title: Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
abstract: BACKGROUND
  The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated.
  
  
  RESULTS
  The protein digestibility-corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6-8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale.
  
  
  CONCLUSIONS
  Extrusion-cooked cassava/soy flour porridges have good potential for use as high-energy/high-protein complementary foods and have acceptable sensory properties.
authors.affiliation: Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.
authors.forename: Penina N
authors.initials: PN
authors.lastname: Muoki
authors.forename: Henriëtte L
authors.initials: HL
authors.lastname: de Kock
authors.forename: Mohammad Naushad
authors.initials: MN
authors.lastname: Emmambux
mesh_terms: D000328:Adult; D000681:Amylases / Q000378:metabolism; D001942:Breast Feeding; D003258:Consumer Behavior; D004032:Diet; D004040:Dietary Carbohydrates / Q000378:metabolism; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000008:administration & dosage / Q000378:metabolism; D004063:Digestion; D002149:Energy Intake; D005260:Female; D005433:Flour; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D006801:Humans; D007223:Infant; D008239:Lysine / Q000008:administration & dosage; D002365:Manihot; D008895:Milk, Human; D009073:Mozambique; D018673:Nutrition Policy; D009751:Nutritional Requirements; D009753:Nutritive Value; D035281:Plant Tubers; D012639:Seeds; D013025:Glycine max; D013213:Starch / Q000378:metabolism*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D013213:Starch; D000681:Amylases; D008239:Lysine