Food Potentials And Functional Properties Of Blends Of Malted And Unmalted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour For Use As Complementary Food

Abstract

The food potentials and functional properties of unmalted  and malted flour blends of African yam bean (Sphenostylis Stenocarpa) and yellow dent maize (Zea mays) for use as complementary food was investigated. Four blends of cereal legume components were formulated in the ratios of malted (70:30), (50:50). Umalted (70:30), (50:50). Proximate and functional Analysis was done on the flour blends. They were used to make porridge while nutrient was used as control for sensory evaluation. The blends (70:30) had more protein, fibre, lipid, moisture while in carbohydrate there was no significant difference between malted and unmalted at (5% level). Functional properties of the unmalted and malted African yam bean and maize flour which included  water absorption capacity,  foam capacity, bulk density, fat absorption capacity, emulsion capacity and gelation capacity were determined. Matting increased the water absorption, foam capacity, hulk density and gelatinization temperature while oil absorption decreased in unmalted flours blends. The sensory evaluation tests revealed that nutrend porridge was preferred in terms of taste, colour and flavour followed by malted blends in terms of colour and consistency. Finally nutrend was generally accepted as complementary food.