Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet.

Autor: Adejuwon KP; Department of Nutrition and Health Promotion Ondo State Primary Healthcare Development Agency Akure Nigeria.; Department of Food Science and Technology Federal University of Technology Akure Ondo State Nigeria., Osundahunsi OF; Department of Food Science and Technology Federal University of Technology Akure Ondo State Nigeria., Akinola SA; Department of Microbiology Food Security and Safety Niche Faculty of Natural and Agricultural Sciences North West University Mmabatho South Africa., Oluwamukomi MO; Department of Food Science and Technology Federal University of Technology Akure Ondo State Nigeria., Mwanza M; Center for Animal Health Studies Food Security and Safety Niche Faculty of Natural and Agricultural Sciences North West University Mmabatho South Africa.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2020 Dec 08; Vol. 9 (2), pp. 639-650. Date of Electronic Publication: 2020 Dec 08 (Print Publication: 2021).
DOI: 10.1002/fsn3.2013
Abstrakt: The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange-fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty-nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%-25.29%), ash (1.09%-3.71%), fat (10.28%-15.24%), and fiber (0.85%-3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein-rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.
Competing Interests: The authors declare that they do not have any conflict of interest.
(© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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