Peer-reviewed article
Development and evaluation of extruded ready-to-use porridge flour formulated with maize -orange-fleshed sweet potato blends fortified with silver cyprinid (Rastrineobola argentea) powder on nutritional, functional, sensory and keeping qualities
Nadege Kakeza, Amos Kipkemoi Ronoh, Monica Wanjiku Mburu ·
Summary
Written by AI, not yet AICS's view · claude-sonnet-5-5The study developed ready-to-use porridge flours from maize and orange-fleshed sweet potato, with silver cyprinid (small fish) powder added at 5 to 25%. It aimed to address protein-energy malnutrition in children under five, particularly in Burundi. The flours were tested in the laboratory for nutrients, physical properties, consumer acceptability and storage over 12 weeks. Adding fish powder raised protein, ash, fat, mineral content, protein digestibility and reactive lysine. The authors conclude that the flours could serve as complementary foods for infants and young children.
Key points
- Replacing maize-sweet potato blends with silver cyprinid powder significantly increased protein, ash, fat and mineral contents.
- Protein digestibility and reactive lysine also increased with fish powder.
- Water absorption capacity, bulk density and swelling index decreased, while oil absorption capacity increased.
- The formulated porridge was rated acceptable by consumers.
- The flours remained stable throughout the 12-week storage period.
Limitations
The abstract describes a product development and laboratory study. It does not report whether children who eat the porridge improve in nutrition or growth. It also gives no detail on who rated the porridge, and no numerical results.
Abstract
ABSTRACT Protein-Energy Malnutrition among young children under five years old remains a critical public health concern in many developing countries, particularly in Burundi partly due to the overreliance of high energy but deficient in vitamin A, and essential amino acids such as lysine and tryptophan. Food fortification using animal protein is a potentially sustainable approach to increasing protein quality in young children’s diets. This study aimed to develop and evaluate the nutritional, functional, sensory properties, and stability of the ready-to-use porridge flours formulated using maize-orange-fleshed sweet potato (OFSP) blends fortified with silver cyprinid powder. Six formulations were prepared by the extrusion technique by substituting the blends of maize and OFSP with 5, 10, 15, 20 and 25% of silver cyprinid powder. Proximate, mineral, and beta-carotene compositions, invitro protein digestibility, reactive lysine, water absorption capacity, oil absorption capacity, bulk density, swelling index and consumer acceptability were determined. Additionally, storage stability of the flours was assessed over a period of 12 weeks. Substituting maize-OFSP blends with silver cyprinid powder significantly increased the protein, ash, fat, and mineral contents, the protein digestibility and reactive lysine. Water absorption capacity, bulk density and swelling index significantly decreased while oil absorption capacity increased. The formulated ready-to-use porridge was acceptable and the formulated flours were stable throughout the storage period. The formulated ready-to-use porridge flours fortified with silver cyprinid powder have the potential to serve as complementary foods for alleviating Protein-Energy Malnutrition in infants and young children under 5 years old.