Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends.
ABSTRACT
Flour blends of orange flesh sweet potatoes (Solarum tuberosum),
pigeon pea (Cajanus cajan,) and cocoyam Xanthosoma sagittifoliurn) were used to
formulate complementary food. The complementary foods were fed on albino rats
for 2ldays. The proximate composition, vitamin A, vitamin C and caloric values
of the complementary food were determined, the Protein Efficiency Ratio (PER)
of the experimental rats were also determined. The results of the proximate
composition ranged from 6.38 to 7.25% moisture content, 1.89 to 2.76% ash
content, 9.26 to 22.79% fat content, 1.48 to 3.17% crude fiber, 9.85 to 15.91%
crude protein, 54.24 to 61.10% carbohydrate and 92.75 to 93.64% dry matter, the
caloric value ranged from 391.38 to 482.75kca1. The vitamin A content of the
complimentary food ranged from194.51 to 1384.63 ig/retinol and Vitamin C
content of the complementary food ranged from 28.76 to 48.69mg/bOg while the
PER ranged from 0.96 to 6.72g. The results obtained revealed that the
fom'iulated diet could serve as a good source of complementary food.
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UMAHI, G (2021). Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends.. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-complementary-food-produced-from-flour-blends-of-orange-fleshed-sweet-potato-solarum-tuberosum-pigeon-pea-cajanus-cajan-and-coco-yam-xanthosoma-sagitlifolium-blends-7-2
GODWIN, UMAHI. "Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-complementary-food-produced-from-flour-blends-of-orange-fleshed-sweet-potato-solarum-tuberosum-pigeon-pea-cajanus-cajan-and-coco-yam-xanthosoma-sagitlifolium-blends-7-2. Accessed 23 Nov. 2024.
GODWIN, UMAHI. "Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-complementary-food-produced-from-flour-blends-of-orange-fleshed-sweet-potato-solarum-tuberosum-pigeon-pea-cajanus-cajan-and-coco-yam-xanthosoma-sagitlifolium-blends-7-2 >.
GODWIN, UMAHI. "Quality Evaluation Of Complementary Food Produced From Flour Blends Of Orange Fleshed Sweet Potato (Solarum Tuberosum), Pigeon Pea (Cajanus Cajan) And Coco Yam (Xanthosoma Sagitlifolium) Blends." Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-complementary-food-produced-from-flour-blends-of-orange-fleshed-sweet-potato-solarum-tuberosum-pigeon-pea-cajanus-cajan-and-coco-yam-xanthosoma-sagitlifolium-blends-7-2