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The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
Thesis (PhD (Food Science))--University of Pretoria, 2020.
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| Format: | Thesis |
| Language: | English |
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University of Pretoria
2020
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| _version_ | 1867613447032668160 |
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| access_status_str | Open Access |
| author2 | De Kock, Henrietta Letitia |
| author_browse | De Kock, Henrietta Letitia |
| author_facet | De Kock, Henrietta Letitia |
| collection | Thesis |
| dc_rights_str_mv | © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Thesis (PhD (Food Science))--University of Pretoria, 2020. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/75482 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:36:17.390Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/75482 The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities De Kock, Henrietta Letitia makamejames@gmail.com Emmambux, Mohammad Naushad Makame, James UCTD Food Science Thesis (PhD (Food Science))--University of Pretoria, 2020. Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local complementary porridges (CPs), but also some commercially available complementary porridges (CACFs) fed to infants and young children. The flow properties (viscosity) of common indigenous/locally available African CPs (n = 8) plus CACFs (n = 23) were investigated at shear rates 0.001/s – 1000/s and 40 °C, using a rotational rheometer. The perception of the oral texture of the selected African CPs, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) and CACFs was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like rotary chewing) were used. Energy densities of the flour were calculated from proximate analysis data using Atwater factors, and the solids (%) at which the porridge samples had viscosity of 3 Pa.s used to determine the porridges’ energy and protein densities. Results showed a first-order exponential relationship between the apparent viscosity and solids (%) at all shear rates. Maize, sorghum and cassava porridges had very high viscosity profiles and consistency coefficients- K values (173.2; 134.7 and 105.9 Pa.sn respectively) compared to a reference sample (4.7 Pa.sn) and OFSP (3.5 Pa.sn). The Cross model was able to predict the zer-shear viscosity of CPs, with maize, sorghum, cassava porridges (10 % solids), as well as some CACFs having very high zero-shear viscosity values. Some commercially available complementary foods (CACFs) also had high viscosity values and did not meet the WHO and Codex standards for energy and protein content. TCATA results showed that Maize, vi Cassava, and Sorghum porridges, and some CACFs were too thick, sticky, slimy, and pasty, and at the end not easy to swallow even at low solids content—especially by the Up-Down method, which simulates food oral processing in infants. Unsuitable oral texture limits nutrient intake in infants given their limited OP abilities, leading to protein-energy malnutrition. At very low shear rates estimates for infant oral processing, all indigenous complementary porridges, and some CACFs did not provide adequate energy to infants and young children (6 – 24 months), compared to OFSP. Further work is required to improve the viscosity and sensory properties of both African indigenous porridges and CACFs for optimization of infant nutrient intake. There is need to establish more precise shear rates applicable for in-mouth oral processing in infants and young children to assist in the design of infant foods of suitable oral texture. Council for Scientific and Industrial Research (CSIR), South Africa Food Science PhD (Food Science) Unrestricted 2020-07-29T09:46:38Z 2020-07-29T09:46:38Z 2020-09-30 2020-09 Thesis Makame, J 2020, The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd http://hdl.handle.net/2263/75482 S2020 http://hdl.handle.net/2263/75482 en © 2019 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | UCTD Food Science The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title | The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title_full | The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title_fullStr | The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title_full_unstemmed | The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title_short | The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities |
| title_sort | nutritive rheological and sensory quality of selected indigenous complementary foods used for 6 24 months infants and young children in african communities |
| topic | UCTD Food Science |
| url | http://hdl.handle.net/2263/75482 |