What is it about?
This study investigated the effect of fortification of yellow maize (YM) ogi porridge with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours on the nutrient density. Increasing the proportion of OFSP flour up to 20% increased some quality parameters such as crude fibre (2.19-2.69%), carotenoids (160.26-205.22 µg/g), and total starch (66.84-71.45%). Crude protein (9.85-12.74%), fat (3.33-3.67%), ash (1.39-2.52%), Ca (130.57-149.15 mg/100g) and Fe (7.84-10.25 mg/100g) increased significantly (p<0.05) with increasing AYB flour substitution up to 15%. Functional properties like bulk density increased with OFSP flour addition which induced reduction of oil and water absorption capacities, respectively. Swelling index and gelatinization temperature increased significantly (p<0.05) with addition of OFSP and AYB flours. Increasing proportions of OFSP flour (≤ 20%) had similar sensory acceptability scores when compared with the control (100% YM ogi porridge). OFSP/AYB at 15% substitution contributed ≈ 25% or more for energy, carbohydrates, protein, vitamin A and calcium to NRI requirement for infants and children. In summary, The nutrient density of yellow maize porridge is significantly improved when it is fortified with orange-fleshed sweet potatoes (OFSP) and African yam bean (AYB) flours. Inclusion of 20% OFSP increased the crude fibre, carotenoids and total starch contents. Inclusion of up to 15% African Yam bean flour increased the crude protein, calcium and iron contents. Incorporation of OFSP reduced oil and water capacities of yellow maize flour, but bulk density, swelling index and gelatinization temperature. Adding 15% AYB and 15% OFSP to yellow maize ogi flour will lead to an increase of over 25% in the nutrient density and will meet the required nutrient intake for energy, carbohydrates, protein, vitamin A and calcium for infants and children.
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Why is it important?
Food complementation and fortification enhance nutrient composition and nutritional quality of foods. Plant based foods may be used to complement one another to improve nutrient density and nutritional quality
Perspectives
The nutrient density of yellow maize was improved by adding African yam bean (legume and orange-fleshed sweet potato. Further research should be done on the use of this product for complementary feeding.
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants, Scientific African, November 2019, Elsevier,
DOI: 10.1016/j.sciaf.2019.e00194.
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