| dc.contributor.author | Muoki, P.N. |
| dc.contributor.author | Kock, H.L. de |
| dc.contributor.author | Emmambux, M.N. |
| dc.date.accessioned | 2019-12-04T11:08:21Z |
| dc.date.available | 2019-12-04T11:08:21Z |
| dc.date.issued | 2012-06 |
| dc.identifier.citation | Muoki, P.N., Kock, H.L. de & Emmambux, M.N. (2012). Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges. Journal of the Science of Food and Agriculture, 92(8), 1771-1779. |
| dc.identifier.issn | 0022-5142 |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/1801 |
| dc.description | Published online:13 January 2012 |
| dc.description.abstract | BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated.
RESULTS: The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6–8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale.
CONCLUSION: Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties. Copyright © 2012 Society of Chemical Industry |
| dc.format.extent | 1771-1779 |
| dc.language.iso | en |
| dc.subject | Amylose-Lipid Complexes |
| dc.subject | Available Lysine |
| dc.subject | Protein Digestibility-Corrected Amino Acid Score |
| dc.subject | Starch Digestion Kinetics |
| dc.subject | X-Ray Diffraction |
| dc.title | Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges |
| dc.type | Journal Article |
| dc.description.version | Peer Review |
| cg.contributor.crp | Roots, Tubers and Bananas |
| cg.contributor.affiliation | University of Pretoria |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | Southern Africa |
| cg.coverage.country | South Africa |
| cg.coverage.country | Mozambique |
| cg.isijournal | ISI Journal |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Cassava |
| cg.iitasubject | Soybean |
| cg.journal | Journal of the Science of Food and Agriculture |
| cg.howpublished | Formally Published |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 83253 |
| cg.identifier.doi | http://dx.doi.org/10.1002/jsfa.5545 |
