Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats

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dc.contributor.author Delimont, Nicole M.
dc.contributor.author Fiorentino, Nicole M.
dc.contributor.author Opoku-Acheampong, Alexander B.
dc.contributor.author Joseph, Michael V.
dc.contributor.author Guo, Qingbin
dc.contributor.author Alavi, Sajid
dc.contributor.author Lindshield, Brian L.
dc.date.accessioned 2017-11-30T21:45:15Z
dc.date.available 2017-11-30T21:45:15Z
dc.identifier.uri http://hdl.handle.net/2097/38376
dc.description Citation: Delimont, N. M., Fiorentino, N. M., Opoku-Acheampong, A. B., Joseph, M. V., Guo, Q., Alavi, S., & Lindshield, B. L. (2017). Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science. doi:10.1017/jns.2017.15
dc.description.abstract Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+). A second objective was to compare protein efficiency of whey protein concentrate (WPC) and soya protein isolate (SPI) containing FBF to determine whether WPC inclusion improved outcomes. Eight groups of growing rats (n 10) consumed two white and one red sorghum–cowpea (WSC1 + WPC, WSC2 + WPC, RSC + WPC), white sorghum–soya (WSS + WPC) and corn–soya (CSB14 + WPC) extruded WPC-containing FBF, an extruded white sorghum–cowpea with SPI (WSC1 + SPI), non-extruded CSB+, and American Institute of Nutrition (AIN)-93G, a weanling rat diet, for 4 weeks. There were no significant differences in protein efficiency, Fe or vitamin A outcomes between WPC FBF groups. The CSB+ group consumed significantly less food, gained significantly less weight, and had significantly lower energy efficiency, protein efficiency and length, compared with all other groups. Compared with WSC1 + WPC, the WSC1 + SPI FBF group had significantly lower energy efficiency, protein efficiency and weight gain. These results suggest that a variety of commodities can be used in the formulation of FBF, and that newly formulated extruded FBF are of better nutritional quality than non-extruded CSB+. Copyright © The Author(s) 2017 This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.relation.uri https://doi.org/10.1017/jns.2017.15
dc.rights Attribution 4.0 International (CC BY 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Complementary Feeding
dc.subject Corn–Soya Blends
dc.subject Fortified Blended Foods
dc.subject Iron
dc.subject Protein Quality
dc.subject Sorghum
dc.title Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats
dc.type Article
dc.date.published 2017
dc.citation.doi 10.1017/jns.2017.15
dc.citation.issn 2048-6790
dc.citation.jtitle Journal of Nutritional Science
dc.contributor.authoreid blindsh
dc.contributor.authoreid salavi
dc.contributor.kstate Lindshield, Brian L.
dc.contributor.kstate Alavi, Sajid


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Attribution 4.0 International (CC BY 4.0) Except where otherwise noted, the use of this item is bound by the following: Attribution 4.0 International (CC BY 4.0)

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