Nutrient Composition And Sensory Evaluation Of Complementary Food Produced From Guinea Corn (Sorghum Bicolor}, Soybean (Glycine Max} And Banana (Musa Spp} Blends.:- Oche, Faith A.

FAITH ADA | 119 pages (25889 words) | Projects
Human Nutrition and Dietetics | Co Authors: OCHE

ABSTRACT

 Cereal grains are the main ingredients of complementary foods in many parts of the third world countries and these traditional complementary foods are deficient in essential macronutrients and micronutrients and generally low in protein quality as a result of being limited in some essential amino acids particularly lysine and tryptophan, hence there is need to improve the nutrient content/density of complementary foods. This study was designed to determine the nutrient composition and sensory evaluation of complementary food produced from soybean, guinea corn and banana. The grains were purchased randomly from different traders in Ubani market and the banana was purchased from a farm in Umuariaga, Ikwuano. The guinea corn and soybean were sorted and soaked for 12hrs respectively for fermentation to take place. The guinea corn were dried in cabinet dryer at 70°C for 48hour and milled into flour. The soybeans were blanched for 15minutes to free the coat, dehulled, dried in cabinet dryer at 65hrs, toasted and milled. The bananas were washed and cleaned, peeled, sliced and dried in oven at 60°C for 48hrs and milled. Different blends of soybean, guinea corn and banana were formulated in a ratio of guinea corn: soybean (60:40) (GSB1), guinea corn: soybean: banana (70:20:10) (GSB2) and guinea corn: soybean: banana (50: 30: 20) (GSB3). The products were analyzed for nutrient composition, anti-nutrient factors and sensory attributes. The gruels were also subjected to statistical analysis using SPSS statistical software version 20. From the results, the moisture content was highest (69.24/ 100g) in (GSB3) (50:30:20). The protein content recorded highest (6.80/100g) in (GSB3) (50:30:20). The vitamin content were significantly different (p>0.05) in pro-vitamin A and vitamin C composition in all the blends formulated. The gruels sample (GSB3) (50:30:20) recorded the highest value in both the provitamin A (62.33g/l 00g) and vitamin C content (18.72mg/100g).respectively. In the mineral composition of the gruel samples, there were significant differences (p>0.05) in all the minerals evaluated. The gruel sample (GSB3) (50:30:20) recorded the highest values in calcium content (76.92mg/100g), sodium content (97.89mg/100g), phosphorus content (36.71mg/100g), magnesium content (26.72mg/100g), potassium content (331.35mg/100g), iron content (4.32mg/100g) and zinc content (2.92mg/F00g). The anti-nutrient values in all the gruel samples were low and are within safe level for human consumption. The sensory attributes were compared with that of cerelac and the control was significantly (p<0.05) better than the locally made complementary food in flavour, taste, texture, colour and general acceptability. The results show that guinea corn: soybean (60: 40) recorded the highest acceptance with value (7.15g/100g) following cerelac. The results of this study show that complementary food with acceptable levels of nutrient quality can be produced from guinea corn, soybean and banana though. The costs of producing these gruels are cheaper than cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available and affordable.

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APA

FAITH, A (2024). Nutrient Composition And Sensory Evaluation Of Complementary Food Produced From Guinea Corn (Sorghum Bicolor}, Soybean (Glycine Max} And Banana (Musa Spp} Blends.:- Oche, Faith A.. Repository.mouau.edu.ng: Retrieved Apr 23, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-complementary-food-produced-from-guinea-corn-sorghum-bicolor-soybean-glycine-max-and-banana-musa-spp-blends-oche-faith-a-7-2

MLA 8th

ADA, FAITH. "Nutrient Composition And Sensory Evaluation Of Complementary Food Produced From Guinea Corn (Sorghum Bicolor}, Soybean (Glycine Max} And Banana (Musa Spp} Blends.:- Oche, Faith A." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jan. 2024, https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-complementary-food-produced-from-guinea-corn-sorghum-bicolor-soybean-glycine-max-and-banana-musa-spp-blends-oche-faith-a-7-2. Accessed 23 Apr. 2024.

MLA7

ADA, FAITH. "Nutrient Composition And Sensory Evaluation Of Complementary Food Produced From Guinea Corn (Sorghum Bicolor}, Soybean (Glycine Max} And Banana (Musa Spp} Blends.:- Oche, Faith A.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jan. 2024. Web. 23 Apr. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-complementary-food-produced-from-guinea-corn-sorghum-bicolor-soybean-glycine-max-and-banana-musa-spp-blends-oche-faith-a-7-2 >.

Chicago

ADA, FAITH. "Nutrient Composition And Sensory Evaluation Of Complementary Food Produced From Guinea Corn (Sorghum Bicolor}, Soybean (Glycine Max} And Banana (Musa Spp} Blends.:- Oche, Faith A." Repository.mouau.edu.ng (2024). Accessed 23 Apr. 2024. https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-complementary-food-produced-from-guinea-corn-sorghum-bicolor-soybean-glycine-max-and-banana-musa-spp-blends-oche-faith-a-7-2

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