Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges
BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digest...
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| Format: | Journal Article |
| Language: | Inglés |
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Wiley
2012
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| Online Access: | https://hdl.handle.net/10568/80846 |
| _version_ | 1855521101123158016 |
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| author | Muoki, Penina Ngusye Kock, H.L. de Emmambux, M.N. |
| author_browse | Emmambux, M.N. Kock, H.L. de Muoki, Penina Ngusye |
| author_facet | Muoki, Penina Ngusye Kock, H.L. de Emmambux, M.N. |
| author_sort | Muoki, Penina Ngusye |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated.
RESULTS: The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale.
CONCLUSION: Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry |
| format | Journal Article |
| id | CGSpace80846 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2012 |
| publishDateRange | 2012 |
| publishDateSort | 2012 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace808462025-03-31T18:36:13Z Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges Muoki, Penina Ngusye Kock, H.L. de Emmambux, M.N. amylose-lipid complexes available lysine protein digestibility-corrected amino acid score starch digestion kinetics x-ray diffraction BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale. CONCLUSION: Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry 2012-06 2017-05-03T08:45:39Z 2017-05-03T08:45:39Z Journal Article https://hdl.handle.net/10568/80846 en Limited Access Wiley Muoki, P.N., Kock, H.L. de & Emmambux, M.N. (2012). Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges. Journal of the Science of Food and Agriculture, 92(8), 1771-1779. |
| spellingShingle | amylose-lipid complexes available lysine protein digestibility-corrected amino acid score starch digestion kinetics x-ray diffraction Muoki, Penina Ngusye Kock, H.L. de Emmambux, M.N. Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title_full | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title_fullStr | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title_full_unstemmed | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title_short | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| title_sort | effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| topic | amylose-lipid complexes available lysine protein digestibility-corrected amino acid score starch digestion kinetics x-ray diffraction |
| url | https://hdl.handle.net/10568/80846 |
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