Food Science and Technology Department

 

First Advisor

Kaustav Majumder

Committee Members

Curtis Weller, Devin J. Rose, Edward Deehan

Date of this Version

11-2024

Document Type

Thesis

Citation

A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial fulfillment of the requirements for the degree of Master of Science

Major: Food Science and Technology

Under the supervision of Professor Kaustav Majumder

Lincoln, Nebraska, November 2024

Comments

Copyright 2024, Aemiro Zula. Used by permission

Abstract

Undernutrition is a global health challenge affecting people across all stages of life. While everyone is susceptible, certain groups face a significant burden. These include those living in poverty, young children, adolescents, older people, and lactating and pregnant women. Food insecurity is another primary global concern affecting billions of individuals worldwide and is closely associated with undernutrition. Implementing interventions to address these two significant global burdens is critical, and international organizations are playing a crucial role through food aid programs using Fortified Blended Foods such as corn-soy blend (CSB), corn-soy blend plus (CSB+), and corn-soy blend plus plus (CSB++). CSB+ is a composite flour consisting of extruded corn flour, soybean flour, and micronutrient premix, and it has been utilized in food aid programs since 1980.

Despite its significant role, CSB+’s protein quality is an issue due to its reliance on corn. Corn is known for its good starch quality and high methionine level, yet it is low in lysine and valine contents. Improving CSB+ by including appropriate commodities with high lysine and valine contents, such as Great Northern Bean (GNB), has promise to improve the protein quality.

Therefore, this study aimed to demonstrate that GNB is an appropriate commodity that can be used to improve the protein contents and quality of CSB+. The study outcome revealed that substituting 38% and 50% of CSB+ composition with GNB flour improved the solubility of protein and total amino acids. Furthermore, the newly developed CSB+ formulation incorporating 50% extruded GNB flour improved the gastrointestinal (GI) protein digestibility in the intestinal phase. At the same time, both met the shelf-life standards set by the United States Department of Agriculture (USDA). Thus, the findings suggest that GNB can improve the protein quality of CSB+, contribute to address undernutrition, such as protein-energy undernutrition (PEU), and lessen food insecurity. Additionally, market opportunities for GNB cultivars are expanded, contributing to their economic well-being.

Advisor: Kaustav Majumder

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