RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour
https://doi.org/10.31248/RJFSN2022.152 | Article Number: 0B4FB8AB1 | Vol.7 (5) - December 2022
Received Date: 09 October 2022 | Accepted Date: 09 November 2022 | Published Date: 30 December 2022
Authors: Jackson Nkesiga* , Joseph O. Anyango, and Peninah N. Ngoda
Keywords: soybean., orange fleshed sweet potato, extrusion cooking, Amaranth seeds, nutritional content, ready-to-eat extrudates, sensory characteristics
Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the nutritional qualities of extruded ready-to-eat baby foods. Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used to formulate foods and analyzed for proximate, minerals, vitamin A content, anti-nutrient content, physical properties, and sensory qualities. Extrusion cooking was conducted at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%. The results reveal that extruded ready-to-eat baby foods had a high protein content of 15.72%, total minerals (5.39%), carbohydrate content (80.58%), crude fibre content (5.04%), fat content (6.05%), energy value (380.84 kcal/100g), energy-to-protein ratio (128.67 kcal/g of protein) and vitamin A content (1044.70 REA µg/100g). The micronutrients of extruded baby foods resulted in high iron content of 3.10 mg/100g, zinc content (0.64 mg/100g), manganese content (0.90 mg/100g), copper content (0.97 mg/100g), magnesium content (81.70 mg/100g), calcium content (61.22 mg/100g), potassium content (68.18 mg/100g) and sodium content (41.44 mg/100g). The produced ready-to-eat baby foods showed a reduction in anti-nutrients as well as acceptable levels of phytate content which ranged from 0.47-1.79 mg/100g, oxalate content (0.16 – 0.50 mg/100g) and saponin content (0.20 – 0.48 mg/100g). All produced foods were highly accepted through sensory evaluation. These important findings confirm that extrusion cooking is useful in the production of nutrient-dense baby foods. In addition, the most significant observation of this study is that the produced foods could be used for under-five years children who suffer from protein-energy malnutrition and micronutrient deficiencies. These findings will also contribute to food and nutrition security.
| AACC International. (2010). Approved Methods of Analysis, 11th Edition. The American Association of Cereal Chemists. St. Paul, MN, USA. | ||||
| Abifarin, T. O., Otunola, G. A., & Afolayan, A. J. (2021). Nutritional composition and antinutrient content of Heteromorpha arborescens (Spreng.) Cham. & Schltdl. leaves: An underutilized wild vegetable. Food Science & Nutrition, 9(1), 172-179. Crossref |
||||
| Abong, G. O., Muzhingi, T., Okoth, M. W., Ng'ang'a, F., Emelda Ochieng, P., Mbogo, D. M., Malavi, D., Akhwale, M. & Ghimire, S. (2021). Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots. Food Science & Nutrition, 9(2), 1070-1078. Crossref |
||||
| Abong, O. G., Muzhingi, T., Okoth, W. M., Ng'ang'a, F., Ochieng, E. P., Mbogo, M. D., Malavi, D., Akhwale, M., & Ghimire, S. (2020). Phytochemicals in leaves and roots of selected Kenyan orange-fleshed sweet potato (OFSP) varieties. International Journal of Food Science, Volume 2020, Article ID 3567972, 11 pages. Crossref |
||||
| Abubakar, H. N., Olayiwola, I. O., Sanni, S. A., & Idowu, M. A. (2010). Chemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara state, Nigeria. International Food Research Journal, 17(2), 411-416. | ||||
| Adegunwa, M. O., Adebowale, A. A., Bakare, H. A., & Ovie, S. G. (2014). Compositional characteristics and functional properties of instant plantain-breadfruit flour. International Journal of Food Research, 1(1), 1-7. | ||||
| Aderibigbe, O. R., Ezekiel, O. O., Owolade, S. O., Korese, J. K., Sturm, B., & Hensel, O. (2022). Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review. Critical Reviews in Food Science and Nutrition, 62(3), 656-669. Crossref |
||||
| Adetola, O. Y., Onabanjo, O. O., & Stark, A. H. (2020). The search for sustainable solutions: Producing a sweet potato based complementary food rich in vitamin A, Zinc and Iron for infants in developing countries. Scientific African, 8, e00363. Crossref |
||||
| Agarwal, S., & Chauhan, E. S. (2019). Extrusion processing: The effect on nutrients and based products. The Pharma Innovation Journal, 8(4), 464-470. | ||||
| Airaodion, A. I., Airaodion, E. O., Ewa, O., Ogbuagu, E. O., & Ogbuagu, U. (2019). Nutritional and anti-nutritional evaluation of garri processed by traditional and instant mechanical methods. Asian Food Science Journal, 9(4), 1-13. Crossref |
||||
| Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Critical reviews in food science and nutrition, 56(3), 445-473. Crossref |
||||
| Aletor, O., & Oreoluwa, F. O. (2019). Processing Of Some Tubers and the Effect on the Carbohydrate Digestion, Functional Groups and the Morphology of the Extracted Starches. Journal of Integrative Food Sciences & Nutrition, 9, 1-6. | ||||
| Amagloh, F. K., & Coad, J. (2014). Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize-Legume blend as a complementary food. Food and Nutrition Bulletin, 35(1), 51-59. Crossref |
||||
| AOAC (2000). Official methods of analysis of AOAC. International 17th edition; Gaithersburg, MD, USA Association of Analytical Communities. | ||||
| AOAC (2010). Official Methods of Analysis, Association of Official Analytical Chemists, 18th Edition Association, Maryland, USA. | ||||
| Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In: Yada, R.Y. (Ed.), Proteins in Food Processing (pp.66-10). Elsevier Ltd. Crossref |
||||
| Awofadeju, O. F. J., Ademola, I. T., Adekunle, A. E., Oyeleye, A. O., & Oyediran, R. I. (2021). Assessment of extrusion technique on physico-chemical property, microbial quality and anti-nutritional factors of extruded ready-to-eat snacks. Nigerian Agricultural Journal, 52(1), 227-236. | ||||
| Awulachew, T. M. (2022). A Review of anti-nutritional factors in plant based foods. Advances in Nutrition and Food Science, 7(3), 223-236. Crossref |
||||
| Azeez, A. T., Adegunwa, M. O., Sobukola, O. P., Onabanjo, O. O., & Adebowale, A. A. (2015). Evaluation of some quality attributes of noodles from unripe plantain and defatted sesame flour blends. Journal of Culinary Science and Technology, 13(4), 303-329. Crossref |
||||
| Bissinger, R., Modicano, P., Alzoubi, K., Honisch, S., Faggio, C., Abed, M., & Lang, F. (2014). Effect of saponin on erythrocytes. International Journal of Hematology, 100(1), 51-59. Crossref |
||||
| CAC (2019). Codex standard for instant noodles, CXS 249-2006. Codex Alimentarius Commission. | ||||
| Dako, E., Retta, N., & Desse, G. (2016). Comparison of three sweet potato (Ipomoea batatas (L.) Lam) varieties on nutritional and anti-nutritional factors. Global Journal of Science Frontier Research: D Agriculture and Veterinary, 16(4), 1-11. | ||||
| de Menezes, E. W., Grande, F., Giuntini, E. B., Lopes, T. D. V. C., Dan, M. C. T., do Prado, S. B. R., de Melo Franco, B. D. G., Charrondière, U. R., & Lajolo, F. M. (2016). Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database. Food Chemistry, 193, 128-133. Crossref |
||||
| Edima-Nyah, A. P., Ntukidem, V. E., & Ta'awu, K. G. (2020). In-vitro digestibility, glycemic index, nutritional and sensory properties of breakfast cereals developed from flour blends of yellow maize, soybeans and unripe banana. International Journal of Food Nutrition and Safety, 11(1), 13-36. | ||||
| Etcheverry, P., Grusak, M. A., & Fleige, L. E. (2012). Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E. Frontiers in Physiology, 3, 317. Crossref |
||||
| Fakolujo, I. A., & Adelugba, V. A. (2021). Evaluation of chemical, physical and functional properties of extruded snacks from blends of acha grain, jackbean and pawpaw pormace flours. Asian Food Science Journal; 20(5), 94-110. Crossref |
||||
| Fang, Y., Ji, J., Zhang, J., Liu, S., Liu, J., & Ding, Y. (2019). Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates. Food Science and Technology, 39, 627-634. Crossref |
||||
| FAO, IFAD, UNICEF, WFP, & WHO (2021). In a brief the state of food security and nutrition in the world in 2021. Transforming food systems for food security, improved nutrition and affordable healthy diets for all. Rome, FAO. https://doi.org/10.4060/cb5409en Crossref |
||||
| FAO, IFAD, UNICEF, WFP, & WHO (2022). The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable. Rome, FAO. https://doi.org/10.4060/cc0639en Crossref |
||||
| Fategbe, A. M., Avwioroko, J. O., & Ibukun, O. E. (2021). Comparative biochemical evaluation of the proximate, mineral, and phytochemical constituents of Xylopia aethiopica whole fruit, seed, and pericarp. Preventive Nutrition and Food Science, 26(2), 219-229. Crossref |
||||
| Fekadu, H. (2014). Nutritional composition, antinutritional factors and effect of boiling on the nutritional composition of Anchote (Coccinia Abyssinica) tubers. Food Science and Quality Management, 26:25-39. | ||||
| Gbadebo, T. C., & Ahmed, T. L. (2021). Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding. Croatian Journal of Food Science and Technology, 13(1) 51-56. Crossref |
||||
| Gemede, F. H., & Ratta, N. (2014). Antinutritional Factors in plant foods: Potential health benefits and adverse effects. International Journal of Nutrition and Food Sciences, 3(4), 284-289. Crossref |
||||
| Gemede, H. F. (2020). Nutritional and antinutritional evaluation of complementary foods formulated from maize, pea, and anchote flours. Food Science & Nutrition, 8(4), 2156-2164. Crossref |
||||
| Global Nutrition Report (2021). The state of global nutrition. Bristol, UK: Development Initiatives. | ||||
| Gropper, S. S., Smith, L. J., & Carr, P. T. (2022). Advanced Nutrition and Human Metabolism, Eighth Edition. Cengage Learning, Inc. 200 Pier 4 Boulevard Boston, MA 02210, USA | ||||
| Gulati, P., Brahma, S., & Rose, J. D. (2020). Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals: In G.M. Ganjyal (Eds), Extrusion cooking cereal grains processing (pp.415-443). Elsevier Inc. Crossref |
||||
| Gupta, A. (2020). Biochemical Parameters and the Nutritional Status of Children: Novel Tools for Assessment. Taylor & Francis Group, LLC. Crossref |
||||
| Honi, B., Mukisa, I. M., & Mongi, R. J. (2018). Proximate composition, provitamin A retention, and shelf life of extruded orange‐fleshed sweet potato and bambara groundnut‐based snacks. Journal of Food Processing and Preservation, 42(1), e13415. Crossref |
||||
| Institute of Medicine (2001). Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC. The National Academies Press. | ||||
| Irakli, M., Lazaridou, A., & Biliaderis, C. G. (2021). Comparative evaluation of the nutritional, antinutritional, functional, and bioactivity attributes of rice bran stabilized by different heat treatments. Foods, 10(1), 57. Crossref |
||||
| Iwe, M. O., Van Zuilichem, D. J., Ngoddy, P. O., & Lammers, W. (2001). Amino acid and protein dispersibility index (PDI) of mixtures of extruded soy and sweet potato flours. LWT-Food Science and Technology, 34(2), 71-75. Crossref |
||||
| Jeelani, P., Ghai, A., Saikia, N., Kathed, M., Mitra, A., Krishnan, A., Sharma, A., & Chidambaram, R. (2020). Baby Foods Based on Cereals: In Gutiérrez, T. J. (ed.), Food Science, Technology and Nutrition for Babies and Children (pp.87-137). Springer Nature Switzerland AG. Crossref |
||||
| Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Orkić, V., Guberac, S., & Miličević, B. (2021). Food industry by-products as raw materials in the production of value-added corn snack products. Foods, 10(5), 946. Crossref |
||||
| Kaushik, N., Yadav, P., Khandal, R. K., & Aggarwal, M. (2021). Review of ways to enhance the nutritional properties of millets for their value‐addition. Journal of Food Processing and Preservation, 45(6), e15550. Crossref |
||||
| Kilcast, D. (2011). Sensory evaluation methods for food shelf life assessment: In: Kilcast, D., & Subramaniam, P., (eds.). Food and beverage shelf-life and stability (pp. 793-817). Woodhead Publishing Limited, Cambridge. Crossref |
||||
| Kowalski, R. J., Medina-Meza, I. G., Thapa, B. B., Murphy, K. M., & Ganjyal, G. M. (2016). Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla. Journal of Cereal Science, 70, 91-98. Crossref |
||||
| Kure, A. O., Ariahu, C. C., & Igbabul, D. B. (2021). Physico-chemical and sensory properties of bread prepared from wheat and orange-fleshed sweet potato (flour, starch and non-starch residue flour) blends. Asian Food Science Journal, 20(3), 1-17. Crossref |
||||
| Liu, Y., Liu, M., Huang, S., & Zhang, Z. (2021). Optimisation of the extrusion process through a response surface methodology for improvement of the physical properties and nutritional components of whole black-grained wheat flour. Foods, 10(2), 437. Crossref |
||||
| Marcel, M. R., Chacha, J. S., & Ofoedu, C. E. (2022). Nutritional evaluation of complementary porridge formulated from orange‐ fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Science & Nutrition, 10(2), 536-553. Crossref |
||||
| Mathad, N. G., Lin, J., & Nguyen, K. M. (2022). Protocol in food extrusion technology. In: Gavahian, M. (ed.). Emerging Food Processing Technologies (pp. 217-228). Methods and protocols in food science. Springer Science+Business Media, LLC part of Springer Nature, New York Plaza, New York, NY 10004, U.S.A. Crossref |
||||
| Maximus, M. A. (2019). Production, evaluation and optimization of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design. Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka. | ||||
| Mendoza, C., & Bressani, R. (1987). Nutritional and functional characteristics of extrusion-cooked amaranth flour. Cereal Chemistry, 64(4), 218-222. | ||||
| Mitra, S. (2012). Nutritional status of orange-fleshed sweet potatoes in alleviating vitamin A malnutrition through a food-based approach. Journal of Food Science and Nutrition, 2(8), 160. Crossref |
||||
| Molla, A., & Zegeye, A. (2020). Influence of extrusion conditions on the product quality characteristics of corn-peanut flakes. Annals. Food Science and Technology, 21(2), 249-257. | ||||
| Mueller-Harvey, I. (2001). Analysis of hydrolysable tannins. Animal Feed Science and Technology, 91(1-2), 3-20. Crossref |
||||
| Musigwa, S., Morgan, N., Swick, R., Cozannet, P., & Wu, S. B. (2021). Optimisation of dietary energy utilisation for poultry-a literature review. World's Poultry Science Journal, 77(1), 5-27. Crossref |
||||
| Nagaraju, M., Tiwari, K.V., & Sharma, A. (2021). Effect of extrusion on physical and functional properties of millet based extrudates: A review. Journal of Pharmacognosy and Phytochemistry; 9(6), 1850-1854. Crossref |
||||
| Nachbar, M. S., Oppenheim, J. D., & Thomas, J. O. (2000). Lectins in the US diet: Isolation and characterization of a lectin from the tomato (Lycopersicon). Journal of Biological Chemistry, 255(5), 2056-2061. Crossref |
||||
| Naseer, B., Sharma, V., Hussain, Z. S., & Bora, J. (2021). Development of functional snack food from almond press cake and pearl millet flour. Letters in Applied Nano-Bioscience, 11(1), 3191-3207. Crossref |
||||
| Ndidi, U. S., Ndidi, C. U., Olagunju, A., Muhammad, A., Billy, F. G., & Okpe, O. (2014). Proximate, antinutrients and mineral composition of raw and processed (Boiled and Roasted) Sphenostylis stenocarpa seeds from Southern Kaduna, Northwest Nigeria. International Scholarly Research Notices, Volume 2014, Article ID 280837, 9 pages. Crossref |
||||
| Nkesiga, J., & Okafor, G. I. (2015). Effect of incorporation of amaranth leaf flour on the chemical, functional and sensory properties of yellow maize/soybean-based extrudates. Journal of Environmental, Toxicology and Food Technology, 9(7), 31-40. | ||||
| Oche, I, Patrice-Anthony, O., Ubwa, S., Adoga, S., Inegedu, A., God's will, O., & Akaasah, Y. (2017). Micronutrients, oxalate and phytate composition of a potential infant food made from soybean, yellow maize, short rice, egg yolk and crayfish. Journal of Human Nutrition and Food Science, 5(3), 11156. | ||||
| Oke, K. E., Idowu, A. M., Okanlawon, O. K., Adeola, A. A., & Olorode, O. O. (2022). Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology. Journal of Culinary Science & Technology (provide volume, issue and page number). | ||||
| Olapade, A., & Ogunade, O. (2014). Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours. International Food Research Journal, 21(1), 203-208. | ||||
| Omwamba, M., & Mahungu, S. M. (2014). Development of a protein-rich ready-to-eat extruded snack from a composite blend of rice, sorghum and soybean flour. Food and Nutrition Sciences, 5, 1309-1317. Crossref |
||||
| Osibanjo, A. A., Sowbhagya, C. M., & Olatunji, O. O. (2022). Evaluation of Maize/Soybean Blends for Snack Production by Extrusion Cooking. European Journal of Agriculture and Food Sciences, 4(2), 7-10. Crossref |
||||
| Raes, K., Knockaert, D., Struijs, K., & Van Camp, J. (2014). Role of processing on bioaccessibility of minerals: Influence of localization of minerals and anti-nutritional factors in the plant. Trends in Food Science & Technology, 37(1), 32-41. Crossref |
||||
| Rajesh, A., Sreenath, N., Marmavula, S., Krishnamoorthy, C., & Chidambaram, R. (2020). Macro- and micronutrients in the development of food for babies and children: In T. J. Gutiérrez (Ed.), Food Science, Technology and Nutrition for Babies and Children (pp.138-162). Springer Nature Switzerland AG. Crossref |
||||
| Riaz, M. N., Asif, M., & Ali, R. (2009). Stability of vitamins during extrusion. Critical Reviews in Food Science and Nutrition, 49(4), 361-368. Crossref |
||||
| Rodriguez-Amaya, B. D., & Kimura, M. (2004). Harvestplus Handbook for Carotenoid Analysis. International Food Policy Research Institute (IFPRI) and International Center for Tropical Agriculture (CIAT). Washington, DC and Cali. | ||||
| Rweyemamu, M. P. L., Yusuph, A., & Mrema, D. G. (2015). Physical properties of extruded snacks enriched with soybean and moringa leaf powder. African Journal of Food Science and Technology, 6(1), 28-34. | ||||
| Sahu, C., & Patel, S. (2021). Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design. Journal of Food Science and Technology, 58(7), 2651-2660. Crossref |
||||
| Sandberg, A. S., Andersson, H., Carlsson, N. G., & Sandström, B. (1987). Degradation products of bran phytate formed during digestion in the human small intestine: effect of extrusion cooking on digestibility. The Journal of nutrition, 117(12), 2061-2065. Crossref |
||||
| Shelar, A. G., & Gaikwad, T. S. (2019). Extrusion in food processing: An overview. The Pharma Innovation Journal, 8(2), 562-568. | ||||
| Shevkani, K., Singh, N., Kaur, A., & Rana, J. C. (2014). Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal. Journal of Food Science, 79(7), C1271-C1277. Crossref |
||||
| Shokunbi, S. O., Babajide, O. O., Otaigbe, O. D., & Tayo, G. (2011). Effect of coagulants on the yield, nutrient and anti-nutrient composition of tofu. Scholars Research Library, 3(3), 522-527. | ||||
| Singh, S., Gamlath, S., & Wakeling, L. (2007). Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology, 42(8), 916-929. Crossref |
||||
| Singh-Ackbarali, D., & Maharaj, R. (2014). Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the university of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1), 10-27. Crossref |
||||
| Sobowale, S. S., Kewuyemi, O. Y., & Olayanju, T. A. (2021). Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour. SN Applied Sciences, 3:824. Crossref |
||||
| Sobowale, S. S., Kewuyemi, Y. O., & Olayanju, A. T. (2021). Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour. SN Applied Sciences, 3, Article number 824. Crossref |
||||
| Stathers, T., Low, J., Mwanga, R., Carey, T., McEwan, M., David., S., Gibson, R., Namanda, S., McEwan, M., Malinga, J., Ackatia-Armah, R., Benjamin, M., Katcher, H., Blakenship, J., Andrade, M., Agili, S., Njoku, J., Sindi, K., Mulongo, G., Tumwegamire, S., Njoku, A., Abidin, E., Mbabu, A., Mkumbira, J., Ogero, K., Rajendran, S., Okello., Bechoff, A., Ndyetabula, D., Grant, F., Maru, J., Munyua, H., & Mudege, N. (2018). Everything you ever wanted to know about sweet potato. Topic 6: Sweetpotato production and management. Reaching agents of change to manual. International Potato Center, Lima, Perú. 33p. | ||||
| Tadesse, S. A., Beri, G. B., & Abera, S. (2019). Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour. Cogent Food & Agriculture, 5, 1653617. Crossref |
||||
| Tenagashaw, W. M., Kinyuru, N. J., Kenji, M. G., Melaku, T. E., & Susanne, H. (2017). Nutrient Density of complementary foods formulated from a blend of teff, soybean and orange-fleshed sweet potato. International Journal of Food Science and Nutrition Engineering, 7(4), 61-69. | ||||
| Trumbo, P. R., Yates, A. A., Schlicker-Renfro, S., & Suitor, C. (2003). Dietary reference intakes: revised nutritional equivalents for folate, vitamin E and provitamin A carotenoids. Journal of Food Composition and Analysis, 16(3), 379-382. Crossref |
||||
| Türkay, S., & Şahin-Yeşilçubuk, N. (2017). Processing and food applications: In: Akoh, C. C. (ed.), Food lipids: Chemistry, Nutrition, and Biotechnology (pp.297-326). Taylor & Francis Group, LLC. | ||||
| Umoh, E. O., & Iwe, M. O. (2022). Effects of extrusion processing on the proximate compositions of aerial yam (Dioscorea bulbifera)-soybean (Glycine max) flour blends using response surface methodology. Journal of Food Research, 11(1), 38-52. Crossref |
||||
| Victora, C. G., Christian, P., Vidaletti, L. P., Gatica-Domínguez, G., Menon, P., & Black, R. E. (2021). Revisiting maternal and child undernutrition in low-income and middle-income countries: variable progress towards an unfinished agenda. Lancet, 397(10282),1388-99. Crossref |
||||
| World Food Programme (WFP) (2018). Operational matters - Rwanda Country strategic plans. The World Food Programme: WFP/EB.2/2018/8-A/8. | ||||
| Whitney, E., & Rolfes, R. S. (2019). Understanding Nutrition, 5th Edition. 9 Cengage Learning, 20 Channel Center Street, Boston, MA 02210, USA. | ||||
| WHO/UNICEF (1998). Complementary feeding of young children in developing countries: A review of the current scientific knowledge. World Health Organization. | ||||
| Zlotkin, S., & Dewey, K. G. (2021). Perspective: Putting the youngest among us into the nutrition "call for action" for food fortification strategies. The American Journal of Clinical Nutrition, 114(4), 1257-1260. Crossref |
||||
Copyright © 2023 Integrity Research Journals. All rights reserved.