Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours
Journal Title: International Journal of Experimental Research and Review - Year 2018, Vol 16, Issue 2
Abstract
This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36 + 0.21%) and energy (364.33 ± 0.35KJ/100g) contents. The mineral content of the complementary foods also showed similar increases in calcium (12.68 ± 1.24 – 84.86 ± 7.83mg/100g), iron (2.68 ± 0.03 – 7.99 ± 0.08mg /100mg) and zinc (1.28 ± 0.02 – 1.63 ± 0.13mg/100g) with increase in substitution with African yam bean and crayfish flours, while the phosphorous and potassium contents decreased. The control sample without substitution had the highest phosphorus (257.01 + 41.44mg/100g) and potassium (346.20 + 0.03mg/100g) contents, respectively. The sensory properties of the samples showed that the colour, taste, mouth feel and texture of the control sample were significantly (p<0.05) the most acceptable to the assessors compared to the samples substituted with African yam bean and crayfish flours at different graded levels. Although, the control sample had better consumer’s sensory attributes, it was significantly (p<0.05) lower in nutrient contents compared to the formulated samples with the exception of carbohydrate, phosphorus and potassium. The study, therefore, showed that the macro and micronutrient contents of the gruels can be improved by substituting sorghum-based traditional complementary food with African yam bean and crayfish flours at the levels of 5 to 30% and 5 to 20%, respectively in the preparation of complementary foods.
Authors and Affiliations
Egbujie Augustine Eseroghene; Okoye Joseph Ikechukwu
Keywords
Related Articles
- EP ID EP702201
- DOI https://doi.org/10.52756/ijerr.2018.v16.003
- Views 99
- Downloads 0
Anthropometric characteristics of adult Bengalee slum dwellers of Midnapore town, Paschim Medinipore, West Bengal, India
A cross sectional study of 1000 Bengalee adults slum dwellers (male=494, female=506) aged 18-81 years of Midnapore town, Paschim Medinipore, West Bengal, India was undertaken to study anthropometric characteristics as we...
Health Status of Grinders in Different Foundries in West Bengal
The most significant operation to produce products in manufacturing sector in West Bengal is grinding. There is always a need of high human involvement to successfully plan and execute it. The body postures of the grinde...
Examining a generic streaming architecture for smart manufacturing's Big data processing in Anomaly detection: A review and a proposal
The smart manufacturing industry has witnessed a rapid increase in data generation due to the integration of sensors, IoT devices, and other advanced technologies. With this huge amount of data, the need for efficient da...
Improvement of Flow Properties of Highly Waxy Crude Oil with the application of SiO2 and Graphene Oxide nanoparticles aided by Light Crude Oil
The rheological behaviour of crude oil mixtures comprising both heavy and light components along with chemical additives is of significant interest due to its relevance in the petroleum industry. Understanding the flow p...
Social Media Disorder Scale: Structure, Reliability and Validity in Indian Context
India is a country that has seen a notable increase in the amount of time its citizens spend on the Internet. One of the primary drivers of internet usage is the widespread adoption of social media platforms. When there...