English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Millet (M) and pigeon pea (P) were fermented (12, 24, 36 and 48 h) and milled into flours used in formulation of complementary foods. The 0 h sample served as the control. These flours and their blends were analysed for functional properties, chemical composition and microbiological count using standard methods. The flours were blended as B55 (M+P flours + breadfruit leaf powder (A) blends, 55:30:15), C60 (M+P flours + breadfruit leaf powder blends, 60:30: 10), D65 (millet + pigeon pea flours + Artocarpus altilis blends, 65:30: 10) and E70 (M+P flour blends, 70: 30). The best blend was obtained from the nutritional composition and used for the incorporation of 0 to 15% A. altilis powder. The best flours were used for the formulation of the complementary diet. Results showed 36 h samples had the highest protein value (11.84 and 30.88 %) compared to the other flours. Based on this, the flours were blended together and fortified with graded levels of dry milled seedless breadfruit leaf (5, 10 and 15%). The blends showed high protein content B55 (11. 84 %), C60 (16.91 %), D65 (14.59 %) and E70 (15.78 %) compared with the single millet flours Mo (9.65%), M12 (9.82%), M24 (11.57 %), M36 (11.84 %) and M48 (8.37), and with FAO standard protein value of 10%. The composite flour had very high vitamin A, and calcium content due to the incorporation of the breadfruit leaf powder. The breadfruit leaf powder had 13111.07 IU of vitamin A, and 9.10 mg/100g of calcium. Fermentation increased the bulk density, oil absorption capacity, water absorption capacity, swelling index and least gelation concentration of single flours of M+P flours unlike the blends. The total viable and mould counts were within the same range for both the single and composite flours, and are safe for human consumption when compared with <106cfu/g as recommend by microbiological standards.   Key words: Artocarpus altilis leaf extract, complementary foods, fermentation, millet, pigeon pea.

african journal of food science

Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends