Abstract
AbstractMixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-compositions and phytate/minerals molar ratios of pre-processed local dabi teff-field pea based novel composite complementary flours. Inductively Coupled Plasma-Optical Emission Spectrometry was used to determine dietary minerals. Nutrisurvey software was employed to define ranges of the mixture components and they were constrained at 20–35% for dabi teff, 0–30% field pea and 5–20% maize, while the remaining were set constant at 25% barley, 15% oats and 5% linseed. Design-Expert ® software version 11, D-optimal was used to generate eleven experimental blends and to examine the effects of blending ratio variation on the responses. Mean mineral contents were significantly different (P < 0.05) among the blends (as affected by component ratios variation) and ranged from 24.01–31.58 mg/100 g for iron, 73.46 -78.81 mg/100 g for calcium, and 2.33–2.61 mg/100 g for zinc contents. The phytate/minerals molar ratios were significantly different among the blends except phytate/calcium molar ratio (Ph:Ca), ranged from 0.232–0.344 for phytate/iron molar ratio (Ph:Fe), 0.067–0.085 for (Ph:Ca), 3.356–4.18 for phytate/zinc molar ratio (Ph:Zn) and 6.457–7.943 for phytate by calcium to zinc molar ratio (Ph*Ca:Zn). A linear model was significant (P < 0.05) and adequate to describe variations in iron, zinc, Ph:Fe, Ph:Zn and Ph*Ca:Zn. There was a remarkably linear increase in iron and calcium contents with an increased dabi teff ratio in the blends accompanied by a significant decrease (P < 0.05) in phytate/minerals molar ratios. The findings showed that increasing dabi teff ratio in the blends notably increased iron content with reduced Ph:Fe molar ratio, providing the bases for developing iron-dense novel composite complementary flour with improved iron bioavailability to combat iron deficiency anemia among children.
Graphical Abstract
Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. AACC (2000) American Association of Cereal Chemists, 11th edition, Cereals and Grains Associations Technical Communities, Washington DC.
2. Abebe, Y., Stoecker, B. J., Hinds, M. J., & Gates, G. E. (2006). Nutritive value and sensory acceptability of corn-and kocho-based foods supplemented with legumes for infant feeding in Southern Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 6, 1–19.
3. Abeshu, M. A., Lelisa, A., & Geleta, B. (2016). Complementary feeding: review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries - lessons from Ethiopia. Frontiers in Nutrition, 3, 1–9.
4. Alaunyte, I., Stojceska, V., Plunkett, A., Ainsworth, P., & Derbyshire, E. (2012). Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. Journal of Cereal Science, 55, 22–30.
5. Bolton, L. (2019). Animal sourced foods (ASF): evidence on stunting and programmes to increase consumption. Institute of Development Studies.