EFFECT OF SPROUTING ON THE FORMULATION OF WEANING DIETS FROM BAMBARA NUT (Vigna. subterranean) AND SORGHUM (Sorghum bicolor)

ABSTRACT

Protein energy malnutrition (PEM) accounts for over 50 % mortality among weaning children globally. Fortification and formulation had been used to supply some of the nutritionally deficient nutrients in diets of malnourished children. Sorghum is generally used as weaning foods in developing countries but is deficient in protein while Bambara nut is rich in protein and can provide the nutrients lacking in sorghum. This study focused on the effect of sprouting on formulation of weaning food from sorghum and Bambara nut flour blends. The sorghum and the Bambara nut were sprouted separately for seven days and sprouts of each day were obtained. The sprouts with maximum nutrients and lowest antinutrients were selected for diet formulation. Proximate and anti-nutrient compositions of the sprouts were determined using the AOAC methods and amino acid composition was carried out using amino acid analyser (Model 120 A). The functional properties of the blends  were determined  using standard analytical  methods.  Forty (40)  Wister strain weaning albino rats of both sexes weighing between 34 – 55 g were randomly distributed into eight (8) groups (A to H) of 5 rats each. The animals were administered formulated diets and water ad libitum for 28days. Group A rats were fed only sorghum (control) and Group B only Bambara, while groups C, D, E and F were fed sorghum supplemented with 5 %, 10 %, 15%, and 20% Bambara nut, respectively. Group G was fed normal rat pellets and H was fed cerelac. The weight of the rats was measured weekly. Haematological parameters were determined using auto-haematological analyzer (Mindray BC-5300). Liver and kidney function tests were carried out using Teco and Agape diagnostic assay kits. Nutrient compositions were highest on day 5 for sorghum and on day 4 for Bambara nut which also coincided with the days when the anti-nutrients were found to be lowest. The group fed on 80 % sorghum + 20 % sprouted Bambara nut had significantly higher (p<0.05) weight (15.28 %) compared to the other groups (15 % supplemented (13 %), 10 % supplemented (11.33 %), 5 % supplementation (6.23 %) 100 % sorghum (3.44 %), 100 % Bambara (5.35 %), rat chow (12.44 %) and ceralac (15.09 %). Haematological analysis showed that all parameters were within normal range. However, PCV, Hb, MCV and MCH were significantly (p<0.05) higher in the group fed with cerelac compared to other groups while there was no significant difference (P>0.05) in the RBC of the groups fed 20 % Bambara nut supplemented diet and cerelac. The serum enzyme activities (AST, ALT and ALP) determined were higher in rats placed only on sorghum and Bambara nut flours and lowest in the rats placed on cerelac diet but were all within normal range. The renal function indices were significantly (p<0.05) higher in the cerelac group. Based on the nutrient content and growth performance outcome there was no significant difference (p<0.05) between cerelac and the 20 % Bambara nut supplemented diet. Hence, this work suggests that blend of 80 % sprouted sorghum and 20 % sprouted Bambara nut may be good for the formulation of weaning diets.

CHAPTER ONE

1.0      INTRODUCTION

1.1       Background to the study

Nutrition is the study of nutrient in food/diet and the relationship between diet/food, health and diseases (Khan et al., 2017). The energy needed by the body for growth and maintenance and for its proper functions is provided from the food. The US national library of medicine (2017) defines nutrition as the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion”. Adequate energy and nutrient (nutrition) empower the cell for its function (Rodriguez et al., 2016). On the other hand, the science of nutrition also deals with the abnormalities and diseases associated with nutritional deficiency (Pradhan et al., 2019).

A good nutrition should contain all the nutrients in the right amount (proteins, carbohydrate, fats and oil, minerals and vitamins). There is a correlation between nutrition and infectious diseases, when the essential nutrients required in a diet are lacking the immune system is compromised.

According to World Health Organization (2020b), malnutrition denotes insufficiencies, excesses or imbalances in a person’s intake of nutrients. Malnutrition can be categorised into three major groups or forms, namely undernutrition, overnutrition (overweight and obesity) and bad eating habit. The first form undernutrition deals with inadequate intake of nutrient which can lead to conditions such as stunting (low height for age) when growth is permanently impeded, wasting (low weight for height) dangerously thin for their height, underweight (low weight for age) and micronutrient deficiencies (a lack of important vitamins and minerals). The second form of malnutrition is overweight and obesity (consumption of diets rich in excess calories than the body’s metabolic needs) or diets rich in excess fat, salt and sugar may trigger the risk of diseases such as (heart disease, stroke, diabetes and cancer) (Hawkes et al., 2017). The third form is bad eating habit majorly concerned with eating junk foods or eating at an inappropriate time. It can also be considered as unhealthy eating habits with health consequences.

Protein-energy malnutrition (PEM) is a form of malnutrition defined as a state of consistent inadequacy of food and nutrient intake especially protein to meet body requirements, leading to alterations in body weight and composition hence, compromised functioning of the body (Adejumo et al., 2019; Skipper, 2012 and Marshall, 2016). The state of malnutrition are in varying degrees which could be mild, moderate or severe (Verhagen et al., 2013). It is a major threat to childhood health in developing countries world-wide (Cavuilati, 2018). In Nigeria it has shown that over 50 % of children and infant mortality is as a result of malnutrition (National Bureau of Statistics (2018). The statistics is higher in developing countries like Nigeria, Ghana, Mali, Kenya, Togo and Cote d ivoire (James et al., 2018).

Weaning period is a crucial time of transition (6-24 months) during which the diets of infant is changed gradually from liquid breast-milk to semi solid food (Bintu et al., 2017). In Nigeria, traditional weaning foods are basically pap made from sorghum, millet and corn which are mono-cereal grain products lacking in the essential amino acids (Bintu et al., 2017). Often, in African countries, weaning foods are characterized by bulk and indigestibility and the young infants do not have the ability to digest a wide variety of foods due to their digestive and excretory systems (Van der Merwe et al., 2007). As they grow, they gradually develop the ability to chew, swallow and digest a wide range of foods (Oyeyinka, 2016). The ability to transfer solid foods from the front of the tongue to the pharynx is a milestone developed at about the age of 6 months (Pridham, 1990).

In addition, locally processed weaning foods are inadequate in essential nutrients hence even when taken are unable to protect the body from infection and diseases (Nnam, 2001). Sorghum like maize and millet is one of the major grains used in the preparation of traditional weaning food in Nigeria. It is rated very high on the staple food table as one of the most important food crops after wheat, rice, maize and barley especially for the poor people in Africa (Raihanatu et al., 2011). Sorghum is a major source of carbohydrate, vitamins and minerals. However, it is sad to say that sorghum products contain very low protein and are deficient in basic amino acids such as (lysine, threonine, tryptophan) required for weaning diets (Wakil and Kazeem 2012, Bello et al., 2017).

Sorghum-based foods contain tannins and phytates which interact with proteins, vitamins, and minerals thereby making food indigestible and limiting the bio-availability of their nutrients (Wakil and Kaseem 2012 and Modu et al., 2014).

Bambara nut is leguminous seed rich in nutrients such as protein, carbohydrate, fibre, vitamins and minerals. It does not require fortification and has been described as a complete food (Mbata et al., 2009, Ibrahin and Ugunwusi, 2016). The cultivar has a potential for attainment of food security and poverty alleviation (Ibrahin and Ugunwusi, 2016). However, its bulky nature and high anti-nutrient factors such as tannins, phytic acid and enzyme inhibitors have made it inadequate for weaning food formulation (Murevanhema and Jideani, 2013). In order of importance Bambara nut has been ranked as the third most important grain legume, after groundnut (Arachis hypogaea L.) and cowpea (Vigna unguiculata) in semi-arid Africa, but has been underutilized for decades (Rachie and Silvester, 1977). Some of the factors accounting for the underutilization of Bambara include long cooking time which places high demand on fuel consumption. For instance, a time lag of 45-60 minutes is required to boil fresh Bambara nut and about 3 – 4hrs is required to boil the dried seed when compared to other legumes like cowpea and pigeon pea that are cooked within 40minutes to 1hour: 30 minutes (Ibrahin and Ogunwusi , 2016). In addition to the above, the beany flavour and poor de-hulling capabilities are other factors responsible for its underutilization.

The name Bambara nut was derived from the Bambara tribe of Mali (Yao et al., 2015). It is a popular cultivar in Nigeria known by different names. The Igbo and Igala tribes call it ‘okpa’, the Hausas call it ‘gurjiya’. In Yoruba it is called ‘epa-roro’, the Nupe people call it ‘kpere’ and the Idomas call it ‘ipeyi’. It is widely cultivated due to its drought resistance and ability to thrive in any kind of soil. Bambara is eaten by many people in Nigeria. The seeds are either boiled or roasted and eaten as snacks, the flour is made into cake, porridges and ‘okpa’ which are common delicacies eaten by those in the eastern part and middle belt of Nigeria.

In view of the high cost of milk from animals, plant seeds (legumes) are mostly used as substitute for high protein (Bello et al., 2017). A number of studies have shown the prospects of combining plant proteins with cereal flour to produce composite for example, sprouted sorghum and sprouted pumpkin seeds have been used for formulation to solve protein –energy malnutrition (Bello et al., 2017). Also, Bambara nut has been used in feed formulation with soya beans, sweet potato and cray fish (Akaninwor and Okechukwu, 2006).

Sprouting is the process by which seeds or spores are induced to germinate or put out shoots mainly for the purpose of consumption or commercialization. Some seeds are food sources but are not easily digested when consumed because they contain some anti- nutritive factors like tannins, phytates, oxalates and others which inhibit nutrient availability. Sprouting reduces these anti-nutrient factors and improve bioavailability of the nutrient, sprouting also improve polyphenols and phenolic compounds of grains and legumes which on consumption provides the body with antioxidants that protect the system against reactive oxygen species (Nyau et al., 2017). By sprouting, vitamins (B-complex) and sugars are released, minerals are liberated, dietary fibre, free amino acids and proteins are generated. In the same vein, bulk is reduced, digestibility is improved, flavour is improved and cooking time is reduced (James et al., 2018). It will be of interest to explore sprouted Bambara nut and sprouted sorghum in the formulation of weaning diets.

1.2       Statement of Research Problem

Protein-energy malnutrition (PEM) has been identified to occur mostly in weaning children and infants especially those under the age of five years. This is the case in Nigeria, where many children whether in the villages or townships are vulnerable to diseases due to inability to meet with their nutrient needs. One of the main factors responsible for protein- energy malnutrition is poor weaning practice and inability of parents and caregivers to afford the commercially available weaning formula. Most of the locally processed weaning foods are deficient in micronutrients such as vitamins, iron, potassium, copper, sodium etc. The commercially processed weaning foods which contain most of the required nutrients are very expensive and the cost is beyond the reach of a low-average income earner. The global economic recession, insurgency and pandemics such as COVID-19 and others are some of the factors that have exacerbated the plight of the general populace and in particular those of low socio-economic status as most of the affected persons are unable to meet their basic needs. Leguminous seeds generally are high in proteins but most often are neglected and are poorly utilized or underutilized. This is because their bulky nature makes them indigestible and therefore inadequate for weaning food formulation. The presence of anti-nutrients like oxalates, phytate and tannins is a major constraint to use of plant seeds in infant food formulation. Another major challenge of the locally prepared weaning foods is that they are low in proteins and micro nutrients and hence do not meet the nutritional needs of the weaning child.

1.3       Justification for the Study

Bambara nut is cheap and can be easily grown. It is a complete food composed of (24-34 %) protein, (30-50 %) carbohydrate. The protein content of sorghum and its products is low and deficient in some amino acids especially (lysine and methionine) and therefore needing fortification which can be provided by Bambara nut which is rich in protein and these essential amino acids. Supplementation with protein from Bambara nut will reduce the dependence on commercially produced weaning foods and increase the use of underutilized local staples. Soaking, sprouting and cooking of Bambara nut and sorghum will improve their qualities. Sprouting is a physical modification method generally acceptable in food processing unlike most chemical methods. Sprouting will be advantageous in the weaning food processing as it reduces the problem of bulk, removes anti-nutrient and increases protein content and so their qualities is improved. Knowledge on the use of sprouted Bambara and sorghum as a potential weaning food is very low. This therefore has made this study necessary.

1.4       Aim and Objectives of the study

1.4.1    Aim

The aim of this study is to evaluate the effect of sprouting on the formulation of weaning diets from Bambara nut and sorghum.

1.4.2    Objectives of the study

The specific objectives of this study were to determine:

i.          the best sprouting duration for Bambara nut and sorghum to be used for formulating the blend.

ii.        the proximate composition of sprouted Bambara nut and sorghum

iii.       the functional properties of sprouted Bambara nut and sorghum flour

iv.       the ratio of sprouted Bambara nut/sorghum flour blend for weaning;

v.         the effects of feeding the formulated diet on the growth performance, biochemical and haematological indices in rats.

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