Browsing by Author "Siyame, Prisca"

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Development of maize-based composite flour enriched with mushroom for complementary feeding
(NM-AIST, 2021-08) Siyame, Prisca
Complementary foods based on habitual cereals such as maize have been linked with the promotion of under-nutrition in young children. This study aimed at improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods using oyster mushroom (Pleurotus ostreatus). Drying methods for fresh mushroom was done by using oven, sun and solar drier. Flour made of well cleaned and solar-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40% and 50%. Solar drying was the best method in terms of nutrient retention of oyster mushroom, product hygiene and safety. Flour blend of 30%, 40% and 50% oyster mushroom improved the protein content from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron); 7.63% to 22.69 % (zinc); 77.48% to 78.02% (calcium) and 67.55% to 67.64% (potassium). The flour blend of 50% oyster mushroom was the best as it was rich in nutrients compared to flour blends comprised of 30 and 40% oyster mushroom. Sensory scores of porridge prepared from the three formulated flour blends indicated good acceptance. This study recommends blending oyster mushroom with maize flour to improve their nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.
Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods
(Hindawi, 2021-03-16) Siyame, Prisca; Kassim, Neema; Makule, Edna
Complementary foods based on habitual cereals such as maize have been linked with the promotion of undernutrition in young children. Blending the starchy-rich maize with nutritious-rich indigenous food such as oyster mushroom could improve the nutritional composition of complementary foods. This study investigated the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods. Flour made of well-cleaned and sun-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40%, and 50%. Proximate composition, mineral density, and sensory evaluation were determined using standard procedures. Significant improvement in the nutritional quality of formulated flour blends with all proportions of mushroom flour was obtained . Blending maize flour with 30%, 40%, or 50% oyster mushroom flour improved the protein content of formulated flour blends from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron), 7.63% to 22.69% (zinc), 77.48% to 78.02% (calcium), and 67.55% to 67.64% (potassium). Sensory scores of porridges prepared from formulated flour blends showed good acceptance for the colour, flavour, and aroma of the porridges from three formulated flour blends. Overall, this study recommends blending oyster mushroom with maize flour to improve the nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.