Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods (original) (raw)
Related papers
Open Agriculture, 2020
The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.
Protein-Energy Malnutrition (PEM) and micronutrient deficiencies are currently the most important nutritional problem in most countries. The use of mushroom flours is limited due to limited knowledge about their functional and their interactions. Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) flours and their blends with maize flour were investigated using standard analytical techniques and Pearson correlations. In this study, maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Protein content of maize flour increased with increased mushroom flour content from 6.9% to 15.87 % (A. bisporus) up to 19.32% (P. ostreatus). The mineral content increased from 2.84 – 8.74mg/100g and 3.13 – 5.41 mg/100g for iron and zinc in the composite flours. A significant increase in fiber (0.53-5.89%) and Ash (1.33-6.59%) was observed. Fat, moisture, carbohydrates and energy did not increase. It was observed a positive significant linear effect (p≤0.05) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity and a negative linear effect on compact density, bulk density and syneresis was found. Gelation capacity, emulsifying activity and emulsions stability of the maize flour in blend were not affected with adding P. ostreatus, while a slight decrease was observed with adding A. bisporus. These results suggested that these nutrient rich mushroom flours under investigation could serve as useful protein supplements and food fortification.
Child malnutrition is common in developing countries. one of the major contributing factor of the widespread problems of malnutrition among infants and children is the use of cereal-based foods, including maize meal porridge that are characterized by low protein content and micronutrients deficiency. This calls for action to develop home based enrichment of traditional foods by exploiting the nutritious foods like mushrooms that are rich in protein and micronutrients content. Nutritional and physical attributes of the maize meal porridges fortified with mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were investigated. The maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Increasing both A. bisporus and P. ostreatus flour content resulted in increasing of protein, in vitro-protein digestibility, micronutrients (zinc and iron) and fiber. Furthermore, increasing mushroom content resulted in decreasing of fat, carbohydrates, energy and viscosity. However, adding P. ostreatus flour resulted in increasing of the pH and decreasing of the Total titratable acidity (TTA). On the other hand, increasing the A. bisporus flour resulted in decreasing of the pH and increasing of the TTA. A strong significant (p<0.05) linear correlation (-0.73) was observed between the in vitro-protein digestibility and the viscosity in maize-mushroom porridges. Considering the protein content, micronutrients content, the in vitro-protein digestibility and the decreased viscosity, these fortified porridges can highly contribute to reduce the protein malnutrition and micronutrients deficiency.
international food research journal, 2013
Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP...
Universiti Malaysia Terengganu Journal of Undergraduate Research, 2020
The aim of this study was to determine the effect of different ratios of low protein flour to oyster mushroom (Pleurotus sajor-caju) powder on the physicochemical properties and sensory acceptability of edible tablespoon. Fresh grey oyster mushroom was dried in a convection oven at temperature of 55.0˚C ± 2.0˚C for 20 h prior to the grinding process. The low protein flour (LPF) was then incorporated with oyster mushroom powder (OMP) at different ratios of 100:0, 96:4, 92:8, 88:12 and 84:16, before being with vegetable oil, sugar, egg white and water in formulating the edible tablespoon. The proximate analyses were carried out in triplicate for calorie content, colour profile, hardness value and morphological structure of edible tablespoon. This study revealed that with decreasing LPF and increasing OMP in the formulation, the ash content (1.24% to 1.92%), crude fat content (8.98% to 10.40%) and fiber content (0.13% to 1.24%) were observed to have increased as well as the hardness va...
2012
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter biscuit formulated with 6% PSC powder significantly (p≤ 0.05) recorded the highest protein content (6.94%) as compared with control (6.50%). Meanwhile, the addition of 2% PSC powder in biscuit does not affect the fat content (20.71%) compared with control (20.52%). Both biscuits containing 4% and 6% PSC powder recorded 5.34 g/ 100 g and 5.52 g/ 100 g total dietary fibre (TDF), respectively and significantly higher (p≤0.05) than control biscuit (4.84 g/ 100 g). Biscuits formulated with 4% and 6% PSC powder had significantly higher β-glucan concentration at 0.72 and 0.79 g/ 100 g than control biscuit (0.66 g/ 100 g). In the sensory evaluation, biscuits incorporated with 2% PSC powder had the...
Food Science & Nutrition, 2015
The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (T o). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36-20.89%), fiber (0.48-0.92%), iron (1.56-1.99 mg/100 g), and energy value (463-485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way.
2021
Regular consumption of dietary fibre (DF) has been proven to reduce the risk of non-communicable diseases which lead to the rising demand for DF-enriched products. The study aims to investigate the effect of Pleurotus sajorcaju powder (PSP) incorporation on the nutrient composition, sensorial acceptability and glycaemic index (GI) of the developed tortilla. Four tortilla formulations with different levels of PSP (0%, 5%, 10%, and 15%) to replace wheat flour partially were prepared. The concentration of protein in control tortilla was 8.26% and increased to 9.31, 9.72 and 10.60% when incorporated with 5, 10 and 15% PSP, respectively. Both the 10% and 15% PSP tortilla (12.00% and 13.62%) were found to be significantly higher than the control tortilla in total DF. The β-glucan content was the highest in the tortilla with 15% PSP added (1.21%). In sensory evaluation, the tortilla fortified up to 15% PSP was apparently well accepted by the sensory panelists. Control tortilla had an inter...
Dutse Journal of Pure and Applied Sciences
Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated...
Quality Evaluation of Maize Based Complimentary Food Supplemented with Garden Peas
Asian Food Science Journal, 2019
The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flour respectively. Proximate compositions, functional and sensory properties of the samples were analyzed using standard methods. The result for the functional properties of the formulated complimentary food samples showed that the bulk density, water absorption capacity, oil absorption capacity, foaming capacity, swelling index and least gelation concentration ranged between 0.65 g/mL-0.75 g/mL, 1.73 g/g-1.87 g/g, 1.61 g/g-1.78 g/g, 5.97%-8.91%, 1.51 v/v-1.96 v/v and 6.00%-14.00% respectively. The proximate composition result revealed that the moisture, protein, fat, fibre, ash and carbohydrate contents were 7.34%-7.96%, 6.24%-12.04%, 1.11%-10.16%, 2.13%-4.27%, 0.66%-1.44% and 64.75%-81.90% accordingly. The s...