Journal article
Nutritional and sensory quality of composite extruded complementary food

Publication Details
Forsido, S.; Duguma, H.; Lema, T.; Sturm, B.; Hensel, O.
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Food science & nutrition
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Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal-dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D-optimal mixture experiment with 13 runs was designed. Accordingly, 55-65~g/100~g oats, 11-23~g/100~g soybean and 6-11~g/100~g linseed, and a premix of 9.9~g/100~g sugar, 0.6~g/100~g table salt, three g/100~g moringa and 1.5~g/100~g fenugreek were blended and extruded using a co-rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p~{\textless}~0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, \textgreekb-carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p~{\textless}~0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0~g/100~g oats, 21.0~g/100~g soybean, and 9.0~g/100~g linseed plus 15.0~g/100~g premix. Evidence-based selection of locally grown plant-based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low-income settings.


Last updated on 2020-12-10 at 13:38