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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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
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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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Research Article
Impact of Therapeutic Nutritional Education on the Anthropometric and Metabolic Parameters of Diabetic Subjects Monitored at the Smires Medical Center in Abidjan
Jean-Brice Gbakayoro*
,
Stéphane Claver Vanié,
Audrey Herbert Yépié,
Yéné Yolande Ouattara,
Jacko Rhedoor Abodo,
Kouakou Brou
Issue:
Volume 14, Issue 1, February 2025
Pages:
22-27
Received:
23 November 2024
Accepted:
30 December 2024
Published:
21 January 2025
DOI:
10.11648/j.ijnfs.20251401.13
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Abstract: Dietary prescriptions or “therapeutic nutritional education” must be an integral part of the holistic care of diabetic patients. However, for various reasons, some patients go without it. The objective of this work was to determine the proportion of patients followed in a health center in Abidjan (Smires) who benefited from therapeutic nutritional education and to evaluate the effect of good compliance with this nutritional education on their parameters. morpho-anthropometric and metabolic. A cross-sectional study with a descriptive aim was carried out to do this, for 6 months including patients meeting the inclusion criteria and followed at the SMIRES center. In total, 30 patients were interviewed, among whom there were 50% obese people, the average age was 52.5 years, the average fasting blood sugar was 1.89 g/L and the average duration of discovery of diabetes was relatively low, 4.96 years. At least 80% of patients had benefited from therapeutic nutritional education, including 66.69% from a Nutritionist/Dietician at this center. At least 70.02% of patients reported rigorously following these dietary prescriptions. Generally, we noted a good evolution of the morpho-anthropometric and metabolic parameters of the patients. Indeed, a good part of the patients who had high values in terms of these parameters, particularly saw their waist circumferences (56.67%), BMI (50.01%), blood sugar (50%), glycated hemoglobin (40.01%) decrease. This study confirms the important role played by nutritional education in the therapy that diabetic patients should benefit from.
Abstract: Dietary prescriptions or “therapeutic nutritional education” must be an integral part of the holistic care of diabetic patients. However, for various reasons, some patients go without it. The objective of this work was to determine the proportion of patients followed in a health center in Abidjan (Smires) who benefited from therapeutic nutritional ...
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