Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats
Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may i...
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2017-01-01
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| Series: | Journal of Nutritional Science |
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| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679017000155/type/journal_article |
| _version_ | 1811155917565067264 |
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| author | Nicole M. Delimont Nicole M. Fiorentino Alexander B. Opoku-Acheampong Michael V. Joseph Qingbin Guo Sajid Alavi Brian L. Lindshield |
| author_facet | Nicole M. Delimont Nicole M. Fiorentino Alexander B. Opoku-Acheampong Michael V. Joseph Qingbin Guo Sajid Alavi Brian L. Lindshield |
| author_sort | Nicole M. Delimont |
| collection | DOAJ |
| description | Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats (n 10) consumed two white and one red sorghum–cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum–soya (WSS + WPC) and corn–soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum–cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+. |
| first_indexed | 2024-04-10T04:42:51Z |
| format | Article |
| id | doaj.art-5b04ef68c67f4c55a3a619755c1b5b91 |
| institution | Directory Open Access Journal |
| issn | 2048-6790 |
| language | English |
| last_indexed | 2024-04-10T04:42:51Z |
| publishDate | 2017-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Journal of Nutritional Science |
| spelling | doaj.art-5b04ef68c67f4c55a3a619755c1b5b912023-03-09T12:38:57ZengCambridge University PressJournal of Nutritional Science2048-67902017-01-01610.1017/jns.2017.15Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in ratsNicole M. Delimont0Nicole M. Fiorentino1Alexander B. Opoku-Acheampong2Michael V. Joseph3Qingbin Guo4Sajid Alavi5Brian L. Lindshield6https://orcid.org/0000-0002-4210-2561Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USADepartment of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USADepartment of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USADepartment of Grain Science, Kansas State University, Manhattan, KS, USADepartment of Grain Science, Kansas State University, Manhattan, KS, USADepartment of Grain Science, Kansas State University, Manhattan, KS, USADepartment of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USACorn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats (n 10) consumed two white and one red sorghum–cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum–soya (WSS + WPC) and corn–soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum–cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+.https://www.cambridge.org/core/product/identifier/S2048679017000155/type/journal_articleFortified blended foodsCorn–soya blendsSorghumVitamin AIronProtein qualityComplementary feeding |
| spellingShingle | Nicole M. Delimont Nicole M. Fiorentino Alexander B. Opoku-Acheampong Michael V. Joseph Qingbin Guo Sajid Alavi Brian L. Lindshield Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats Journal of Nutritional Science Fortified blended foods Corn–soya blends Sorghum Vitamin A Iron Protein quality Complementary feeding |
| title | Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats |
| title_full | Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats |
| title_fullStr | Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats |
| title_full_unstemmed | Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats |
| title_short | Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats |
| title_sort | newly formulated protein quality enhanced extruded sorghum cowpea corn soya sugar and oil containing fortified blended foods lead to adequate vitamin a and iron outcomes and improved growth compared with non extruded csb in rats |
| topic | Fortified blended foods Corn–soya blends Sorghum Vitamin A Iron Protein quality Complementary feeding |
| url | https://www.cambridge.org/core/product/identifier/S2048679017000155/type/journal_article |
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