{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T08:33:03Z","timestamp":1793003583327,"version":"4.5.0"},"reference-count":41,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001724","name":"International Foundation for Science","doi-asserted-by":"publisher","award":["I\u20103\u2010E\u20105872\u20102"],"award-info":[{"award-number":["I\u20103\u2010E\u20105872\u20102"]}],"id":[{"id":"10.13039\/501100001724","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Jackfruit seeds are a rich source of protein, minerals and vitamins, making them a valuable underutilized by\u2010product that can be exploited for food enrichment to alleviate malnutrition. This study evaluated the effect of jackfruit seed powder on the nutritional profile and sensory attributes of white maize\u2010based stiff porridge. White maize seeds were milled into sifted (SMF) and whole maize flour (WMF), and separately blended with jackfruit seed powder (JKF) at different proportions ranging from 10% to 40%. Stiff maize porridge was prepared from each of the maize flour and maize flour blended with different proportions of JKF. The protein content of stiff porridge prepared from composite flours significantly increased from 1.66% to 5.95% and 1.24% to 5.98%, for SMF and WMF, respectively. There was a significant increase (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) in vitamins B1 from 17.73 to 33.96\u2009mg\/kg and 14.88 to 33.99\u2009mg\/kg, for SMF and WMF, respectively, and B6 content from 3.72 to 17.14\u2009mg\/kg and 2.28 and 16.11\u2009mg\/kg, for SMF and WMF, respectively, in stiff porridge prepared from composite flours compared with maize flours. The analysis of mineral content showed a significant (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) increase in calcium, copper, iron, potassium, magnesium and manganese levels with increase in the proportion of JKF in composite flours and their corresponding stiff porridge. The findings from sensory analysis showed that stiff porridge prepared from maize flours had higher acceptance compared to stiff porridge from composite flours. The incorporation of 10% JKF demonstrated an optimal balance between improved nutritional properties and sensory acceptability.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72478","type":"journal-article","created":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T10:11:49Z","timestamp":1792491109000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutritional Enrichment and Sensory Profiles of Whole and Sifted Maize Flours Fortified With Jackfruit Seed Powder for Stiff Porridge Preparation"],"prefix":"10.1002","volume":"14","author":[{"given":"Felix Ochieng","family":"Odhoch","sequence":"first","affiliation":[{"name":"Department of Biochemistry University of Nairobi  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4053-5504","authenticated-orcid":false,"given":"Redemtor A.","family":"Ojwang","sequence":"additional","affiliation":[{"name":"Department of Medical Biochemistry Maseno University  Kisumu Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mercy W.","family":"Mwaniki","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Technical University of Kenya  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6550-482X","authenticated-orcid":false,"given":"Betty N.","family":"Mbatia","sequence":"additional","affiliation":[{"name":"United States International University\u2013Africa  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mukiri E.","family":"Gitiri","sequence":"additional","affiliation":[{"name":"Kenya Bureau of Standards  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6332-6874","authenticated-orcid":false,"given":"Edward K.","family":"Muge","sequence":"additional","affiliation":[{"name":"Department of Biochemistry University of Nairobi  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9467-975X","authenticated-orcid":false,"given":"Evans N.","family":"Nyaboga","sequence":"additional","affiliation":[{"name":"Department of Biochemistry University of Nairobi  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,20]]},"reference":[{"issue":"2","key":"e_1_2_13_2_1","first-page":"164","article-title":"Review on Iron and Its Importance for Human Health","volume":"19","author":"Abbaspour N.","year":"2014","journal-title":"Journal of Research in Medical Sciences"},{"issue":"8","key":"e_1_2_13_3_1","first-page":"1","article-title":"Nutritive Compositions of Locally Available Jackfruit Seeds (\n                     Artocarpus heterophyllus\n                  ) in Bangladesh","volume":"2","author":"Abedin M. 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