Evaluation Of Nutrient And Sensory Properties Of Complementary Foods Formulated From Maize (Zea Mays,) Soyabean (Glycine Max), Groundnut (Arachia Hypogaea) And Crayfish (Astacus Fluviatilis)
ABSTRACT
Malnutrition remains a global public health concern. Also, protein energy malnutrition (PEM) is a major health problem in communities leading to excessive rates of morbidity and mortality, stunted growth and impaired neuro-behavioral development. This study evaluated the nutrient and sensoty properties of complementary food formulated from blends of maize, soybean, groundnut and crayfish. Maize and groundnut was sorted, soaked, dehulled and roasted. All were then milled into flour. A ratio of 60:30:10, 50:20:30, 40:30:30 and 50:30:10:10 of the maize, soybean, groundnut and crayfish was used to formulate four blends MSG, MGC, MSC, MSGC respectively, Porridges were made from the four blends and compared with NAN (control). The porridges werechemically analyzed using Official Standard Analytical Methods and organoleptically evaluated for acceptability. The protein levels were 28.68%, 25.3 1%, 30.04% and 34.01% for MSG, MGC, MSC, MSGC respectively and these values were all higher than that of NAN (13.16%). The moisture content of the blends MSG, MGC, MSC, MSGCwere (5.25%, 4.95%, 5.13%, and 5.35%) and it was higher than that of the control which was 4.82%. The blends had an appreciable amount of provitamin A (91. 82 jig, 87.62 jig, 90.02 jig and 104.5 ijig) respectively and very little quantity of vitamin C. The iron content of the blends 1 .93mg, 7.01mg, 6.16mg, and 1 0.03mgwere very much higher than that of the control 9.82mg. The taste (6.35, 6.35, 6.30, and 6.10) color (6.05, 6.40, 6.55, 6.75), texture(6.45, 6.20, 6.95 and 6.70) of all the porridges were liked very much and accepted as complementary foods by the mothers.Nutritionally, sample MSGC (50:30:10:10) was richest in most of the nutrients but the organoleptic attribute of the control sample (NAN) however, indicated a general acceptability of the sample above all the other samples.The study has shown that composite flours made from soybeans, maize, groundnut and crayfish are nutritionally adequate to meet the nutrient needs of children.
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NWOSU, C (2021). Evaluation Of Nutrient And Sensory Properties Of Complementary Foods Formulated From Maize (Zea Mays,) Soyabean (Glycine Max), Groundnut (Arachia Hypogaea) And Crayfish (Astacus Fluviatilis) . Repository.mouau.edu.ng: Retrieved May 15, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-nutrient-and-sensory-properties-of-complementary-foods-formulated-from-maize-zea-mays-soyabean-glycine-max-groundnut-arachia-hypogaea-and-crayfish-astacus-fluviatilis-7-2
CHIDINMA., NWOSU. "Evaluation Of Nutrient And Sensory Properties Of Complementary Foods Formulated From Maize (Zea Mays,) Soyabean (Glycine Max), Groundnut (Arachia Hypogaea) And Crayfish (Astacus Fluviatilis) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Jun. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-nutrient-and-sensory-properties-of-complementary-foods-formulated-from-maize-zea-mays-soyabean-glycine-max-groundnut-arachia-hypogaea-and-crayfish-astacus-fluviatilis-7-2. Accessed 15 May. 2024.
CHIDINMA., NWOSU. "Evaluation Of Nutrient And Sensory Properties Of Complementary Foods Formulated From Maize (Zea Mays,) Soyabean (Glycine Max), Groundnut (Arachia Hypogaea) And Crayfish (Astacus Fluviatilis) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Jun. 2021. Web. 15 May. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-nutrient-and-sensory-properties-of-complementary-foods-formulated-from-maize-zea-mays-soyabean-glycine-max-groundnut-arachia-hypogaea-and-crayfish-astacus-fluviatilis-7-2 >.
CHIDINMA., NWOSU. "Evaluation Of Nutrient And Sensory Properties Of Complementary Foods Formulated From Maize (Zea Mays,) Soyabean (Glycine Max), Groundnut (Arachia Hypogaea) And Crayfish (Astacus Fluviatilis) " Repository.mouau.edu.ng (2021). Accessed 15 May. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-nutrient-and-sensory-properties-of-complementary-foods-formulated-from-maize-zea-mays-soyabean-glycine-max-groundnut-arachia-hypogaea-and-crayfish-astacus-fluviatilis-7-2