Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
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 sorg...
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| description | 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.
A complementary diet can be successfully developed from fermented sorghum–soybean–orange‐fleshed sweet potato. Fermentation improved the protein and nutritional quality of developed weaning diet and health parameters of rats. Samples F3 supports growth and could be used as a complementary food for infants and as substitute to local complementary food ogi. |
| doi_str_mv | 10.1002/fsn3.2013 |
| format | Article |
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A complementary diet can be successfully developed from fermented sorghum–soybean–orange‐fleshed sweet potato. Fermentation improved the protein and nutritional quality of developed weaning diet and health parameters of rats. Samples F3 supports growth and could be used as a complementary food for infants and as substitute to local complementary food ogi.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.2013</identifier><identifier>PMID: 33598149</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Animal models ; Animals ; Blood levels ; Carbohydrates ; Cell size ; Clinical trials ; complementary food ; Creatinine ; Developing countries ; Diet ; Dietary minerals ; Energy ; Erythrocytes ; Fermentation ; Fermented food ; Food ; Food quality ; Growth ; Hematology ; Hemoglobin ; Laboratories ; Laboratory animals ; LDCs ; Lymphocytes ; Malnutrition ; Moisture content ; Nutrient content ; Nutrients ; Nutrition assessment ; Nutrition research ; Nutritional status ; Nutritive value ; orange‐fleshed sweet potato ; Original Research ; Parameters ; Potatoes ; protein ; Protein composition ; Proteins ; Sorghum ; Soybean ; Soybeans ; Starch ; Sweet potatoes ; Urea ; Water content ; Weaning</subject><ispartof>Food Science & Nutrition, 2021-02, Vol.9 (2), p.639-650</ispartof><rights>2020 The Authors. published by Wiley Periodicals LLC</rights><rights>2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2020 John Wiley & Sons, Inc.</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5383-c06c161cdbd6a95b10e74865fbeb2306ea17db8f47759b4c89e99876b75d5d2b3</citedby><cites>FETCH-LOGICAL-c5383-c06c161cdbd6a95b10e74865fbeb2306ea17db8f47759b4c89e99876b75d5d2b3</cites><orcidid>0000-0001-6770-3382 ; 0000-0003-0071-8031 ; 0000-0001-9361-7680 ; 0000-0002-9311-6517</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866588/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866588/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11562,27924,27925,45574,45575,46052,46476,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33598149$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adejuwon, Kikelomo P.</creatorcontrib><creatorcontrib>Osundahunsi, Oluwatooyin F.</creatorcontrib><creatorcontrib>Akinola, Stephen A.</creatorcontrib><creatorcontrib>Oluwamukomi, Matthew O.</creatorcontrib><creatorcontrib>Mwanza, Mulunda</creatorcontrib><title>Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>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.
A complementary diet can be successfully developed from fermented sorghum–soybean–orange‐fleshed sweet potato. Fermentation improved the protein and nutritional quality of developed weaning diet and health parameters of rats. Samples F3 supports growth and could be used as a complementary food for infants and as substitute to local complementary food ogi.</description><subject>Animal models</subject><subject>Animals</subject><subject>Blood levels</subject><subject>Carbohydrates</subject><subject>Cell size</subject><subject>Clinical trials</subject><subject>complementary food</subject><subject>Creatinine</subject><subject>Developing countries</subject><subject>Diet</subject><subject>Dietary minerals</subject><subject>Energy</subject><subject>Erythrocytes</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Food</subject><subject>Food quality</subject><subject>Growth</subject><subject>Hematology</subject><subject>Hemoglobin</subject><subject>Laboratories</subject><subject>Laboratory animals</subject><subject>LDCs</subject><subject>Lymphocytes</subject><subject>Malnutrition</subject><subject>Moisture content</subject><subject>Nutrient content</subject><subject>Nutrients</subject><subject>Nutrition assessment</subject><subject>Nutrition research</subject><subject>Nutritional status</subject><subject>Nutritive value</subject><subject>orange‐fleshed sweet potato</subject><subject>Original Research</subject><subject>Parameters</subject><subject>Potatoes</subject><subject>protein</subject><subject>Protein composition</subject><subject>Proteins</subject><subject>Sorghum</subject><subject>Soybean</subject><subject>Soybeans</subject><subject>Starch</subject><subject>Sweet potatoes</subject><subject>Urea</subject><subject>Water 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of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet</title><author>Adejuwon, Kikelomo P. ; Osundahunsi, Oluwatooyin F. ; Akinola, Stephen A. ; Oluwamukomi, Matthew O. ; Mwanza, Mulunda</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5383-c06c161cdbd6a95b10e74865fbeb2306ea17db8f47759b4c89e99876b75d5d2b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Animal models</topic><topic>Animals</topic><topic>Blood levels</topic><topic>Carbohydrates</topic><topic>Cell size</topic><topic>Clinical trials</topic><topic>complementary food</topic><topic>Creatinine</topic><topic>Developing countries</topic><topic>Diet</topic><topic>Dietary minerals</topic><topic>Energy</topic><topic>Erythrocytes</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Food</topic><topic>Food 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Mulunda</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2021-02</date><risdate>2021</risdate><volume>9</volume><issue>2</issue><spage>639</spage><epage>650</epage><pages>639-650</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>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.
A complementary diet can be successfully developed from fermented sorghum–soybean–orange‐fleshed sweet potato. Fermentation improved the protein and nutritional quality of developed weaning diet and health parameters of rats. Samples F3 supports growth and could be used as a complementary food for infants and as substitute to local complementary food ogi.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>33598149</pmid><doi>10.1002/fsn3.2013</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-6770-3382</orcidid><orcidid>https://orcid.org/0000-0003-0071-8031</orcidid><orcidid>https://orcid.org/0000-0001-9361-7680</orcidid><orcidid>https://orcid.org/0000-0002-9311-6517</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2048-7177 |
| ispartof | Food Science & Nutrition, 2021-02, Vol.9 (2), p.639-650 |
| issn | 2048-7177 2048-7177 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7866588 |
| source | Wiley-Blackwell Full Collection; Wiley_OA刊; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Animal models Animals Blood levels Carbohydrates Cell size Clinical trials complementary food Creatinine Developing countries Diet Dietary minerals Energy Erythrocytes Fermentation Fermented food Food Food quality Growth Hematology Hemoglobin Laboratories Laboratory animals LDCs Lymphocytes Malnutrition Moisture content Nutrient content Nutrients Nutrition assessment Nutrition research Nutritional status Nutritive value orange‐fleshed sweet potato Original Research Parameters Potatoes protein Protein composition Proteins Sorghum Soybean Soybeans Starch Sweet potatoes Urea Water content Weaning |
| title | Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T10%3A20%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Fermentation%20on%20Nutritional%20Quality,%20Growth%20and%20Hematological%20Parameters%20of%20Rats%20Fed%20Sorghum%E2%80%90Soybean%E2%80%90Orange%20flesh%20Sweet%20Potato%20Complementary%20Diet&rft.jtitle=Food%20Science%20&%20Nutrition&rft.au=Adejuwon,%20Kikelomo%20P.&rft.date=2021-02&rft.volume=9&rft.issue=2&rft.spage=639&rft.epage=650&rft.pages=639-650&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.2013&rft_dat=%3Cgale_pubme%3EA708358865%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2486766802&rft_id=info:pmid/33598149&rft_galeid=A708358865&rfr_iscdi=true |