Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends
ABSTRACT
Complementary food was formulated
from flour blends of sprouted soybean, breadfruit and plantain. Proximate,
functional and sensory properties of complementary diets were investigated and
compared with a commercial complementary diet (cerelac). Proximate composition
results of the blends shows that protein content ranged from I 0.05 to 15.13%,
crude fibre 0.39 to 5.02%, fat 2.58 to 10.01, moisture 4.50 to 5.12. Ash and
carbohydrate ranged from 2.25to 2.80 and 62.75 to 74.60 respectively, While the
functional composition recorded-ranges of 09.33 to 0.38 bulk density, emulsion
capacity 39.59 to 44.51%, wettability 9.50 to 41.42 seconds, gelatinization
temperature of 61.00 to 64.00°C. water and oil absorption capacities ranged
from .63 to 2.1 g/m and 1.48 to 1.64g/m respectively. Sensory evaluation
revealed that the most accepted diet was the control (cerelac) followed by
blend containing (25% soybean, 35% breadfruit, 40% plantain flour). However,
all the formulated blends produced good diet but differed significantly in general
acceptability (P 0.05),
0.0
IFEANYI, U (2022). Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/formulation-of-complementary-foods-from-sprouted-soybean-breadfruit-and-plantain-flour-blends-7-2
ULU, IFEANYI. "Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Oct. 2022, https://repository.mouau.edu.ng/work/view/formulation-of-complementary-foods-from-sprouted-soybean-breadfruit-and-plantain-flour-blends-7-2. Accessed 23 Nov. 2024.
ULU, IFEANYI. "Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Oct. 2022. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/formulation-of-complementary-foods-from-sprouted-soybean-breadfruit-and-plantain-flour-blends-7-2 >.
ULU, IFEANYI. "Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/formulation-of-complementary-foods-from-sprouted-soybean-breadfruit-and-plantain-flour-blends-7-2