Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O
ABSTRACT
The study assessed the nutrient composition of
formulated complementary gruel based on sorghum, African breadfruit seeds and
plantain flours. Two complementary test gruels were developed from blends of
sorghum, African breadfruit seed and moderately ripe plantain flour in
different ratios (85: 10:5 and 75: 15: 10). The traditional complementary food
(TCF) (Akamu) from I 00% sorghum served as the control. The flour and the
complementary gruel were analyzed for their nutrient and anti-nutrient
composition using standard methods. The data obtained were analyzed
statistically after which sensory evaluation was used to determine the
acceptability of the product. Proximate composition result showed that the
substitution of sorghum with African breadfruit and plantain significantly
(p<0.05) affected the gruel samples with mean values ranging 42.50 to 6 I .3
8% moisture content, l. 79% to 4.26% fat, 8.46 to 12.17% protein, 0.08 to 2.52%
ash, 0.04 to 6.64% fibre, 16.19 to 87.20% carbohydrate and 128.47 to 420.98
kcal energy. The micronutrient composition mean values ranged 0.18 to 0.98 mg
vitamin C, 0.15 to 3.28 mg iodine, 0.13 to 15.09 mg iron, 0.60 to 2.47 mg
-carotene, 0.31 to 2.01 mg zinc and 0.04 to 50.08 mg calcium. The functional
properties mean values also ranged 0.46 to 0.81 g/cm 3 bulk density, 1.41 to 50
g/ml water absorption capacity and 3.0 to 30.94 g/ml emulsion capacity.
Anti-nutrient composition mean values ranged 1.04 to 1.13 g tannin, 0.66 to
0.94 mg phytate. The sensory evaluation results ranged 6.45 to 6.45 colour,
5.10 to 6.10, 5.10 to 7.30 flavour and 6.25 to 7.35 general acceptability. The
general acceptability score of the sample in the ratio of 75: 15: 10 was higher
than the other sample in ratio 85:15:5 and the control (100% sorghum) and so
should be recommended for infants and young children for adequate growth and
development.
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DIKE, D (2024). Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-nutrients-anti-nutrients-and-sensory-properties-of-complementary-gruel-produced-from-blends-of-sorghum-african-breadfruit-and-plantain-flours-dike-juliet-o-7-2
DIKE, DIKE. "Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2024, https://repository.mouau.edu.ng/work/view/evaluation-of-nutrients-anti-nutrients-and-sensory-properties-of-complementary-gruel-produced-from-blends-of-sorghum-african-breadfruit-and-plantain-flours-dike-juliet-o-7-2. Accessed 22 Nov. 2024.
DIKE, DIKE. "Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-nutrients-anti-nutrients-and-sensory-properties-of-complementary-gruel-produced-from-blends-of-sorghum-african-breadfruit-and-plantain-flours-dike-juliet-o-7-2 >.
DIKE, DIKE. "Evaluation Of Nutrients, Anti-Nutrients And Sensory Properties Of Complementary Gruel Produced From Blends Of Sorghum, African Breadfruit And Plantain Flours:- Dike, Juliet O" Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-nutrients-anti-nutrients-and-sensory-properties-of-complementary-gruel-produced-from-blends-of-sorghum-african-breadfruit-and-plantain-flours-dike-juliet-o-7-2