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Francis Chidi Anosike
Department of Agriculture Alex Ekwueme Federal University Ndufu Alike Abakaliki Nigeria

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Original research article
Published: 28 September 2020 in Legume Science
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Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize (Zea mays) and African yam bean (AYB; Sphenostylis stenocarpa). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera, to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B. eurycoma/potash emulsion (PU) and fresh fermented M. oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher (p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference (p ≥ 0.05) in the dispersability. There were significant differences (p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.

ACS Style

Francis Chidi Anosike; Kingsely Ekene Nwagu; Nweke Friday Nwalo; Onyekachi John Ikegwu; Gertrude Nneka Onyeji; Evelyn Nwakaego Enwere; Sunday Theophilus Nwoba. Functional and pasting properties of fortified complementary foods formulated from maize ( Zea mays ) and African yam bean ( Sphenostylis stenocarpa ) flours. Legume Science 2020, 2, 1 .

AMA Style

Francis Chidi Anosike, Kingsely Ekene Nwagu, Nweke Friday Nwalo, Onyekachi John Ikegwu, Gertrude Nneka Onyeji, Evelyn Nwakaego Enwere, Sunday Theophilus Nwoba. Functional and pasting properties of fortified complementary foods formulated from maize ( Zea mays ) and African yam bean ( Sphenostylis stenocarpa ) flours. Legume Science. 2020; 2 (4):1.

Chicago/Turabian Style

Francis Chidi Anosike; Kingsely Ekene Nwagu; Nweke Friday Nwalo; Onyekachi John Ikegwu; Gertrude Nneka Onyeji; Evelyn Nwakaego Enwere; Sunday Theophilus Nwoba. 2020. "Functional and pasting properties of fortified complementary foods formulated from maize ( Zea mays ) and African yam bean ( Sphenostylis stenocarpa ) flours." Legume Science 2, no. 4: 1.

Journal article
Published: 20 March 2019 in Sustainability
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Empirical evidence is scanty on the nexus between caregivers’ nutrition knowledge, market accessibility, and preschool children’s dietary diversity in remote communities of Africa’s most populous country, Nigeria. To fill this gap, this study evaluated the effects of caregivers’ nutrition knowledge and access to food market on dietary diversity of preschool children. We used cross-sectional data from four hundred households selected from twenty remote communities in Southeast Nigeria. The study adopted instrumental variable regression to estimate the impacts of nutrition knowledge and food market access on preschool children’s dietary diversity. The findings show that in remote communities, caregivers’ nutrition knowledge and households’ closeness to the market improved preschool children’s dietary diversity. The study demonstrates the potential of improving preschool children’s nutrition outcomes through enhancing access to food market and the nutrition knowledge of the caregivers.

ACS Style

Robert Ugochukwu Onyeneke; Chinyere Augusta Nwajiuba; Christiana Ogonna Igberi; Mark Umunna Amadi; Francis Chidi Anosike; Anthony Oko-Isu; Jane Munonye; Christian Uwadoka; Adewale Iyaniwura Adeolu. Impacts of Caregivers’ Nutrition Knowledge and Food Market Accessibility on Preschool Children’s Dietary Diversity in Remote Communities in Southeast Nigeria. Sustainability 2019, 11, 1688 .

AMA Style

Robert Ugochukwu Onyeneke, Chinyere Augusta Nwajiuba, Christiana Ogonna Igberi, Mark Umunna Amadi, Francis Chidi Anosike, Anthony Oko-Isu, Jane Munonye, Christian Uwadoka, Adewale Iyaniwura Adeolu. Impacts of Caregivers’ Nutrition Knowledge and Food Market Accessibility on Preschool Children’s Dietary Diversity in Remote Communities in Southeast Nigeria. Sustainability. 2019; 11 (6):1688.

Chicago/Turabian Style

Robert Ugochukwu Onyeneke; Chinyere Augusta Nwajiuba; Christiana Ogonna Igberi; Mark Umunna Amadi; Francis Chidi Anosike; Anthony Oko-Isu; Jane Munonye; Christian Uwadoka; Adewale Iyaniwura Adeolu. 2019. "Impacts of Caregivers’ Nutrition Knowledge and Food Market Accessibility on Preschool Children’s Dietary Diversity in Remote Communities in Southeast Nigeria." Sustainability 11, no. 6: 1688.