Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana)
ABSTRACT
This research project was carried out
to formulate a complementary food using blends of unripe, firmly ripe plantain
and African breadfruit. The blends were of different proportions (70:30, 50:50,
1:1:1) and were subjected to proximate analysis to determine their nutrient
composition, the were also subjected to functional analysis to determine their
physical properties and finally to sensory evaluation to determine preference
in colour, taste, texture, aroma and general acceptability of the different
samples using nutrient as a control. Result of proximate analysis reveals that
protein content of the samples ranged from 8.14 to 13.71, Carbohydrate content
ranged from 70.28 to 75.95, crude fibre from 1.20 to 1.31, fat content ranged
from 1.16 to 1.75, ash form 2.42 to 3.55 and finally moisture content from
10.18 to 11.34. the results of functional analysis shows that water absorption
capacity ranges from 1.63 to 2.09, oil absorption capacity from 1.22 to 1.89,
bulk density from 0.63 to 0.67, swelling index from 1.16 to 1.34 and finally
gelation temperature from 75°C to 88°C. Sensory evaluation results show that
apart from the control, sample D (50:50) ripe plantain flour and breadfruit
ranked next in all the parameters.
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AKALONU, G (2021). Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana) . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-using-plantain-musaparasidiaca-and-african-breadfruit-treculia-africana-7-2
GERALDINE, AKALONU. "Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-using-plantain-musaparasidiaca-and-african-breadfruit-treculia-africana-7-2. Accessed 25 Nov. 2024.
GERALDINE, AKALONU. "Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-using-plantain-musaparasidiaca-and-african-breadfruit-treculia-africana-7-2 >.
GERALDINE, AKALONU. "Production And Evaluation Of Complementary Food Using Plantain (Musaparasidiaca) And African Breadfruit (Treculia Africana) " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-complementary-food-using-plantain-musaparasidiaca-and-african-breadfruit-treculia-africana-7-2