Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food

Abstract

Background:Protein-energy malnutrition (PEM) remains a serious public health concernin Cameroon. This disorder is frequent in childhood and is primarily caused by a deficiency in energy, protein, and micronutrients. Aims:This study aimed to develop novel complementary foods from suitable sources of proteins and minerals such as Irish potatoes (Solanum tuberosumL.), red kidney beans (Phaseolus vulgarisL.), and egg flours. Materialand Methods:Different flours were prepared from local raw materials. Four blends (1 to 4) were formulated at different proportions and the nutritional composition, oxidative indexes, urease activity, and techno-functional properties of blends were assessed and compared to the Irish potato flour (control). Results:The protein (16.1 to 24.23 %) content was significantly (p < 0.05) higher in blends than in the control (10.88 %). Blend 3 (60 % Irish potato, 25% Egg yolk, 15 % Egg white) showed the highest total calorie value (396.69 Kcal/100 g). Magnesium (2084 to 2470 mg/100 g), and iron (10.9 to 14.7 mg/100 g) contents were higher in blends than in the control (2053 and 9.9 mg/100 g respectively). Vitamins C and β-carotene contents in blends were 9.99 – 13.03 and 0.94– 2.34 mg/ 100 g respectively. The peroxide value ranged from 5.3 to 8.98 meq O2 /Kg oil. Blend 3 showed the lowest urease activity (0.73 expressed as ΔpH). Concerning the techno-functional properties, the lowest bulk density (0.79 g/cm3) was obtained in blend 3. Blends 3 and 4 showed the lowest water absorption capacity (2.35 and 2.25 mL/g) and swelling capacity with 5.86 and 5.16 mg/g respectively. Conclusions: From our investigation, blend 3 could be used as a base for complementary foods as this blendpresents the most nutritive and present the best techno-functional characteristics.