Contribution of instant amaranth (Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescents

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dc.contributor.authorSsepuuya, Geoffrey
dc.contributor.authorKatongole, James
dc.contributor.authorTumuhimbise, Gaston Ampek
dc.date.accessioned2023-01-24T17:28:32Z
dc.date.available2023-01-24T17:28:32Z
dc.date.issued2018
dc.description.abstractUganda has one of the youngest populations in the world with about 78% of its population below 30 years of age, most of which are adolescents. The boarding school diet fed to adolescents is rich in carbohydrates and proteins but lacks adequate amounts of micronutrients to meet the adolescent RDA requirements. This study aimed at contributing to the improvement of the nutritional status of boarding school adolescents in Uganda by developing an acceptable convenient instant vegetable soup rich in protein (12.30 ± 0.25–13.26 ± 0.25%), total carotenoids (154.19 ± 12.62– 292.68 ± 3.56 RAE/μg), and iron (2.33 ± 0.06–4.37 ± 0.03 mg). The three soup formulations showed desirable reconstitution and instant characteristics owing to the observed functional properties. The soup had a high dispensability (69%–71%), water absorption capacity of 1.53–1.98 g/g, bulk density of 0.79–0.80 g/ml, and swelling capacity of 5.05–5.38 g/g. The overall sensory acceptability was within a range of 6.2–6.7 and not significantly different from the control commercial soup. The soups contributed over 25% of the adolescent RDA requirements for carbohydrate, protein, dietary fiber, vitamin A, and iron but not for zinc (5.7%) and calcium (9.7%). These results indicate the potential of the soup to improve the nutritional status of adolescents. However, there is a need for additional research to increase the formulated soups’ acceptability, its contribution to zinc and calcium RDA adolescent requirements, as well as to determine its bioavailability and shelf stability.en_US
dc.identifier.citationSsepuuya, G., Katongole, J., & Tumuhimbise, G. A. (2018). Contribution of instant amaranth (Amaranthus hypochondriacus L.)‐based vegetable soup to nourishment of boarding school adolescents. Food science & nutrition, 6(6), 1402-1409. DOI: 10.1002/fsn3.664en_US
dc.identifier.other10.1002/fsn3.664
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/7172
dc.language.isoenen_US
dc.publisherFood science & nutritionen_US
dc.subjectAdolescentsen_US
dc.subjectAmaranthen_US
dc.subjectConvenience foodsen_US
dc.subjectMalnutritionen_US
dc.subjectRDAen_US
dc.titleContribution of instant amaranth (Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescentsen_US
dc.typeArticleen_US
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