Research Article
Nutritional Value, Protein Quality and Antinutrient Factors of a New Food: Tofu-Type 'Vegetable Meat' Produced from Cowpeas (Vigna Unguiculata)
Issue:
Volume 14, Issue 1, February 2025
Pages:
1-12
Received:
29 November 2024
Accepted:
10 December 2024
Published:
14 January 2025
DOI:
10.11648/j.ijnfs.20251401.11
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Views:
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. Results showed that both types of 'vegetable meat' displayed an excellent production yield of over 50% with an acidic pH. As regards proximal composition, the protein (14.06±1.4 7%), lipid (05.88±1.41%), fiber (00.79±0.02%) and energy (146.44±4.65 kcal/100g) contents of the new food were lower than those of the soy-based meat counterpart, but remained within the recommended norms for each parameter. A study of the amino acid profile of their proteins revealed the presence of the nine essential amino acids, at over 50% in both types of tofu like 'vegetable meat'. Of these nine essential amino acids, three were found to have higher levels in cowpea-based 'vegetable meat': isoleucine (08.5±0.02%), leucine (08.6±0.0 3%) and tryptophan (08.6±0.14%). Similarly, the amino acids nutritional quality of tofu like cowpea 'vegetable meat' was reflected by an essential amino acid index of 90.45% and biological value of 87.09% underlining the efficiency of such proteins in meeting children's amino acid needs. Furthermore, the low levels of oxalates (0.044 g/100g) and tanins (0.14 g/100g) recorded in cowpea based 'vegetable meat' compared to its traditional soy 'vegetable meat' counterpart would enhance the bioavailability of these nutrients for children's bodies. Thus, the production of tofu-type 'vegetable meats' from cowpea, just as nutritious as tofu, could make it possible to offer them as substitutes for expensive animal proteins in a context of persistent protein-energy malnutrition.
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. R...
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Research Article
Perception of Mothers on the Nutritional Benefits of Moringa oleifera Lam Leaf Powder in the Diet of Their Malnourished Children in N'Djamena, Chad
Kaziri Adeline*,
Epolyste Adjeffa,
Djekota Christophe
Issue:
Volume 14, Issue 1, February 2025
Pages:
13-21
Received:
17 December 2024
Accepted:
31 December 2024
Published:
17 January 2025
DOI:
10.11648/j.ijnfs.20251401.12
Downloads:
Views:
Abstract: This study aims to explore the perception and uses of Moringa oleifera (Mo) in infant complementary feeding in N'Djamena, Chad. She focused on the mothers of malnourished children hospitalized in N’Djamena. The study was carried out between March-May 2024. Two methods were crossed: documentary research and a survey of mothers of malnourished children hospitalized in two Therapeutic Nutrition Units (TNU) in the city of N'Djamena, Chad. For this purpose, a face-to-face questionnaire was used for data collection. 151 mothers participated in the study. The results obtained show that 91.39% of the mothers surveyed know Mo with a gap between their levels of perception of its benefits. Among them, 41.72% affirm that feeding Mo leaves ensures good growth for malnourished children. On the other hand, 58.28% of mothers prefer to give their children foods that they like but they are not opposed to adding Mo leaf powder as a nutritional supplement to the diet. In addition, this study reveals that 76.82% of respondents perceive Mo as a food (leaf vegetable) rather than a medicine. It would be possible to contribute to the fight against child malnutrition in the commune of N'Djamena by incorporating Mo leaf powder as a food supplement with educational programs adapted to each target area. Nutritional and sensory properties will be analyzed in order to consolidate consumers' knowledge on the contributions of Mo in the diet.=
Abstract: This study aims to explore the perception and uses of Moringa oleifera (Mo) in infant complementary feeding in N'Djamena, Chad. She focused on the mothers of malnourished children hospitalized in N’Djamena. The study was carried out between March-May 2024. Two methods were crossed: documentary research and a survey of mothers of malnourished childr...
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,
Lessoy Thierry Zoue
