Wheat Porridge Research Articles

Degradation of phytic acid in cereal porridges improves iron absorption by human subjects

Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries. The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges. An exogenous phytase was used to fully degrade phytic acid during the manufacture of 9 roller-dried complementary foods based on rice, wheat, maize, oat, sorghum, and a wheat-soy blend. Iron absorption from the phytate-free and native phytate porridges prepared with water or milk (wheat only) was measured in adult humans with an extrinsic-label radioiron technique. Ascorbic acid was added to some porridges. When the foods were reconstituted with water, dephytinization increased iron absorption from rice porridge from 1.73% to 5.34% (P < 0.001), from oat from 0.33% to 2.79% (P < 0.0001), from maize from 1.80% to 8.92% (P < 0.0001), from wheat from 0.99% to 11.54% (P < 0.0001), from the wheat-soy blend without ascorbic acid from 1.15% to 3.75% (P < 0.005), and from the wheat-soy blend with ascorbic acid from 2.40% to 8.46% (P < 0.005). Reconstituting wheat porridge with milk instead of water markedly decreased or completely removed the enhancing effect of dephytinization on iron absorption in the presence and absence of ascorbic acid. Dephytinization did not increase iron absorption from high-tannin sorghum porridge reconstituted with water but increased iron absorption from low-tannin sorghum porridge by approximately 2-fold (P < 0.01). Phytate degradation improves iron absorption from cereal porridges prepared with water but not with milk, except from high-tannin sorghum.

Back extrusion properties of wheat porridge ( Dalia)

The effects of wheat grits and sugar concentrations and temperature on the rheological characteristics of wheat porridge were investigated using the back extrusion method. Wheat porridge ( Dalia) was prepared with addition of grits at concentrations of 10%, 12.5% and 15% and sugar at levels of 0%, 6% and 12% in distilled water. The porridge was back extruded at temperatures of 20°C, 40°C and 60°C. Plunger speeds varying from 100–2500 mm/min were used so that the porridge could be back extruded over a wide range of shear rates. The force displacement data were used to determine the consistency coefficient and flow behaviour index. The study revealed the non-Newtonian and pseudoplastic behaviour of wheat porridge. Wheat grits concentration had the most pronounced effect on the consistency followed by temperature and sugar concentration. Consistency coefficient increased with increasing grits and sugar concentration but decreased with increasing temperature. The consistency coefficient of the porridge samples varied from 5.9 to 241.6 Pa s n and the activation energy varied from 9.23 to 33.57 kJ/g mol. The porridge samples exhibited yield stress only at the highest grits concentration of 15% and lowest temperature of 20°C.

Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food

Rheological characteristics of wheat porridge made from wheat grits (dalia) obtained from both polished and unpolished wheat were studied. Wheat porridge exhibited pseudoplastic behaviour at all temperatures studied. A power law equation adequately described the relationship, and the correlation coefficients were from 0·989 to 0·999. Flow behaviour indices varied from 0·44 to 0·57 and were affected by polishing of wheat. Consistency indices decreased with temperature and the Arrhenius equation was used to describe the dependence. Activation energies varied from 24·83 to 34·50 kJ/mol.

Maternal beliefs regarding diet during acute diarrhea

Amongst 800 rural and urban mothers harmful beliefs regarding diet during diarrhea included restriction of foods (98%) and lack of recognition of dehydration (83%). Foods like chapattis (bread), pulses, certain fruits and vegetables, meat and eggs were often excluded. Milk administration was restricted by 70.8% of mothers. The mothers placed reliance on khichari, moong dal, banana and wheat porridge. Fluids like herbal tea (31.5%), mint water (16.6%) and butter milk (13.2%) were considered appropriate.