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Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania

Author:
Mosha, T.C.E., Bennink, M.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1513-1522
ISSN:
0022-5142
Subject:
rice, beans, protein supplements, extruded foods, food storage, corn, essential amino acids, drums (equipment), food processing, storage quality, amino acid composition, sardines, fish meal, preschool children, food acceptability, Tanzania
Abstract:
This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal-bean-sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn-bean-sardine meal (CBSM), bean meal (BM), sorghum-bean-sardine meal (SBSM) and rice-bean-sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age children and were processed by extrusion, drum-processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility-corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64-86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum-processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal-Uji, the extruded CBSM and SBSM had significantly superior (p less than or equal to 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 degrees C resulted in a small but significant increase (p less than or equal to 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period.
Agid:
1398790