Browsing by Author "Nkesiga, Jackson"

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    Analysis of Extruded Ready-To-Eat Baby Foods Prepared Using Composite Flours from Orange-Fleshed Sweet Potatoes, Soybeans, and Amaranth Seeds
    (Egerton University, 2023-07) Nkesiga, Jackson
    There is severe food insecurity for many people who live in sub-Saharan Africa. The situation is worse for children under the age of five years who are undernourished. This is caused mainly by poverty limiting access to quality foods, as well as poor breastfeeding, and complementary feeding practices. Therefore, the purpose of this study was to develop and analyze the physicochemical properties, microbial, sensory properties, and shelf-life of extruded RTE baby foods prepared using composite flours from orange-fleshed sweet potatoes (OFSP), amaranth seeds, and soybeans. Ready-to-eat (RTE) baby foods which are conveniently distributed to the poor could be a way of mitigating this challenge. Additionally, there are advocacies for the utilization of locally available food resources for sustainable food production. Extrusion technology has been used in many parts of the world to process RTE foods. However, as with most food technologies, there are always questions regarding optimum working conditions, nutritional quality and safety, consumer outlook, and shelf stability that need to be addressed. The ingredients were optimized using the extreme vertices method of mixture design using Minitab Software. The optimum value for model verification was 57% OFSP, 24% amaranth seeds, and 19% soybeans flour, to achieve targeted values of crude protein (14%), total minerals (4.7%), and Vitamin A (813.6 Retinol Activity Equivalent μg/100g). The optimum extrusion cooking conditions were established as 90oC die temperature, 35% feed moisture content, and 400 rpm screw speed based on Box-Behnken Experimental Design of Response Surface Methodology under Design Expert Software. A completely randomized design (CRD) in a factorial experimental design was employed using statistical analysis software (SAS) for the production of extruded ready-to-eat baby foods. The results revealed that extrusion cooking and blend proportions significantly (p<0.05) affected the physicochemical properties, microbial, sensory properties, and shelf-life of extrudates. The extrusion cooking significantly (p<0.05) reduced moisture content (59.5%), protein content by 5.56%, anti-nutrient content (65.24 - 97.43%), and vitamin A content (21.33%). On the other hand, there were significant (p<0.05) increases in carbohydrate (12.31%), total minerals (10.44%), dry matter (7.06%) contents, energy value (6.38%) and energy-to-protein ratio (11.28%). Blend proportions and extrusion cooking have significant (p<0.05) positive effects on the protein quality of the extrudates in terms of in vitro protein digestibility and available lysine. The shelf-life of extrudates was found to be about 4 to 6 months. Therefore, the use of extrusion cooking techniques for OFSP, amaranth seeds, and soybeans composite flours has the potential for the production of value-added OFSP food products. These findings can be used to achieve food and nutrition security in developing countries.
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    Optimization of Protein, Total Minerals and Vitamin A Content of Orange-fleshed Sweet Potato, Amaranth Seed and Soybean Flour Blends
    (Global Journal of Food Sciences and Nutrition Global Journal of Food Sciences and Nutrition Global Journal of Food Sciences and Nutrition Global Journal of Food Sciences and Nutrition, 2021-08-31) Nkesiga, Jackson; . Anyango, Joseph O.; Ngoda, Peninah M.N.
    Food and nutrition security remain a major challenge facing the world and especially the developing world. This situation could be mitigated by utilization and blending locally available food crops. In this study, the nutritional contents of orange-fleshed sweet potato (OFSP), amaranth seed and soybean composite flours were optimized by Extreme Vertices Mixture Design using Minitab Software. The software generated 11 experimental runs from the flour blends. Each blend was analyzed for proximate, minerals and vitamin A contents. The analysis of blends lead to some useful conclusions, most important of which yielded high protein content (15.83%) and fat (6.16%) for blend C1 (50:25:25 for OFSP, amaranth seed, and soybean flour respectively), fiber (5.18%) for blend C11 (60:15:25 for OFSP, amaranth seed, and soybean flour respectively), total minerals (4.83%) for blend C2 (54.5:24:21.5 for OFSP, amaranth seed, and soybean flour respectively), energy value (359.75 kcal/100g) for C3 (50:30:20 for OFSP, amaranth seed, and soybean flour respectively), while blend C6 (75:15:10 for OFSP, amaranth seed, and soybean flour respectively) was higher in carbohydrate (66.60%), energy-to-protein ratio (37.98 Kcal/g of Protein) and vitamin A content (890.03 RAE μg/100g) than others. Generally, blend C1 was the highest in iron content (2.64 mg/100g), Zinc (0.56 mg/100g), magnesium (81.25 mg/100g) and calcium (58.10 mg/100g). The blend C6 was higher in sodium content (41.63 mg/100g) and potassium (65.18 mg/100g) than others, while blend C11 was high in manganese content (0.59 mg/100g) and the highest copper content (0.95 mg/100g) was observed in blend C8 (54.5: 26.5:19 for OFSP, amaranth seed, and soybean flour respectively). The most significant observation of this study is that the optimum blend was 57%, 24% and 19% of OFSP, amaranth seed, and soybean flour respectively for the production of protein (14%), total minerals (4.7%) and vitamin A content (813.6 RAE μg/100g). These findings could be applicable in cases of processing of nutritious foods for people in need in an economical way and promote the utilization of orange fleshed sweet potatoes