Phytochemical Composition and Functional Properties of Millet (Pennisetum glaucum) Flours Fortified with Sesame (Sesamum indicum) and Moringa (Moringa oleifera) as a Weaning Food

William Kwithony Disseka

Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire

Meuwiah Betty Faulet

Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire

Fankroma Martial Thierry Koné *

Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire

Makambou Jacques Gnanwa

Laboratory of Biochemistry-Genetics, University Peleforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire

Lucien Patrice Kouamé

Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire

*Author to whom correspondence should be addressed.


Abstract

Aims: This study aimed to produce local foods made from millet (Pennisetum glaucum) flour weaning food enriched with sesame (Sesamum indicum) seed flour and Moringa (Moringa oleifera) leaf powder to prevent various forms of malnutrition.

Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua, between November 2016 and October 2017.

Methodology: Seven weaning food blends were formulated using fermented millet, germinated millet, sesame and Moringa in the following proportions: 90-10-0-0 (Mi100), 60-10-0-30 (MiMo), 60-10-30-0 (MiS), 60-10-25-5 (MiSMo5), 60-10-20-10 (MiSMo10), 60-10-15-15 (MiSMo15) and 60-10-10-20 (MiSMo20). Standardized methods were adopted for proximate, phytochemical, antioxidant activity and functional properties evaluation of these formulated diets.

Results: A significant difference (P<0.05) was observed between all biochemical properties measured except for the oxalate content of samples. The moisture, ash, protein, fiber, carbohydrate, total phenolic compounds, flavonoid and tannin contents increased significantly (P<0.05) with increasing proportions of Moringa and decreasing sesame in different formulated diets, whereas energy value, fat and phytate contents were found to decrease. The nutritional composition of most formulated foods tested is within the recommended standard for weaning foods. The best antioxidant activity was obtained with the formulated diet fortified with 15% sesame and 15% Moringa. Regarding the functional properties, water and oil absorption capacities, foam capacity and dispersibility increased significantly (P<0.05) with Moringa incorporation, while bulk density decreased.

Conclusion: The incorporation of sesame and Moringa as food supplements provides products with improved nutritional and functional properties, a good source of phytochemicals and a good antioxidant activity, useful for infants.

 

Keywords: Weaning food blend, Sesamum indicum, Moringa oleifera, nutritional content, functional properties, antioxidant properties


How to Cite

Kwithony Disseka, William, Meuwiah Betty Faulet, Fankroma Martial Thierry Koné, Makambou Jacques Gnanwa, and Lucien Patrice Kouamé. 2018. “Phytochemical Composition and Functional Properties of Millet (Pennisetum Glaucum) Flours Fortified With Sesame (Sesamum Indicum) and Moringa (Moringa Oleifera) As a Weaning Food”. Advances in Research 15 (6):1-11. https://doi.org/10.9734/AIR/2018/42811.

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