ABSTRACT

Complementary food was developed by combining fermented maize and African yam bean. Central composite response surface design for k = 3 was used to study the effects of process variables including: African yam bean level (0-100%), maize level (0-100%) and fermentation time (0-96hours) on product quality. Effects of the process variables on proximate composition, physical, functional and sensory properties of blends were assessed. Regression models developed showed that the process variables had significant (P 0. 05) effects on crude protein, ash, crude fibre and carbohydrate contents of sample blends. The regression models for pH, foam capacity and Bulk densities of sample blends were significantly (P 0. 05) affected by the process variables. Protein soluhility was pH dependent, with a minimum at pH 4 and maximum at pH 8. The sample blends reconstituted well in water and had good gelation properties. Sensory e\ialuation of gruel made with the sample blends, showed that the appearance and taste of the sample blends were acceptable.

TABLE OF CONTENTS.

Title page

Certification ii

Dedication iii

Acknowledgement iv

Table of contents V

List of Tables Vii

List of figures Xi

Abstract XV

CHAPTER ONE

INTRODUCTION I

1 .1 Statement of problems 3

1 .2 Justification 4

1 .3 Aims/Objectives . 5

CHAPTER TWO

LITERATURE REVIEW 6

2.1 Traditional complementary foods 7

2.2 Cereal — legume infant formula 7

2.3 Dietary requirements for inlants 8

2.4 Central composite Design 9

CHAPTER THREE

MAI'ERIALS ANI) METIIOI)... 12

3.1 Collection of Samples 12

3.2 Preparation of Samples for analysis 12

3.2.1 Fermentation of Samples 12

3.3 Preparation of composite blends 13

3.4 Experimental design and Statistical Analysis 14

3.5 Analysis 15

3.5.1 Chemical, functional and physical properties of food

blends 15

3.6 Sensory evaluation 18

CHAPTER FOUR:

RESULTS AND DISCUSSION 19

4. 1 Proximate Composition 19

4.2 Physical properties of cereal — legume sample blends 41

4.3 Functional properties olcereal — legume sample l)leflds 44

4.4 Sensory properties of cereal — legume sample blends 77

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION 94

REFERENCES 95

APPENDIX 100