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Energy/Nutrient Densities and Viscosity of Amylase-rich Complementary Blends Based on Local Staples in Nigeria.
Abstract
Objective: This study assessed the energy and nutrient densities and the rate of reduction in viscosity of formulated amylase rich infant complementary blends based on local staples.
Materials and Methods: The local staples were prepared/chemically analyzed and combined in different
ratios to supply 20g of protein per day. The energy and nutrient densities of the composites were calculated before being used to prepare porridges. Amylase rich flour (ARF) made from germinated sorghum was added to the porridges to produce gruels. The rate of reduction in viscosity of the porridges after the addition of ARF was also calculated.
Results: The energy and protein densities of the blends were high and ranged from 0.7 to 0.8kcal and 0.7 to 1.1g/100kcal, respectively. The densities of vitamin A, calcium and iron were low, while those of folate and iodine were high. All the porridges had over 600cP viscosity before the addition of ARF. The viscosities of the porridges were reduced on addition of ARF and the percentage reduction ranged from 1.4% in plantain:cowpea (PCo) blend to 88.6% in maize:cassava:soybean (MaCS) blend.
Conclusion: The formulated complementary gruels were energy, protein, folate and iodine dense but low in vitamin A, iron and calcium. The gruels are however, capable of bridging the energy/nutrient gap between breast milk and the introduction of adult family diet if supplemented with vitamin A, iron and
calcium from other rich sources.
Key words: complementary food, energy/nutrient densities, amylase rich flour, viscosity, local staples
Materials and Methods: The local staples were prepared/chemically analyzed and combined in different
ratios to supply 20g of protein per day. The energy and nutrient densities of the composites were calculated before being used to prepare porridges. Amylase rich flour (ARF) made from germinated sorghum was added to the porridges to produce gruels. The rate of reduction in viscosity of the porridges after the addition of ARF was also calculated.
Results: The energy and protein densities of the blends were high and ranged from 0.7 to 0.8kcal and 0.7 to 1.1g/100kcal, respectively. The densities of vitamin A, calcium and iron were low, while those of folate and iodine were high. All the porridges had over 600cP viscosity before the addition of ARF. The viscosities of the porridges were reduced on addition of ARF and the percentage reduction ranged from 1.4% in plantain:cowpea (PCo) blend to 88.6% in maize:cassava:soybean (MaCS) blend.
Conclusion: The formulated complementary gruels were energy, protein, folate and iodine dense but low in vitamin A, iron and calcium. The gruels are however, capable of bridging the energy/nutrient gap between breast milk and the introduction of adult family diet if supplemented with vitamin A, iron and
calcium from other rich sources.
Key words: complementary food, energy/nutrient densities, amylase rich flour, viscosity, local staples
