Akande Olamide A, Nakimbugwe Dorothy, Mukisa Ivan M
Department of Food Science and Technology Federal University of Technology Akure Ondo State Nigeria.
Department of Food Technology and Nutrition Makerere University Kampala Uganda.
Food Sci Nutr. 2017 Sep 12;5(6):1205-1214. doi: 10.1002/fsn3.513. eCollection 2017 Nov.
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel ( = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly ( < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
营养不良是发展中国家5岁以下儿童死亡的主要原因之一。有人提议开发使用当地可获取作物的营养密集型食品配方，以此作为应对这一威胁的手段。本研究优化了用于生产营养丰富的苋属谷物粥粉的挤压工艺。开发了含有籽粒苋、花生、富铁豆类、南瓜、橙色果肉红薯、胡萝卜和玉米的低成本配方，并由一个感官评定小组（n = 30）使用9分制快感标度对其可接受性进行评估。采用响应面法（RSM）对最可接受的粥粉的挤压工艺进行优化。料筒温度（130 - 170°C）和进料水分含量（14% - 20%）是对体外蛋白质消化率、维生素A保留率、总多酚、植酸含量以及铁和锌提取率有显著影响（P < 0.05）的自变量。挤压工艺的优化提高了速溶粉的营养品质。
