{"title":"用北贝宁的 Adansonia digitata果肉和 Ocimum gratissimum树叶配制儿童营养食谱","authors":"Bissola Malikath Bankole , Sam Bodjrenou , Julia Bodecker , Edwige Noukpoakou , Flora Josiane Chadare , Celine Termote , Waliou Amoussa Hounkpatin","doi":"10.1016/j.nfs.2024.100176","DOIUrl":null,"url":null,"abstract":"<div><p>Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, <em>Ocimum gratissimum</em> and <em>Adansonia digitata</em>, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and <em>egusi</em> sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using <em>MINITAB 19</em> mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000154/pdfft?md5=0867359223dbdcdf3bfeec4d5f926118&pid=1-s2.0-S2352364624000154-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin\",\"authors\":\"Bissola Malikath Bankole , Sam Bodjrenou , Julia Bodecker , Edwige Noukpoakou , Flora Josiane Chadare , Celine Termote , Waliou Amoussa Hounkpatin\",\"doi\":\"10.1016/j.nfs.2024.100176\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, <em>Ocimum gratissimum</em> and <em>Adansonia digitata</em>, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and <em>egusi</em> sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using <em>MINITAB 19</em> mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.</p></div>\",\"PeriodicalId\":19294,\"journal\":{\"name\":\"NFS Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2352364624000154/pdfft?md5=0867359223dbdcdf3bfeec4d5f926118&pid=1-s2.0-S2352364624000154-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NFS Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352364624000154\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364624000154","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin
Neglected and underutilized species (NUS) can play an important role in nutrition and food security. This study aimed to promote the consumption of two NUS, Ocimum gratissimum and Adansonia digitata, by improving recipes that are traditionally consumed by children aged 6–23 months in the Atacora department. Two (02) improved recipes were formulated: baobab pulp-enriched porridge (BPP) and egusi sauce with african basil leaves and red palm oil (ESBR). Formulation was initially carried out using MINITAB 19 mixing software. For each recipe, two factors (two main ingredients of the recipe) were considered for the formulation. The optimized recipes were then tested through a hedonic test with a sample of 66 children in three (03) communes. The nutritional densities of accepted recipes were then determined. Results showed that most of the children liked both recipes formulated. The energy densities of both recipes (1.24 ± 0.03 kcal and 1.89 ± 0.05 kcal/g respectively for BPP and ESBR) met the recommended standards. As for nutritional densities, only iron recommended density was achieved for BPP (4.86 ± 0.12 mg/100 kcal) while for ESBR, in addition to iron density, zinc and vitamin A densities were also achieved. The BPP recipe covered good levels of daily nutritional requirements for one single feed for iron (46.42%) and energy (13.49%) considering the amount consumed by children, whereas the ESBR recipe covered levels of 26.61% for energy, 399.32% for vitamin A, 94.11% for iron and 17.44% for zinc. A better valorization of these species through cooking demonstration sessions addressed to mothers is necessary to ensure the consumption of recipes formulated by communities in general and children in particular.
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