Affiliation:
1. Jomo Kenyatta University of Agriculture and Technology, School of Food and Nutritional Sciences, P.O. Box 62000- 00200, Nairobi, Kenya
2. University of Eldoret, School of Agriculture and Biotechnology, Department of Family and Consumer Sciences, P.O. Box 1125-30100, Eldoret, Kenya
Abstract
Background:
Formulation of composite flours from wheat and non-wheat flours has been
proposed as the most desirable way to improve the nutritional quality in diets, promote food security
and lower the cost of baked products.
Objective:
This study evaluated the effect of fortification with snail meat powder on physicochemical
properties and shelf-life of sorghum-wheat buns.
Methods:
Buns were prepared by replacing a part of sorghum-wheat flour with 5, 10, 15, 20, and
25% of snail meat powder. Physical properties including volume, density, baking loss, yield, weight,
hardness and colour, the proximate analyses including moisture, crude protein, crude fat, crude fibre
and ash and mineral composition of iron, zinc, calcium, magnesium and copper were analyzed for the
buns. In vitro protein digestibility was determined by pepsin digestion. Plate count agar and potato
dextrose agar were respectively used for enumeration of bacterial and fungal flora in the buns during
storage. Shelf-life determination was based on the number of days before the production of off flavours
and fungal infestation.
Results:
Compositing sorghum-wheat flour with snail meat powder progressively improved the density,
baking loss, yield, weight and texture of the buns. Protein, fat, ash, energy, iron, zinc, calcium,
magnesium and copper contents were also increased. Fortification of buns at 5% and 25% with SMP
improved in vitro protein digestibility by 16% and 22%, respectively. Maximum bacterial count in
buns was below the International Microbiological Standard recommended units for dry and ready to
eat foods of 103 cfu/g.
Conclusion:
Buns composited with snail meat powder showed a considerable potential to be used as
protein rich foods in preventing protein energy malnutrition among young children.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Reference61 articles.
1. Obande R.A.; Omeji S.; Isiguzo I.; Proximate composition and mineral content of the Fresh water snail (Pila ampullacea) from River Benue, Nigeria. J Environ Sci Tox Food Techno 2013,2(6),43-46
2. The state of food insecurity in the World: Strengthening the enabling environment for food security and nutrition 2014
3. Meeting the 2015 International hunger targets: Taking stock of uneven progress The State of Food Insecurity in the World2015
4. Schönfeldt H.C.; Gibson Hall N.; Dietary protein quality and malnutrition in Africa. Br J Nutr 2012,108(Suppl. 2),S69-S76
5. Serrem C.A.; de Kock H.L.; Taylor J.R.N.; Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int J Food Sci Technol 2011,46,74-83
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献