Journal of Food Processing & Technology

Cercamondi CI

Publications

• Research Article
  Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase
  Author(s): Akomo PO, Egli I, Okoth MW, Bahwere P, Cercamondi CI, Zeder C, Njage PMK and Owino VOAkomo PO, Egli I, Okoth MW, Bahwere P, Cercamondi CI, Zeder C, Njage PMK and Owino VO
  
  Efficacy and cost of nutritional supplements are critical in addressing malnutrition. Use of cheaper and locally available ingredients in manufacturing ready-to-use foods (RUF) can potentially reduce cost and increase access to supplements in resource-poor settings. Soy protein concentrate (SPC) is a cheaper source of protein and can potentially replace the more expensive milk powder in RUF. However, SPC contains phytic acid (PA) which inhibits mineral bioavailability. PA may be degraded by the enzyme phytase. This study aimed to determine the effect of replacing skim milk powder (MP) with SPC and of added phytase on bioavailability of iron and zinc in soybean-maize-sorghum RUF. RUF samples were made using either SPC or MP. Phytase was added to food samples with either low (<5%) or high (>50%) moisture prior to estimation of bioavailability of.. View More»
  DOI: 10.4172/2157-7110.1000556

  Abstract PDF