Functional and pasting properties of fortified complementary foods formulated from maize (Zea mays) and african yam bean flour (Sphenostylis stenocarpa)

This research evaluated the functional, pasting and micro nutrient properties of complementary weaning food product made from maize (Zea mays) and African yam bean (AYB) (Sphenostylis stenocarpa) and fortified with cattle bone meal, Brachystegia eurycoma (achi) / potash emulisified with red palm oil and Moringa oleifera for improvement of nutrient content. Maize and AYB (malted and unmalted AYB) were processed into flour samples while the fortificants were subjected to different treatment to ascertain the treatment that has the highest micro nutrient after processing for use in the formulation and blending with the flour samples. The functional, pasting and micro nutrient properties of the formulated blends were determined using standard methods.
Ashed fermented by back slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B.eurycoma (BEU) / potash emulsion (PU), and fresh fermented Moringa oleifera (FF) treatment have the highest micronutrient content after processing and were used in the formulation of the infant food . The vitamin A and zinc content of the formulated infant food were significantly higher than the control (Nutrend ,a complementary food produced by Nestle Nigeria PLC). The functional properies, water absorption capacity (WAC) and bulk density (BD) ranged from 155 to 195 g/g and 0.86 to 1.43 g/mL, respectively while wettability (WB) values ranged from 16 to 40 sec. There was no significant difference (P>0.05) in the dispersability (DISP). Significant difference (P<0.05) was observed in the pasting property, pasting temperature, set-back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time.
The fortified complementary foods prepared from maize flour and malted AYB, significantly improved the functional and pasting properties of the flour blends due to its high nutrient content and low bulk density which can serve as alternative to commercial products.

本研究评估了以玉米（Zea mays）及非洲山药豆（African yam bean, AYB，学名Sphenostylis stenocarpa）为原料，添加牛骨粉、经红棕榈油乳化的阔序苏木（Brachystegia eurycoma，俗称achi）/钾碱乳液以及辣木（Moringa oleifera）制成的辅助断奶食品的功能特性、糊化特性与微量营养素组成，旨在提升该食品的营养含量。将玉米与非洲山药豆（包括发芽与未发芽的AYB）加工为面粉样品，同时对强化剂开展不同处理，以筛选出加工后微量营养素含量最高的处理方式，用于后续与面粉样品复配调制。采用标准方法测定复配样品的功能特性、糊化特性与微量营养素组成。经回投发酵、灰化、烘干并粉碎（Ashed fermented by back slopping, dried and milled, 简称AFDm）的牛骨粉处理、未发酵阔序苏木/钾碱乳液（unfermented B.eurycoma, BEU / potash emulsion, PU）处理以及新鲜发酵辣木（fresh fermented Moringa oleifera, FF）处理在加工后拥有最高的微量营养素含量，因此被用于婴儿食品的配方制备。该配方婴儿食品的维生素A与锌含量显著高于对照组——由雀巢尼日利亚有限公司生产的辅助食品Nutrend。样品的功能特性中，吸水率（water absorption capacity, WAC）与容重（bulk density, BD）范围分别为155~195 g/g与0.86~1.43 g/mL，润湿性（wettability, WB）数值介于16~40秒之间；分散性（dispersability, DISP）无显著差异（P>0.05）。糊化特性方面，除糊化时间外，糊化温度、回凝黏度、最终黏度、峰值黏度与崩解黏度均存在显著差异（P<0.05）。以玉米粉与发芽非洲山药豆为原料制备的强化型辅助断奶食品，因富含营养且容重较低，显著改善了面粉复配物的功能与糊化特性，可作为商业化辅助食品的替代方案。