Ronoh Amos Kipkemoi, Serrem Charlotte Atsango, Tumwebaze Susan Balaba, Were Gertrude Mercy
Faculty of Agriculture Uganda Martyrs University Nkozi Uganda.
Institute of Food Bioresources Technology Dedan Kimathi University of Technology Nyeri Kenya.
Food Sci Nutr. 2024 Feb 13;12(5):3492-3507. doi: 10.1002/fsn3.4018. eCollection 2024 May.
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
本研究旨在通过添加长角豆粉（RDP）来改善高粱和小麦制成的饼干的营养成分和蛋白质质量，将其用作针对易患蛋白质能量营养不良（PEM）儿童的补充食品。通过用5%、15%、20%和40%的RDP替代部分小麦粉和高粱-小麦粉，制备了十种饼干配方。为确定饼干的营养成分，测定了其近似成分和矿物质成分。测定了氨基酸组成、活性赖氨酸和体外蛋白质消化率以评估蛋白质质量。用RDP复合小麦或小麦-高粱饼干分别使蛋白质、脂肪、灰分和粗纤维含量提高了高达118%、37%、133%和573%。矿物质含量增加，铁、锌和钾分别高达161%、219%和169%。与100%谷物饼干相比，强化饼干的赖氨酸、活性赖氨酸和体外蛋白质消化率显著提高。用RDP强化显著改善了饼干的氨基酸含量，但对赖氨酸评分的改善作用较小，未达到3至10岁儿童的参考模式。与对照饼干相比，小麦-高粱饼干和小麦饼干的蛋白质消化率校正氨基酸评分（PDCAAS）分别提高了6%至47%和2%至33%。消费者喜欢这些强化饼干。RDP强化饼干有潜力在发展中国家缓解蛋白质能量营养不良。
