تعداد نشریات | 161 |
تعداد شمارهها | 6,572 |
تعداد مقالات | 71,020 |
تعداد مشاهده مقاله | 125,495,927 |
تعداد دریافت فایل اصل مقاله | 98,757,872 |
خواص تغذیهای مکمل غذای کودک تولید شده از حبوبات جوانه زده | ||
مهندسی بیوسیستم ایران | ||
مقاله 12، دوره 50، شماره 3، آبان 1398، صفحه 633-642 اصل مقاله (779.82 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2019.279148.665177 | ||
نویسندگان | ||
انوار یاسر1؛ کرامت الله رضایی* 2؛ مریم سلامی1؛ سوری اورومئی2 | ||
1گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، کرج، ایران. | ||
2گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، کرج، ایران | ||
چکیده | ||
هدف از این مطالعه ارزیابی کیفیت پروتئین مکملهای غذایی تولیدشده از لوبیا و ماش جوانهزده و ارزیابی سلامت محصول از لحاظ خواص نگهداری و محتوای فلزات سمی است. نتایج نشان داد که سطوح انرژی این محصول بالاتر از میزان نیاز انرژی روزانه توصیهشده توسط سازمان بهداشت جهانی برای نوزادان در سال ۲۰۰۹ می باشد. محتوای مس در محصول تولیدی پائینتر از میزان آن در نمونه شاهد بود. محتوای کروم در هر دو فرمول در سطح 22/0 میلی گرم در کیلوگرم به دست آمد که این سطوح و سطح مس پائینتر از سقفهای مجاز مربوط به عناصر کمیاب ثبت شده توسط سازمانهای تخصصی میباشد. مکمل غذایی تولید شده در این مطالعه دارای سطوح بالاتر انرژی، کیفیت بهتر هضم پروتئین و مقدار بیشتر اسید آمینه میباشد که به همین دلیل فرمول توسعه یافته حاضر میتواند برای کودکان مبتلا به مشکلات تغذیهای و کمبود مواد مغذی مناسب باشد. | ||
کلیدواژهها | ||
غذای کودک؛ جوانه-زنی؛ سوءتغذیه انرژی حاصل از پروتئین؛ کیفیت مواد غذائی | ||
عنوان مقاله [English] | ||
Nutritional Properties of a Complementary Baby Food Produced from Germinated Legumes | ||
نویسندگان [English] | ||
Anwaar Yaser1؛ Karamatollah Rezaei2؛ Maryam Salami1؛ Souri Oroumei2 | ||
1Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. | ||
2Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. | ||
چکیده [English] | ||
The aim of this study was to evaluate the protein quality of complementary baby food produced from germinated beans and mung bean and to assess the health and safety of the product in terms of storage and toxic metal content. The results showed that energy levels of this product were higher than the daily energy requirements recommended by WHO for infants in 2009. Copper content was higher in the control compared to that in GCBF. Chromium content was at 0.22 mg/kg in both formula (GCBF and the control). These levels are below the safety limits of trace elements recorded by specialized organizations. GCBF exhibited high levels of energy and quality of digestibility of proteins and possessed the highest amounts of amino acids. Therefore, the developed formula is suitable for children suffering from nutritional problems and nutrient deficiencies. | ||
کلیدواژهها [English] | ||
baby food, germination, protein–energy malnutrition, nutritional quality | ||
مراجع | ||
Adebayo, F. O., & Balogun, M. A. (2018). Current trend in nutritional rehabilitation of pediatric protein energy malnutrition (PEM) in Sub-Sahara Africa: A Nigerian Case Study. Rehabilitation Science, 3, 1-7. Abeshu, M. A., Lelisa, A., & Geleta, B. (2016). Complementary feeding: review of recommendations, feeding practices, and adequacy of homemade complementary food preparations in developing countries–lessons from Ethiopia. Frontiers in Nutrition. 3, 41. Aderonke, A. M., Fashakin, J. B., & Ibironke, S. I. (2014). Determination of mineral contents, proximate composition and functional properties of complementary diets prepared from maize, soybean and pigeon pea. American Journal of Nutrition and Food Science, 1, 53–56. Afify, A. E. M. M., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012). Protein solubility, digestibility and fractionation after germination of sorghum varieties. PLOS One, 7, e31154. Balasubramanian, S., Kaur, J., & Singh, D. (2014). Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology, 51, 682-690. Bazaz, R., Baba, W. N., & Masoodi, F. A. (2016). Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour. Cogent Food & Agriculture, 2, 1-17. Bintu, B. P., Hajjagana, L., Falmata, A. S., Modu, S., & Shettima, Y. (2015). Studies on the evaluation of the nutritional quality, chemical composition and rheological characteristics of a cereal fortified with legume as a weaning food blend. International Journal of Biotechnology and Food Science, 3, 1-9. Carbonell-Barrachina, Á. A., Wu, X., Ramírez-Gandolfo, A., Norton, G. J., Burló, F., Deacon, C., & Meharg, A. A. (2012). Inorganic arsenic contents in rice-based infant foods from Spain, UK, China and USA. Environmental Pollution, 163, 77-83. Erbersdobler, H. F., Barth, C. A., & Jah-reis, G. (2017). Legumes in human nutrition. Nutrient content and protein quality of pulses. Ernahrungs Umschau, 64, 134-139. EFSA, (2011). EFSA panel on contaminants in the food chain. Scientific opinion: statement on tolerable weekly intake for cadmium. European Food Safety Authority Journal, 9(2): 1-19. FAO/WHO (1998). Preparation and use of food-based dietary guidelines. Report of a Joint FAO/WHO Consultation. WHO Technical Report Series 880. Geneva. FAO/ WHO/UNU (2007). Expert consultation on protein and amino acid requirements in human nutrition (2002: Geneva, Switzerland). Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. World Health Organ Tech Rep Ser; 935, 1–265. Fasuan, T. O., Fawale, S. O., Enwerem, D. E., Uche, N., & Ayodele, E. A. (2017). Physicochemical, functional and economic analysis of complementary food from cereal, oilseed and animal polypeptide. International Food Research Journal, 24,275-283. Foyer, C. H., Siddique, K. H., Tai, A. P., Anders, S., Fodor, N., Wong, F. L. & Zabel, F. (2018). Modelling predicts that soybean is poised to dominate crop production across Africa. Plant Cell and Environment, 42, 373-385. Frota, K. D. M. G., Lopes, L. A. R., Silva, I. C. V., & Arêas, J. A. G. (2017). Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate. Revista Ciência Agronômica, 48, 792-798. Gawande, A. V., & Babar, K. P. (2018). Effect of malting and fermentation on the functional and rheological properties of sorghum flour. Asian Food Science Journal. 1, 1-4. Gilani, G. S., Cockell, K. A., & Sepehr, E. (2005). Effects of antinutritional factors on protein digestibility and amino acid availability in foods. Journal of AOAC International, 88 (3), 967-987. Ijarotimi, O. S., Keshinro, O. O. (2013). Determination of nutrient composition and protein quality of potential complementary foods formulated from the combination of fermented popcorn, African locust and bambara groundnut seed flour. Polish Journal of Food and Nutritional Sciences. 63,155-166. Ikujenlola A.V., Ogunba O.B. (2018). Potential complementary food from quality protein maize (s L.) supplemented with sesame (sesamum indicum) and mushroom (oudemansiella radicata). Annals. Food Sciences and Technology. 9 (3), 470-479. Iranian standard certification complementary food. (2003). Iranian standard complementary food for infants and children based on processed cereal. Certification No. 2285 4th revision. Kenari, A. A., Regenstein, J. M., Hosseini, S. V., Rezaei, M., Tahergorabi, R., Nazari, R. M., & Kaboli, S. A. (2009). Amino acid and fatty acid composition of cultured Beluga (Huso huso) of different ages. Journal of Aquatic Food Product Technology, 18 (3), 245-265. Khan, N., Jeong, I. S., Hwang, I. M., Kim, J. S., Choi, S. H., Nho, E. Y., and Kim, K. S. (2013). Method validation for simultaneous determination of chromium, molybdenum and selenium in infant formulas by ICP-OES and ICP-MS. Food Chemistry, 141, 3566-3570. Mahmoud, A. H., & Anany, A. M. E. (2014). Nutritional and sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil. Food and Nutrition Bulletin, 35, 403-413. Mania, M., ojciechowska, Mzurek, M., Starska, K., Rebeniak, M., Szynal, T., Strzelecka, A., & Postupolski, J. (2015). Toxic elements in commercial infant food, estimated dietary intake, and risk assessment in Poland. Polish Journal of Environmental Studies, 24, 2525-2536. Pearson, D. (1970). The chemical analysis of foods (7th edition). Published by Chemical Publishing, New York. Qayyum, M. M. N., (2012). Characterization and bio-evaluation of some indigenous legume protein isolates forcomplementary foods (Doctoral dissertation, National Institute of Food Science & Technology, University of Agriculture Faisalabad – Pakistan). Sherrif, M. (2017). Studies on the nutritive value, antinutritional factors and in vitro protein digestibility of maize based food blend fortified with cowpea bambaranut. EC Nutrition, 10, 199-213. Temesgen, M. (2013). Nutritional status of Ethiopian weaning and complementary foods: a review. Open Access Scientific Report, 2, 1-9. Tufa, M. A., Urga, K., Weledesemayat, G. T., & Mitiku, B. G. (2016). Development and nutritional assessment of complementary foods from fermented cereals and soybean. Journal of Food Science and Nutrition, 2: 014. DOI: 10.24966/FSN-1076/100014. Uauy, R., Kurpad, A., Tano-Debrah, K., Otoo, G.E., Aaron, G.A., Toride, Y. T. & Ghosh, S. (2015). Role of protein and amino acids in infant and young child nutrition: protein and amino acid needs and relationship with child growth. Journal of Nutritional Science and Vitaminology, 61, S192–S194. Vincent, J. (2007). The Nutritional Biochemistry of Chromium (III). First Edition. Elsevier Science. Amsterdam, the Netherlands, 3-55. Viswanathan, K., & Ho, P. (2014). Fortification of white flour at bread with sprouted red kidney bean (Phaseolus vulgaris). Acta Scientiarum Polonorum Technologia Alimentaria, 13, 27–34. World Health Organization. (2001). Guiding principles for complementary feeding of the breastfed child. Geneva: World Health Organization. World Health Organization. (2002). Complementary feeding: report of the global consultation, and summary of guiding principles for complementary feeding of breastfed child. Geneva: World Health Organization. World Health Organization. (2009) . Infant and young child feeding: model chapter for textbooks for medical students and allied health professionals. Geneva: World Health Organization, 155, 1-79. Yasser, A., Rezaei, K., & Salami, M. (2019). Germinated legumes (mung bean and cowpea) as potential commodities for preparing complementary baby foods. Journal of Food Biosciences and Technology, 10 (1), in press. | ||
آمار تعداد مشاهده مقاله: 513 تعداد دریافت فایل اصل مقاله: 339 |