Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish

In order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is paramount. Unfortunately, the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing coun...

Full description

Saved in:

Bibliographic Details
Main Author:	Sheriff, Adegbusi Halid
Format:	Thesis
Language:	English
Published:	2022
Subjects:	Nutritional Requirements Nutritive Value Infant Food
Online Access:	http://psasir.upm.edu.my/id/eprint/103821/1/ADEGBUSI%20HALID%20SHERIFF%20-%20IR.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-upm-ir.103821
record_format	uketd_dc
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Ismail, Amin
topic	Nutritional Requirements Nutritive Value Infant Food
spellingShingle	Nutritional Requirements Nutritive Value Infant Food Sheriff, Adegbusi Halid Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
description	In order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is paramount. Unfortunately, the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing countries, especially Nigeria. Yet, few CFs that were formulated by this strategy lacked adequate studies. The current study investigated the nutritional quality of a CF formulated from the combination of yellow maize, soybean, and crayfish flours. Treated dried yellow maize, soybean, and crayfish were used to formulate maize flour (MF, 100:0% w/w), maize + soybean flour (MSF, 72:28% w/w) and maize + soybean + crayfish (MSCF, 80:10:10% w/w). Individual food ingredients, MF, MSF, and fortified wheat milk flour (FWMF) were evaluated for nutrients composition, using food compositional analysis method. Food ingredients, and MF, MSF, FWMF were modified into dried, rectangular-shaped diets for a fourteen-day feeding trial on eight groups of healthy male Sprague Dawley rats. Each group comprising four rats was fed, with ad libitum feeding and drinking, on one of the diets; maize (MD), soybean, crayfish, maize + soybean (MSD), maize + soybean + crayfish (MSCD), fortified wheat milk (FWMD), protein-free, and standardized laboratory chow. During the last four days of the trial, daily body weight, amount of feed intake was recorded, and total faeces were collected from each diet-fed group to evaluate for the biological quality of the CFs. On the 14th day of the trial, blood was drawn and organs harvested from rats of each group to assess the physiological changes in the serum and blood compositions, and in the relative organ weight. Optimal CF was identified by nutrient profiling technique. Statistical analysis was conducted with multiple analyses of variance and Tukey’s honestly significant difference test (P≤0.05). Analyses’ outcomes revealed a significantly higher (P ≤ 0.05) protein energy percent (17.59 PE%) and ash content (2.72%) in MSCF than other CFs, and higher contents of iron (3.43 mg/100 g), zinc (1.40 mg/100 g) and calcium (141.47 mg/100 g) in MSCF than MF and MSF. Due to crayfish supplementation, sulphur amino acids content in MSCF was about 132% higher than MSF’s, astaxanthin was detected only in MSCF whilst absented in other CFs. The phytate and total tannin contents in MSCF were insignificantly lower (P ≤ 0.05) compared with other CFs. The body weight gain (23.75 g) in MSCD-fed was significantly higher (P ≤ 0.05) than other diet-fed groups, whilst the amount of feed intake (79.50 g) was nominally higher in MSCD relative to other groups. There were nominal higher values of protein efficiency ratio (2.59), feed efficiency ratio (0.30), net protein ratio (3.37), and true digestibility (91.50%) in MSCD compared with other diet-fed groups. The value of protein digestibility corrected amino acid score (70%) in MSCD was significantly higher than those of MD and MSD but lower than FWMD's. There were no signs of illness, infection, and organ damage observed among the rats. MSCF was discovered to have possessed optimal nutritional quality compared with other CFs. The current study demonstrated that crayfish could be utilized in a dietary modification to produce an adequate CF that potentiates improve growth performance and positive health outcomes in animals. Conclusively, MSCF may serve as a better alternative to MF, MSF and FWMF, which upon consumption may help to achieve a sustainable healthy growth and development in children in Nigeria and other poor-resource communities of the world.
format	Thesis
qualification_level	Doctorate
author	Sheriff, Adegbusi Halid
author_facet	Sheriff, Adegbusi Halid
author_sort	Sheriff, Adegbusi Halid
title	Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
title_short	Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
title_full	Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
title_fullStr	Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
title_full_unstemmed	Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish
title_sort	evaluation of nutritional quality of complementary foods formulated from blends of nigerian yellow maize, soybean, and crayfish
granting_institution	Universiti Putra Malaysia
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/103821/1/ADEGBUSI%20HALID%20SHERIFF%20-%20IR.pdf
_version_	1776100368581656576
spelling	my-upm-ir.1038212023-05-08T02:28:14Z Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish 2022-01 Sheriff, Adegbusi Halid In order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is paramount. Unfortunately, the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing countries, especially Nigeria. Yet, few CFs that were formulated by this strategy lacked adequate studies. The current study investigated the nutritional quality of a CF formulated from the combination of yellow maize, soybean, and crayfish flours. Treated dried yellow maize, soybean, and crayfish were used to formulate maize flour (MF, 100:0% w/w), maize + soybean flour (MSF, 72:28% w/w) and maize + soybean + crayfish (MSCF, 80:10:10% w/w). Individual food ingredients, MF, MSF, and fortified wheat milk flour (FWMF) were evaluated for nutrients composition, using food compositional analysis method. Food ingredients, and MF, MSF, FWMF were modified into dried, rectangular-shaped diets for a fourteen-day feeding trial on eight groups of healthy male Sprague Dawley rats. Each group comprising four rats was fed, with ad libitum feeding and drinking, on one of the diets; maize (MD), soybean, crayfish, maize + soybean (MSD), maize + soybean + crayfish (MSCD), fortified wheat milk (FWMD), protein-free, and standardized laboratory chow. During the last four days of the trial, daily body weight, amount of feed intake was recorded, and total faeces were collected from each diet-fed group to evaluate for the biological quality of the CFs. On the 14th day of the trial, blood was drawn and organs harvested from rats of each group to assess the physiological changes in the serum and blood compositions, and in the relative organ weight. Optimal CF was identified by nutrient profiling technique. Statistical analysis was conducted with multiple analyses of variance and Tukey’s honestly significant difference test (P≤0.05). Analyses’ outcomes revealed a significantly higher (P ≤ 0.05) protein energy percent (17.59 PE%) and ash content (2.72%) in MSCF than other CFs, and higher contents of iron (3.43 mg/100 g), zinc (1.40 mg/100 g) and calcium (141.47 mg/100 g) in MSCF than MF and MSF. Due to crayfish supplementation, sulphur amino acids content in MSCF was about 132% higher than MSF’s, astaxanthin was detected only in MSCF whilst absented in other CFs. The phytate and total tannin contents in MSCF were insignificantly lower (P ≤ 0.05) compared with other CFs. The body weight gain (23.75 g) in MSCD-fed was significantly higher (P ≤ 0.05) than other diet-fed groups, whilst the amount of feed intake (79.50 g) was nominally higher in MSCD relative to other groups. There were nominal higher values of protein efficiency ratio (2.59), feed efficiency ratio (0.30), net protein ratio (3.37), and true digestibility (91.50%) in MSCD compared with other diet-fed groups. The value of protein digestibility corrected amino acid score (70%) in MSCD was significantly higher than those of MD and MSD but lower than FWMD's. There were no signs of illness, infection, and organ damage observed among the rats. MSCF was discovered to have possessed optimal nutritional quality compared with other CFs. The current study demonstrated that crayfish could be utilized in a dietary modification to produce an adequate CF that potentiates improve growth performance and positive health outcomes in animals. Conclusively, MSCF may serve as a better alternative to MF, MSF and FWMF, which upon consumption may help to achieve a sustainable healthy growth and development in children in Nigeria and other poor-resource communities of the world. Nutritional Requirements Nutritive Value Infant Food 2022-01 Thesis http://psasir.upm.edu.my/id/eprint/103821/ http://psasir.upm.edu.my/id/eprint/103821/1/ADEGBUSI%20HALID%20SHERIFF%20-%20IR.pdf text en public doctoral Universiti Putra Malaysia Nutritional Requirements Nutritive Value Infant Food Ismail, Amin

Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish

Similar Items