Food Nutrition

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PROXIMATE COMPOSITION AND NUTRITIONAL CHARACTERIZATION OF CHIA ENRICHED YOGHURT
(African journal of food agriculture, nutrition and development (AJFAND), 2018-04) Kibui AN, Owaga E and M Mburu
Yoghurt is a fermented dairy product associated with several beneficial nutritional and health effects. Due to increased demand of yoghurt in Kenya, some processors seek to incorporate synthetic ingredients in order to improve the nutritional value, thickening and stabilizing properties. Besides having good gelling properties, chia seeds (Salvia hispanica L.) are a good source of proteins, omega-3 fatty acids, omega-6 fatty acids, minerals, soluble dietary fiber and phytochemicals. This study sought to develop and determine the proximate composition and nutritional (amino acids, fatty acids, and mineral contents) characteristics of chia enriched yoghurt (CEY). Yoghurt treatments were enriched with chia seeds at either 1.5% m/v (CEY1.5), 2.5% m/v (CEY2.5) or 3.5% m/v (CEY3.5), and 2% cornstarch (CEY0). The results of the proximate composition indicated a significantly higher content of moisture, crude ash, crude fat, crude fiber and carbohydrates in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. In the current study, the composition of calcium, potassium, and phosphorus, was significantly higher in CEY 1.5, CEY2.5 and CEY3.5 than in CEY0, with values increasing with increase in quantity of chia seeds in the formulation. The results for amino acids showed that the essential and non-essential amino acids were significantly higher in CEY3.5 than CEY2.5, CEY2.5 than CEY1.5 and CEY1.5 than CEY0. In terms of fatty acids profile, the concentration of lauric acid and palmitic acid was significantly lower in CEY1.5, CEY2.5 and CEY3.5 than in CEY0. On the other hand, the concentration of stearic acid, oleic acid, linoleic acid and α-linolenic acid in CEY1.5, CEY2.5 and CEY3.5 was significantly higher than in CEY0. In conclusion, CEY1.5, CEY2.5 and CEY3.5 showed enhanced proximate composition and nutritional (amino acids, fatty acids, and minerals contents) characteristics compared to CEY0, thus chia seeds have a potential to be used in yoghurt for value addition.
The Economic, Health and Nutritional benefits of Chia (Salvia hispanica L.) Farming In Nyeri County, Kenya – Baseline survey analysis.
(2019-04-02) David M. Gitau, Dr. Monica Mburu, Dr. David Kiarie
Descriptive cross-sectional survey was conducted to provide quantitative information on the current status of chia cultivation in Nyeri County. This aimed at assessing the opportunities and challenges in chia cultivation in Nyeri County, Kenya. It involved the systematic collection and presentation of data to give a clear picture of awareness, knowledge, attitude and practices (AKAP) of the selected population. This was done as the preliminaries to promotion of chia cultivation and value chain development in the region. Having the beneficiaries participate in the assessment of needs and identification of problems to be addressed helps to accommodate their information, experience and analysis therefore making them actual creators of change and progress. This will result in improved involvement of target beneficiaries who will participate in the implementation of an effective and beneficial chia value chain.The baseline study expressed findings in a quantitative manner providing justification for promotion of chia production in the region, and guide the selection of most appropriate traditional and modern media to be used in a in project implementation. The results will be used as a reference point or benchmark for later comparison or impact studies to assess how well the original project objectives have been achieved. The results can also be generalized and used for similar project in other regions of Kenya.
Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa
(Canadian Center of Science and Education, 2019-10-30) Pauline Ikumi, Monica Mburu & Daniel Njoroge
There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.
Health Potential of Chia (Salvia hispanica L.) SeedsDerived α-linoleic Acid and α-linolenic Acids: A Review
(European Journal of Agriculture and Food Sciences, 2021-07-08) Josiah Oyalo and Monica Mburu
The desirability of functional foods proceeds alongside non-communicable epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk factors. Consequently, research on chia seeds (Salvia hispanica L.) has increased not only as seeds but also as oil due to their rich functional and nutritional proprieties. Chia seed is rich in essential fatty acids such as αlinolenic (ALA) and α-linoleic acids (LA) with ALA being the biological precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet since humans do not possess the enzymes to synthesize the compound. The objective of this review was to identify the beneficial effects of chia seeds derived ALA and LA on human health. From the articles reviewed; it was observed that ALA and LA from chia seed could offer benefits for example; anti-obesity, improvement in glucose homeostasis, athletic performance, and anti-cholesterolemic effects and maintenance of healthy serum lipid level. Furthermore, some articles reported anti-inflammatory, antiproliferative and apoptotic effects and anti-oxidant activity, which could strengthen the prevention of chronic diseases. Although these benefits are appealing to humans, mechanistic cell culture and animal models are required to enhance our knowledge on their mode of action.
The Role of Chia Seeds Oil in Human Health: A Critical Review
(European Journal of Agriculture and Food Sciences, 2021-07-06) Monica Mburu
Chia, Salvia hispanica L., is emerging as an important functional food ingredient because of its rich contents of dietary fiber, omega‐3 fatty acids and an indicative source of bioactive peptides owing to its high concentration of proteins and essential amino acids. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Current research findings reveal high nutritive value for chia seeds and their oils validating their massive health-promoting properties. Currently chia is consumed as seeds and oil with similar effects. The oil is rich in in polyunsaturated fatty acid, αlinoleic acid, the biological precursor to docosahexaenoic acid and eicosapentaenoic acid. It has been scientifically established that chia is an immune improver and has therapeutic effects on control of diabetes, dyslipidemia, hypertension, as anti-inflammatory, antioxidant, antiblood clotting, laxative, antidepressant, antianxiety, analgesic and vision. This article provides a review of the role of chia seeds oil in human health. The Phytochemical characteristics of chia oil is presented and the effect of their consumption on human health is discussed.
The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth
(European Journal of Agriculture and Food Sciences, 2021-12-16) Jackline S. Kirruti, Monica W. Mburu, and Daniel M. Njoroge
Chia leaf (Salvia hispanica L.) is an underutilized low-cost source of nutrients. The leaf is currently not widely utilized as compared to the chia seeds which have wide use in the food industry. The present study investigated the effect of solar-drying and oven-drying chia leaves harvested at different stages of growth on their nutritional and phytochemical composition. The chia leaves were harvested at four stages of early vegetative stage, late vegetative stage, budding stage and flowering stage. Oven drying was done at45 ºC for 24hours, and solar dried in a solar drier until a constant weight was achieved. The results indicated significant differences (p<0.05) between treatments and stages of maturity. Results also showed that solar dried had better nutritional and phytochemical retention over oven dried chia leaves. Crude protein was highest in solar dried leaves at early vegetative stage (FS1) 4.48%, compared to 4.44% for oven dried chia leaves. The fiber content increased from the fresh leaf at 12.4% to high content in solar dried leaf at the early vegetative stage at 23.33%, while oven dried leaves had high content at the flowering stage at 22.09%. There were minimal changes in fat content of the dried chia leaves compared to fresh sample at 5.908%, with high fat levels noted for oven dried leaf at the early vegetative stage (FS3) at 5.68% and solar dried leaves at 4.71% at the budding stage. The difference in fat content could be attributed to degradation during the drying processes. Ash content on the other hand showed difference at different stages of growth from raw samples for both solar- and oven dried leaves. Highest retention of phenolic content was recorded at 147.62 mg/GAE for solar dried leaves at the budding stage (FS3). However, oven dried leaf samples recorded high phenolic content at 124.06 mg/GAE at the late vegetative stage. The flavonoid levels were recorded highest for solar dried leaves at the budding stage at 299.8 mg/CE, compared to high content for oven dried leaves at the budding stage recorded at 270.4 mg/CE. Scavenging activity was highest recorded for solar dried samples at the budding and flowering stages at 100 µg/100g compared to oven dried leaves at 80.85 µg/100g at the late vegetative stage. Solar drying is the simplest and convenient low-cost technology for preserving the nutritional quality and retention of phytochemical ranges of chia leaves which will enhance their utilization when abundantly available
Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya
(scientific research publishers, 2022-12-29) Pauline W. Ikumi, Monica Mburu, Daniel Njoroge, Nicholas Gikonyo, Benjamin Musyimi Musingi
In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practicing subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increase uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planting seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier caliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, the percentage of crude fat was 31.48 to 42.45, the percentage of crude ash was 3.63 to 6.82, and the percentage of crude fibre was 30.95 to 38.65 and the percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g−1 while the total flavonoid content was 0.39 to 0.57 mg GAE g−1 . The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly
Occurrence and health risk assessment of β-lactam antibiotic residues in chicken meat from Kiambu County, Kenya
(2025-09) Stacey Jemutai, Anastasiah N. Ngigi, Aloys Osano, Martin Magu
Abstract Antibiotic pharmaceuticals are used to treat bacterial diseases in both humans and livestock. In poultry farming, they are used not only to treat and prevent diseases but also to promote growth. However, their overuse increases antibiotic resistance, posing significant global concerns for both humans and the environment. In Kenya, humans' exposure levels to antibiotic residues from consuming animal products has been scarcely explored. This study determined the occurrence of penicillins and cephalosporins in chicken meat and evaluated the associated human health risks. A total of 100 chicken meat samples were collected from chicken farmers and vendors in Kiambu County, including 56 broilers, 24 ex-layers, and 18 indigenous samples. The samples were prepared for antibiotic analysis using the Quick-Easy-Cheap-Effective-Rugged-Safe (QuEChERS) method and quantified by Ultra-Performance Liquid Chromatography-Mass Spectrometry. Recoveries ranged from ‘72.5–98.9 %’. Among the penicillins, ampicillin residues were the most predominant, particularly, in broiler breast tissues, with concentrations of up to 263.76 μg kg−1. Ampicillin also showed the highest frequency of residues above the recommended maximum residue limits. Detected cephalosporins were below 100 μg kg−1 and showed their highest residue concentrations in broiler tissue samples. Calculated daily intake (CDI) and the hazard quotients (HQ) were used to assess human health risks. The CDI of ampicillin in broilers' breast muscles exceeded the Acceptable Daily Intake (ADI) and posed a medium risk (1 < HQ < 5) to adults. Meanwhile, the levels of ampicillin in both the thigh and breast muscles of broilers and ex-layer breast muscles exceeded the ADI for children indicating medium (1< HQ < 5) to high health risk (HQ > 5) to the youngsters. The study underscores the need for the continuous monitoring of antibiotics in chicken meat and addresses significant knowledge gaps on exposure levels and risks. This is valuable for policymaking to ensure food safety.
Bioaccesibility of Trace Elements in Different Oyster Mushroom Varieties Grown in Kenya
(2023-03-23) Rachel Nambafu, Judith Waudo, Margaret Nganga, Peter Lusi and Hudson Nyambaka
Trace elements, especially chromium (Cr), vanadium (V) and selenium (Se) have potential beneficial effects on glucose metabolism in people with type 2 diabetes. Food products incorporating mushrooms are not only a good source of such nutrients but are thought to have readily bioavailable nutrients. Nutritional efficacy of food products may be ensured by accessing bioaccessibility of nutrients, which provides valuable information on matrix and appropriate dosage. The study determined bioaccessible Cr, V and Se in four varieties of oyster mushrooms Pleurotus ostreatus (PO), Pleurotus sajor-caju (PS), Pleurotus pulmonarius (PP) and Pleurotus citrinopileatus (PC) grown in Kenya. Bioaccessibility was estimated using in vitro simulated gastrointestinal procedure, while nutrient levels were determined using atomic absorption procedure. Bioaccessible levels of chromium ranged from 26.56% in PS to 78.50% in PC; selenium from 92.52% in PC to ND inPS and PP; and vanadium from92.46% in PC to 69.95% in PP. Vanadium was the most bio accessible than the other elements in the four oyster mushrooms, while chromium was the most bio accessible in the PC variety.
Proteins and Mineral Content of Cultivated Oyster Mushrooms Grown in Kenya
(Chemical Science International Journal, 2022-10-01) Rachel Nambafu, Judith Waudo and Hudson Nyambaka
Mushrooms are a good source of proteins, vitamins and minerals, and are low in fat and sugars. The various varieties have shown to contain 25 -50% protein and 8 – 12% minerals, with various photochemical compounds. The objective of the study was to assess the proximate composition, mainly crude proteins and trace elements in four varieties (Pleorotus ostreatus (PO), Pleorotus sajor caju (PS), Pleorotus pulmonaries (PP), Pleorotus cintropiletus (PC)) of dried oyster mushrooms. The crude protein compositions of the mushrooms ranged from 35.05% in (PC) to 36.86% in (PO). Mineral composition in the four mushrooms was potassium 54.85 – 73.03 mg/kg, sodium 23.51 – 26.89mg/kg, manganese 0.611 - 0.69 mg/kg, cobalt 1.13 - 1.19 mg/kg, lead 0.95 - 1.24 mg/kg, cadmium 0.17 - 0.18 mg/kg, zinc 0.48 - 0.66 mg/kg, nickel 1.85 - 2.19 mg/kg, chromium 1.33 - 1.64 mg/kg, copper 0.17 - 0.35 mg/kg, iron 1.17 - 1.91 mg/kg, calcium 0.82 - 3.59 mg/kg and magnesium 1.55 - 2.28 mg/kg. The oyster mushrooms varieties grown in Kenya are rich in proteins and minerals.
Proteins and Mineral Content of Cultivated Oyster Mushrooms Grown in Kenya
(Chemical Science International Journal, 2022-10-01) Rachel Nambafu, Judith Waudo and Hudson Nyambaka
Mushrooms are a good source of proteins, vitamins and minerals, and are low in fat and sugars. The various varieties have shown to contain 25 -50% protein and 8 – 12% minerals, with various photochemical compounds. The objective of the study was to assess the proximate composition, mainly crude proteins and trace elements in four varieties (Pleorotus ostreatus (PO), Pleorotus sajor caju (PS), Pleorotus pulmonaries (PP), Pleorotus cintropiletus (PC)) of dried oyster mushrooms. The crude protein compositions of the mushrooms ranged from 35.05% in (PC) to 36.86% in (PO). Mineral composition in the four mushrooms was potassium 54.85 – 73.03 mg/kg, sodium 23.51 – 26.89mg/kg, manganese 0.611 - 0.69 mg/kg, cobalt 1.13 - 1.19 mg/kg, lead 0.95 - 1.24 mg/kg, cadmium 0.17 - 0.18 mg/kg, zinc 0.48 - 0.66 mg/kg, nickel 1.85 - 2.19 mg/kg, chromium 1.33 - 1.64 mg/kg, copper 0.17 - 0.35 mg/kg, iron 1.17 - 1.91 mg/kg, calcium 0.82 - 3.59 mg/kg and magnesium 1.55 - 2.28 mg/kg. The oyster mushrooms varieties grown in Kenya are rich in proteins and minerals.
Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya
(Journal of Food Research, 2012-05-01) Kinyuru, John; Konyole, Silvenus; Kenji, Glaston; Onyango, Christine; Owino, Victor; Owuor, Bethwell; Estambale, Benson; Friis, Henrik; Roos, Nanna
Abstract The diversity of traditional foods in Kisumu West District of Western Kenya was assessed with an aim toidentify the foods with a potential for complementary feeding. Leaves were the most consumed plant partamongst vegetables, while a few fruits were consumed together with theirseeds. Amaranthus cruentus L. wasfound to be consumed as a leafy vegetable while another variety, Amaranthus hybridus L. was found to beconsumed as a grain. Four species of wingedtermites, a grasshopper, black ant and dagaa fish were alsoidentified. Twelve of the traditional foods were found to be associated with nutritional and health benefits asperceived bythe locals. Traditional food processing methods such as boiling, fermentation and sun dryingwereidentified. Thus exploitation of the species possessing nutrient, health and processing benefits needs to beexplored in complementary feeding.
Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya
(Canadian center of science and education, 2012-07) Konyole S. O; Kinyuru J N; Owuor B. O; Kenji G. M; Onyango C. A; Estambale B.B; Henrik Friis; Nanna Roos; Owino V.O
Abstract We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and 10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6% and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be tested for efficacy.
Nutrients, Functional Properties, Storage Stability and Costing of Complementary Foods Enriched with Either Termites and Fish or Commercial Micronutrients
(Wageningen Academic Publishers, 2015) Kinyuru J.N.; Konyole S.O.; Omolo S.A. Onyango; Kenji G.M.; Onyango C.A.; Owino V.O.; Owuor B.O.; Estambale B.B.; Roos N.
Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.
Functionalization of Sweet Potato Leaf Polyphenols by Nanostructured Composite Β-Lactoglobulin Particles from Molecular Level Complexations: A Review
(Elsevier, 2022-03) Makori Shadrack Isaboke; Mu Tai-Hua; Sun Hong-Nan
Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability. β-lactoglobulin (βlg), a highly regarded whey protein, can interact with SPLPs at the molecular level to form reversible or irreversible nanocomplexes (NCs). Consequently, the functional properties and final quality of SPLPs are directly modified. In this review, the composition and structure of SPLPs and βlg, as well as methods of molecular complexation and mechanisms of formation of SPLPsβlgNCs, are revisited. The modified functionalities of SPLPsβlgNCs, especially protein conformational structures, antioxidant activity, solubility, thermal stability, emulsifying, and gelling properties including allergenic potential, digestibility, and practical applications are discussed for SPLPs future development
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
(Academic Journals Inc., 2015) Ndung’u Stella W.; Otieno Christina A.; Onyango Calvin; Musieba Fredrick
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre, fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of the composite breads increased with increasing mushroom content in the bread. Composite bread supplemented with 10% mushroom flour had highest moisture, protein and total ash contents. Carbohydrates content declined while fiber and fat contents did not change. Mineral composition of the composite breads increased with increasing mushroom supplementation except for magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread declined with increasing amount of mushroom flour in composite bread. In conclusion, supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health.
Sweet Potato Chemistry, Processing and Nutrition
(Charlotte Cockle, 2019) Mu, Tai-Hua; Singh, Jaspreet
This chapter provides an overall introduction to the sweet potato. It starts with a general description of the sweet potato. It then summarizes the characteristics of the starch, protein, dietary fiber, pectin, lipids, polyphenols, and carotenoids of the sweet potato. At the end of the chapter, information on sweet potato staple products and snack foods is presented.
Fatty Acids Composition of Nile Tilapia (Oreochromis Niloticus) Fingerlings Fed Diets Containing Different Levels of Water Spinach (Ipomoea Aquatica)
(Journal of Agriculture and Food Research, 2021) Chepkirui M.; Orina P. S.; Opiyo M.; Muendo P.; Mbogo K.; Omondi R.
Fish is a major source of n-3 LC-PUFA for humans. Fatty acids especially n-3 and n-6 polyunsaturated fatty acids (PUFAs) play important role in human health. This study was conducted to evaluate the effects of different inclusion levels of Ipomoea aquatica on fatty acids composition of Oreochromis niloticus fingerlings. Five diets containing 0%, 5%, 10%, 15% and 20% Ipomoea aquatica were formulated. The results indicated that 18 types of fatty acids with different saturation levels were detected. Total saturates, n-3 PUFAs, n-6 PUFAs in all the tissues were not significantly affected by the different levels of I. aquatica. Fish fed 10% diet recorded the highest level of muscle docosahexaenoic acid (DHA). The tissue composition of docosahexaenoic acid (DHA) was significantly higher than eicosapentaenoic acid (EPA). There was an increase in PUFAs with increased levels of I. aquatica. There was no significant difference (P > 0.05) in fatty acids in all the tissues. The study suggests that 20% dietary inclusion of I. aquatica resulted into high DHA in all tissues thus I. aquatica can be used to increase fatty acid.
Effect Of Cellulose-Derivatives and Emulsifiers on Creep-Recovery and Crumb Properties of Gluten-Free Bread Prepared from Sorghum and Gelatinised Cassava Starch
(Food Research International, 2009) Onyango Calvin; Ubehend Gunter; Lindhauer G. Meinolf
The effect of cellulose-derivatives and emulsifiers on the creep-recovery behaviour of glutenfree dough prepared from gelatinised cassava starch and sorghum was studied. Cellulose treated doughs, except the treatment with 2.4% w/w fwb CMC, had lower resistances to deformation (range 10–33%) than emulsifier-treated doughs (range 3–13%). The higher elastic recovery of emulsifier-treated doughs corresponded to lower compliances and higher zero shear viscosities than for doughs treated with cellulose-derivatives. Addition of egg white powder (6.7% w/w fwb) eliminated several textural defects associated with gluten-free bread. Cellulose-derivatives did not decrease crumb firmness or staling rate when compared to the control. Though increasing emulsifier concentration (from 0.4% to 2.4% w/w fwb) decreased crumb firmness, crumbs treated with 2.4% w/w fwb emulsifiers, except diacetyl tartaric acid esters of mono- and diglycerides, were weak and difficult to handle after slicing. Nevertheless, all gluten-free breads treated with 2.4% w/w fwb emulsifiers staled at a slower rate than the control.
Creep-Recovery Parameters of Gluten-Free Batter and Crumb Properties of Bread Prepared from Pregelatinised Cassava Starch, Sorghum and Selected Proteins
(International Journal of Food Science & Technology, 2009) Onyango Calvin; Muttungi Christopher; Unbehend Gunter; Lindhauer G. Meinolf
The effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w ⁄ w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (Je ⁄ Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g).

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