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Document Type:Latin Dissertation
Language of Document:English
Record Number:54155
Doc. No:TL24109
Call number:‭1469183‬
Main Entry:Alemzewed Challa Roba
Title & Author:Effects of phytate reduction on maize/bean blend infant foods used in southern EthiopiaAlemzewed Challa Roba
College:Oklahoma State University
Date:2009
Degree:M.S.
student score:2009
Page No:151
Abstract:Scope and method of study . The purpose of this study was to develop low-phytate maize-based complementary food by reducing phytate and lowering phytate to zinc molar ratio below 15 thresholds using three local food processing methods, and evaluate sensory quality and acceptability of such complementary foods. A total of 28 samples prepared in triplicate were tested for their phytate and zinc content and phytate to zinc molar ratio. Three samples further evaluated for their sensory quality by 36 mothers and 42 University female staff and student panels selected from the study area. Sensory scores were analyzed using analysis of variance (ANOVA, Proc GLM) and variation attributable to sample difference, addition of meat, or subjects were determined. All means were tested for least significant difference using Tukey's studentized test and difference at p < 0.05 considered significant. Findings and conclusions . Mean (±SE) phytate and zinc found in untreated maize were 625.2±47.8 and 2.0±0.1 mg/100g followed by 30.8±3.1 phy:Zn molar ratio. Phytate decreased by 94% in pounded and water soaked white maize (12 h), 37% in pounded maize soaked in water for 12 h, and germinated for 24 h, and 23% in maize soaked in lemon-water for 12 h. The result indicates that more phytate reduced by water soaking (12 h) compared with untreated white maize. The mean (±SE) phytate and Phy:Zn molar ratio of water soaked (12 h) maize were 40.2±10.1 mg/100g and 2.4±0.5 respectively. Panelists liked color (6.2±0.2), flavor (5.6±0.2), smell (5.2±0.2), texture (5.3±0.2) and acceptability (5.4±0.2) of porridge prepared from pounded and water soaked white maize (12 h) more (p< 0.05) than color (5.4±0.2), flavor (4.9±0.2), smell (4.6±0.2), texture (5.0±0.2) and acceptability (5.1±0.2) porridges prepared from germinated maize or color (5.8±0.2), flavor (5.2±0.2), smell (5.0±0.2), texture (5.4±0.2) and acceptability (5.3±0.2) of porridge prepared from pounded maize soaked in lemon-water (12 h). Panelist ranked porridges prepared from water-soaked maize as first (55.6%); lemon-water soaked maize (34.6%) as second and porridge from germinated maize as third (17.3%). In conclusion, this study indicate that preparing foods using flour processed from pounded and water soaked (12h) white maize can be a potential maize-based complementary food for young children in the study area.
Subject:Health and environmental sciences; Nutrition; 0570:Nutrition
Added Entry:A. C. Roba
Added Entry:Oklahoma State University