Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects
Abstract
:1. Introduction
2. Materials and Methods
2.1. Food Samples and Chemicals
2.2. Proximate Composition of the CFs
2.3. Mineral Analyses of the CFs
2.4. CFs Contribution to Recommended Dietary Allowance (RDA) of Children
2.5. Microbial Safety Testing of the CFs
2.6. Maternal Acceptability of the CFs
2.6.1. Study Design, Area and Recruitment
2.6.2. Maternal Sensory Evaluation
2.7. Statistical Analysis
3. Results
3.1. Nutrient Composition of the OFSP-Based CFs and Weanimix
3.2. Microbial Safety of the OFSP-Based CFs and Weanimix
3.3. Sensory Attributes of the OFSP-Based CFs and Weanimix
4. Discussion
4.1. Orange-Fleshed Sweet Potato Based Complementary Foods (CFs) and Weanimix
4.2. Nutrient Composition
4.3. Microbial Safety
4.4. Sensory Evaluation
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredient | OFSCri | OFSPal | OFSSoy | Weanimix |
---|---|---|---|---|
OFSP | 70% | 70% | 70% | – |
Cricket | 30% | – | – | – |
Palm weevil larvae | – | 30% | – | – |
Soybeans | – | – | 30% | 15% |
Maize | – | – | – | 75% |
Peanut | – | – | – | 10% |
Nutrient | OFSCri | OFSPal | OFSSoy | Weanimix | Standards |
---|---|---|---|---|---|
Moisture content 1, % | 4.04 ± 0.59 a | 3.13 ± 0.21 b | 3.38 ± 0.32 c | 1.10 ± 0.15 d | <5 α |
Energy, kcal | 379.15 ± 10.83 a | 409.20 ± 9.06 b | 459.82 ± 10.99 c | 422.85 ± 3.29 d | 400 α |
Carbohydrate, g | 64.00 ± 2.05 a | 73.16 ± 1.72 b | 57.09 ± 1.53 c | 60.05 ± 0.52 d | 60–75 α* |
Crude Protein, g | 20.33 ± 0.58 a | 9.22 ± 0.20 b | 11.95 ± 0.29 c | 16.08 ± 0.13 d | 15 α |
Fat, g | 1.24 ± 0.04 a | 6.93 ± 0.15 b | 17.39 ± 0.42 c | 9.91 ± 0.08 d | 10–25 α |
Crude Fiber, g | 3.63 ± 0.27 a | 1.20 ± 0.13 b | 3.41 ± 0.45 a | 10.95 ± 0.16 c | 5 α |
Ash, g | 6.76 ± 0.19 a | 6.36 ± 0.14 b | 6.78 ± 0.16 a | 1.91 ± 0.02 c | - |
Calcium, g | 0.25 ± 0.01 a | 0.03 ± 0.00 b | 0.75 ± 0.02 c | 0.03 ± 0.00 b | 0.105 β |
Iron, mg | 1.17 ± 0.03 a | 0.81 ± 0.02 b | 0.39 ± 0.01 c | 0.77 ± 0.01 b | 4.5 β |
Magnesium, g | 2.25 ± 0.06 a | 2.26 ± 0.05 a | 3.26 ± 0.08 b | 1.81 ± 0.01 c | - |
Potassium, g | 8.72 ± 0.25 a | 7.07 ± 0.16 b | 11.77 ± 0.28 c | 7.05 ± 0.06 b | - |
Zinc, mg | 0.13 ± 0.04 a | 0.14 ± 0.01 a | 0.05 ± 0.00 b | 0.19 ± 0.00 c | 1.6 β |
Nutrient | RDA δ | OFSCri | OFSPal | OFSSoy | Weanimix |
---|---|---|---|---|---|
Energy, kcal | 850 † | 44.6 a | 48.1 b | 54.1 c | 49.7 d |
Carbohydrate, g | 95 * | 67.4 a | 77.0 b | 60.1 c | 63.2 d |
Protein, g | 11 | 184.8 a | 83.8 b | 108.6 c | 146.2 d |
Fat, g | 30 # | 4.1 a | 23.1 b | 58.0 c | 33.0 d |
Calcium, mg | 260 * | 96.2 a | 11.5 b | 288.5 c | 11.5 b |
Iron, mg | 11 | 10.6 a | 7.4 b | 3.5 c | 7.0 b |
Zinc, mg | 3 | 4.3 a | 4.7 a | 1.7 b | 6.3 c |
Sample | APC (cfu/g) | Mold & Yeast | Bacillus cereus | Enterobacteria | Fungi | Salmonella |
---|---|---|---|---|---|---|
OFSCri | 38 × 101 | Mold = 0 Yeast = 0 | 0 | 0 | 0 | None Detected |
OFSPal | 89 × 102 | Mold = 30 Yeast = 0 | 0 | 0 | 0 | None Detected |
OFSSoy | 127 × 103 | Mold = 0 Yeast = 0 | 0 | 0 | 0 | None Detected |
Weanimix | 1 × 101 | Mold = 0 Yeast = 0 | 0 | 0 | 0 | None Detected |
FDA standard † | 1 × 103–1 × 104 | Not specified | 1 × 102–1 × 103 | 1 × 101–1 × 102 | Not specified | 0 |
Attribute | OFSCri | OFSPal | OFSSoy | Weanimix | Score * |
---|---|---|---|---|---|
Appearance | 3.44 ± 1.32 a | 3.95 ± 1.06 b | 4.58 ± 0.71 c | 4.63 ± 0.80 c | 4.15 ± 1.11 |
Aroma | 3.18 ± 1.40 a | 3.66 ± 1.24 b | 4.33 ± 0.98 c | 4.58 ± 0.78 c | 3.96 ± 1.24 |
Taste | 2.99 ± 1.41 a | 3.71 ± 1.19 b | 4.43 ± 0.86 c | 4.37 ± 1.04 c | 3.83 ± 1.28 |
Texture/mouth feel | 3.11 ± 1.39 a | 3.67 ± 1.17 b | 4.44 ± 0.87 c | 4.43 ± 0.99 c | 3.88 ± 1.22 |
After taste | 3.13 ± 1.36 a | 3.68 ± 1.20 b | 4.41 ± 0.90 c | 4.50 ± 0.92 c | 3.90 ± 1.24 |
Overall acceptance | 3.32 ± 1.37 a | 3.85 ± 1.07 b | 4.54 ± 0.75 c | 4.53 ± 0.94 c | 4.03 ± 1.18 |
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Agbemafle, I.; Hadzi, D.; Amagloh, F.K.; Zotor, F.B.; Reddy, M.B. Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects. Foods 2020, 9, 1225. https://doi.org/10.3390/foods9091225
Agbemafle I, Hadzi D, Amagloh FK, Zotor FB, Reddy MB. Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects. Foods. 2020; 9(9):1225. https://doi.org/10.3390/foods9091225
Chicago/Turabian StyleAgbemafle, Isaac, Doris Hadzi, Francis K. Amagloh, Francis B. Zotor, and Manju B. Reddy. 2020. "Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects" Foods 9, no. 9: 1225. https://doi.org/10.3390/foods9091225