dc.contributor.author | Nakubulwa, M | |
dc.date.accessioned | 2013-05-12T12:01:43Z | |
dc.date.available | 2013-05-12T12:01:43Z | |
dc.date.issued | 1997 | |
dc.identifier.citation | Master of Science in Applied Human Nutrition | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/22523 | |
dc.description.abstract | The objective of this study was to investigate the possibilities of
improving energy density of maize-based weaning gruels in Mpigi
District, Uganda using sweet potatoes.
A 24 -hour dietary recall was carried out to determine the types of
foods used for weaning infants, the levels of intake of the foods
by the infants and the contribution of the foods to the energy
intake. Results indicated that maize-based gruels constituted the
main food for weaning infants second only to milk. The maize gruels
were fed to the infants at a consistency which permitted only an
average energy density of 0.25 KCal/ml. This resulted in energy
intakes between 171 Kcal to 225 Kcal; with up to five feedings at
137mls - 180mls per feeding.
Methods of preparation of the maize gruels were simulated in the
.laboratory. Weaning gruels were prepared and their viscosities
determined as standards to develop products with the same
consistency, but with higher energy densities, through liquefaction
with amylolytic enzymes from sweet potatoes. Gruels with 15% and
20% maize flour were prepared and liquified accordingly with
enzymes from fresh and dehydrated sweet potatoes.
It was possible to reduce the thick gruels to the viscosity desired
with addition of 16.7% (w/w) of sweet potato flour, and at the same
time raise the energy densities to 0.60 KCal/ml and 0.80 KCal/ml
respectively. This represented 140% and 220% increment
respectively, in the energy densities. Consumption of these gruels
at the usual rates wouid contribute to the energy RDA for infants
of 57% - 79%. The inclusion of sweet potato in the gruels did not
alter their acceptability significantly.
The study established that maize gruels of energy densities
sufficient to supply the required energy RDA for infants could be
prepared from maize flour through liquefaction with amy lo ly t i c
enzymes from sweet potatoes. | en |
dc.language.iso | en | en |
dc.publisher | University of Nairobi | en |
dc.title | The use of sweet potatoes in the improvement of the energy content of weaning gruels in Mpigi district, Uganda | en |
dc.type | Thesis | en |
local.publisher | Department of Food and Nutrition Technology | en |