Functional properties and storage stability of optimized cereal-based complementary foods
The functional properties and good quality of food materials are important factors that determine the suitability for complementary foods for children. This study evaluated the functional properties and storage stability of cereal-based and legume- based complementary food (CF). Nutri-survey (2007)...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
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| Online Access: | https://hrcak.srce.hr/file/404704 |
| _version_ | 1818488691739328512 |
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| author | Saidu Yusuf Suleiman Ahmed Isa Jubrin Baba Turaki Abdullahi Aliyu Yusuf Abdulrahman Bashir |
| author_facet | Saidu Yusuf Suleiman Ahmed Isa Jubrin Baba Turaki Abdullahi Aliyu Yusuf Abdulrahman Bashir |
| author_sort | Saidu Yusuf |
| collection | DOAJ |
| description | The functional properties and good quality of food materials are important factors that determine the suitability for complementary foods for children. This study evaluated the functional properties and storage stability of cereal-based and legume- based complementary food (CF). Nutri-survey (2007) was used to optimize and generate six composite blends designated F1, F2, F3, F4, F5, and F6 from yellow maize (Zea mays), wheat (Triticum aestivum), millet (Pennisetumglaucum), groundnut (Arachis hypogea), soyabeans (Glycine max), and Moringa oleifera. Freshly prepared samples were subjected to analysis of functional properties. During storage, the composite blends were subjected to sensory evaluation, microbial count, moisture content, peroxide value and free fatty acid determination at 15-day intervals for a period of 60 days. Data obtained were analyzed by ANOVA and results expressed as mean and standard error of mean. Results of functional properties revealed that bulk density ranged from (0.63-0.81 g/cm3), water absorption capacity (86-90%), swelling index (0.33-1.34 cm3/g), reconstitution index (2.20-3.20) and pH (6.52-6.69). The organoleptic properties and keeping quality of the formulated complementary foods were not significantly different (P> 0.05) at baseline and end line. Therefore, this study provides a basis for the development of acceptable complementary foods with optimal functional properties and storage stability. |
| first_indexed | 2024-12-10T16:54:27Z |
| format | Article |
| id | doaj.art-8c29d9b65f994fd1b5f7e30996c0e49c |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-10T16:54:27Z |
| publishDate | 2022-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-8c29d9b65f994fd1b5f7e30996c0e49c2022-12-22T01:40:47ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232022-01-011419810710.17508/CJFST.2022.14.1.11191Functional properties and storage stability of optimized cereal-based complementary foodsSaidu Yusuf0Suleiman Ahmed Isa1Jubrin Baba2Turaki Abdullahi Aliyu3Yusuf Abdulrahman Bashir4Usmanu Danfodiyo University Sokoto; Department of Biochemistry, PMB 2346, Sokoto, NigeriaUsmanu Danfodiyo University Sokoto; Department of Biochemistry, PMB 2346, Sokoto, NigeriaUsmanu Danfodiyo University Teaching Hospital, Department of Paediatrics, PMB 2346, Sokoto, NigeriaFederal University Birnin Kebbi, Department of Biochemistry and Molecular Biology; PMB 1157, Birnin Kebbi, Kebbi State, NigeriaFederal University Birnin Kebbi, Department of Biochemistry and Molecular Biology; PMB 1157, Birnin Kebbi, Kebbi State, NigeriaThe functional properties and good quality of food materials are important factors that determine the suitability for complementary foods for children. This study evaluated the functional properties and storage stability of cereal-based and legume- based complementary food (CF). Nutri-survey (2007) was used to optimize and generate six composite blends designated F1, F2, F3, F4, F5, and F6 from yellow maize (Zea mays), wheat (Triticum aestivum), millet (Pennisetumglaucum), groundnut (Arachis hypogea), soyabeans (Glycine max), and Moringa oleifera. Freshly prepared samples were subjected to analysis of functional properties. During storage, the composite blends were subjected to sensory evaluation, microbial count, moisture content, peroxide value and free fatty acid determination at 15-day intervals for a period of 60 days. Data obtained were analyzed by ANOVA and results expressed as mean and standard error of mean. Results of functional properties revealed that bulk density ranged from (0.63-0.81 g/cm3), water absorption capacity (86-90%), swelling index (0.33-1.34 cm3/g), reconstitution index (2.20-3.20) and pH (6.52-6.69). The organoleptic properties and keeping quality of the formulated complementary foods were not significantly different (P> 0.05) at baseline and end line. Therefore, this study provides a basis for the development of acceptable complementary foods with optimal functional properties and storage stability.https://hrcak.srce.hr/file/404704complementary foodfunctional propertiesstorage stabilityoptimizationchildren |
| spellingShingle | Saidu Yusuf Suleiman Ahmed Isa Jubrin Baba Turaki Abdullahi Aliyu Yusuf Abdulrahman Bashir Functional properties and storage stability of optimized cereal-based complementary foods Croatian Journal of Food Science and Technology complementary food functional properties storage stability optimization children |
| title | Functional properties and storage stability of optimized cereal-based complementary foods |
| title_full | Functional properties and storage stability of optimized cereal-based complementary foods |
| title_fullStr | Functional properties and storage stability of optimized cereal-based complementary foods |
| title_full_unstemmed | Functional properties and storage stability of optimized cereal-based complementary foods |
| title_short | Functional properties and storage stability of optimized cereal-based complementary foods |
| title_sort | functional properties and storage stability of optimized cereal based complementary foods |
| topic | complementary food functional properties storage stability optimization children |
| url | https://hrcak.srce.hr/file/404704 |
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