Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut

Sekou Traore; Kisselmina Youssouf Kone; Doudjo Soro; Koffi David Akaki

doi:doi:10.11648/j.ijnfs.20221105.15

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Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut

Sekou Traore, Kisselmina Youssouf Kone, Doudjo Soro, Koffi David Akaki

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 5)

Received: 22 July 2022 Accepted: 30 September 2022 Published: 24 October 2022

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Abstract

In a context of food insecurity, animal proteins, although considered a reference in terms of nutritional quality, remain inaccessible to many households, hence the use of vegetable proteins which represent an opportunity to meet needs. However, the latter are often less well balanced in essential amino acids than animal sources, which requires complementarity between sources. In order to promote local products of plant origin, a comparative study of two fortified foods was carried out to determine their vitamin A and E content and their amino acid profile. One binary obtained from millet flour enriched with 14.30% cashew kernels and the other ternary obtained from millet flour enriched with 5% cashew kernels and 11.80% tiger nut. The results of the vitamin A and E contents in the binary mixture were respectively 57.5 ± 0.5 mg/100g and 14.95 ± 0.106 mg/100g against respectively 71 ± 2.30 mg/100g and 19.5 ± 0.1 mg/100g in the ternary mixture. The vitamin contents of the ternary mixture were significantly higher (P ≤ 0.05) than those of the binary mixture. The amino acid profile indicates the presence of all eight essential amino acids in both samples. However, lysine and isoleucine with respectively contents of 3.61 ± 0.03 mg/g and 4.2 ± 0.004 mg/g, in the binary mixture against 4.02 ± 0.036 mg/g and 3.74 ± 0.05 mg/g, in the ternary mixture was the most representative. In sum, fortification improved the nutritional value of composite flours. This could therefore be an alternative to the problem of malnutrition and a solution in households where access to animal products remains a problem.

Published in	International Journal of Nutrition and Food Sciences (Volume 11, Issue 5)
DOI	10.11648/j.ijnfs.20221105.15
Page(s)	143-148
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), 2022. Published by Science Publishing Group

Keywords

Millet, Tiger Nut, Cashew Kernel, Amino Acids

References

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APA Style

Sekou Traore, Kisselmina Youssouf Kone, Doudjo Soro, Koffi David Akaki. (2022). Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. International Journal of Nutrition and Food Sciences, 11(5), 143-148. https://doi.org/10.11648/j.ijnfs.20221105.15

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ACS Style

Sekou Traore; Kisselmina Youssouf Kone; Doudjo Soro; Koffi David Akaki. Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. Int. J. Nutr. Food Sci. 2022, 11(5), 143-148. doi: 10.11648/j.ijnfs.20221105.15

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AMA Style

Sekou Traore, Kisselmina Youssouf Kone, Doudjo Soro, Koffi David Akaki. Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. Int J Nutr Food Sci. 2022;11(5):143-148. doi: 10.11648/j.ijnfs.20221105.15

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@article{10.11648/j.ijnfs.20221105.15,
  author = {Sekou Traore and Kisselmina Youssouf Kone and Doudjo Soro and Koffi David Akaki},
  title = {Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {5},
  pages = {143-148},
  doi = {10.11648/j.ijnfs.20221105.15},
  url = {https://doi.org/10.11648/j.ijnfs.20221105.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221105.15},
  abstract = {In a context of food insecurity, animal proteins, although considered a reference in terms of nutritional quality, remain inaccessible to many households, hence the use of vegetable proteins which represent an opportunity to meet needs. However, the latter are often less well balanced in essential amino acids than animal sources, which requires complementarity between sources. In order to promote local products of plant origin, a comparative study of two fortified foods was carried out to determine their vitamin A and E content and their amino acid profile. One binary obtained from millet flour enriched with 14.30% cashew kernels and the other ternary obtained from millet flour enriched with 5% cashew kernels and 11.80% tiger nut. The results of the vitamin A and E contents in the binary mixture were respectively 57.5 ± 0.5 mg/100g and 14.95 ± 0.106 mg/100g against respectively 71 ± 2.30 mg/100g and 19.5 ± 0.1 mg/100g in the ternary mixture. The vitamin contents of the ternary mixture were significantly higher (P ≤ 0.05) than those of the binary mixture. The amino acid profile indicates the presence of all eight essential amino acids in both samples. However, lysine and isoleucine with respectively contents of 3.61 ± 0.03 mg/g and 4.2 ± 0.004 mg/g, in the binary mixture against 4.02 ± 0.036 mg/g and 3.74 ± 0.05 mg/g, in the ternary mixture was the most representative. In sum, fortification improved the nutritional value of composite flours. This could therefore be an alternative to the problem of malnutrition and a solution in households where access to animal products remains a problem.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut
AU  - Sekou Traore
AU  - Kisselmina Youssouf Kone
AU  - Doudjo Soro
AU  - Koffi David Akaki
Y1  - 2022/10/24
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221105.15
DO  - 10.11648/j.ijnfs.20221105.15
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  - 143
EP  - 148
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221105.15
AB  - In a context of food insecurity, animal proteins, although considered a reference in terms of nutritional quality, remain inaccessible to many households, hence the use of vegetable proteins which represent an opportunity to meet needs. However, the latter are often less well balanced in essential amino acids than animal sources, which requires complementarity between sources. In order to promote local products of plant origin, a comparative study of two fortified foods was carried out to determine their vitamin A and E content and their amino acid profile. One binary obtained from millet flour enriched with 14.30% cashew kernels and the other ternary obtained from millet flour enriched with 5% cashew kernels and 11.80% tiger nut. The results of the vitamin A and E contents in the binary mixture were respectively 57.5 ± 0.5 mg/100g and 14.95 ± 0.106 mg/100g against respectively 71 ± 2.30 mg/100g and 19.5 ± 0.1 mg/100g in the ternary mixture. The vitamin contents of the ternary mixture were significantly higher (P ≤ 0.05) than those of the binary mixture. The amino acid profile indicates the presence of all eight essential amino acids in both samples. However, lysine and isoleucine with respectively contents of 3.61 ± 0.03 mg/g and 4.2 ± 0.004 mg/g, in the binary mixture against 4.02 ± 0.036 mg/g and 3.74 ± 0.05 mg/g, in the ternary mixture was the most representative. In sum, fortification improved the nutritional value of composite flours. This could therefore be an alternative to the problem of malnutrition and a solution in households where access to animal products remains a problem.
VL  - 11
IS  - 5
ER  -

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Author Information

Sekou Traore

Laboratory of Chemical and Environmental Process Sciences, Institut National Polytechnique Felix Houphouet Boigny, Yamoussoukro, C?te d’Ivoire
Kisselmina Youssouf Kone

Laboratory of Chemical and Environmental Process Sciences, Institut National Polytechnique Felix Houphouet Boigny, Yamoussoukro, C?te d’Ivoire
Doudjo Soro

Laboratory of Chemical and Environmental Process Sciences, Institut National Polytechnique Felix Houphouet Boigny, Yamoussoukro, C?te d’Ivoire
Koffi David Akaki

Laboratory of Chemical and Environmental Process Sciences, Institut National Polytechnique Felix Houphouet Boigny, Yamoussoukro, C?te d’Ivoire

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APA Style

Sekou Traore, Kisselmina Youssouf Kone, Doudjo Soro, Koffi David Akaki. (2022). Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. International Journal of Nutrition and Food Sciences, 11(5), 143-148. https://doi.org/10.11648/j.ijnfs.20221105.15

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ACS Style

Sekou Traore; Kisselmina Youssouf Kone; Doudjo Soro; Koffi David Akaki. Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. Int. J. Nutr. Food Sci. 2022, 11(5), 143-148. doi: 10.11648/j.ijnfs.20221105.15

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AMA Style

Sekou Traore, Kisselmina Youssouf Kone, Doudjo Soro, Koffi David Akaki. Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut. Int J Nutr Food Sci. 2022;11(5):143-148. doi: 10.11648/j.ijnfs.20221105.15

Copy | Download

@article{10.11648/j.ijnfs.20221105.15,
  author = {Sekou Traore and Kisselmina Youssouf Kone and Doudjo Soro and Koffi David Akaki},
  title = {Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {5},
  pages = {143-148},
  doi = {10.11648/j.ijnfs.20221105.15},
  url = {https://doi.org/10.11648/j.ijnfs.20221105.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221105.15},
  abstract = {In a context of food insecurity, animal proteins, although considered a reference in terms of nutritional quality, remain inaccessible to many households, hence the use of vegetable proteins which represent an opportunity to meet needs. However, the latter are often less well balanced in essential amino acids than animal sources, which requires complementarity between sources. In order to promote local products of plant origin, a comparative study of two fortified foods was carried out to determine their vitamin A and E content and their amino acid profile. One binary obtained from millet flour enriched with 14.30% cashew kernels and the other ternary obtained from millet flour enriched with 5% cashew kernels and 11.80% tiger nut. The results of the vitamin A and E contents in the binary mixture were respectively 57.5 ± 0.5 mg/100g and 14.95 ± 0.106 mg/100g against respectively 71 ± 2.30 mg/100g and 19.5 ± 0.1 mg/100g in the ternary mixture. The vitamin contents of the ternary mixture were significantly higher (P ≤ 0.05) than those of the binary mixture. The amino acid profile indicates the presence of all eight essential amino acids in both samples. However, lysine and isoleucine with respectively contents of 3.61 ± 0.03 mg/g and 4.2 ± 0.004 mg/g, in the binary mixture against 4.02 ± 0.036 mg/g and 3.74 ± 0.05 mg/g, in the ternary mixture was the most representative. In sum, fortification improved the nutritional value of composite flours. This could therefore be an alternative to the problem of malnutrition and a solution in households where access to animal products remains a problem.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Comparative Study of Two Millet-Based Foods Enriched With Cashew Kernel and Tiger Nut
AU  - Sekou Traore
AU  - Kisselmina Youssouf Kone
AU  - Doudjo Soro
AU  - Koffi David Akaki
Y1  - 2022/10/24
PY  - 2022
N1  - https://doi.org/10.11648/j.ijnfs.20221105.15
DO  - 10.11648/j.ijnfs.20221105.15
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  - 143
EP  - 148
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20221105.15
AB  - In a context of food insecurity, animal proteins, although considered a reference in terms of nutritional quality, remain inaccessible to many households, hence the use of vegetable proteins which represent an opportunity to meet needs. However, the latter are often less well balanced in essential amino acids than animal sources, which requires complementarity between sources. In order to promote local products of plant origin, a comparative study of two fortified foods was carried out to determine their vitamin A and E content and their amino acid profile. One binary obtained from millet flour enriched with 14.30% cashew kernels and the other ternary obtained from millet flour enriched with 5% cashew kernels and 11.80% tiger nut. The results of the vitamin A and E contents in the binary mixture were respectively 57.5 ± 0.5 mg/100g and 14.95 ± 0.106 mg/100g against respectively 71 ± 2.30 mg/100g and 19.5 ± 0.1 mg/100g in the ternary mixture. The vitamin contents of the ternary mixture were significantly higher (P ≤ 0.05) than those of the binary mixture. The amino acid profile indicates the presence of all eight essential amino acids in both samples. However, lysine and isoleucine with respectively contents of 3.61 ± 0.03 mg/g and 4.2 ± 0.004 mg/g, in the binary mixture against 4.02 ± 0.036 mg/g and 3.74 ± 0.05 mg/g, in the ternary mixture was the most representative. In sum, fortification improved the nutritional value of composite flours. This could therefore be an alternative to the problem of malnutrition and a solution in households where access to animal products remains a problem.
VL  - 11
IS  - 5
ER  -

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