Peer-reviewed article
Effect of Pigeon Pea and Sorghum Flour Supplementation on Protein Content, In Vitro Protein Digestibility, and Selected Storage Quality Indicators of Millet Flour Blends
Catherine Nzisa Mwangangi, Jackin Njagi Nanua, Willy Kiboi, Johnson Mwove ·
Summary
Written by AI, not yet AICS's view · claude-sonnet-5This study looked at ways to make a more nutritious flour for young children in Kenya using local crops. Researchers mixed millet flour with different amounts of pigeon peas and sorghum and tested how this affected protein content, digestibility, and shelf life. Adding pigeon peas increased both the protein content and how well the protein could be digested. The blends also stayed safe from mold and yeast contamination for at least 45 days of storage. The findings suggest these local ingredients could be used to make better complementary foods for children.
Key points
- Adding pigeon peas significantly increased protein content and digestibility of the flour blends (p < 0.001).
- Pigeon pea addition also increased titratable acidity of the blends (p < 0.002).
- Initial yeast and mold counts (2.439 Log CFU/g) were below the East African Community safety limit of 4 Log CFU/g.
- Yeast and mold counts rose slightly by day 16 then declined to 1.052 Log CFU/g by day 45.
- The study concludes that pigeon peas, sorghum, and millet can be combined to create nutritionally improved complementary foods.
Limitations
The study only tested the flour blends in a laboratory setting and did not evaluate their actual use, acceptability, or health effects in children.
Abstract
Protein-energy malnutrition (PEM) remains a significant public health issue among children in many parts of Kenya. This study aimed to utilize locally available sorghum, pearl millet, and pigeon peas to develop a protein-rich complementary flour blend that could contribute to efforts to improve the nutritional quality of complementary foods for young children in Tharaka Nithi County, Kenya. The study employed a nested experimental design with pigeon pea level (0, 15, 30, 45, and 60% of the total flour blend) as the main factor and sorghum level (0, 20, and 40% of the remaining flour after pigeon pea addition) nested within each pigeon pea level to evaluate protein content and in vitro protein digestibility of flour blends. An additional factor, storage period (days), was included to assess selected storage quality indicators of the millet-based flour blends during storage. Formulated flour blends were then analysed for protein content, protein digestibility, yeast and mold counts, titratable acidity, and pH. The results revealed that the addition of pigeon peas significantly (p < 0.001) increased the protein content and the digestibility of the flour blends. The average relative humidity and temperature during storage were 55.5% and 25.2 °C, respectively. The addition of pigeon peas to the blends significantly (p < 0.002) increased the titratable acidity of the composite flour blends. The initial mean yeast and mold count was 2.439 ± 0.147 Log CFU/g, which was below the East African Community recommended safety limit for millet flour (4 Log CFU/g). The yeast and mold count slightly increased during storage in the first 16 days, followed by a significant decrease, reaching 1.052 Log CFU/g by day 45. These findings demonstrate the potential of pigeon peas, sorghum, and millet as locally available ingredients for the development of nutritionally improved complementary foods.