Nutritional and sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil

Food and Nutrition Bulletin

Volumn 35, Issue 4, 2014, Pages 403-413

  Mahmoud, Amal H ^a   Anany, Ayman Mohammed El ^a  

^a Agricultural Research Center   (Egypt)

Author keywords

Amino acids; Complementary food; Faba bean (Vicia faba); Orange fleshed sweet potato flour; Peanut oil; Rice; Sensory evaluation

Indexed keywords

AMINO ACID; DICOTYLEDON; FATTY ACID; FOOD AVAILABILITY; FOOD QUALITY; RICE; UNITED NATIONS; VEGETABLE OIL; WEANING;

EGYPT;

ARACHIS HYPOGAEA; IPOMOEA BATATAS; VICIA FABA;

ARACHIS OIL; CARBOHYDRATE DIET; ESSENTIAL AMINO ACID; FAT INTAKE; PROTEIN INTAKE; VEGETABLE OIL;

ANALYSIS; BABY FOOD; CALORIC INTAKE; CARBOHYDRATE DIET; EGYPT; FAT INTAKE; FOOD HANDLING; HUMAN; INFANT; INFANT NUTRITION; NUTRITIONAL VALUE; PRESCHOOL CHILD; PROCEDURES; PROTEIN INTAKE; RICE; SENSATION; SWEET POTATO; VICIA FABA; WEANING;

AMINO ACIDS, ESSENTIAL; CHILD, PRESCHOOL; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; EGYPT; ENERGY INTAKE; FOOD HANDLING; HUMANS; INFANT; INFANT FOOD; INFANT NUTRITIONAL PHYSIOLOGICAL PHENOMENA; IPOMOEA BATATAS; NUTRITIVE VALUE; ORYZA SATIVA; PLANT OILS; SENSATION; VICIA FABA; WEANING;

EID: 84925545493     PISSN: 03795721     EISSN: 15648265     Source Type: Journal    
DOI: 10.1177/156482651403500402     Document Type: Article

References (78)

1. ESPGAN Committee on Nutrition. Comments on the content and composition of lipids in infant formulas. Acta Paediatr Scand 1990; 80: 887-96.
2. American Academy of Pediatrics. The promotion of breast-feeding: policy statement based on task force report. Pediatrics 1982; 69: 654-61.
3. Martinez BF, Rincon MV, Ibanez, Abellan P. Improving the nutritive value of homogenized infant foods using response surface methodology. J Food Sci 2004; 69: 38-43.
4. Food and Agriculture Organization. Food security, concepts and measurement. In: Food security: the science, sociology and economics of food production and access to food.
5. Brabin BJ, Coulter JBS. Nutrition-associated disease. In: Cook GC, Zumla AI, eds. Mansons tropical diseases. London: Saunders, 2003: 561-80.
6. Food and Agriculture Organization. Undernourishment around the world. In: The state of food insecurity in the world. Rome: FAO, 2004: 10-15.
7. Schofield C, Ashworth A. Why have mortality rates for severe malnutrition remained so high? Bull World Health Organ 1996; 74: 223-9.
8. Sachs JD, McArthur JW. The Millennium Project: a plan for meeting the Millennium Development Goals. Lancet 2005; 365: 347-53.
9. Black RE, Allen LH, Bhutta ZA, Caulfield LE, de Onis M, Ezzat M, Mathers C, Rivera J. Study MCU: maternal and child undernutrition 1-maternal and child undernutrition: global and regional exposures and health consequences. Lancet 2008; 371: 243-60.
10. Onofiok NO, Nnanyelugo DO. Weaning foods in West Africa: nutritional problems and possible solutions. Food Nutr Bull 1998; 19: 27-33.
11. Svanberg U. Dietary bulk in weaning foods and its effect on food and energy intake. In: Alnwick D, Moses S, Schmidt OG, eds. Improving young child feeding in Eastern and Southern Africa. Ottawa: International Development Research Centre, 1988: 272-87.
12. Nti CA, Plahar WA. Chemical and biological characteristics of a West African weaning food supplemented with compea (Vigna unguiculata). Plant Foods Hum Nutr 1995; 48: 45-54.
13. Rochfort S, Panozzo J. Phytochemicals for health, the role of pulses. J Agric Food Chem 2007; 55: 7981-94.
14. Jensen ES, Peoples MB, Hauggaard-Nielsen H. Faba bean in cropping systems. Field Crops Res 2010; 115: 203-16.
15. Wolosiak R, Worobiej E, Piecyk MB, Druzynska B, Nowak D, Lewicki PP. Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. Int J Food Sci Technol 2010; 45: 29-37.
16. Abu-Reidah IM, del Mar Contreras M, Arrz-Rom D, Ferndez-Gutirez A, Segura-Carretero A. UHPLCESI-QTOF-MS based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics. Electrophoresis 2014; 35(11): 1571-81.
17. Chavan JK, Kute LS, Kadam SS. Broad bean. In: Salunkhe DK, Kadam SS, eds. Handbook of world food legumes: nutritional chemistry, processing technology and utilization. Vol 1. Boca Raton, FL, USA: CRC Press, 1989: 223-45.
18. Cerning J, Saposnik A, Guilbot A. Carbohydrate composition of horse beans (Vicia faba) of different origins. Cereal Chem 1975; 52: 125-38.
19. Reddy NR, Pierson MD, Sathe SK, Salunkhe DK. Dry beans tannins: a review of nutritional implications. J Am Oil Chem Soc 1985; 62: 541-9.
20. Lattanzio V, Bianco VV, Miccolis V, Linsalata V. Monoand oligosaccharides in fifteen Vicia faba L. cultivars. Food Chem 1986; 22: 17-25.
21. Vidal-Valverde C, Frias J, Sotomayor C, Diaz-Pollan C, Fernandez M, Urbano G. Nutrients and antinutritional factors in faba beans as affected by processing. Z Lebensm Unters Forsch A 1998; 207: 140-5.
22. Kayod APP. Diversity, users perception and food processing of sorghum: implications for dietary iron and zinc supply. PhD thesis, Wageningen University, Netherlands, 2006.
23. Traor T, Mouquet C, Icard-Verniere C, Traor AS, Treche S. Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso). Food Chem 2004; 88: 105-14.
24. Gibson RS, Bailey KB, Gibbs M, Ferguson EL. A review of phytate, iron, zinc, and calcium concentrations in plant-based complementary foods used in low-income countries and implications for bioavailability. Food Nutr Bull 2010; 31: S134-46.
25. Van Jaarsveld PJ, Faber M, Tanumihardjo SA, Nestel P, Lombard CJ, Benad AJS. β-Carotene-rich orangefleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test. Am J Clin Nutr 2005; 81: 1080-7.
26. Low JW, Arimond M, Osman N, Cunguara B, Zano F, Tschirley D. A food-based approach introducing orangefleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural Mozambique.J Nutr 2007; 137: 1320-7.
27. Allen LH, Gillespie SR, eds. What works? A review of the efficacy and effectiveness of nutrition interventions. Manila: United Nations Administrative Committee on Coordination (ACC) and Sub-Committee on Nutrition in collaboration with the Asian Development Bank, 2001.
28. Van Hal MV. Quality of sweet potato flour during processing and storage. Food Rev Int 2000; 16: 1-37.
29. Food and Agriculture Organization. Fats and fatty acids in human nutrition. Report of an Expert Consultation, 10-14 November 2008, Geneva. Rome: FAO, 2010.
30. Stephens AM, Dean LL, Davis JP, Osborne JA, Sanders, TH. Peanuts, peanut oil, and fat free peanut flour reduced cardiovascular disease risk factors and the development of atherosclerosis in Syrian golden hamsters. J Food Sci 2010; 75: 116-22.
31. Liu X, Jin Q, Liu Y, Huang J, Wang X, MaoW, Wang S. Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil. J Food Sci 2011; 76: C404-12.
32. USDA National Nutrient Database for Standard Reference. Nutrient Data Laboratory, Agricultural Research Service, US Department of Agriculture. Available at: http: //ndb.nal.usda.gov/. Accessed 11 August 2014.
33. Horwitz W, ed. Official methods of analysis of AOAC International, 17th ed. Washington, DC: AOAC, 2000.
34. Ferris DA, Flores RA, Shanklin CW, Whitworth MK. Proximate analysis of food service wastes. Appl Eng Agric 1995; 11: 567-72.
35. Buchholz AC, Schoeller DA. Is a calorie a calorie? Am J Clin Nutr 2004; 79(suppl): 899S-906S.
36. Yuan GF, Sun B, Yuan J, Wang QM. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B 2009; 10: 580-8.
37. Alajaji SA, El-Adawy TA.Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Compos Anal 2006; 19: 806-12.
38. Hariharan M, Naga S, Van Noord T. Systemic approach to the development of plasma amino acid analysis by high performance liquid chromatography with ultraviolet detection with pre-column derivatization using phenylisothiocynate. J Chromatogr 1993; 621: 15-22 .
39. Food and Agriculture Organization/World Health Organization/United Nations University. Joint FAO/WHO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition (2002: Geneva, Switzerland). Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation.World Health Organ Tech Rep Ser 2007; 935: 1-265.
40. Alsmeyer RH, Cunningham AE, Happich ML. Equations predict PER from amino acid analysis. Food Technol 1974; 28: 34-40.
41. El-Anany AM, Ali Rehab FM. Studies on hypolipidemic effects of coconut oil when blended with tiger nut oil and fed to albino rats. Grasas Y Aceites 2012; 63: 303-12.
42. Stajić S, Živković D, Perunović M, obajić S, Vranić D. Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. Procedia Food Sci2011; 1: 568-75.
43. Ijarotimi OS, Aroge F. Evaluation of nutritional composition, sensory and physical properties of a potential weaning food from locally available food materials -breadfruit (Artocarpus altilis) and soybeans (Glycine max). Pol J Food Nutr Sci 2005; 14: 411-5.
44. Gomez KA, Gomez AA. Statistical procedures for agricultural research. New York: John Wiley and Sons, 1984.
45. Fontana AJ Jr. Measurement of water activity, moisture sorption isotherms, and moisture content of foods. In: Barbosa-Canovas GV, Fontana AJ Jr, Schmidt SJ, Labuza TP, eds. Water activity in foods: Fundamentals and applications. Ames, IA, USA: Blackwell Publishing Professional, 2008; 155-72.
46. Ranganne S. Plant pigments. New Delhi: McGraw-Hill, 1977.
47. Bauernfeind JC. Carotenoids as colorants and vitamin A precursors. New York: Academic Press, 1981.
48. Bechoff A. Investigating carotenoid loss after drying and storage of orange-fleshed sweet potato. PhD thesis, University of Greenwich, UK, 2010.
49. Bengtsson A, Namutebi A, Alminger ML, Svanberg U. Effects of various traditional processing methods on the all-Trans-β-carotene content of orange fleshed sweet potato. J Food Compos Anal 2008; 21: 134-43.
50. Olu-Owolabi BI, Fakayode SO, Adebowale KO, Onianwa PC. Proximate, elemental composition and their estimated daily intake in infant formulae from developed and developing countries: a comparative analysis. J Food Agric Environ 2007; 5: 40-4.
51. Egyptian Standard No. 3284. Processed cereal-based foods for infants and children. Cairo: Egyptian Organization for Standardization and Quality Control, Ministry of Industry, 2005.
52. Codex Standard 71-1982. Codex standard for infant formula. www.Euro.who.int.
53. Young VR. Protein and amino acids. In: Bowman BA, Russel RM, eds. Present knowledge in nutrition, 8th ed. Washington, DC: International Life Sciences Institute, 2001; 5: 43-58.
54. CODEX CAC/GL 08. Codex Alimentarius: Guidelines on formulated supplementary foods for older infants and young children. Vol 4. Rome: FAO/WHO Joint Publications, 1991: 144.
55. Food and Nutrition Board. National Research Council. Recommended dietary allowances, rev, 18th ed. Washington, DC: National Academy Press, 1989.
56. Steve OI, Olufunke OK. Determination of nutrient composition and protein quality of potential complementary foods formulated from the combination of fermented popcorn, African locust and Bambara groundnut seed flour. Pol J Food Nutr Sci 2013; 63: 155-66.
57. Huffman SL Martin LH. First feedings: optimal feeding of infants and toddlers. Nutr Res1994; 14: 127-59.
58. Ijarotimi OS, Keshinro OO. Formulation and nutritional quality of infant formula produced from germinated popcorn, Bambara groundnut, and African locust bean flour. J Microbiol Biotechnol Food Sci2012; 1: 1358-88.
59. EFSA (European Food Safety Authority). Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the Tolerable Upper Intake Level of Phosphorus. EFSA Journal 2005; 233: 1-19. Available from: http: //www.efsa.europa.eu/EFSA/efsa-locale1178620753812-1178620767179.htm.
60. Sanny SL, Chan EL, Ferguson EL, Karl B, Umi F, Timothy BH, Rosalind SG. The concentrations of iron, calcium, zinc and phytate in cereals and legumes habitually consumed by infants living in East Lombok, Indonesia. J Food Compos Anal 2007; 20: 609-17.
61. Behrma R, Vaughan V. Nutrition and nutritional disorders. In: Nelson W, ed. Nelson textbook of pediatrics, 12th ed. Philadelphia, PA, USA: W. B. Saunders, 1983: 138-9.
62. Ejigui J, Savoie L, Marin J, Desrosiers T. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods. Food Nutr Bull 2007; 28: 23-34.
63. Stubbs CD, Smith AD. The modification of mammalian membrane polyunsaturated fatty acid composition in relation to membrane fluidity and function. Biochim Biophys Acta 1984; 27: 89-137.
64. Coultate TP. Food: The chemistry of its components, 4th ed. Cambridge, UK: Royal Society of Chemistry, 2002.
65. Lanzmann PD. Alpha-linolenic acid and cardiovascular disease. J Nutr Health Aging 2001; 5: 179-83.
66. Ou J, Tu H, Shan B, Luk A, DeBose-Boyd RA, Bashmakov Y, Goldstein JL, Brown MS. Unsaturated fatty acids inhibit transcription of the sterol regulatory elementbinding protein-1c (SREBP-1c) gene by antagonizing ligand-dependent activation of the LXR. Proc Natl Acad Sci USA 2001; 98: 6027-32.
67. Arntzenius AC, Kromhout D, Barth JD, Reiber JHC, Brusschke AVGl, Buis BM, Van Gent CM, Kempen-Voogd N, Strikwerda S, Van der Velde EA. Diet, lipoproteins and the progression of coronary atherosclerosis. The Leiden Intervention Trial. N Engl J Med 1985; 312: 805-11.
68. Becker N, Illingworth R, Alaupovic P, Connor WE, Sundberg EE. Effects of saturated, monounsaturated and ω-6 polyunsaturated fatty acids on plasma lipids, lipoproteins and apoproteins in humans. Am J Clin Nutr 1983; 37: 355-60.
69. Sonnenberg LM, Quatromoni PA, Gagnon DR, Cupples IA, Franz MM, Ordovas JM, Wilson PWF, Schaefer EJ, Millen BE. Diet and plasma lipids in women. II. Macronutrients and plasma triglycerides, high-density lipoprotein and the ratio of total to high-density lipoprotein cholesterol in women: The Framingham Nutrition Studies. J Clin Epidemiol 1996; 49: 665-72.
70. Dietary Guidelines Advisory Committee Report. Part D: Science Base, Section 4: Fats, U.S. Department of Health and Human Services and U.S. Department of Agriculture, Washington, D.C., 2005; 1-53.
71. Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH, Willett WC. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med 1997; 337: 1491-9.
72. American Dietetic Association. Fat replacers-ADA position. J Am Diet Assoc 1998; 98: 463-8.
73. Kris-Etherton P, Daniels SR, Eckel RH. AHA Scientific Statement: Summary of the Scientific Conference on Dietary Fatty Acids and Cardiovascular Health. J Nutr 2001; 131: 1322-6.
74. Ulbricht TL, Southgate DA. Coronary heart disease: seven dietary factors. Lancet 1991; 338(8773): 985-992.
75. Romero MC, Romero AM, Doval MM, Judisi MA. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages. Food Sci Technol (Campinas) 2013; 33: 161-6.
76. De Caterina R, Liao JK, Libby P. Fatty acid modulation of endothelial activation. Am J Clin Nutr 2000; 71(1 suppl): 213S-23S.
77. Tawfik LM. The preparation of some highly-nutritive, low-cost baby food formulas. Suez Canal Univ Med J 1999; 1: 241-51.
78. Ijarotimi OS. Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented Bambara groundnut (Vigna subterranean L. Verdc) seeds. Nutr Res Pract 2008; 2: 165-70.