EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD

Africana Public Library Mojisola Adenike Oyarekua 21 PAGES (5892 WORDS) Essay/Paper
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Abstract

Traditional complementary foods based on cereals have inadequate nutrients required by infants. This study developed a co- fermentation process of maize (50%), cowpea, (30%) and sweet potato (20%w/w) to produce a complementary food for infants. The control was fermented whole grain maize. Gruel of fermented cereal is called ‘ogi’ in Yoruba native language of south-west Nigeria. Analyses of proximate composition, minerals, amino acids and ß-carotene contents were done using standard methods. Pasting properties were determined using Rotatory Viscometer. Crude protein content was higher in maize/cowpea/sweet potato (p > 0.05) than fermented maize but both values were lower than Recommended Daily Allowance (RDA) for complementary infant food. Most of the amino acids (AA) analyzed were higher in co-fermented mixture. Total AA were higher in co-fermented mixture than maize but lower the standard: egg reference protein of 556mg/g crude protein (cp). Fermented maize had higher calcium, magnesium, potassium and sodium contents than co-fermented mixture: This might be due to the utilization of these minerals by the various microbes in the co-fermented mixture for their metabolic activities however the values in both samples met RDA for 9-11months old infants, and are in excess for 11-23months old. The K/Na ratio was lower in both samples than recommended ratio value of 0.61. In Mineral Safety Index (MSI); magnesium, calcium, sodium, zinc, iron and copper were comparable to recommended MSI value for infants aged 6-23 months. The calcium and iron values in both samples were lower than RDA value based on nutrient need from complementary food by level of usual breast milk intake. Co-fermentation of maize/cowpea/sweet potato reduced some essential minerals, increased crude protein and total amino acid contents. Carotenoid value in co-fermented mixture was comparable to estimated need from complementary foods level of usual breast milk intake for 11-23 months infant, while maize carotenoid value was comparable to that of 6-8 months old infant. Essential minerals values in both samples met the requirement for 9-11months.The MSI for magnesium, sodium, zinc and copper in co- fermented mixture met the RDA for 6-23 months. Co-fermentation of maize/cowpea/sweet potato resulted in a product of improved nutritional quality than fermented maize.

Key words: Co-fermentation, maize, cowpea, sweet-potato, ß-carotenoid

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APA

Africana, P (2021). EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD. Afribary.com: Retrieved March 01, 2021, from https://afribary.com/works/effect-of-co-fermentation-on-nutritive-quality-and-pasting-properties-of-maize-cowpea-sweet-potato-as-complementary-food

MLA 8th

Public Library, Africana. "EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD" Afribary.com. Afribary.com, 23 Feb. 2021, https://afribary.com/works/effect-of-co-fermentation-on-nutritive-quality-and-pasting-properties-of-maize-cowpea-sweet-potato-as-complementary-food . Accessed 01 Mar. 2021.

MLA7

Public Library, Africana. "EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD". Afribary.com, Afribary.com, 23 Feb. 2021. Web. 01 Mar. 2021. < https://afribary.com/works/effect-of-co-fermentation-on-nutritive-quality-and-pasting-properties-of-maize-cowpea-sweet-potato-as-complementary-food >.

Chicago

Public Library, Africana. "EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD" Afribary.com (2021). Accessed March 01, 2021. https://afribary.com/works/effect-of-co-fermentation-on-nutritive-quality-and-pasting-properties-of-maize-cowpea-sweet-potato-as-complementary-food