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Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects

Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an important strategy to improve infant and young child feeding (IYCF). However, ASFs are expensive in many food-insecure settings where edible insects abound. CFs were developed from flours of orange-fleshed sweet...

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Autores principales: Agbemafle, Isaac, Hadzi, Doris, Amagloh, Francis K., Zotor, Francis B., Reddy, Manju B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554697/
https://www.ncbi.nlm.nih.gov/pubmed/32887450
http://dx.doi.org/10.3390/foods9091225
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author Agbemafle, Isaac
Hadzi, Doris
Amagloh, Francis K.
Zotor, Francis B.
Reddy, Manju B.
author_facet Agbemafle, Isaac
Hadzi, Doris
Amagloh, Francis K.
Zotor, Francis B.
Reddy, Manju B.
author_sort Agbemafle, Isaac
collection PubMed
description Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an important strategy to improve infant and young child feeding (IYCF). However, ASFs are expensive in many food-insecure settings where edible insects abound. CFs were developed from flours of orange-fleshed sweet potato (OFSP) and cricket (OFSCri) or palm weevil larvae (OFSPal) or soybean (OFSSoy) in the ratio 7:3. Nutritional and microbial quality of the novel CFs were determined and compared with Weanimix (recommended maize-peanut-soybean blend). Sensory evaluation of porridges was rated on a five-point hedonic scale among 170 Ghanaian mothers. OFSCri (20.33 ± 0.58 g/100 g) and Weanimix (16.08 ± 0.13 g/100 g) met the protein requirement of 15 g/100 g from CFs. Although Fe content was significantly higher for OFSCri (1.17 ± 0.03 mg/100 g), none of the CFs met the recommended levels for Fe. All the CFs were free from Salmonella, and aerobic plate count was significantly below permissible levels. All the CFs were ranked above the minimum threshold (hedonic scale = 3; neither like nor dislike) of likeness for the sensory attributes. Crickets and palm weevil larvae can be blended with OFSP and could be sustainable, culturally appropriate alternative ASFs for IYCF, but long-term studies are needed to evaluate their efficacy.
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spelling pubmed-75546972020-10-19 Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects Agbemafle, Isaac Hadzi, Doris Amagloh, Francis K. Zotor, Francis B. Reddy, Manju B. Foods Article Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an important strategy to improve infant and young child feeding (IYCF). However, ASFs are expensive in many food-insecure settings where edible insects abound. CFs were developed from flours of orange-fleshed sweet potato (OFSP) and cricket (OFSCri) or palm weevil larvae (OFSPal) or soybean (OFSSoy) in the ratio 7:3. Nutritional and microbial quality of the novel CFs were determined and compared with Weanimix (recommended maize-peanut-soybean blend). Sensory evaluation of porridges was rated on a five-point hedonic scale among 170 Ghanaian mothers. OFSCri (20.33 ± 0.58 g/100 g) and Weanimix (16.08 ± 0.13 g/100 g) met the protein requirement of 15 g/100 g from CFs. Although Fe content was significantly higher for OFSCri (1.17 ± 0.03 mg/100 g), none of the CFs met the recommended levels for Fe. All the CFs were free from Salmonella, and aerobic plate count was significantly below permissible levels. All the CFs were ranked above the minimum threshold (hedonic scale = 3; neither like nor dislike) of likeness for the sensory attributes. Crickets and palm weevil larvae can be blended with OFSP and could be sustainable, culturally appropriate alternative ASFs for IYCF, but long-term studies are needed to evaluate their efficacy. MDPI 2020-09-02 /pmc/articles/PMC7554697/ /pubmed/32887450 http://dx.doi.org/10.3390/foods9091225 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Agbemafle, Isaac
Hadzi, Doris
Amagloh, Francis K.
Zotor, Francis B.
Reddy, Manju B.
Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title_full Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title_fullStr Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title_full_unstemmed Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title_short Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
title_sort nutritional, microbial, and sensory evaluation of complementary foods made from blends of orange-fleshed sweet potato and edible insects
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554697/
https://www.ncbi.nlm.nih.gov/pubmed/32887450
http://dx.doi.org/10.3390/foods9091225
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