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The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination strategies to enhance the volume of gluten-free breads, based on data from 42 published papers. The literature was sourced from databases such as Google Scholar, Scopus, ScienceDirect, and Researchgate using “gluten-free bread”, “improvement”, and “additives” as keywords. Information on the additives used, main ingredient, other ingredient composition, increase in bread volume, and other ingredient contributions to the formulation was collected. The main ingredients used in gluten-free bread development were plotted on a bar graph. The contribution of other ingredients in the formulation and the percentage increase in bread volume were also calculated. The formulations strategies are typically structured as a major ingredient (usually a carbohydrate source) + additive + other ingredients. The major ingredient, often a starch or starch-rich matrix, forms the basic structure of the bread. Additives such as proteins, enzymes, fibers, and hydrocolloids are generally used with other ingredients such as fat sources, sweetener, protein, and fiber. The findings provide the overall strategy behind the increase of the volume of gluten-free breads.

Childhood malnutrition is a current and perpetual public health concern in many African countries. Challenges remain the difficulty in formulating nutritionally adequate diets. This study was carried out to investigate the effect of Dioscorea schimperiana flesh color on nutritional composition and antioxidant activity of formulated yam based complementary food. Flours from dried yam slices bought on local market were fortified with soybean and groundnut paste to develop a balanced diet. Carrot and egg shell were added as reinforcing sources of micronutrients. The nutritional content and antioxidant properties of the flour blends were then assessed. Results indicate the flour blendes satisfy the recommended energy and macronutrients requirements according to set standards. Thus the flour blends can be used for managing protein-energy malnutrition. They can also offer health benefits due the composition of many bioactive compounds. The amount of carotenoids, α tocopherol, total phenols, zinc and iron in yam-based formulations depended on the color of the yam flesh. Βeta carotene was the major carotenoid present. The yellow-fleshed yam flour blend had the highest content (10 mg/100 g) of polyphenolic compounds but comparatively lower antioxidant activity. In contrary, yellow-fleshed with red dots flour blend had the highest antioxidant activity (0.218 M Trolox equivalents/100 g) and the lowest content (8 mg/100 g) of the responsive bioactive compounds. The red-fleshed yam based complementary food had the highest content in these micronutrients. Feeding 6–11 months old children with yam-based complementary food would satisfy 23–77.4% of the 200 µg daily minimum suggested reference retinol activity intake of vitamin A and 8.20–30.48% of the 2.5 mg α-tocopherol requirement. At this stage of growth, yam based complementary food would satisfy 68–100% of the average daily minimum reference intake of zinc and 63–100% of iron daily requirements according to the daily serving portion needed to satisfy the 200–550 energy requirement. Taking into consideration their contribution in meeting the micronutrients daily intake suggested reference values; the weaning flour is most suitable for a 12–23 month old child. Keywords: Childhood malnutrition, Balanced diet, Dioscorea schimperiana

Protein energy malnutrition and micronutrient deficiencies in children under 59 months are major problems facing developing countries and particularly Cameroon. To solve these problems, the quality of foods used during the dietary transition period is of great importance. The present work aimed to formulate a complementary flour based on yellow corn, soybean, carrot and date flours which meets the FAO/WHO standards. To achieve the objective, the corn seeds were fermented, the soybeans were soaked and cooked and finally the carrots and dates were cleaned and dried. The flours produced were then characterized and mixed in proportions defined by the Excel software solver in order to obtain infant flours which in turn underwent physicochemical and functional characterization. The nutritional properties of treated yellow corn and soy flours were significantly (p˂0.05) greater than those of raw flours. The treatments significantly (p˂0.05) reduced the antinutrients contents (oxalates, tannins, phytates and trypsin inhibitors). The data generated by the Excel software solver made it possible to choose a formulation with proportions of 74 (corn):22 (soy):2 (carrots):2 (date); meeting the standards prescribed by the FAO/WHO in term of protein, lipid, carbohydrate and ash contents. The energy density of the flour developed (403.59 kcal/100 g) was also close to 400 kcal/100 g (FAO/WHO standard recommended value). Fifteen amino acids were quantified in the optimum flour, the most abundant being L-Ser, L-Thr, L-Ala, L-Lys and L-Pro. Regarding the functional properties, the formulated flour presented a good ability to make gruels with a viscosity of 734.75 cP. This formulated flour could therefore meet the nutritional and functional needs of children for an efficient fight against malnutrition.