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Nutritional and sensory quality of composite extruded complementary food

Lookup NU author(s): Dr Barbara Sturm

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal-dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D-optimal mixture experiment with 13 runs was designed. Accordingly, 55–65 g/100 g oats, 11–23 g/100 g soybean and 6–11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co-rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β-carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence-based selection of locally grown plant-based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low-income settings.

Publication metadata

Author(s): Forsido SF, Duguma HT, Lema TB, Sturm B, Hensel O

Publication type: Article

Publication status: Published

Journal: Food Science and Nutrition

Year: 2019

Volume: 7

Issue: 2

Pages: 882-889

Print publication date: 01/02/2019

Online publication date: 28/01/2019

Acceptance date: 06/01/2019

Date deposited: 11/03/2019

ISSN (electronic): 2048-7177

Publisher: John Wiley & Sons Ltd

URL: https://doi.org/10.1002/fsn3.940

DOI: 10.1002/fsn3.940

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