Siyame Prisca, Kassim Neema, Makule Edna
Department of Food and Nutritional Sciences, The Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha, Tanzania.
Department of Applied Sciences, Mbeya University of Science and Technology, P.O. Box 131, Mbeya, Tanzania.
Int J Food Sci. 2021 Mar 16;2021:8863776. doi: 10.1155/2021/8863776. eCollection 2021.
Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.
以玉米等常见谷物为基础的辅食与幼儿营养不良的加剧有关。将富含淀粉的玉米与营养丰富的本土食物（如平菇）混合，可以改善辅食的营养成分。本研究调查了平菇在提高常用作辅食大宗成分的玉米粉营养价值方面的有效性和适用性。将清洗干净并晒干的平菇制成的面粉与玉米粉按0%（对照）、30%、40%和50%的比例混合。使用标准程序测定其近似成分、矿物质密度和感官评价。所有比例的蘑菇粉配方面粉混合物的营养质量均有显著改善。将玉米粉与30%、40%或50%的平菇粉混合，分别使配方面粉混合物的蛋白质含量从8.63%提高到18.20%、从8.63%提高到20.37%和从8.63%提高到22.75%。灰分和纤维含量的增加分别在82.52%至84.16%和50.69%至58.35%之间。配方面粉混合物的矿物质含量从62.89%提高到64.72%（铁）、从7.63%提高到22.69%（锌）、从77.48%提高到78.02%（钙）和从67.55%提高到67.64%（钾）。由配方面粉混合物制成的粥的感官评分显示，三种配方面粉混合物制成的粥在颜色、风味和香气方面都得到了良好的接受。总体而言，本研究建议将平菇与玉米粉混合，以提高以玉米粥为辅食的幼儿配方面粉混合物的营养含量。
