Nutritional Quality of Weaning Foods Formulated from Yam (<i>Dioscorea alata</i> and <i>Dioscorea cayenensis</i>) Composite Flours

Yolande Dogore Digbeu; Edmond Ahipo Due; Djary Michel Koffi; Kouakou Brou; Gnakri Dago

doi:doi:10.11648/j.ijnfs.20170603.15

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Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours

Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)

Received: 15 March 2017 Accepted: 30 March 2017 Published: 17 May 2017

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Abstract

Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)
DOI	10.11648/j.ijnfs.20170603.15
Page(s)	139-143
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Yam, Dioscorea alata, Dioscorea cayenensis, Composite Flours, Weaning Food

References

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Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago. (2017). Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. International Journal of Nutrition and Food Sciences, 6(3), 139-143. https://doi.org/10.11648/j.ijnfs.20170603.15

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Yolande Dogore Digbeu; Edmond Ahipo Due; Djary Michel Koffi; Kouakou Brou; Gnakri Dago. Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. Int. J. Nutr. Food Sci. 2017, 6(3), 139-143. doi: 10.11648/j.ijnfs.20170603.15

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AMA Style

Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago. Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. Int J Nutr Food Sci. 2017;6(3):139-143. doi: 10.11648/j.ijnfs.20170603.15

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@article{10.11648/j.ijnfs.20170603.15,
  author = {Yolande Dogore Digbeu and Edmond Ahipo Due and Djary Michel Koffi and Kouakou Brou and Gnakri Dago},
  title = {Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {139-143},
  doi = {10.11648/j.ijnfs.20170603.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.15},
  abstract = {Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.},
 year = {2017}
}

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TY  - JOUR
T1  - Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours
AU  - Yolande Dogore Digbeu
AU  - Edmond Ahipo Due
AU  - Djary Michel Koffi
AU  - Kouakou Brou
AU  - Gnakri Dago
Y1  - 2017/05/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.15
DO  - 10.11648/j.ijnfs.20170603.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 139
EP  - 143
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.15
AB  - Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.
VL  - 6
IS  - 3
ER  -

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Author Information

Yolande Dogore Digbeu

Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Edmond Ahipo Due

Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Djary Michel Koffi

Department of Biochemistry, Laboratory of Biotechnology, Felix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Kouakou Brou

Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Gnakri Dago

Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire

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APA Style

Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago. (2017). Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. International Journal of Nutrition and Food Sciences, 6(3), 139-143. https://doi.org/10.11648/j.ijnfs.20170603.15

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ACS Style

Yolande Dogore Digbeu; Edmond Ahipo Due; Djary Michel Koffi; Kouakou Brou; Gnakri Dago. Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. Int. J. Nutr. Food Sci. 2017, 6(3), 139-143. doi: 10.11648/j.ijnfs.20170603.15

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AMA Style

Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago. Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours. Int J Nutr Food Sci. 2017;6(3):139-143. doi: 10.11648/j.ijnfs.20170603.15

Copy | Download

@article{10.11648/j.ijnfs.20170603.15,
  author = {Yolande Dogore Digbeu and Edmond Ahipo Due and Djary Michel Koffi and Kouakou Brou and Gnakri Dago},
  title = {Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {139-143},
  doi = {10.11648/j.ijnfs.20170603.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.15},
  abstract = {Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours
AU  - Yolande Dogore Digbeu
AU  - Edmond Ahipo Due
AU  - Djary Michel Koffi
AU  - Kouakou Brou
AU  - Gnakri Dago
Y1  - 2017/05/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.15
DO  - 10.11648/j.ijnfs.20170603.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 139
EP  - 143
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.15
AB  - Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.
VL  - 6
IS  - 3
ER  -

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