Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour
ABSTRACT
The development of complementary food
from flour blends of fermented maize, defatted soybean and fluted pumpkin seed
flour was done and its proximate functional vitamin mineral and sensory
properties were analyzed. The result of the proximate composition showed that
the moisture, ash, fat, fibre, protein and carbohydrate content ranged from
7.53 to 8.89%, 1.60 to 2.71%, 4.40-7.38%, 1.63-2.21%, 14.50-38.21% and
45.30-69.67% respectively. The functional properties result showed that the
bulk density on absorption capacity, water absorption capacity, gelation
temperature, Emulsion capacity and foam capacity value ranged from 0.660 to
0.746g1cm3, 1.96-2.2lglm, 2. 17-2.42g1g, 64-77°C, 16.45-18.67% and 18.21-18.72%
respectively. The sample had moderate minerals and vitamin content. The sensory
result showed that increase in the proportion of defatted soybean flour in the
blend increased its score for appearance and texture, notwithstanding, all the
sample scored above average.
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ORISAKWE, M (2021). Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour . Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/development-of-complementary-food-from-flour-blends-of-fermented-maize-defatted-soybean-and-fluted-pumpkin-seed-flour-7-2
MAUREEN, ORISAKWE. "Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/development-of-complementary-food-from-flour-blends-of-fermented-maize-defatted-soybean-and-fluted-pumpkin-seed-flour-7-2. Accessed 24 Nov. 2024.
MAUREEN, ORISAKWE. "Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/development-of-complementary-food-from-flour-blends-of-fermented-maize-defatted-soybean-and-fluted-pumpkin-seed-flour-7-2 >.
MAUREEN, ORISAKWE. "Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour " Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/development-of-complementary-food-from-flour-blends-of-fermented-maize-defatted-soybean-and-fluted-pumpkin-seed-flour-7-2