Flour Porridge Research Articles

Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties

The study was on physiochemical and bioactive properties of malted millet blends with defatted soybean and cinnamon flour envisaged for porridge use. The proximate composition of the blend decreased with malting addition from millet but increased with soybean flour addition except in ash content. Moisture content ranged between 8.74-9.00%, crude protein 10.08-12.18% crude fiber 1.56-2.25%, ash 3.56-2.02% and crude fat content was 3.00-5.75%, respectively. The functional properties of the flour blends decreased as the inclusion of malted millet increased, but bulk density, swelling capacity, oil and water absorption capacities of the blends used as functional porridge increase with soybeans flour ration inclusion. The antioxidant and anti-diabetes properties of FRAP 0.85-0.47% and α-amylase 32.20-27.47 g/mL increased with millet malt addition but DPPH 44.68-53.66% and metal chelation 23.73-34.40% and α-glycosidase 21.49-34.37 g/mL was high as defatted soybean flour addition increased. Addition of defatted soybean flour on malted millet and cinnamon flour produced a noticeable effect on the sensory color, taste, flavor, texture, crispiness and overall acceptability on the porridge produced. Malted millet addition has less significant effect compared to defatted soybean flour in making functional and bioactive composite flour porridge production from millet malting, defatted soybean and cinnamon spice flour blends.

Nutritional Quality of Enriched Bitter-Cassava Flour Porridge (Manihot esculenta) for Feeding Infants and Young Children (6-23 months) in South Sudan

Nutritional Quality of Enriched Bitter-Cassava Flour Porridge (Manihot esculenta) for Feeding Infants and Young Children (6-23 months) in South Sudan

Aflatoxin B1 contamination in porridge formulations for children and ingredients sourced from selected markets in Rwanda

Providing safe and nutritious food for children globally is a challenge. In Rwanda, an initiative was introduced in 2018 to tackle chronic malnutrition by offering fortified porridge flour to economically disadvantaged families during critical periods. However, flour-based products in the sub-region have caused public health concerns following aflatoxin B1 (AFB1) contamination. This study analyzed the levels of AFB1 in 197 porridge formulations from health centers, and 248 samples of porridge ingredients from open markets in three districts of Rwanda. Samples were collected between June 2021 and December 2022 and analyzed using ultra-high-performance liquid chromatography. Of the 197 samples from health centers, 97.9 and 89.8% exceeded the European Union maximum limits for baby foods and foods for special medical purposes (0.1 μg/kg), and cereals and nuts (2 μg/kg), respectively with an average contamination level of 2.77 μg/kg (±0.98). Only four samples exceeded the East African Community maximum limits of 5 μg/kg for AFB1. Samples from open markets that exceeded the European Union and East African community limits of 0.1 μg/kg, 2 μg/kg, and 5 μg/kg ranged from 17 to 100%, 0 to 100%, and 0 to 100%, respectively. Site and processing significantly influenced levels of AFB1 contamination in open-market samples. The mean AFB1 levels were 17.85 μg/kg (±70.25) in Burera District, 36.04 μg/kg (±85.59) in Huye District, and 9.01 μg/kg (±18.49) in Nyarugenge District. The average AFB1 levels significantly varied between different products. Peanut samples showed higher contamination levels of 56.79 and 99.08 μg/kg for grain and flour, respectively. Flour samples in general had a higher mean of 51.65 μg/kg (±105.75), compared to grain samples, 16.5 μg/kg (±44). Thus, there are potential health risks associated with chronic exposure to AFB1 in children consuming flour-based foods from health centers and open markets. Interventions to mitigate AFB1 contamination and protect children should focus on food processing practices, implementing strict quality control measures, and raising awareness among stakeholders about the risks of AFB1 in flour-based products provided to children in Rwanda and similar settings. Key words: Flour-based porridge, contamination, aflatoxin B1, children, Rwanda

Food consumption patterns, seasonal dietary diversity, and factors affecting food intake in rural Eastern Uganda: A mixed-methods cross-sectional study

This mixed-methods cross-sectional study examines food consumption patterns, dietary diversity, and factors affecting food intake and malnutrition in the rural Mbale District in Eastern Uganda, during both wet and dry seasons. Participants (n = 100; 66% females) completed a food frequency questionnaire identifying foods and beverages consumed in the preceding 12 months. Individual interviews (n = 8) were conducted with key workers. Analysis of seventeen food items revealed seasonal variations in carbohydrate and protein sources. During the dry season, staples like matooke (mashed boiled plantains) and sweet and Irish potatoes were affected, while protein-rich foods such as beans and groundnuts saw increased consumption in the wet season. Fruit and vegetable intake also rose during the wet season. The main causes of malnutrition that emerged from the interviews were the lack of knowledge about food and nutrition, financial struggles, climate impact, and cultural beliefs. The last theme covered strategies to combat malnutrition. Although carbohydrate intake remains consistent throughout seasons due to reliance on posho (maize flour porridge) and cassava, variations in the number of meals and protein sources, particularly beans and groundnuts, were observed. Both of these, being the primary protein sources in rural households' diets, are highly susceptible to climate fluctuations. This may pose significant implications for food security, as heightened climate instability may impede their production. Solutions to combat malnutrition discussed by the interviewees include education, employment, family planning, and healthcare improvements. Professionals emphasise the need for comprehensive approaches to address these complex issues. In addition, data on food consumption during the dry and wet seasons should be collected as a difference in food consumption during the seasons may become more prominent with the need to implement tailored interventions.

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.

Development and Profiling of Affordable and Nutritionally Optimal Pigeon Pea-Based Products for Improved Recipes Diversification in Rural Communities in Tanzania

Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance, the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes. Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania communities. The computation on the amount of ingredients, the cost of the product mix and optimization was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg), followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein (17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 µg) was observed in sample PPIPofspr. The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. For sample PPIPofspr, colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity (7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro-vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.

Provision of low-aflatoxin local complementary porridge flour reduced urinary aflatoxin biomarker in children aged 6-18 months in rural Tanzania.

Aflatoxins are toxic secondary metabolites of fungi that colonize staple food crops, such as maize and groundnut, frequently used in complementary feeding. In preparation for a large trial, this pilot study examined if provision of a low-aflatoxin infant porridge flour made from local maize and groundnuts reduced the prevalence of a urinary aflatoxin biomarker in infants. Thirty-six infants aged 6-18 months were included from four villages in Kongwa District, Tanzania. The study was conducted over 12 days with a three-day baseline period and a 10 days where low-AF porridge flour was provided. Porridge intake of infants was assessed using quantitative 24-h recalls by mothers. Household food ingredients used in infant porridge preparation and urine samples were collected on Days 1-3 (baseline) and 10-12 (follow-up). Aflatoxins were measured in household foods, and AFM1 was measured in urine. At baseline and follow-up, 78% and 97%, respectively, of the infants consumed porridge in the previous 24 h, with a median volume of 220 mL (interquartile range[IQR]: 201, 318) and 460 mL (IQR: 430, 563), respectively (p < 0.001). All 47 samples of homemade flour/ingredients were contaminated with AFs (0.3-723 ng/g). The overall prevalence of individuals with detectable urinary AFM1 was reduced by 81%, from 15/36 (42%) at baseline to 3/36 (8%) at follow-up (p = 0.003). Provision of low-aflatoxin porridge flour was acceptable to caregivers and their infants and successfully reduced the prevalence of detectable urinary AFM1 in infants, thus, confirming its potential to be tested in future large-scale health outcomes trial.

Entrepreneur-led food fortification: A complementary approach for nutritious diets in developing countries

Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice of Entrepreneur-led Food Fortification (ElFF). It draws on the experience of a consortium of US and African food and nutrition R&D organizations, partnering with African small-scale food processors. ElFF can address major challenges faced by such enterprises by providing convincing value propositions, product distribution and marketing, and achieving business scale and nutritional impact. Through the example of entrepreneur-led production of food-to-food fortified grain-based instant porridge flour, we illustrate a framework for successful implementation of ElFF both in local markets and potential links to government nutrition strategies to address micronutrient deficiencies.

Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin.

Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to accelerate the weight growth of moderately malnourished children hosted in learning and nutritional rehabilitation centers (LNRs) in eight municipalities in Benin. A multi-ingredient infant flour (i.e., FARIFORTI), composed of 35% corn flour (Zea mays), 15% malted sorghum (Sorghum bicolor), 30% soybean (Glycine max), 10% shelled and roasted peanuts (Arachis hypogeaea), 7% baobab pulp (Adansonia digitata), and 2% dried fried fish (Stolothrissa tanganyicae), was tested with 289 moderately malnourished children aged 6 to 59 months, selected in LNR sessions. Children were given the FARIFORTI flour porridge over 12 days (based on LNR protocol) in addition to other dishes based on local food resources. The weight and height of the children were measured at entry and at the end of the LNR sessions. The sensory evaluation indicated that the FARIFORTI flour was well-accepted by mothers (97%) and children (98%). The FARIFORTI porridge provided significantly higher intakes of carbohydrates and iron in children with weight gain compared to children without weight gain.

Absorption of iron from edible house crickets: a randomized crossover stable-isotope study in humans

ABSTRACTBackgroundEdible insects are a novel source of animal protein. Moreover, edible insects contain iron concentrations similar to meat, potentially making them a valuable iron source for human consumers. Yet, it is unknown to what extent iron from insects is absorbed in humans.ObjectivesIn this exploratory study, we assessed fractional iron absorption from house crickets (Acheta domesticus) consumed with refined (low-phytate, noninhibiting) or nonrefined (high-phytate, inhibiting) meals.MethodsIntrinsically [57Fe]-labeled and control crickets were reared. Six iron-balanced experimental meals were randomly administered crossover to 20 iron-depleted females (serum ferritin <25 µg/L; 18–30 y old), in 2 time-blocks of 3 consecutive days, 2 wk apart. Three meals consisted of refined maize flour porridge with either [57Fe]-labeled crickets, [58Fe]SO4 (reference meal), or unlabeled crickets plus [54Fe]SO4. The other 3 meals consisted of nonrefined maize flour porridge with the same respective additions. Blood samples were drawn to assess the 14-d isotope enrichment in erythrocytes, and meal-specific fractional iron absorption was calculated. In vitro digestion was used to explore possible explanations for unexpected findings.ResultsMean fractional iron absorption from 57Fe-labeled house crickets with refined maize porridge (3.06%) and from refined maize porridge with unlabeled crickets (4.92%) was lower than from the reference meal (14.2%), with respective mean differences of −11.1% (95% CI: −12.6%, −9.68%) and −9.29% (95% CI: −10.8%, −7.77%). Iron absorption from all meals based on unrefined maize porridge was low (<3%), and did not differ for the 2 meals with crickets compared with the reference meal. In vitro digestion showed that chitin, chitosan, and calcium limited iron bioaccessibility to a large extent.ConclusionsIron absorption from house crickets and fortified maize porridge with crickets is low, which may be explained by the presence of chitin and other inhibitors in the cricket biomass.This trial was registered at https://www.trialregister.nl as NL6821.

Which Food Outlets Are Important for Nutrient-Dense-Porridge-Flour Access by the Base-of-the-Pyramid Consumers? Evidence from the Informal Kenyan Settlements

Many Kenyan base-of-the-pyramid (BoP) consumers—defined as the poorest two-thirds of the economic human pyramid—remain food insecure, despite the availability of nutrient-dense foods in the market. This study reveals how effective marketing strategies can strengthen food security among BoP consumers through increased access to nutritious foods such as nutrient-dense porridge flour. Nutrient-dense porridge flour refers to a multi-composite porridge flour composed of diverse nutritious ingredients that are necessary to achieve a healthy diet. The main objective of the study was to determine the most effective channel for making nutrient-dense porridge flour available to BoP consumers. Data were collected through a cross-sectional survey in Kawangware, Nairobi County, using a multistage sampling design and a sample size of 603, via structured questionnaires. A multivariate Probit (MV-Probit) model was used to analyze the most effective channel for providing nutrient-dense flour to BoP consumers. The study results show that the most common outlets used to access this flour were supermarkets (51.08%), followed by cereal stores (25.54%). According to previous studies, using appropriate marketing strategies leads to increases in the uptake and consumption of nutritious products in informal urban settlements among developing countries. Consequently, policies and interventions targeting BoP consumption of nutritious products toward reducing food and nutrition insecurity in informal urban settlements should be based on appropriate marketing strategies that consider the institutional factors and significant household characteristics of the BoP communities.

The Pregnancy care and baby parenting patterns in toraja ethnics

One of the causes of the high maternal mortality rate in Indonesia is the limited knowledge of the community and the existence of cultural influences. This study aims to analyze in depth the pattern of maternity care and infant care patterns in the Toraja ethnicity in the working area of ​​the Mekar Public Health Center, Kendari City. The type of research used is qualitative research with a phenomenological approach. The results showed that the pattern of maternity care and baby care in terms of elemental assessment in the Toraja tribe, namely the behavior that was more recommended, namely moving a lot, light exercise and walking; abstained behavior is not allowed to cut nails, cut hair, bathe after 4 pm, not allowed to sit at the door, not allowed to put a towel around his neck; preferred foods are katuk leaves and nuts; The foods that are abstained are bananas, pineapples, and durians, spicy foods and coconut milk. In terms of the prescriptive elements in the Toraja tribe, namely pregnancy checks, infant feeding, namely breastfeeding and complementary feeding such as red flour porridge, Ambon banana and mixed porridge after 6 months and over, and massage therapy. In terms of cognitive elements, the Toraja tribe has trust during pregnancy, but in terms of baby care, they have certain trust in baby caretakers in terms of views about the placenta, namely aluk ma'lolo. Therefore, education with a local culture approach can still be carried out as long as safe for mother and children

Proximate analysis of Weaning Food formula based on Sorghum bicolor and legumes

&#x0D; Different formulation of sorghum-based weaning foods were suggested by blending sorghum (Sorghum bicolor L.) with various combinations and quantities of locally available legumes as sources of protein such as pigeon pea, fenugreek seeds in addition to the date palm and godeim as source of fruits and moringa leaves as a source of vegetables. Twenty four meals of these ingredients divided into three groups, the first group (A1-8) contained 80% Sorghum with 20%uncooked pigeon pea flour(A1) , 70% Sorghum with 30% uncooked pigeon pea flour in meal recipe (A2) , 80% Sorghum with 20% cooked pigeon pea in meal recipe (A3) ,70% Sorghum with 30% cooked pigeon pea in meal recipe (A4) ,80% Sorghum with 20% decorticated pigeon pea in meal recipe (A5) ,70% Sorghum with 30% decorticated pigeon pea in meal recipe (A6) , 95% Sorghum with 5% fenugreek seeds in meal recipe (A7) and 90% Sorghum with 10% fenugreek seeds in meal recipe (A8). Godeim and moringa added to group (A1-8) to form the second group(B1 - 8) and the last group (C1 - 8) contained date palm and moringa plus meal recipe of group one (A1-8). These meals (uncooked and coocked porridge flour) were analyzed for proximate composition, the protein content range between (11.76- 21.16%) to (12.25-%14.88%) , moisture from (7.30- 11.49%) to (5.79- 9.11, %), ash from (1.90- 3.38%)to (1.60- 3.13%),fat from(7.30- 10.67% )to (3.02- 8.54%), fiber from (1.58 -5.37%) to ( 0.53- 9.89 %), carbohydrate from( 56.09- 68.45%) to (61.04- 72.13%), energy from (371.74- 405.61%)to(334.58- 388.42). The result indicated that the protein content of meals (A2-8 , B 7,8 and C7,8) decreased significantly (P≤0.05) by cooking. The protein content of all meals recipes within the range of recommended dietary allowances (RDA) and higher than the value of commercial products. The crude fiber of the weaning food was below the maximum value (5%) and decreased significantly than the fiber content of commercial products in meals (B1-6, A5,6 and C7,8). The carbohydrates of all meals was lower than the value of commercial products and higher than the minimum standard level of specified by FAO (58%). The energy value of all meals was in line of the Recommended Dietary Allowances (RDA) and decreased significantly than the energy value of commercial product except in meals (A2,4,5,6 ,B1- 5 and C5,7).

Physico-chemical and Microbiological Characteristics of Infant Porridges Produced from Infant Flours Containing Millet and Sorghum Malt

Women generally use traditional cereal flour porridges for weaning children, which are products rich in starch but low in protein. These porridges with a heavy, viscous, indigestible consistency are difficult for the child to digest, due to the starch which swells during cooking. To do this, this study was conducted with the aim of formulating twelve porridges of good nutritional value with the incorporation of millet and sorghum malt flours from four infant flours in order to increase the energy density of the porridges. The analysis of the physico-chemical, nutritional and microbiological parameters of the porridges was carried out using standard methods. From the results, it emerged that the best malt flour incorporation rates were 0.125% for 48h millet malt flour and 0.2% for 48h red sorghum malt flour with a viscosity of porridges between 90 and 120 mm/30s. The macronutrient parameters (Carbohydrates: 14,91±0,88% - 34,48±0,40 %/DM; Proteins: 34,59±0,54% - 44,90±0,84 %/DM, Fat: 26,34±0,18% - 39,50±0,57 %/DM) and the energy density (89.41±0.81kcal/100g to 124.54±0.57kcal/100g) were in accordance with the standards for processed cereal-based foods intended for infants and young children. The results of the total amino acids profile showed that Lysine presented the best content (0.166 to 0.285 mg/100g). For all the samples, the best values of macronutrient and energy density values were obtained with millet malt which presented a high diastatic power. It emerged from the microbiology results that all of the samples presented quite satisfactory levels of coliforms (Salmonella, yeasts and molds in accordance with the standards for processed cereal-based foods intended for infants and young children. At the end of the study, the results obtained showed that the use of millet and sorghum malts could be an alternative to improve the nutritional quality and increase the energy density of infant porridge.

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food.

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.

Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial

Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia. We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite. Using a randomized crossover design, healthy participants (n=16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects. Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120min glycemic responses only for semolina [mean difference (MD): -966mg min/dL; 95% CI: -1775, -156mg min/dL; P = 0.02) and cracked wheat (MD: -721mg min/dL; 95% CI: -1426, -16mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings. Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts.This trial was registered at clinicaltrials.gov as NCT03467659.

Optimization of Extrusion Cooking Variables for Production of Protein Enriched Maize-Cassava Leaf Composite Instant Porridge Flour

Optimization of Extrusion Cooking Variables for Production of Protein Enriched Maize-Cassava Leaf Composite Instant Porridge Flour

Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites

Application of extrusion cooking technology in product development is getting a high priority due to its effectiveness in quality improvement. Response surface methodology has been used extensively to optimize extrusion variables. The objective of this study was to evaluate the functional properties, in vitro protein digestibility and mineral contents of maize-cassava leaf composite extruded instant porridge flour using response surface methodology. Box-Benkhen design was used for formulation and optimization of the process variables. Extrusion variables; extrusion temperature (80oC – 120oC), feed composition (cassava leaf flour proportion) (5% -15%) and feed moisture (14% - 18%) were used as input variables whereas, water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), and minerals were used as responses. Results obtained showed that, WAI and WSI increased significantly (p&lt;0.05) as a result of increase in extrusion temperature and feed composition. WSI showed a significant (p&lt;0.05) positive correlation with IVPD and mineral contents. IVPD was significantly (p&lt;0.05) improved by extrusion temperature and feed composition. Calcium, potassium, magnesium and iron contents were significantly (p&lt;0.001) increased as a result of increase in feed composition. Supplementation of cassava leaf flour during extrusion of maize based products improved its functional properties, IVPD and mineral contents, hence suitable for formulation of nutritious extruded food products.

Evaluating Infant Complementary Feeding Pattern and Some Related Factors in Health Care Centers in Khorramabad, 2017 Year

Objective: Inappropriate starting of complementary feeding is an important factor leading to infant growth delay and malnutrition. This study was aimed to determine the complementary feeding pattern and some related factors in health care centers in Khorramabad. &#x0D; Methods: This cross-sectional study, included 300 one year old infants who had referred to nine health care centers in Khorramabad by multistage sampling. In present study, we used a questionnaire included individual information about mothers and infants and a checklist for evaluating breastfeeding and complementary feeding. Chi-square test and one way ANOVA were used to analyze the data. &#x0D; Results: In present study, 50.7% of infants were girls and 60.3% of cases were the first infant in their family. 59.3% of infants were delivered by cesarean. Average age of starting complementary feeding was 0.5 8.5. 75.7% of infants had exclusive breastfeeding up to first six months of their life. Among most cases, the first complementary food was rice flour porridge (29.3%) and almond porridge (15.7%). Most mothers had acquired necessary information about complementary feeding by using booklets (20.7%) and physician guidance (16.7%). There was a statistically significant relationship between age of starting complementary feeding and mother’s education (P=0.043) level and employment status (P=0.001). &#x0D; Conclusion: Related authorities should begin comprehensive and effective education by using novel training strategies to raise mothers' knowledge about age of starting complementary feeding and how to do it at health care centers.