Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
,
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
,
Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
1 Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
2 Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
3 Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Systems Engineering, Makerere University, Kampala, Uganda
Micronutrient deficiency (MD) is a problem among schoolchildren which, in addition to other effects, also affects their intellectual abilities. Inclusion of vegetables to food formulations can help to reduce MD because they contain vital micronutrients which are required for improved school performance. This study aimed at evaluating acceptability, determining the nutritional quality and estimating the contribution of vegetable enriched products to the Recommended Dietary Allowance (RDA) of schoolchildren (5 to 13 years). The vegetables used were red and green amaranth leaves, orange fleshed sweet potato and pumpkin. Selection of vegetables was based on richness in micronutrients; local availability and consumption levels in Uganda; and their underutilization status particularly in processed form. Each of the vegetables was preprocessed and incorporated separately into soybean and grain amaranth in the ratio of 10:40:50, respectively, to improve the nutrient and energy density of the formulations. Sensory screening of formulations in a range of products (porridges, soups and snacks) revealed that orange fleshed sweet potato formulation was most preferred for porridge as well as for snacks (at 30:70 ratio of orange fleshed sweet potato composite to wheat flour); while red amaranth leaves composite was most preferred for soup. When tested for acceptability, nutritional quality, as well as contribution to the RDA (for vitamin A, iron, zinc, protein and energy) for schoolchildren 5 to 13 years, acceptability tests and nutritional quality of food products from the formulations were highly rated compared to commercial products (pure maize porridge, wheat based soup and 100% refined wheat flour snacks). All products from the two formulations contributed favourably to vitamin A, iron, zinc and protein requirements of children (5 to 13 years). Based on these findings, orange fleshed sweet potato composite flour can be recommended for making porridge, and can substitute (30%) for wheat flour in making snacks; while red amaranth leaf composite flour can be recommended for making soups.
KeywordsMicronutrientSchool Age ChildrenVegetablesAcceptabilityNutritional Quality
FAO Food and Agricultural Organisation (2011) Combating Micronutrient Deficiencies: Food-Based Approaches. Edited by Brian Thompson and Leslie Amoroso, Published Jointly by CAB International and FAO, Rome.
Ramakrishnan, U. (2002) Prevalence of Micronutrient Malnutrition Worldwide. Nutrition Reviews, 60, 46-52. https://doi.org/10.1301/00296640260130731
Viteri, F.E. and Gonzalez, H. (2002) Adverse Outcomes of Poor Micronutrient Status in Childhood and Adolescence. Nutrition Reviews, 60, S77-S83. https://doi.org/10.1301/00296640260130795
SCN Standing Committee on Nutrition (2002) School Age Children: Their Health and Nutrition. SCN News, 25, 1-78.
Chadha, M.L., Engle, L.M., Hughes, J.A., Ledesma, D.R. and Weinberger, K.M. (2007) AVRDC—The World Vegetable Center’s Approach to Alleviate Malnutrition. In: Thompson, B. and Amoroso, L., Eds., Combating Micronutrient Deficiencies: Food-Based Approaches, FAO, Rome, 183-197.
WHO/FAO World Health Organization/Food and Agriculture Organization of the United Nations (2004) Vitamin and Mineral Requirements in Human Nutrition. WHO, Geneva.
USDA United States Department of Agriculture (2014) National Nutrient Database for Standard Reference. Release 27.
Muyonga, J.H., Nabakabya, I.D., Nakimbugwe, D.N. and Masinde, D. (2008) Efforts to Promote Amaranth Production and Consumption in Uganda to Fight Malnutrition. In: Robertson, G.L. and Lupien, J.R., Eds., Chapter 8 Using Food Science and Technology to Improve Nutrition and Promote National Development, International Union of Food Science and Technology, Toronto, 1-10.
Singh, H., Bawa, A.S. and Ahmed, J. (1997) Dehydration Characteristics of Green Leafy. Indian Food Packer, 51, 5-13.
IITA International Institute of Tropical Agriculture (1990) Soybeans for Good Health: How to Grow and Use Soybeans in Nigeria. IITA Publication, Ibadan, 23.
Akpapunam, M.A., Badifu, G.I.O. and Etokudo, E.P. (1997) Production and Quality Characteristics of Nigerian “Agidi” Supplemented with Soy Flour. Journal of Food Science and Technology, 34, 143-145.
Mais, A. (2008) Utilization of Sweet Potato Starch, Flour and Fibre in Bread and Biscuits: Physicochemical and Nutritional Characteristics. Master’s Thesis, Massey University, Massey.
Rakcejeva, T., Galoburda, R., Cude L. and Strautniece, E. (2011) Use of Dried Pumpkins in Wheat Bread Production. Procedia Food Science, 1, 441-447. https://doi.org/10.1016/j.profoo.2011.09.068
Que, F., Mao, L., Fang, L. and Wu, T. (2008) Comparison of Hot Air-Drying and Freeze-Drying on the Physicochemical Properties and Antioxidant Activities of Pumpkin (Cucurbita moschata Duch.) Flours. International Journal of Food Science and Technology, 43, 1195-1201. https://doi.org/10.1111/j.1365-2621.2007.01590.x
Bechoff, A., Poulaert, M., Tomlins, K.I., Westby, A., Menya, G., Young, S. and Dhuique-Mayer, C. (2011) Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour. Journal of Agricultural and Food Chemistry, 59, 10373-10380. https://doi.org/10.1021/jf201205y
Tibagonzeka, J. (2014) Potential of Grain Amaranth to Improve Food and Nutrition Security in Rural Uganda. Master’s Thesis. Makerere University Kampala Uganda, Uganda. http://hdl.handle.net/10570/3274
Mosha, A. and Svanberg, U. (1983) Preparation of Weaning Foods with High Nutrient Density Using Flour of Germinated Cereals. Food and Nutrition Bulletin, 5, 10-14.
Thaoge M.L., Adams, M.R., Sibara, M.M., Watson, T.G., Taylor, J.R.N. and Goyvaerts, E.M. (2003) Production of Improved Infant Porridge from Pearl Millet Using a Lactic Acid Fermentation Step and Addition of Sorghum Malt to Reduce Viscosity of Porridges with High Protein, Energy and Solids (30%). World Journal of Microbiology and Biotechnology, 19, 305-310. https://doi.org/10.1023/A:1023614526667
Larmond, E. (1977) Laboratory Methods for Sensory Evaluation of Food. Research Branch, Canada Department of Agriculture, Publication No. 1637, 19-63.
Guinard, J. (2001) Sensory and Consumer Testing with Children: A Review. Trends in Food Science & Technology, 11, 273-283. https://doi.org/10.1016/S0924-2244(01)00015-2
Dawn, M., Stephenson, J.M., Meeks, G., Susan, P.W. and Ashworth, A. (1994) Weaning-Food Viscosity and Energy Density: Their Effects on Ad Libitum Consumption and Energy Intakes in Jamaican Children. American Journal of Clinical Nutrition, 60, 465-469.
Newport Scientific (1998) Applications Manual for the Rapid Visco Analyzer Using Thermocline for Windows. Newport Scientific Pty Ltd., Warriewood, 2-26.
AOAC Association of Official Analytical Chemists (1990) Official Method of Analysis. 14th Edition, Association of Official Analytical Chemists, Washington DC.
AOAC (1999) Official Methods of Analysis. 16th Edition, AOAC International, Gaithersburg.
Kirk, R.S. and Sawyer, R. (1991) Fats and Oils. In: Mansour, E.H., Dworschsk, E., Lugasi, A. and Barna, E., Eds., Pearson’s Composition and Analysis of Foods, 9th Edition, Longman Group Limited, Harlow, 641.
Merrill, A.L. and Watt, B.K. (1973) Energy Value of Foods: Basis and Derivation. Agriculture Handbook. US Department of Agriculture, Agricultural Research Service, Washington DC.
Kimura, M., Kobori, C.N., Rodriguez-Amaya, D.B. and Nestel, P. (2004) Screening and HPLC for Sweet Potato, Cassava and Maize. (Unpublished)
Rodriguez-Amaya, D.B. (1999) A Guide to Carotenoids Analysis in Foods. ILSI Press, Washington DC.
Okalebo, J.R., Gathua, K.W. and Lwoomer, P. (2002) Laboratory Methods for Soil and Plant Analysis: Determination of Minerals, Ch. 20.
Duhan, A., Khetarpaul, N. and Bishnoi, S. (2002) Changes in Phytates and HCl-Extractability of Calcium, Phosphorus and Iron of Soaked, Dehulled, Cooked and Sprouted Pigeon Pea Cultivar. Plant Food Human Nutrition, 57, 275-284. https://doi.org/10.1023/A:1021814919592
Amegovu, A.K., Ogwok, P., Ochola, S., Yiga, P., Musalima, J.H. and Mandha, J. (2014) Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children with Moderate Acute Malnutrition in Karamoja, Uganda. Journal of Food Research, 3, 17-26. https://doi.org/10.5539/jfr.v3n2p17
FNB Food and Nutrition Board (2003) Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification. The National Academies Press Washington DC. www.nap.edu
Edda, L. (2013) Development and Evaluation of the Physical, Chemical and Sensory Properties of Two Weaning Foods to Improve the Nutritional Intake of Malawian Children. Master’s Thesis, Michigan State University, Michigan. http://etd.lib.msu.edu/islandora/object/etd%3A2279/datastream/OBJ/view
Rangel, C.N., Silva, E., Salvador, L., Figueiredo, R., Watanabe, E., Silva, J., Carvalho, J. and Nutti, M.R. (2011) Sensory Evaluation of Cakes Prepared with Orange-Fleshed Sweet Potato Flour (Ipomoeas batatas L.). Perspectives in Human Nutrition, 13, 203-211.
Borneo, R. and Aguirre, A. (2008) Chemical Composition, Cooking Quality, and Consumer Acceptance of Pasta made with Dried Amaranth Leaves Flour. LWT-Food Science and Technology, 41, 1748-1751. https://doi.org/10.1016/j.lwt.2008.02.011
CODEX Alimentarius Commission, Joint FAO/WHO Food Standards Programme (2013) Codex General Standard for Soy Protein Products. http://www.fao.org/input/download/standards/325/CXS_175e.pdf
Tang, G. (2013) Using Plant Foods Rich in β-Carotene to Combat Vitamin A Deficiency. Sight and Life, Switzerland, 27.
Igbabul, B., Num, G. and Amove, J. (2014) Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours. American Journal of Food Science and Technology, 2, 109-115. http://pubs.sciepub.com/ajfst/2/4/1
Gupta, S. and Prakash, J. (2011) Nutritional and Sensory Quality of Micronutrient-Rich Traditional Products Incorporated with Green Leafy Vegetables. International Food Research Journal, 18, 667-675.
Chiplonkar, S.A., Tarwadi, K.V., Kavedia, R.B., Mengale, S.S., Paknikar, K.M. and Agte V.V. (1999) Fortification of Vegetarian Diets for Increasing Bioavailable Iron Density Using Green Leafy Vegetables. Food Research International, 32, 169-174. https://doi.org/10.1016/S0963-9969(99)00070-8
Schlemmer, U., Frolich, W., Prieto, R.M. and Grases, F. (2009) Phytate in Foods and Significance for Humans: Food Sources, Intake, Processing, Bioavailability, Protective Role and Analysis. Molecular Nutrition and Food Research, 53, S330-S375. https://doi.org/10.1002/mnfr.200900099
Cercamondi, C.I., Egli, I.M., Mitchikpe, E., Tossou, F., Hessou, J., Zeder, C., Hounhouigan, J.D. and Hurrell, R.F. (2013) Iron Bioavailability from a Lipid-Based Complementary Food Fortificant mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid But Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA. Journal of Nutrition, 143, 1233-1239. https://doi.org/10.3945/jn.113.175075