bacteria. In the scenario where lactic acid bacteria starter culture access and handling could prove challenging, especially to households and small-scale food processors in developing countries, the use of back-slopping in gruel fermentation might be advocated for in order to reduce aflatoxin B 1 . Keywords: aflatoxins, lactic acid fermentation, maize gruel, togwa , food safety, mycotoxins, East Africa

Feeding practices and malnutrition at the Princess Marie Louise Children’s hospital, Accra: what has changed after 80 years?

Sub-optimal feeding practices are associated with malnutrition. In 1933, Dr Cecily Williams, while working at Princess Marie Louise Children’s Hospital (PML) in Accra described Kwashiorkor as the disease of children “deposed” from breast feeding who were being fed plain fermented maize diets. Presently, it is not clear how this has changed after 80 years. We conducted an unmatched case–control study at PML in 2013 in order to determine faulty feeding practices associated with malnutrition. PML is a 74 bed children’s hospital and the largest centre for treating children with malnutrition in Ghana. Under-fives with Moderate or Severe Acute Malnutrition (SAM or MAM) were selected as cases while the controls were children without SAM or MAM. A total of 182 malnourished and 189 well-nourished under-fives and their mothers were studied. Faulty feeding practices including early weaning, shorter duration of exclusive breastfeeding, mixed feeding, bottle feeding and limited consumption of fruits were found. Though the use of “iced kenkey” a maize-based diet was limited, over one-third of malnourished children (39.1 %) were still being weaned with plain unfortified fermented maize gruel both of which Dr Williams associated with Kwashiorkor. Well-nourished children were more likely to receive solid food (38.0 %), fortified maize gruel (29.2 %), and Cerelac® (24 %) a processed cereal-based complementary food. A child’s refusal to breastfeed was the most common reason for stopping breastfeeding among malnourished children. More effective nutrition education and new complementary feeding diets that are wholesome yet appeal to a new generation of mothers are needed. The patho-physiology of feeding problems needs further study.

Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Nutritional Quality of Weaning Foods Formulated from Maize Gruel 'Ogi' and Crayfish Using Combined Traditional Processing Technology

Nutrient composition, functional and sensory properties of gruel made from local rice

Objective : This study was designed to evaluate the nutrient composition, functional and sensory properties of complementary diets (gruel) developed from local rice. Methods : Local rice grains and paddy rice were fermented and malted respectively, oven dried, milled and sieved into flour. The samples including the control sample (maize 'ogi') were analyzed for proximate, vitamin, mineral composition, as well as their functional properties using standard methods. Results: The protein value ranged from 5.13-7.90%, while the fat was between 0.22-0.48%, carbohydrates: 82.63-87.77% and ash between 0.25% -0.92%. The calcium and iron content ranged between 56.8-359.7ppm, and 37.61-69.99ppm respectively. Vitamin composition showed Vitamin A ranged between 160.0-341.79I.U, and Vitamin B 0.69-6.57mg. The 2 functional properties ranged from 0.58-0.95g/ml for bulk density, and swelling index 4.66-18.01%. Fermented maize gruel (control) had the highest values for peak viscosity (2549 cP). Samples were significantly different in organoleptic properties. Conclusion : The fermented rice gruel was more accepted than the malted counterpart although the malted rice sample had higher nutritional content, low bulk density and formed thinner and a less viscous gruel. Key words : Local rice, malting, fermentation, paddy rice, maize 'Ogi'

Formulation of complementary food using amaranth, chickpea and maize improves iron, calcium and zinc content

Malnutrition is the cause of the majority of deaths in children under five years old in Ethiopia. Micronutrient deficiencies such as iron, zinc and calcium, often seen in malnourished children, are major public health problems throughout Ethiopia. These deficiencies have negative consequences on the cognitive and physical development of children, and on work productivity of adults. There is, therefore, a need for sustainable methods to address iron inadequacy in complementary feeding. Animal products are a good source of iron, zinc and calcium, but due to their high costs, their consumption by most children in Ethiopia has declined. The grain amaranth grows wild in areas of Ethiopia but is considered a weed. This study, conducted in rural Ethiopia, was initiated to prepare nutrient-rich complementary food using recipes that substituted the usual maize gruel with porridge made from amaranth and chickpea flours. Using a laboratory based experimental study design, four porridges suitable for complementary feeding, with different proportions of amaranth grains, maize and chickpeas were formulated in triplicate and analyzed in triplicate for minerals including iron, and phytate levels. Mother-child pairs were recruited for acceptability testing, at the community level. Results showed adding amaranth improved the content of iron and other nutrients as compared to control porridge (100% maize) and decreased phytate levels. The lowest phytate to iron ratio (0.24) was observed in the 70% amaranth and 30% chickpea blend, and the lowest viscosity measure was also observed in this same formulation. Soaking amaranth seeds in warm (50oC) water then germinating in lemon juice-containing water at 32oC for 72 hours resulted in the lowest phytate levels. In sensory testing, all of the formulated porridges with different proportions of amaranth flour were acceptable to mothers and their children, although the red color was disliked by mothers and their children. Flavor preference was not altered; however, overall acceptability was reduced with increasing amounts of amaranth. The study indicated that a processed 70% amaranth and 30% chickpea product can be used to produce low-cost, nutrient-rich complementary food with moderate acceptability. Increased nutritional awareness, production and consumption of grain amaranth products may be the way to address mineral deficiencies including iron, in the study area.

Determinants of timely initiation of complementary feeding among children aged 6-24 months in Sagamu, Nigeria.

Poor breastfeeding and complementary feeding practices may contribute to childhood malnutrition in the developing world. The objective was to examine the determinants of timely initiation of complementary feeding among Nigerian children. Using a cross-sectional design, children aged 6-24 months were surveyed in a Nigerian Teaching Hospital. Children with timely initiation of complementary feeding (6-8 months) were compared with children with untimely initiation of complementary feeding early (<6 months and >8 months) for clinical and social characteristics using both bivariate and multivariate analysis. Of 156 children, 41%, 53.8%, and 5.1% had timely, early and delayed initiation of complementary feeding. Complementary feeding was initiated with processed cereals (44.8%), locally prepared maize gruel (32.1%) and mashed family diet (23.1%). Bivariate analysis showed significant association between timely initiation of complementary and orthodox maternity care, no prelacteal feeding, exclusive breastfeeding, no siblings and first birth order. Parental education was not associated with timely initiation of complementary feeding. Multivariate analysis identified orthodox maternity care, exclusive breastfeeding and no siblings as independent predictors of timely initiation of complementary feeding. Complementary feeding is most frequently initiated earlier than 6 months in this population. Good breastfeeding practices may influence timely initiation of complementary feeding. Interventions should be targeted at the entire population irrespective of educational and socioeconomic status.

English

&nbsp; The thrust of this work was to evaluate the chemical composition of processed maize, cowpea and melon; and assess the sensory attributes of their blends. The proximate, iron, zinc, tannins and phytate composition of the processed samples were assessed using standard assay methods. Blends were formulated using 14 g protein (average protein requirement for infants 0 to 3 years) basis and subjected to sensory assay. A nine-point hedonic scale was used in assessing sensory attributes. Maize gruel served as the control. The protein, iron and zinc contents of the samples ranged from 2.19 to 35.00%, 3.63 to 5.5 mg/100 g and 0.01 to 0.12 mg/100 g, respectively. Their Phytate: Zinc Molar Ratios (PZMR) were less than 10. Sensory result of the blends was positive. Differences observed within the gruels were not significant (p&gt;0.05). Enriching the maize gruel with either cowpea and/or melon reduced the bulk while meeting the nutritional needs of infants. The use of indigenous legumes (pulses and oil seeds) as complements to the cereal gruel given to infants should be encouraged. &nbsp; Key words:&nbsp;Complementary diet, gruel, chemical composition, enrichment, organoleptic attributes.

Chemical and organoleptic evaluation of fermented maize (Zea mays) gruel supplemented with fermented cowpea (Vigna unguiculata) flour and roasted melon seed (Citrullus vulgaris) paste

This work examined the chemical and organoleptic profile of fermented maize gruel enriched with roasted melon and fermented local species of cowpea ( oraludi ). The chemical composition of the processed food samples were assessed using standard methods. Blends were formulated in the ratio of 70: 30 (14 g protein basis) of maize gruel and cowpea flour or melon paste; and 70: 20: 10 (14 g protein basis) of maize gruel, cowpea flour and melon paste. Young students of the University community were selected for sensory evaluation. Sensory attributes were assessed with a nine-point Hedonic scale. Fermented maize gruel was the control. The proximate result reveals that melon paste had higher values than cowpea flour in protein, ash, crude fibre and fat (35.00: 29.75; 3.60: 2.40; 4.85: 2.33 and 39.95: 3.15%, respectively). Cowpea flour showed superior percentage value to melon paste in moisture and carbohydrate (8.76: 2.28; 57.26: 14.32%, respectively). Melon paste and cowpea flour had close values for iron (5.53: 5.48 mg/100 g, respectively) and zinc (0.019: 0.012 mg/100 g, respectively). There was not much difference in the phytate and tannins values of melon paste and cowpea flour (0.12: 0.18; 8.81: 10.48 mg/100 g, respectively). The blends were generally acceptable (5.46 to 6.88; p>0.05). Composite blends of locally available and under-utilized legumes should be used to add variety to infant diet. Keywords: Complementary food, gruel, chemical composition, organoleptic test. African Journal of Biotechnology Vol. 12(36), pp. 5549-5553

Nutritive Value and Antioxidant Properties of Cereal Gruels Produced from Fermented Maize and Sorghum

Cereal gruels prepared from fermented maize (yellow and white) and sorghum seeds are the forms in which cereal are popularly consumed in tropical Africa, mostly as weaning food for children. The present study sought to determine the nutritional and antioxidant properties of cereal gruels produced from maize (yellow and white) and sorghum seeds. Seeds of maize (yellow and white) and sorghum were fermented (in water) for 3 d before milling and sieving. The filtrate obtained was allowed to sediment and pressed in a sack to obtain the cereal gruels. The nutrients (proximate and mineral composition), anti-nutrients (phytate, cyanide, and tannin), and antioxidant activity (total phenolic content, reducing power, free radical scavenging ability and Fe2 + chelating ability) of the gruels were subsequently determined. The results of the study revealed that there was no significant difference (P > 0.05) in the protein (7.0–7.6%), crude fiber (0.1%), ash (0.5–0.8%), carbohydrate (90.2–90.4%), and anti-nutrient [cyanide (0.3mg/kg), phytate (280.5–282.3mg/100g), tannin (0.2–0.3%)] contents of the gruels produced from maize (yellow and white) and sorghum. However, fat and Zn content of yellow-maize gruel was significantly (P < 0.05) higher than others, while sorghum had a significantly (P < 0.05) higher Fe, Mg, Ca, and Na content than the other gruels. White-maize gruel had a significantly higher K than others. The calculated [Ca][phytate]/[Zn molar ratio of the cereal gruels were above 0.5mol./Kg, an indication of reduced Zn content. The results of the antioxidant properties revealed that there was no significant difference (P > 0.05) in the total water extractable phenolics in the cereal gruels. However, white-maize gruel had a significantly higher (P < 0.05) free radical scavenging ability, reducing power and Fe (II) chelating ability than yellow-maize and sorghum gruels, while sorghum gruel had the least antioxidant activity (except in Fe (II) chelation ability). It is obvious from the study that the maize (white and yellow) and sorghum gruel had low nutrient (proximate and mineral), cyanide and tannin content; the phytate present in the gruels reduced the estimated bioavailability of Zn to a critical level. Nevertheless, the cereal gruels had relatively high antioxidant activity, with white-maize gruel having the highest antioxidant potentials.

Development and quality evaluation of low‐cost, high‐protein weaning food types

PurposeThe objective of this study is to develop two nutrient‐dense and acceptable weaning foods – Prowena and Propalm – using high‐protein food ingredients: crayfish (Macrobachium spp), soybeans (Glycine max) and groundnut (Arachis hypogea) to enrich the sole starch based weaning food locally known as “ogi”.Design/methodology/approachThe weaning food mixture was formulated by mixing yellow maize ogi flour, soyflour, groundnut meal and crayfish flour for Prowena (PROW) while palm oil was added to the mixture for Propalm (PROP). PROW and PROP were compared with the commercial weaning food Nutrend (NUTR) and the traditional weaning food, yellow maize gruel, or ogi (YOG), in terms of energy, nutrients and sensory scores.FindingsChemical analysis showed that PROW contained 2.71 per cent moisture, 22.95 per cent protein, 5.86 per cent fat, 3.75 per cent fibre, 62.39 per cent carbohydrate, 4.31 per cent ash and 3.75 kcal of energy, while PROP had 2.78 per cent moisture, 21.99 per cent protein, 8.86 per cent fat, 3.89 per cent fibre, 59.29 per cent carbohydrate, 4.77 per cent per cent ash and 3.78 kcal of energy. The sensory evaluation showed that both PROW and PROP were equally acceptable as NUTR and more acceptable than YOG in terms of taste, flavour and texture (p&lt;0.05). However, there was no significance difference (p&gt;0.05) in acceptability of PROW, PROP, NUTR and YOG in terms of colour.Originality/valueThe paper shows that the two weaning foods would be suitable for the commercial market to increase the protein intake and to combat protein energy malnutrition (PEM) amongst infants.