Formulation and nutritional properties of qualea-bird-meat-based complementary foods for children (6–23 months) in Tanzania using a linear programming technique
L.S. Ngume , L.K. Katalambula , M. J Munyogwa , R.J. Mongi , H. Lyeme
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引用次数: 2
Abstract
Background
Long-standing mitigation strategies have been used to address the issue of malnutrition in children, especially undernutrition in developing countries including Tanzania, however, the problem still exists. Development of instant complementary formulae based on readily available local foods using robust mathematical models, to fight malnutrition seems to be one of the best options.
Purpose
The purpose of this study was to develop and evaluate the nutritional content of instant supplemental food formulations based on qualea bird's meat for infants between the ages of 6 and 23 months using a linear programming model.
Basic procedure
Four complementary meal formulations based on bird meat were developed using a linear programming model: control, only bird meat (CtrQM); green banana mixed with bird meat (BanQ); Irish potato mixed with bird meat (PotQ); and rice mixed with the meat (RicQ). The formulations were cooked separately at 98 °C for 45–55 min and extruded to create instant dry products and analyzed using standard methods for proximate composition, minerals, and vitamin A.
Main finding
The proximate composition parameters, minerals and vitamin A contents (in DM) were substantially enhanced and differed significantly (p < 0.05) between the formulations. PotQ had a higher moisture content (8.9 g/100 g), protein (16.7 g/100 g), crude fat (1.8 g/100 g), ash (5.4 g/100 g) and crude fibre (2.9 g/100 g) than lower values in other formulations. Furthermore, calcium was the most abundant mineral (832.5 mg/kg) whereas zinc was the least abundant mineral (38.5 mg/100 g). The variation in mineral contents among formulations was also significant (p < 0.05). Additionally, RicQ had significantly (p < 0.05) highest retinol (26.5 mg/kg) and beta-carotene (4.9 μg/g) while the lowest values were observed in the control sample with values of 3.3 mg/kg and 1.6 μg/g respectively.
Conclusion
In a view of the findings, a linear programming model optimized and enhanced the proximate composition, mineral, and vitamin A qualities of the qualea birds' meat-based instant complementary formulation that seems to meet the RDAs for infants aged 6 to 23 months. Therefore, the application of the model in product formulation to combat malnutrition in the country is highly recommended.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production