Formulation, Nutritional Evaluation and Consumer Acceptability of High Energy and Protein Dense Complimentary Foods from Millet and Soybeans
Journal Title: International Journal of Biochemistry Research & Review - Year 2017, Vol 16, Issue 1
Abstract
This study was designed to formulate complementary foods from millet and soybean blends with the aim to provide high energy and proteineous food for vulnerable populations. Single screw extruder was used for the extrusion of the millet-soybeans composite blends and response surface methodology in a central composite rotatable design were adopted for the design of the process variables that could produce optimum complementary foods with high protein, calorie values and physical attributes. Results indicated that during extrusion, the colour of the extrudates varied between 17.67 and 54.81. The expansion index of the formulations ranges between 121.10 to 149.84. However, the results of proximate composition reported that moisture content ranges from 0.18% to 0.35%. The protein content increased from 23.81±1.21 to 28.87±0.16 suggesting proportional increase in protein when millet was blended with soybeans. The fat content varied between 0.08% and 0.10%. With respect to the carbohydrate and calorie values, the highest values were 89.56% and 494.53 kcal/100 g which was found in sample extruded at temperature of 100°C with 25% soybeans composition and 8% feed moisture content while the least values were observed in samples extruded at 140°C with 25% soybeans composition and 8% feed moisture content for carbohydrates (81.06%) and for calories (432 kcal). The result of pasting characteristics showed effect on the variation observed in the peak viscosity of different extruded products. Peak viscosity for the extrudates varied from 113.83 to 228.68. The consumer’s acceptability of the extrudates after reconstituting into gruel with warm water, milk and sugar showed that all the samples were generally acceptable.
Authors and Affiliations
N. M. Banki
Keywords
Related Articles
- EP ID EP316998
- DOI 10.9734/IJBCRR/2017/30581
- Views 106
- Downloads 0
Comparative Hepatotoxic Effects of Aqueous and Phenolic Extracts of Avocado (Persea americana) Seed in Wistar Albino Rats
Aims: The present study was conducted to determine hepatotoxic effect of aqueous and phenolic extracts of Persea americana seed. Place and Duration of Study: Department of Biochemistry, Bayero University Kano, Nigeria. N...
Premna integrifolia L. on Enzymatic Biomarkers in Atherosclerosis
Premna integrifolia L. belongs to family Verbenaceae and it is believed to prevent cardiovascular disease as per Ayurveda. In order to evaluate the cardiac biomarkers and treatment efficacy of hydroalcoholic extract (HAE...
Fortification of Dietary Fiber Ingriedents in Meat Application: A Review
Meat and meat type products have high biological value with rich nutritional compounds such as proteins, vitamins, minerals and trace elements. Increased consumer’s demand for convenience and easily available foods such...
Influence of Drying Areas on the Biochemical Parameters of Wita 9 Paddy Rice in the Main Production Areas of Daloa, Issia and Vavoua (Haut Sassandra Region of Côte d'Ivoire)
Background: Drying is a very important step in improving the quality of paddy rice. Objective: The aim of this study is to determine the effect of different drying areas on the quality of the Wita 9 paddy rice grain sam...
Effects of Opium Addiction on Some Biochemical Parameters in Diabetic Rats
These days, opium consumption has increased among people. Opium latex contains approximately 12% of the analgesic alkaloid morphine, which is processed, chemically to produce heroin and other synthetic opiates for medici...