Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar).
ABSTRACT
Complementary food was produced using
flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and
soybean (Glycine max). The different samples of the flour blends were toasted
and evaluated for proximate composition, amino acid profile and sensory
properties using nutrend as the control sample. The result of the proximate
composition of the complementary food ranged from 4.70 — 11.23% moisture, 0.87
— 3.00% ash, 1.76 — 3.20% for crude fibre, 2.27 — 7.73% fit content 9.42 —
18.23% protein content, 63.13 — 74.33% carbohydrate and 340.60 — 435.53Kcal for
caloric value. The result of the amino acid profile for sample 400 (70% wheat:
30% soybean) and 430 (50% sorghum: 50% soybea) ranged from 1.10— 1.37mg for
methioninc, and 12.29-- 15.14mg for glutamic acid respectively. The sensory
evaluation conducted on the complementary food samples showed that sample 450
(nutrend ) which is the control was the most accepted by the panelists.
However, sample 400 (70% wheat: 30% soybean, flour) and 440(50% wheat: 50%
soybean) competed favourably with the control in terms of general
acceptability.
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OKONKWO, J (2021). Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar). . Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-from-sorghum-sorghum-bicolor-wheat-triticum-aectivum-and-soybean-glycine-mar-7-2
JUDITH, OKONKWO. "Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar). " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-from-sorghum-sorghum-bicolor-wheat-triticum-aectivum-and-soybean-glycine-mar-7-2. Accessed 24 Nov. 2024.
JUDITH, OKONKWO. "Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar). ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-from-sorghum-sorghum-bicolor-wheat-triticum-aectivum-and-soybean-glycine-mar-7-2 >.
JUDITH, OKONKWO. "Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Mar). " Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-from-sorghum-sorghum-bicolor-wheat-triticum-aectivum-and-soybean-glycine-mar-7-2