The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend
formulation food blend for improved micronutrient intake among infants
Keywords:
Cereals; Sesame; Micronutrients; Food blending; Sensory evaluation, nutritionAbstract
Despite legumes, oil seeds and small grains being highly nutritious, there is a paucity of evidence of their potential in alleviating undernutrition. Proximate macro and micronutrient composition of substrates was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein and mineral content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%.
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DOI:10.3923/pjn.2009.194.197
Bamigboye, A. Y., Okafor, A. C., & Adepoju, O. T. (2010). Proximate and mineral composition of whole and dehulled Nigerian sesame seed, 1(3), 71–75.
Charles, C. E. (2017). The Comparative Analysis of Sprouted Legume and Cereal Based Composite Diet. Journal of Applied Biotechnology & Bioengineering, 4(2), 4–11. https://doi.org/10.15406/jabb.2017.04.00099
Chukwuma, O. E., Taiwo, O. O., & Boniface, U. V. (2016). Effect of the Traditional Cooking Methods ( Boiling and Roasting ) on the Nutritional Profile of Quality Protein Maize, 4(2), 34–40. https://doi.org/10.11648/j.jfns.20160402.12
Darnton-Hill, Patrick Webb, Philip WJ Harvey, Joseph M Hunt, Nita Dalmiya, Mickey
Chopra, Madeleine J Ball, Martin W Bloem, Bruno de Benoist, (2005) Micronutrient deficiencies and gender: social and economic costs, The American Journal of Clinical Nutrition, Volume 81, Issue 5, May 2005, Pages 1198S–1205S, https://doi.org/10.1093/ajcn/81.5.1198
Durojaiye, I. A., Drambi, U. D., & Chukwu, O. (2016). An Evaluation of Proximate Composition on Cereal Grains for Confectionery and Pasta Production, 5(5), 1–6.
Ezeokeke, C. T., & Onuoha, A. B. (2016). Nutrient Composition of Cereal (Maize), Legume (Soybean) and Fruit (Banana) as a Complementary Food for Older Infants and Their Sensory Assessment, 6, 139–148. https://doi.org/10.17265/2159-5828/2016.01.004
FAO (2015) he state of food insecurity in the world 2012. Economic growth is necessary but
not sufficient to accelerate reduction of hunger and malnutrition. UN
Gibbs, M., Bailey, K. B., Lander, R.D., Fahmida, U., Perlas, L., Hess,Y., Loechl, C.U.,
Winichagoon, P., & Gibson, R.S. (2011). The adequacy of micronutrient concentrations in manufactured complementary foods from low-income countries. Journal of Food Composition and Analysis 24 (2011) 418–426. Elsevier
Grimm, K. A., Sullivan, K. M., Alasfoor, D., Parvanta, I., Suleiman, A. J., Kaur, M., Al-Hatmi, F. O., & Ruth, L. J. (2012). Iron-fortified wheat flour and iron deficiency among women. Food and nutrition bulletin, 33(3), 180–185.
https://doi.org/10.1177/156482651203300302
Horwitz, W., & Latimer, G. (2005). AOAC-Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International 18th Ed, Gaithersburg, Maryland, USA, 45, 75–76.
Kindiki, M. M., Onyango, A., & Kyalo, F. (2015). Effects of Processing on Nutritional and Sensory Quality of Pearl, 42, 13–20.
Ministry of Health and Child Care (MoHCC) (2014). Zimbabwe National Nutrition Strategy 2014-2018. Https://Extranet.Who.Int/Nutrition/Gina/Sites/Default/Files/ZWE 2014 National Nutrition Strategy.Pdf, 28. https://doi.org/10.1099/jmm.0.46708-0.
Muhimbula, H. S., Issa-Zacharia, A., & Kinabo, J. (2011). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African Journal of Food Science, 5(1), 26–31. https://doi.org/10.1016/j.tvjl.2005.02.029
Nedumaran, S., Abinaya, P., Jyosthnaa, P., Shraavya, B., Rao, P., & Bantilan, C. (2015). Grain Legumes Production, Consumption and Trade Trends in Developing Countries. ICRISAT Research Program, Markets, Institutions and Policies Working Paper Series, 502(60), 4–7.
Official Methods of Analysis (AOAC). (2000). The Association of Official Analytical
Chemists, Gaithersburg, MD, USA. Methods .2000. 17th Edition,925.10, 65.17, 974.24, 992.16.
Ogungbenle, H. N., & Onoge, F. (2014). Nutrient composition and functional properties of raw , defatted and protein concentrate of sesame (Sesamum indicum) flour, 2(4), 37–43.
Omoba, O. S., Taylor, J. R. N., & de Kock, H. L. (2015). Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation. International Journal of Food Science and Technology, 50(12), 2554–2561. https://doi.org/10.1111/ijfs.12923
Omoniya A. O. and W. F. Abdulrahman (2018). Proximate Analysis and Mineral Compositions of Different Cereals Available in Gwagwalada Market , F . C . T , ABUJA , NIGERIA, (September).
Oyerinde, A. (2017). Proximate composition of selected groundnut varieties and their susceptibility to Trogoderma granarium Everts attack, (October).
Rehman, T., Sharif, M. K., Imran, A., & Hussain, M. B. (2016). Development and Quality Characteristics of Cereals-Legumes Blended Muffins Development and Quality Characteristics of Cereals-Legumes Blended Muffins, (December).
Rohrbach, D. D., & Mutiro, K. (1997). SADC/ICRISAT Sorghum and Millet Improvement Program. Sorghum and Pearl Millet Production, Trade, and Consumption in Southern Africa. Crop Science, 35(502), 7–11. ISSN: 2454-4213, International Knowledge Press.
Sampath, K. (2015). Effect of Processing Methods on Proximate Composition of Cereal and Legume flours, (September).
Solomon, M. (2005). Nutritional Evaluation Of Cereal And Legume-Based Complementary Diets used in Jos , Plateau State.
Temba, M. C., Njobeh, P. B., Adebo, O. A., Olugbile, A. O., & Kayitesi, E. (2016). The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa, 543–554. https://doi.org/10.1111/ijfs.13035
WFP. (2006). Micronutrient fortification: WFP experiences and ways forward. Food and Nutrition Bulletin, 27(1), 67–75. https://doi.org/10.1177/156482650602700110
World Health Organisation (WHO) and Food and Agriculture of the United Nations (FAO),2006. Guidelines on food fortification with micronutrients
Zimbabwe National Statistics Agency (ZIMSTAT) and ICF Internationa. (2012). Zimbabwe Demographic Health Survey.
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Published
2023-08-31
How to Cite
Masamha, B., Marongwe, F. D., Nyakudya, E., Mandumbu, R., Kamoto, A., & Kamota, G. . (2023). The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend : formulation food blend for improved micronutrient intake among infants. Future of Food: Journal on Food, Agriculture and Society, 11(4). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/640
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