Food Properties And Functional Properties Of Blends Of Malted And Un-malted African Yam Bean (Sphenostylis Stenocarpa) And Maize (Zea Mays) Flour Use As Complementary Food

ABSTRACT

The food potentials and the properties 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 nutrend 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). Functiotuil properties of the unmalied and malted African yam bean at id inni /C flouts which iieluded water ahsorptiorccapacity (1 foam capacity, bulk density, fat absorption capacity, emulsion capacity and gelal ion 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 untrendy 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.