Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

References

• Adebayo-Oyetoro, A. O., Olatidoye, O. P., Ogundipe, F. O., Ogundipe, O. O., Balogun, O. I., Bamidele, F. A., & Faboya, A. O. (2011). Evaluation of proximate composition and functional properties of Ofada rice (Oryza sativa) flour blended with bambara groundnut (Vigna subterranean L). Journal of Agriculture and Veterinary Sciences, 3, 60–66.
   Google Scholar
• Aderonke, A. M., Fashakin, J. B., & Ibironke, S. I. (2014). Determination of mineral contents, proximate composition and functional properties of complementary diets prepared from maize, soybean and pigeon pea. American Journal of Nutrition and Food Science, 1, 53–56.10.12966/ajnfs.07.01.2014
   Google Scholar
• American Dietetic Association (ADA). (2000). For your information: Dietitians face the challenge of food allergies. Journal of the American Dietetic Association, 100, 13–14.
   PubMedGoogle Scholar
• Anonyms. (1997). Goat’s milk: A natural alternative for milk sensitive patients. Dynamic Chiropractic, 15, 1–2.
   Google Scholar
• Anuchita, M., & Nattawat, S. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry, 122, 782–788.
   Web of Science ®Google Scholar
• AOCS. (1993). Official methods and recommended practices of the American Oil Chemists Society (4th ed.). Champaign, IL: American Oil Chemists Society.
   Google Scholar
• Ariahu, C. C., Ingbian, E. K., & Ojo, M. (2009). Effects of germination and fermentation on the quality characteristics of maize/mushroom based formulation. African Journal of Food, Agriculture, Nutrition, and Development, 9, 1258–1275.
   Google Scholar
• Association of Official Analytical Chemists. (2000). Official methods of analysis of AOAC international (17th ed.). Washington, DC: Author.
   Google Scholar
• Balasubramanian, S., Kaur, J., & Singh, D. (2014). Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology, 51, 682–690.10.1007/s13197-011-0579-6
   PubMed Web of Science ®Google Scholar
• Barnwal, P., Kore, P., & Sharma, A. (2013). Effect of partially de-oiled maize germ cake flour on physico-chemical and organoleptic properties of biscuits. Journal of Food Processing and Technology, 4, 1–4.
   Google Scholar
• Bau, H., Villaume, C., Nicolas, J., & Méjean, L. (1997). Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (glycine max) seeds. Journal of the Science of Food and Agriculture, 73, 1–9.10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Bekele, M. (2011). Effect of fermentation on quality protein maize-soybean blends for the production of weaning food ( MSc Thesis, p. 128). Addis AbabaL Addis Ababa University.
   Google Scholar
• Bhise, S., & Kaur, A. (2013). Development of functional chapatti from texturized deoiled cake of sunflower, soybean and flaxseed. International Journal of Engineering Research and Applications, 3, 1581–1587.
   Google Scholar
• Bolanle, O. O., Babatunde, K. S., Oluwasina, O. S., Olubamke, A. A., Bankole, O. A., Uzoamaka, A. O., & Nwakaegho, E. G. (2012). Development and production of high protein and energy density beverages from blends of maize (Zea mays), sorghum (Sorghum bicolor) and soybeans (Glycine max) for school aged children, effect of malting period on selected proximate parameters and sensory qualities of developed beverages. International Journal of Applied Science and Technology, 2, 285–292.
   Google Scholar
• Caivano, J. (2012). Whiteness, yellowness, and browning in food colorimetry. In J. L. Caivano, & M. P. Buera (Eds.), Color in food (pp. 93–104). Boca Raton, FL: CRC Press.10.1201/b11878
   Google Scholar
• Chaudhary, N., & Vyas, S. (2014). Effect of germination on proximate composition and anti nutritional factor of millet (ragi) based premixes. International Journal of Food and Nutritional Sciences, 3, 72–77.
   Google Scholar
• D’souza, M. R. (2013). Effect of traditional processing methods on nutritional quality of field bean. Advanced Biomedical Research, 4, 29–33.
   Google Scholar
• Dahouenon-Ahoussi, E., Adjou, E. S., Lozes, E., Yehouenou, L. L., Hounye, R., Famy, N., … Sohounhloue, D. C. K. (2012). Nutritional and microbiological characterization of pulp powder of locust bean (Parkia biglobosaBenth.) used as a supplement in infant feeding in Northern Benin. African Journal of Food Science, 6, 232–238.
   Google Scholar
• Day R. A., & Underwood A. L. (1986). Quantitative analysis (5th ed., p. 701). New Delhi: Prentice-Hall.
   Google Scholar
• Desai, A. D., Kulkarni, S. S., Sahoo, A. K., Ranveer, R. C., & Dandge, P. B. (2010). Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Advance Journal of Food Science and Technology, 2, 67–71.
   Google Scholar
• Desalegn, B. B., Abegaz, K., & Kinfe, E. (2015). Effect of blending ratio and processing technique on physicochemical composition, functional properties and sensory acceptability of quality protein maize (QPM) based complementary food. International Journal of Food Science and Nutrition Engineering, 5, 121–129.
   Google Scholar
• Eissa, H. A., Hassanane, M. M., & Sharaf, H. A. (2014). Effect of colorant on cytogenetic, biochemical and histochemical parameters and quality changes during storage of some commercial fruit drinks. Journal Nutrition and Food Science, 4, 1–11.
   Google Scholar
• Frost, D. J., Adhikari, K., & Lewis, D. S. (2011). Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies. Journal of Food Science and Technology, 48, 569–576.10.1007/s13197-010-0179-x
   PubMed Web of Science ®Google Scholar
• Gernah, D., Ariahu, C. C., & Ingbian, E. K. (2012). Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesam unindicum L.) flour. African journal of food, agriculture, nutrition and development, 12, 614–6631.
   Google Scholar
• Ghavidel, R. A., & Prakash, J. (2007). The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT - Food Science and Technology, 40, 1292–1299.10.1016/j.lwt.2006.08.002
   Web of Science ®Google Scholar
• Høst, A. (2002). Frequency of cow’s milk allergy in childhood. Annals of Allergy, Asthma & Immunology, 89, 33–37.10.1016/S1081-1206(10)62120-5
   PubMed Web of Science ®Google Scholar
• Hussain, I., & Uddin, M. B. (2011). Study of microbial flora on germinated wheat and mungbean seeds flour. Internet Journal of Food Safety, 13, 38–40.
   Google Scholar
• Ijarotimi, O. S., & Ashipa, F. (2006). Evaluation of nutritional composition, sensory and physical property of home processed weaning food based on low cost locally available food materials. Nutrition & Food Science, 36, 6–17.
   Google Scholar
• Ikujenlola, A. V., & Adurotoye, E. A. (2014). Evaluation of quality characteristics of high nutrient dense complementary food from mixtures of malted quality protein maize (Zea mays l.) and steamed cowpea (Vigna unguiculata). Journal of Food Processing and Technology, 5, 291. doi:10.4172/2157-7110.1000291
   Google Scholar
• Jood, S., Khetarpaul, N., & Goyal, R. (2012). Effect of germination and probiotic fermentation on pH, titrable acidity, dietary fibre, β-glucan and vitamin content of sorghum based food mixtures. Journal of Nutrition and Food Sciences, 2, 1–4.
   Google Scholar
• Kakati, P., Deka, S. C., Kotoki, D., & Saikia, S. (2010). Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India. International Food Research Journal, 17, 377–384.
   Google Scholar
• Kavitha, S., & Parimalavalli, R. (2014). Development and evaluation of extruded weaning foods. European Academic Research, 4, 5197–5210.
   Google Scholar
• Khatoon, N., & Prakash, J. (2006). Nutrient retention in microwave cooked germinated legumes. Food Chemistry, 97, 115–121.10.1016/j.foodchem.2005.03.007
   Web of Science ®Google Scholar
• Khattak, A. B., Zeb, A., & Bibi, N. (2008). Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts. Food Chemistry, 109, 797–801.10.1016/j.foodchem.2008.01.046
   PubMed Web of Science ®Google Scholar
• Khatun, H., Haque, M. R., Hosain, M. M., & Amin, M. H. A. (2013). Evaluation of weaning foods formulated from germinated wheat and lentil flour from Bangladesh. Bangladesh research publications journal, 8, 152–158.
   Google Scholar
• Kim, H. Y., Hwang, I. G., Kim, T. M., Woo, K. S., Park, D. S., Kim, J. H., … Jeong, H. S. (2012). Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 134, 288–293.10.1016/j.foodchem.2012.02.138
   Web of Science ®Google Scholar
• Kure, O. A., & Wyasu, G. (2013). Influence of natural fermentation, malt addition and soya-fortification on the sensory and physico-chemical characteristics of Ibyer-Sorghum gruel. Advances in Applied Science Research, 4, 345–349.
   Google Scholar
• Martin, H., Laswai, H., & Kulwa, K. (2010). Nutrient content and acceptability of soybean based complementary food. African Journal of Food Agriculture, Nutrition and Development, 10, 2040–2049.
   Google Scholar
• Masood, T., Shah, H. U., & Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer Arietinum L.) seeds. The Journal of Animal & Plant Sciences, 24, 850–859.
   Web of Science ®Google Scholar
• Megat-Rusydi, M. R., Noraliza, C. W., Azrina, A., & Zulkhairi, A. (2011). Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 18, 705–713.
   Google Scholar
• Mishra, G., Mishra, A. A., & Shukla, R. N. (2014). Development of pulse, banana and pineapple pomace based weaning food and its quality evaluation during storage. International Journal of Development Research, 4, 1257–1262.
   Google Scholar
• Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89, 489–495.10.1016/j.foodchem.2004.01.007
   Web of Science ®Google Scholar
• Muhimbula, H. S., Zachari, A. I., & Kinabo, J. (2011). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African Journal of Food Science, 5, 26–31.
   Google Scholar
• Munasinghe, M. A. D. D., Jayarathne, K., Sarananda, K. H., & Silva, K. F. S. T. (2012). Development of a low cost yoghurt based weaning food for 1-3 years old toddlers by incorporation of mung bean (Vigna radiata), Soy bean (Glycine max) and Brown Rice (Oryza sativa) for the Sri Lankan market. Annual Research Journal of SLSAJ, 12, 71–88.
   Google Scholar
• Nisar, R., Baba, W. N., & Masoodi, F. A. (2015). Effect of chemical and thermal treatments on quality parameters and anti-oxidant activity of apple (pulp) grown in high Himalayan regions. Cogent Food and Agriculture, 1–13.
   Google Scholar
• Ojinnaka, M. C., Ebinyasi, C. S., Ihemeje, A., & Okorie, S. U. (2013). Nutritional evaluation of complementary food gruels formulated from blends of soybean flour and ginger modified cocoyam starch. Advance Journal of Food Science and Technology, 5, 1325–1330.
   Google Scholar
• Okpala, L. C., & Chinyelu, V. A. (2011). Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosomasp) flour blends. African Journal of Food, Agriculture, Nutrition and Development, 11, 5431–5443.
   Google Scholar
• Omemu, A. M. (2011). Fermentation dynamics during production of ogi, a Nigerian fermented cereal porridge. Report and Opinion, 3, 8–17.
   Google Scholar
• Onweluzo, J. C., & Nwabugwu, C. C. (2009). Development and evaluation of weaning foods from pigeon pea and millet. Pakistan Journal of Nutrition, 8, 725–730.
   Google Scholar
• Onyango, C., Noetzold, H., Bley, T., & Henle, T. (2004). Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend. LWT - Food Science and Technology, 37, 827–832.10.1016/j.lwt.2004.03.008
   Web of Science ®Google Scholar
• Osman, M. A. (2007). Changemuyongas in nutrient composition, trypsin inhibitor, phytate, tannins and protein digestibility of Dolichos lablab seeds [Lablab Putrpuresus (L) sweet] occurring during germination. Journal of Food Technology, 5, 294–299.
   Google Scholar
• Pérez-Conesa, D., Ros, G., & Periago, M. J. (2002). Protein nutritional quality of infant cereals during processing. Journal of Cereal Science, 36, 125–133.10.1006/jcrs.2002.0463
   Web of Science ®Google Scholar
• Rasane, P., Jha, A., & Kumar, A. (2015). Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food. Journal of Food Science and Technology, 52, 3219–3234.
   PubMed Web of Science ®Google Scholar
• Sampson, H. A. (2004). Update on food allergy. Journal of Allergy and Clinical Immunology, 113, 805–819.10.1016/j.jaci.2004.03.014
   PubMed Web of Science ®Google Scholar
• Sampson, M., Munoz-Furlong, A., & Sicherer, S.H. (2006). Risk-taking and coping strategies of food allergic adolescents and young adults. Abstract presented at 2006 Annual Meeting of the American Academy of Allergy, Asthma & Immunology, Miami Beach, FL. Retrieved from http://www.aaaai.org/media/newsroom/am2006/
   Google Scholar
• Sampson, H. A., Aceves, Seema, Block, S. A., James, J., Jones, S., Lang, D., … Wood, R. (2014). Food allergy, A practice parameter update-2014. American Academy of Allergy, Asthma & Immunology, 134, 1016–1025.
   Web of Science ®Google Scholar
• Saunders, R. M., Connor, M. A., Booth, A. N., Bickoff, E. M., & Kohler, G. O. (1973). Measurement of digestibility of Alfalfa protein concentrates by in vivo and in vitro methods. The Journal of Nutrition, 103, 530–535.
   PubMed Web of Science ®Google Scholar
• Sefa-Dedeh, S., Kluvitse, Y., & Afoakwa, E.O. (2001). Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. African Journal of Science and Technology, 2, 271–280.
   Google Scholar
• Shimelis, E. A., & Rakshit, S. K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161–172.10.1016/j.foodchem.2006.08.005
   Web of Science ®Google Scholar
• Solomon, M. (2005). Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutrition Science, 5, 1–14.
   Google Scholar
• Steve, I. O., & Ayobami, A. O. (2006). Nutritional composition, sensory and biological evaluation of a potential weaning diet from low cost food materials (Sorghum bicolour and Cajanus cajan). Journal of Food Technology, 4, 178–184.
   Google Scholar
• Temesgen, M. (2013). Nutritional status of ethiopian weaning and complementary foods: A review. Scientific Reports, 2, 1–9.
   Google Scholar
• Thompson, D. B., & Erdman, J. W. (1982). Phytic acid determination in soybeans. Journal of Food Science, 47, 513.10.1111/jfds.1982.47.issue-2
   Web of Science ®Google Scholar
• Ukey, A., Diamond, J. R., Raheem, A., & Karande, D. (2014). Development of low cost weaning food by the incorporation of drumsticks leaves powder and its quality analysis. International Journal of Research in Engineering & Advanced Technology, 2, 1–11.
   Google Scholar
• Vadivel, V., Stuetz, W., Scherbaum, V., & Biesalski, H. K. (2011). Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods. Journal of Food Composition and Analysis, 24, 935–943.10.1016/j.jfca.2011.04.001
   Web of Science ®Google Scholar
• Victor, I. A. (2014). Chemical and functional properties of complementary food blend from malted and unmalted acha (Digitaria exilis), soybean (Glycine max), defatted sesame (Sesam unindicum L.) flours. African Journal of Food Science, 8, 361–367.
   Google Scholar
• Vidal-Valverde, C., Frias, J., Hernández, A., Martín-Alvarez, P. J., Sierra, I., & Rodríguez, C. (2003). Assessment of nutritional compounds and antinutritional factors in pea ( Pisum sativum ) seeds. Journal of the Science of Food and Agriculture, 83, 298–306.10.1002/jsfa.1309
   Web of Science ®Google Scholar
• Viswanathan, K., & Ho, P. (2014). Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris). Acta Scientiarum Polonorum Technologia Alimentaria, 13, 27–34.10.17306/J.AFS
   PubMedGoogle Scholar
• Wade, K. J. (2011). The effect of infant milk soy protein intolerance on maternal and family health outcomes, 1–115. Retrieved from http://search.proquest.com/docview/1112842393
   Google Scholar
• WHO. (2003). Feeding and nutrition of infants and young children: Guidelines for the WHO European region with emphasis on the former Soviet Union (European Series 87, p. 296). Denmark: WHO Regional Publications.
   Google Scholar
• Wrolstad, R. E., & Smith, D. E. (2010). Color analysis. In S. S.Nielsen (Ed.), Food analysis (pp. 573–586). New York, NY, Springer Science+Business Media. doi:10.1007/978-1-4419-1478-1
   Google Scholar
• Yaseen, T., Yasmeen, A., Nasreen, Z., Usman, S., Ali, S., & Shamshad, A. (2014). Development and formulation of ready to eat baby food from cereals. Pakistan Journal Food Science, 24, 121–125.
   Google Scholar