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Journal of Nutrients

March 2019, Volume 5, 1, pp 1-10

Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends

Emmanuel, Omale B.B.

Emmanuel, Omale B.B. 1


  1. Department of Hospitality and Tourism Management, Federal University Wukari, Nigeria 1

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on PubMed

Pages: 1-10

DOI: 10.18488/journal.87.2019.51.1.10

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Article History:

Received: 15 November, 2018
Revised: 24 December, 2018
Accepted: 30 January, 2019
Published: 03 April, 2019


Abstract:

Complementary foods are foods that are not breast milk or infant formula introduced to an infant to provide nutrients due to inadequacy of breast milk. The quality of Complementary foods prepared from sorghum, soybean and sesame flour blends was determined in this research. The flours were prepared and blended at different ratios; 70:30:0, 70:20:10, 60:30:10, and 50:40:10. The chemical, sensory and physical properties of the individual flours and the most acceptable complementary food were determined. The results show that the complementary food (50% SORF, 40% SOYF AND 10% SESF) contained 24.1% protein while SORF, SOYF and SESF had 7.8%, 48.4% and 15.1% respectively. The complementary food has higher carbohydrate 48.1% than those of the SOYF (19.4%) and SESF (23.3%). However, the SOYF flour had higher carbohydrate (82.2%) than the other flours. The bulk density of the complementary food was 0.72g/cm3 while those of the flours ranged from 0.53 g/cm3 to 0.81g/cm3. All the flours lacked foaming capacity, values ranging from 0.98 to 6.9%. However, the complementary food had higher water absorption capacity and emulsion capacity than the individual flours. The sensory evaluation result showed that the blend containing 50% SORF, 40% SOYF and 10% SESF received higher scores for taste, flavor, texture, colour and overall acceptability than the other flour blends and the commercial weaning food. The result showed that acceptable complementary food with chemical and physical properties similar to commercial weaning food may well be prepared from sorghum, soybean and sesame flour blends.
Contribution/ Originality
This study is one of very few studies that have investigated the production of complementary foods from local raw materials. The complementary food was produced from low-cost, nutrient dense cereal; legume and oil seed which will help solve the problem of malnutrition as the blend is rich in protein and other nutrients.

Keywords:

Quality, Complementary foods, Sorghum, Soybean, Sesame, Blends.

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Funding:

This study received no specific financial support.

Competing Interests:

The author declares that there are no conflicts of interests regarding the publication of this paper.

Acknowledgement:


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