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Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.

Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.

Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.

Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children.

Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation.

Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment.

The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers.

Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

Tuber crops are extremely important for humans, being extensively used in many cultures and mainly in poor and developing countries. Tanias (Xanthosoma Schott) belong to the Aracea family and have been commonly used as a staple food since pre‐Columbian times. Nowadays, tanias are integrated in the staple diet of several countries in the Americas, West Africa, Asia and the Pacific. In order to shed light on their potential and possible risks for human nutrition, nutritional and anti‐nutritional evaluations of different compounds synthesized by tania corms were carried out by using seven tropical species.

Classical analyses for non‐structural carbohydrates and nitrogenated compounds as well inhibitory assays towards α‐amylases and proteases were employed.

Tests for quantitation of reducing sugars, soluble polysaccharides, free amino acid content and total protein amounts presented variable scores among studied species. Nevertheless, the amounts of non‐starchy polysaccharides and sugars were less than those observed in other tuber crops, such as potato, cassava, sweet potato and yam. Otherwise, when anti‐nutritional compounds were evaluated, no digestive enzyme inhibitory activity was detected in performed assays. Moreover, Xanthosoma atrovirens, Xanthosoma brasiliense and Xanthosoma mafaffa showed agglutination activity towards blood type B, probably due to the presence of lectins.

In summary, data here presented suggest that it is not possible to indicate a single tania candidate as the best choice for human consumption.

The paper presents a pioneer comparison of nutritional and antinutritional compounds between different species of tania corms.

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.

Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.

Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.

This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters.

Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated.

Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1.

The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test.

The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

The objectives of this study are to develop low cost weaning food for the economically disadvantaged nursing mothers and also to prevent protein energy malnutrition among the infants in Nigeria.

The blends (sweet potato and soybean flour) were prepared (homogenously) in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 of sweet potato and soybean respectively. Triplicate samples of each blend were analyzed for moisture, fat, protein (N × 6.25), crude fiber and ash. Total lipid was estimated by petroleum ether extraction. Carbohydrate content was estimated by difference. Gross energy was determined. Water absorption capacity and bulk density were determined using standard procedures. The pasting characteristics of the flours were evaluated using a standard procedure. The sensory evaluation was carried out on the following parameters: taste, appearance, aroma, mouth (texture), colour and overall acceptability by a panel of ten members using a nine‐point hedonic scale.

The results of nutritional composition of the supplements showed protein 11.2–33.72 per cent, carbohydrates 42.91–76.51 per cent, fat 3.10–12.78 per cent, energy values 329.5–366.74 kcal/100 g and appreciable quantities of P, Zn, Fe, Mg, Ca, K and Na. The soy‐sweet potato flours had peak viscosity values between 180–365 BU. These values increased when cooled to 50°C, (420–760 BU). Results of this study showed that at 30 per cent soy flour supplementation, the meal could meet satisfactorily the recommended dietary allowances (RDA) for children of 1–3 years old, and that the developed soy‐sweet potato diets were nutritious, inexpensive and can easily be prepared from locally available raw food materials by using simple domestic processing techniques.

Evidence has shown that the cost of commercial weaning formula is very high and most of the low‐income family cannot afford to purchase this commercial weaning food and for such people an alternative low cost weaning formula is helpful.

The purpose of this paper is to identify the extent of actual malnutrition and its risk among cancer patients receiving radiotherapy and/or chemotherapy in the Libyan city of Benghazi.

A cross‐sectional nutritional assessment study using the patient‐generated subjective global assessment (PG‐SGA) was carried out on 200 (91 males and 109 females) cancer patients undergoing chemotherapy and/or radiotherapy.

A total of 25 per cent of the subjects were severely malnourished while 73.5 per cent were either at risk of malnutrition or suspected to be malnourished. Almost all (99.5 per cent) needed some degree of intervention (critical in nature for 83.5 per cent). Family income and physical activity were associated with nutritional status (p<0.05). Body Mass Index alone is an insensitive criterion for identifying malnutrition among such patients. All the sections and subsections of the PG‐SGA had a statistically significant positively correlation with its total score (r=0.51‐0.96, p<0.05). Dieticians played a very limited role in patient nutritional care.

It is suggested that dieticians should play a more participatory and prominent role in a multidisciplinary team involved in patient nutritional care. The PG‐SGA can help identify areas where tailor made strategies to counteract specific malnutrition or its risk can be planned, implemented and monitored.

There exists a considerable prevalence of malnutrition among Benghazi cancer patients undergoing chemotherapy and/or radiotherapy, most of whom need critical intervention.

The purpose of this paper is to develop policy recommendations for creating a healthy food environment around convenience stores which has been recently extending beyond the retail to the food retail and even to the foodservice market in South Korea.

This study was based on case studies of evaluating the nutritional quality of lunch box products sold by the Korean big 3 convenience store brands (CU, GS25 and 7-Eleven) as meal replacements. Samples of all lunch box products sold during October 2016 in Asan city, South Korea were collected for nutritional quality evaluation.

The amount of food items in the “Meats/Fish/Eggs/Legume” food group was 2.4 times the recommended intake, while that in the “Vegetables” food group was even less than one serving size. The most frequent cooking method both for the animal- and plant-based food groups was stir-frying. The average calories fell short of the reference value for men but exceeded it for women. The percentage energy contribution from fats exceeded the reference range. The average amounts of protein, saturated fat, cholesterol and sodium were higher than recommended.

This study calls attention to the necessity and importance of establishing a healthy food environment around convenience stores, given the ever-growing reliance on these establishments as a go-to spot for a convenient meal. The results may also provide useful insights for developing countries in Asia, which are being spotlighted as the emerging markets for convenience stores.

The purpose of this paper is to develop and standardize nutrient dense, easily digestible and affordable ready-to-eat supplementary foods from locally available ingredients for malnourished children and to assess their nutritional composition.

To develop supplementary foods, wheat and green gram were germinated, dried and made into flour. Potatoes of “Kufri Pukhraj” variety procured from university were washed, peeled, sliced, boiled, dipped in potassium metabisulphite solution, dried and grounded into flour. Spinach leaves were washed, dried and made into powder. Five wholesome ready-to-eat supplementary foods, namely, panjiri, mathi, seviyan, biscuits and pinni, were developed from germinated cereal, pulse and potato flour and spinach leaves powder. The products were standardized with potato flour and spinach leaves powder. The developed products were analyzed for proximate composition by standardized methods.

One-way analysis of variance and Tukey’s test was used to obtain differences in organoleptic scores within different levels of treatments. All five supplementary foods were acceptable at 30 per cent level of potato flour and 2.5 per cent level of spinach leaves powder. Mean scores of panjiri, mathi, seviyan, biscuits and pinni were significantly different (p < 0.05). Significant (p < 0.05) difference was observed in terms of moisture, crude protein, crude fat, crude fibre and ash content among the developed products.

The developed ready-to-eat supplementary foods can be recommended for supplementary feeding programmes running in the country.

The paper aims at the development of high energy protein supplementary foods for malnourished children. The developed complementary food blend is made up of variety of food groups like cereal, pulse, root and tuber and green leafy vegetables to provide wholesome nutrition to children. This is different to originally provided supplementary foods to children made up of only cereal. The developed products also add a variety to supplementary foods given to malnourished children in supplementary feeding programmes.