ABSTRACT
This study evaluated the
quality of complementary foods produced from flour blends of soybean, malted
and unmalted finger millet. Soybean and finger millet were processed into flour
and used in the formulation of seven ratios of complementary foods; 40:30:30,
40:0:60, 40:60:0. 40:40:20, 40:20:40, 40:50:10, 40:10:50) with soybean (SBF),
malted finger millet (MFM) and unmalted finger millet (UFM) respectively. Cerelac served as control. Each formulated food was fed
to ten infant white albino wistar rats.
Analysis was carried out to compare the nutritional composition of the
formulated foods as well as the performance of the rats fed with the foods The
proximate composition ranged from 5.18 to 7.62% moisture, 16.08 to 22.41% crude
protein, 8.15 to 8.72% fat, 2.19 to 3.72% crude fibre, 1.37 to 3.42% ash, 55.03
to 66.56% carbohydrate. The caloric value ranged from 383.2 to 408.03%.
Vitamins B1, B3, B9 and C ranged from 0.23 mg/100g to 0.77 mg/100g, 3.62 mg/100
to 5.03 mg/100g, 19.48 mg/100g to 126.80 mg/100g, 3.37 mg/100g to 39.96mg/100g
respectively. The calcium, phosphorus, iron, and zinc ranged from 100.92
mg/100g to 448.71 mg/100g, 162.77 mg/100g to 339.97 mg/100g, 5.84 mg/100g to
11.96 mg/100g, 1.81 mg/100g to 34.94mg/100g respectively. The result of the amino
acid profile of the complementary formulations revealed some essential amino
acids present. The result also revealed that glutamic acid
was predominant in all the formulated complementary foods, Pyrolysine was the least predominant. Protein efficiency ranged from 1.84 to 4.32% while the final weight of the
rats ranged from 58.33g to 75.66g for rats fed with the formulated diets. The vital
organs weighed 4.11g to 4.60g, 0.75g to 0.86g, 0.47g to 0.78g, 0.79g to 1.11g
and 0.39g to 0.47 g for relative liver weight, relative paired liver weight,
relative spleen weight, relative lungs weight and relative heart weight
respectively. The haemoglobin concentration (Hb), percentage packed cell
volume (PCV), red blood cell count (RBC) and total white cell count (TWC)
ranged from 15.00 -18.00%, 34.00 – 43.00%, 5.44 – 6,88106/mm3and 7.00 -11.40103/mm3. Total protein values
in serum for rats fed with the different formulated foods SBF: MFM: UMF were 6.10 g/dL for
(40: 60: 0) food followed by (40: 50:10) (5.54 g/dL), (40:40:20) (5.17 g/dL), (40:30:30) (5.14
g/dL), (40:20:40) (4.98 g/dL),(40:10:50) (4.94 g/dL), and (40:0:60) (4.81 g/dL).It
can be deduced from this study that complimentary foods possessing vital
nutrients and of health benefits can be produced from the formulated
soybean/malted and unmalted milltet comparable with the control (cerelac).
These complimentary foods will help in preventing protein energy malnutrition
and the raw materials are available for easy assessment to those who cannot
afford to buy cerelac.
CHINEDU, C (2023). Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends. Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-nutritional-properties-of-complementary-foods-produced-from-soybean-malted-and-unmalted-finger-millet-flour-blends-7-2
CAJETAN, CHINEDU. "Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 12 May. 2023, https://repository.mouau.edu.ng/work/view/evaluation-of-the-nutritional-properties-of-complementary-foods-produced-from-soybean-malted-and-unmalted-finger-millet-flour-blends-7-2. Accessed 10 Oct. 2024.
CAJETAN, CHINEDU. "Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 12 May. 2023. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-nutritional-properties-of-complementary-foods-produced-from-soybean-malted-and-unmalted-finger-millet-flour-blends-7-2 >.
CAJETAN, CHINEDU. "Evaluation of the nutritional properties of complementary foods produced from soybean, malted and unmalted Finger millet flour blends" Repository.mouau.edu.ng (2023). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-nutritional-properties-of-complementary-foods-produced-from-soybean-malted-and-unmalted-finger-millet-flour-blends-7-2