Formulation and nutritional properties of qualea-bird-meat-based complementary foods for children (6–23 months) in Tanzania using a linear programming technique

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2023-02-01 DOI:10.1016/j.nfs.2022.12.001
L.S. Ngume , L.K. Katalambula , M. J Munyogwa , R.J. Mongi , H. Lyeme
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引用次数: 2

Abstract

Background

Long-standing mitigation strategies have been used to address the issue of malnutrition in children, especially undernutrition in developing countries including Tanzania, however, the problem still exists. Development of instant complementary formulae based on readily available local foods using robust mathematical models, to fight malnutrition seems to be one of the best options.

Purpose

The purpose of this study was to develop and evaluate the nutritional content of instant supplemental food formulations based on qualea bird's meat for infants between the ages of 6 and 23 months using a linear programming model.

Basic procedure

Four complementary meal formulations based on bird meat were developed using a linear programming model: control, only bird meat (CtrQM); green banana mixed with bird meat (BanQ); Irish potato mixed with bird meat (PotQ); and rice mixed with the meat (RicQ). The formulations were cooked separately at 98 °C for 45–55 min and extruded to create instant dry products and analyzed using standard methods for proximate composition, minerals, and vitamin A.

Main finding

The proximate composition parameters, minerals and vitamin A contents (in DM) were substantially enhanced and differed significantly (p < 0.05) between the formulations. PotQ had a higher moisture content (8.9 g/100 g), protein (16.7 g/100 g), crude fat (1.8 g/100 g), ash (5.4 g/100 g) and crude fibre (2.9 g/100 g) than lower values in other formulations. Furthermore, calcium was the most abundant mineral (832.5 mg/kg) whereas zinc was the least abundant mineral (38.5 mg/100 g). The variation in mineral contents among formulations was also significant (p < 0.05). Additionally, RicQ had significantly (p < 0.05) highest retinol (26.5 mg/kg) and beta-carotene (4.9 μg/g) while the lowest values were observed in the control sample with values of 3.3 mg/kg and 1.6 μg/g respectively.

Conclusion

In a view of the findings, a linear programming model optimized and enhanced the proximate composition, mineral, and vitamin A qualities of the qualea birds' meat-based instant complementary formulation that seems to meet the RDAs for infants aged 6 to 23 months. Therefore, the application of the model in product formulation to combat malnutrition in the country is highly recommended.

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采用线性规划技术为坦桑尼亚儿童(6-23 个月)制作以优质禽肉为基础的辅食及其营养特性
背景长期的缓解战略已被用于解决儿童营养不良问题,特别是在包括坦桑尼亚在内的发展中国家,营养不良问题仍然存在。使用强大的数学模型,在现成的当地食品基础上开发即时补充配方奶粉,以对抗营养不良,似乎是最好的选择之一。目的本研究的目的是使用线性规划模型,开发和评估6至23个月大婴儿食用的基于鹌鹑肉的即时补充食品配方的营养含量。基本程序使用线性规划模型开发了四种基于鸟肉的辅食配方:对照,仅鸟肉(CtrQM);绿香蕉配鸟肉(BanQ);爱尔兰土豆配鸟肉(PotQ);和与肉混合的米饭(RicQ)。配方在98°C下单独烹饪45-55分钟,挤出制成即时干燥产品,并使用标准方法对其成分、矿物质和维生素A进行分析。PotQ的水分含量(8.9g/100g)、蛋白质(16.7g/100g。此外,钙是含量最高的矿物质(832.5 mg/kg),而锌是含量最低的矿物质(38.5 mg/100g)。不同配方的矿物质含量差异也很大(p<0.05)。此外,RicQ具有显著(p<0.05)最高的视黄醇(26.5 mg/kg)和β-胡萝卜素(4.9μg/g),而在对照样品中观察到最低值,分别为3.3 mg/kg和1.6μg/g。结论从研究结果来看,线性规划模型优化并提高了基于qualea鸟肉的即时补充配方的近似成分、矿物质和维生素a质量,该配方似乎符合6至23个月婴儿的RDA。因此,强烈建议在该国的产品配方中应用该模型来对抗营养不良。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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