Aynalem Elsabet Getachew, Duraisamy Ramesh
Department of Chemistry (Industrial Chemistry Division: Food and Sugar Technology), College of Natural and Computational Sciences, Arba Minch University, Arba Minch, Ethiopia.
Int J Food Sci. 2022 Oct 17;2022:1126031. doi: 10.1155/2022/1126031. eCollection 2022.
This study focuses on formulating and optimizing complementary foods using oat, yellow maize, chickpea, avocado pulp powder, and sugarcane Jaggery to obtain nutritious infant food. Different proportions of the composite food were optimized using Minitab v.19 software upon mixture design by keeping the constant amount of Jaggery (10%). The formulated composite foods had a better proximate composition, minerals, vitamins, and lower amounts of antinutrients. Most attributes have shown significant differences ( < 0.05) among those formulations. The better-optimized formulation is selected from nutritional and antinutritional values through overlaid contour design. The study concludes the optimal complementary food composition ratio: oat (40 g), chickpea (25.81 g), yellow maize (13.78 g), avocado powder (10.4 g), and Jaggery (10 g). Thus, the proposed formulated product becomes nutritious complementary food that may help children's and medium-age hold communities.
本研究着重于利用燕麦、黄玉米、鹰嘴豆、鳄梨果肉粉和甘蔗粗糖来配制和优化辅食，以获得营养丰富的婴幼儿食品。通过Minitab v.19软件，在混合设计时保持粗糖含量恒定（10%），对复合食品的不同比例进行了优化。配制的复合食品具有更好的近似成分、矿物质、维生素，且抗营养物质含量较低。在这些配方中，大多数属性显示出显著差异（<0.05）。通过叠加等高线设计，从营养和抗营养值中选择了优化效果更好的配方。该研究得出了最佳辅食成分比例：燕麦（40克）、鹰嘴豆（25.81克）、黄玉米（13.78克）、鳄梨粉（10.4克）和粗糖（10克）。因此，所提出的配制产品成为了营养丰富的辅食，可能有助于儿童和中年人群体。
