Query: Cereal and fruit based porridges

title: A review of traditional fermented foods and beverages of Zimbabwe.
abstract: Several traditional fermented foods and beverages are produced at household level in Zimbabwe. These include fermented maize porridges (mutwiwa and ilambazi lokubilisa) fermented milk products (mukaka wakakoralamasi and hodzeko) non alcoholic cereal based beverages (mahewu, tobwa and mangisi) alcoholic beverages from sorghum or millet malt (doroluthwala and chikokivana) distilled spirits (kachasu) and fermented fruit mashes (makumbi) There are many regional variations to the preparation of each fermented product. Research into the processing technologies of these foods is still in its infancy. It is, therefore, important that the microbiology and biochemistry of these products, as well as their technologies be studied and documented in order to preserve them for future generations. This article reviews the available information regarding traditional fermented foods in Zimbabwe and makes recommendations for potential research areas.

title: Sensory evaluation of low fat cereal and fruit based fermented milk beverage
abstract: In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Milk Beverage is gaining more popularity in modern societies of the developing countries. This study was conducted for the development of low fat cereal and fruit based fermented milk beverage by incorporating fruit pulp, cereal flour and whey protein concentrate (WPC) The basic aim of study was to find out the sensory parameter of Milk beverage prepared with corn flour, whey protein concentrate, banana pulp and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were analyzed using 9 point hedonic scale. On the basis of findings, it was concluded that T3 with 1 per cent corn flour, 1 per cent WPC, 15 per cent banana pulp and 8 per cent sugar combination was found to be highly acceptable among the other combinations by sensory evaluation. Thus, as per acceptability of the product judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T3>T2>T1>T0. The cost of product of one litre milk beverage of treatment T0, T1, T2, T3 was Rs. 31.33, 33.97, 35.89 and 37.65 respectively

title: Physicochemical and Microbiological Qualities of Traditional Cereal Based Porridges Sold in Ouagadougou (Burkina Faso)
abstract: Cereals are major sources of energy and micronutrients for people in West Africa, especially in Burkina Faso because they are included in many dishes like traditional porridge. The purpose of this study is to analyze the physicochemical and microbiological parameters of various traditional cereal based porridges. The physicochemical analysis focused on pH, viscosity, acidity measurements, dosing energetic nutrients and evaluate energy densities of porridges. Aerobic total mesophilic flora (ATMF) coliforms, yeasts and molds and Staphylococci have been counted. Physicochemical analysis of the porridges were: pH (4 to 9.55) viscosities (32 to 187.5mm/sec) acidities (0.04 to 0.23g/100g) dry matter (5.04 to 49.97% Ashes (0.64 to 05.00% fats (06.60 to 18.26% proteins (07.22 to 10.22% carbohydrates (30.61 to 80.52% energy densities (17.82 to 114.73 Kcal/100g) Microbiological analysis of porridges showed high loads of 1.19x104 CFU/g, 5.5x102 CFU/g, 1.56x103 CFU/g and 6x101 CFU/g for ATMF, coliforms, yeasts and molds and Staphylococci, respectively. Eleven ingredients were used for the production of porridges. This study shows that the actors of this sector need to be trained on good hygiene practices.

title: Assessing Sensory Characteristics and Consumer Preference of Legume Cereal Root Based Porridges in Nandi County
abstract: Previously, porridge has been cereal based, consumed as a beverage or weaning food. Malnutrition among children has necessitated inclusion of legumes and roots in an effort to boost nutrient density. Therefore, the current study aimed at identifying the most acceptable porridge based on different food ingredient combination. Composite porridge flour included legumes (soybean, groundnut, and lablab) cereals (finger millet, sorghum, maize, and wheat) pseudocereals (pumpkin seed, buckwheat, and amaranth seed) and roots (cassava and arrowroot) New composite porridge flours were formulated using Nutrisurvey linear programming software. Different composite flours formulated to target either school going children or a family setup were subjected to sensory analysis and the consumer preference test. Eight new formulations were developed. Buckwheat, wheat, and arrowroot were eliminated, maize and lablab content were reduced, and cassava and finger were increased in the new formulations. A total of 149 participants composed of men (30.9% and women (69.1% aged between 11 and >60 yrs were interviewed. Newly formulated porridges were more preferred to the previous porridge formulations on color (40 54.2% smell (40 52.4% taste (41.5 47.5% texture (58.3% viscosity (35.4 45.8% and overall acceptability (35 54.2% The most cited reason for liking or disliking a particular porridge was taste (38.9% and texture (32.2% respectively. However, all the sensory attributes positively correlated with overall acceptability. Increased finger millet and cassava proportions in the newly formulated composite porridge flour highly influenced their high acceptability. Thus, consumer acceptability of new products is key for their adoption.

title: Bioaccessibility assessment of patulin and ochratoxin A in cereal and fruit based baby foods using a harmonized in vitro digestion model: Contribution for the risk assessment of chemical mixtures
abstract: This research was performed under the MycoMix project "Exploring the toxic effects of mixtures of mycotoxins in infant food and potential health impact" (PTDC/DTPFTO/0417/2012) funded by the Fundac, ao para a Ciencia e Tecnologia (FCT) Portugal.

title: The occurrence of mycotoxins in breast milk, fruit products and cereal based infant formula: A review
abstract: Breast milk is considered an essential food segment for children up to 6 months; however, it can be contaminated with some mycotoxins, such as aflatoxin M1 (AFM1) and ochratoxin A (OTA) as a consequence of ingestion of dietary mycotoxins by lactating mothers. Moreover, the health of infants can be threatened due to simultaneous exposure to a mixture of mycotoxins mainly due to their potential synergistic effects. Scope and approach An overview of the prevalence of mycotoxins in breast milk and infant formula, fruit and cereal based products as routine diets of infants during the last 10 years, besides the associated health risks, were presented. In this regard, the relevant citations published in international databases such as PubMed, Science direct from 2008 to 2019 were screened by the aid of a systematic review approach.  The high prevalence of AFM1 and OTA in breast milk reported in several countries highlighted the extent of mycotoxin occurrence in the diet of lactating mothers. Furthermore, the exposure rates of infants to mycotoxins in breast milk and infant formula while generated a margin of exposure values lower than 10,000, indicating a huge public health concern. Thus, reducing the dietary exposure of mycotoxins for lactating mothers and approaching the required controlling steps during the processing and distribution of infant formulas are crucial. Further studies are recommended to evaluate the health risks to infants due to dietary exposure to multiple mycotoxins in infant foods.

title: Fiber from fruit pomace: A review of applications in cereal based products
abstract: Fruit pomace is a by product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.

title: African Adansonia digitata fruit pulp (baobab) modifies provitamin A carotenoid bioaccessibility from composite pearl millet porridges
abstract: Food to food fortification of staple cereal products using nutrient dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub Saharan Africa. However, there is limited information on the potential interaction effects that such food to food fortified strategies may have on individual micronutrient bioavailability. The main objective of the current study was to investigate the impact of incorporating Adansonia digitata (baobab fruit pulp) a mineral rich plant material, on the delivery of carotenoids from a composite cereal porridge. Formulations of native fruit/vegetable cereal composites were screened for interactions which could influence both bioaccessibility and subsequent intestinal uptake of provitamin A carotenoids. Proportions of pearl millet flour and plant materials were dry blended to provide composite cereal porridges with total provitamin A carotenoid concentrations ranging from 3590.7 23.4 to 3698.5 26.5 mg/100 g (fw) and baobab concentrations ranging from 0 to 25% (dw).While there were no significant differences in provitamin A carotenoid bioaccessibility from porridge formulations containing 5 or 15% baobab, inclusion of 25% baobab resulted in a significant (p 0.05) decrease in bioaccessibility (13.3% as compared to the control (23.8% Despite the reduced bioaccessibility, 6 h uptake efficiency of provitamin A carotenoids by Caco 2 human intestinal cells was not significantly altered by 25% baobab inclusion. These findings suggest that the inhibitory effects on carotenoid micellarization (bioaccessibility) observed with increased baobab addition may not ultimately limit the bioavailability of carotenoids.

title: Rapid detection of tenuazonic acid in cereal and fruit juice using a lateral flow immunochromatographic assay strip
abstract: A lateral flow immunochromatographic assay (ICA) strip was developed for determination of tenuazonic acid (TeA) using both semi quantitative and quantitative methods. The ICA strip was based on produced anti TeA monoclonal antibody, and could be used for TeA analysis in cereal and fruit juice, with visual limits of detection of 1600 ng/g and 400 ng/mL, and cut off values of 6400 ng/g and 3200 ng/mL, respectively. The calculated limits of detection values were 126.4 ng/g and 65.3 ng/mL for wheat and apple juice samples, respectively. The recovery rates ranged from 90% to 129% In summary, the developed strip was effective for TeA detection and would be suitable for on site detection and rapid screening of samples.

title: Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans.
abstract: Cereal grain based porridges are commonly consumed throughout the world. Whilst some data are available for varieties that are popular in the Western world such as oats and rye, other 'ancient' grains used in the East and in Africa such as millets are thought to have beneficial health effects, such as a suppression of post prandial hunger and circulating glucose levels. These grains, a sustainable food source due to their tolerance of extreme weather and growing conditions, are commonly found throughout Asia and Africa. However, knowledge of the physiological responses to these grain varieties is very limited. This study aimed to collect initial pilot data on the physiological and gastrointestinal responses to breakfast porridges made with two millet varieties and oats and rye grains. A total of n=15 completed the oats and rye, n=9 the finger millet n=12 the pearl millet meals. MRI scans were undertaken at baseline, immediately after consumption and then hourly postprandially. Blood glucose was measured at baseline, immediately after consumption and then every 15min until t=80min, then every 20min until t=120min, followed on each occasion by completion of VAS. Seven participants completed the entire protocol and were included in the final analysis. A subgroup analysis with the n=10 paired comparison between the same individuals that completed the oats, rye and pearl millet was also considered. The gastric volume AUC was higher for pearl millet than oats and rye (n=10, p<0.001) The incremental area under the curve (iAUC) for blood glucose was not significantly different between the meals although this showed a trend to be lower for pearl millet. Hunger was lower for pearl millet compared to oats and rye (n=10, p=0.01) There was a significant correlation between total gastric volume AUC and average appetite AUC r= 0.47, p<0.010. Isoenergetic breakfast porridges from 'ancient' varieties of millet grains showed physiological responses that were comparable with those from common Western varieties known to have beneficial health effects. Pearl millet appeared to induce lower postprandial blood glucose response and appetite scores though the differences were not conclusive compared with the other porridges and further work is needed. Improved knowledge of the effects of different cereal grains could help direct dietary advice and ultimately improve health outcomes in the general population worldwide.