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Development and production of a nutritious biscuit from blends of food grains for prevention of protein ‐ energy malnutrition among school age children in low income countries.
Author(s) -
Oluwole Oluwatoyin Bolanle,
Oluwole Oluwatoyin Bolanle,
Kosoko Babatunde Sulaimon
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.lb390
Subject(s) - sorghum , food science , malnutrition , nutrient , biological value , weight gain , wheat flour , vitamin , microbiology and biotechnology , toxicology , body weight , biology , medicine , agronomy , ecology , pathology , endocrinology
A simple process technology was developed for producing a high nutrient density biscuit using locally grown food crops such as yellow maize, white sorghum(cereal) and soybeans(legume) targeted for school aged children(6–13years). The flours from these crops were blended at the ratio of 35:35:25 cereal flours and full fat soyflour/low fat soyflour respectively. The flour blends were kneaded with other baking ingredients, with added mineral and vitamin premixes. The results of nutritional evaluation of the biscuit through animal feeding experiment studies revealed that the biological value of the developed biscuit was 99.8%, protein efficiency ratio was 3.10, net protein utilization was 99.5%. The product also supported weight gain in the experimental rats used. Heamatological results, liver function and kidney function tests showed that developed products were safe for human consumption and were not toxic.