Nutritional and Safety Evaluation of Heat-Stabilized Rice Bran for Supplementary Feeding of Malnourished Children in Kenya
Journal Title: International Journal of Food Science, Nutrition and Dietetics (IJFS) - Year 2015, Vol 4, Issue 6
Abstract
Rice bran is a by-product of rice milling that has been primarily used in animal feed negating its potential for human consumption. The aim of this study was to evaluate the application of rice bran to aid in managing infant and childhood malnutrition. Rice bran samples were collected from Kenya (Mwea) and U.S. (RiBran 300, RiceBran TechnologiesTM) for nutritional, heavy metals and microbial analysis. Reference values for rice bran from the USDA nutrient database were included for comparison. Additionally, seven supplementary foods containing maize, soya bean, rice bran and sugar (CSR) for 12-24 month old moderately malnourished children were formulated using nutritional software programs. A 100g of Mew rice bran contained 349 kcal, 20g dietary fibre, 19g fat, 13g protein, 7.5mg iron and 4.6mg zinc. A 100g of RiBran 300 comprised of 359 kcal, 25g dietary fibre, 22g fat, 14g protein, 9.7mg iron and 5.3mg zinc. Mwea rice bran had 0.12ppm total arsenic while RiBran 300 had 0.86ppm total arsenic. Both rice brans tested negative for E. coli O-157 and Salmonella spp. The computer simulated CSRs showed that nutrient density increased as rice bran was included ranging from 1 - 30g/day serving. The retail cost of the CSR’s was 38-46 % lower than Corn-Soya-Blend plus (super cereal) and 65-70% lower than Corn-Soya-Blend plus plus (Super cereal plus) supplementary foods available in Kenya. These findings indicate that rice bran has the potential to be a nutritious, safe and affordable food ingredient that enhances food and nutrition security.
Authors and Affiliations
Elizabeth P. Ryan
Keywords
Related Articles
- EP ID EP200658
- DOI 10.19070/2326- 3350-1500041
- Views 85
- Downloads 0
Inhibitory Effects of oxalic acid on Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated onto Chicken Breast stored at 4°C
Oxalic acid was evaluated for its effectiveness in inhibiting growth of selected pathogens on raw chicken breasts. Inoculated chicken breasts were dipped in oxalic acid solutions (0, 0.5, 1.0, 1.5 and 2.0% w/v) for 10, 2...
Measurement of Forchlorfenuron in Grapes by Surface - Enhanced Raman Spectroscopy coupled with Gold Nano substrates
The objective of this study was to use surface-enhanced Raman spectroscopy (SERS) for rapid detection and characterization of trace amounts of forchlorfenuron extracted from fruits. Forchlorfenuron is a plant growth regu...
Comparative Effects Of Processing On The Cyanide Content Of Manihot Esculenta , Glycine Max And Zea Mays
The effects of varying processing treatments on the cyanide content of Manihot Esculenta, Zea Mays and Glycine Max were determined using picrate kit method and the following mean concentrations in ppm were obtained: 0.10...
Evaluation Of Chlorine Efficacy Against Escherichia Coli O157:H7 Survival And Cross-Contamination During Continuous Produces Washing Processwith Water Quality Change
Chlorine is widely used by fresh-cut produce processors to reduce pathogens and prevent cross-contamination. However, limited information is available on efficacy of chlorine preventing pathogen survival and the cross-co...
Biological Inhibition/Toxicity During the Anaerobic Digestion of Wastes From Food And Agricultural Industries
Biological Inhibition/Toxicity During the Anaerobic Digestion of Wastes From Food And Agricultural Industries