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MICROELEMENT AND AMINO ACID PROFILES OF CEREAL‐BEAN‐SARDINE COMPOSITE SUPPLEMENTARY FOODS FOR PRESCHOOL‐AGE CHILDREN IN TANZANIA
Author(s) -
MOSHA THEOBALD C.E.,
BENNINK MAURICE R.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00443.x
Subject(s) - sardine , meal , food science , amino acid , soybean meal , sorghum , chemistry , trace element , limiting , bioavailability , fish meal , zoology , biology , biochemistry , agronomy , fish <actinopterygii> , mechanical engineering , raw material , bioinformatics , organic chemistry , fishery , engineering
This study was conducted to determine the amino acid and macro‐ and micro‐ element profiles of extruded composite foods intended for supplementary feeding of pre‐school age children in Tanzania. Six composite foods, namely corn‐bean‐sardine meal, bean meal, sorghum‐bean‐sardine meal, rice‐bean‐sardine meal, corn‐bean‐sardine‐cassava‐soybean meal and sorghum‐bean‐sardine‐cassava‐soybean meal, were formulated according to the FAO/WHO/UNU guidelines. The foods were evaluated for amino acid content, limiting amino acids and micro‐ and macro‐element concentrations using standard assays. Results showed that the concentrations of the essential amino acids (g/kg crude protein) were His (20–28), Thr (24–35), Val (43–53), Ile (35–46), Leu (78–91), Trp (11–15), Lys (42–57), SAA (17–40) and AAA (62–77). Amino acid score ranged between 68–91%, with Thr, SAA and Lys being the most limiting amino acids. Protein energy and net dietary protein energy values ranged between 12.24–21.00 and 7.2–9.6%, respectively. The average micro‐element concentrations in the composite products (mg/100 g) varied (P ≤ 0.05) in the following ranges: Fe (7.5–10.4), Mn (1.2–3.6), B (0.33–0.83), Cu (0.38–1.1), Mo (trace–0.18), Co (trace), Ni (trace–0.14), Zn (3.9–5.6), Cd (trace) and Al (0.7–3.90). For the macro‐elements, the concentrations (mg/100 g) were: Ca (250–570), Mg (90–148), Na (135–510), K (750–1260), P (360–510), and S (154–189). This study showed that the extruded composite foods had high quality protein and were rich sources of both micro‐ and macro‐elements. Development and consumption of such nutritious composite foods would help to ameliorate the problem of protein and micro‐element under‐nutrition among pre‐school age children in Tanzania.PRACTICAL APPLICATION This paper evaluates the micronutrient content and amino acid profiles of extruded cereal‐based composite products produced from locally produced food ingredients in Tanzania. Results of this study will contribute significantly to efforts to reduce the problem of childhood under‐nutrition in the country and elsewhere in sub‐Saharan Africa.