Volume 4, Issue 3, September 2019, Page: 74-81
Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding
Bello Florence Abolaji, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
Edeke Joy Edeke, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
Sodipo Mopelola Ajoke, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Received: Sep. 5, 2019;       Accepted: Sep. 27, 2019;       Published: Oct. 11, 2019
DOI: 10.11648/j.ijfsb.20190403.13      View  49      Downloads  13
Abstract
The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.
Keywords
Sorghum, Substitution, African Yam Bean, Complementary Food, Reconstitution
To cite this article
Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke, Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding, International Journal of Food Science and Biotechnology. Vol. 4, No. 3, 2019, pp. 74-81. doi: 10.11648/j.ijfsb.20190403.13
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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