Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food

Onwurafor, E.U.; Umego, Ekene Christopher; Uzodinma, E. O.; Samuel, E. D.

doi:10.3923/pjn.2017.826.834

Cited by 14 publications

(12 citation statements)

References 17 publications

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“…The low moisture content of the complementary food 8.80% will enhance the storage stability if packaged in oxygen and moisture proof packages. The result is slightly higher than that of Onwurafor, et al [5] who reported (6.35-8.42%) for Sorghum-Maize-Mungbean Malt complementary food. High moisture content affects the storage and quality of food products [19].…”

Section: Resultscontrasting

confidence: 66%

“…It is eaten in large quantities and it is the main source of both major and minor nutrients. On the average, sorghum has protein level of about 9% [4] and it is an important source of vitamin B-complex and some other minerals like phosphorous, magnesium, calcium and iron [5]. It is prepared as gruel and used in feeding infants [6].…”

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confidence: 99%

“…Cereals are generally low in protein and are deficient in the essential amino acids lysine and tryptophan [5]. It is ideal to combine cereals with legume as this will improve their nutritive value [14].…”

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confidence: 99%

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Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends

Emmanuel¹

2019

Journal of Nutrients

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Article HistoryKeywords Quality Complementary foods Sorghum Soybean Sesame Blends.Complementary foods are foods that are not breast milk or infant formula introduced to an infant to provide nutrients due to inadequacy of breast milk. The quality of Complementary foods prepared from sorghum, soybean and sesame flour blends was determined in this research. The flours were prepared and blended at different ratios; 70:30:0, 70:20:10, 60:30:10, and 50:40:10. The chemical, sensory and physical properties of the individual flours and the most acceptable complementary food were determined. The results show that the complementary food (50% SORF, 40% SOYF AND 10% SESF) contained 24.1% protein while SORF, SOYF and SESF had 7.8%, 48.4% and 15.1% respectively. The complementary food has higher carbohydrate 48.1% than those of the SOYF (19.4%) and SESF (23.3%). However, the SOYF flour had higher carbohydrate (82.2%) than the other flours. The bulk density of the complementary food was 0.72g/cm 3 while those of the flours ranged from 0.53 g/cm 3 to 0.81g/cm 3 . All the flours lacked foaming capacity, values ranging from 0.98 to 6.9%. However, the complementary food had higher water absorption capacity and emulsion capacity than the individual flours. The sensory evaluation result showed that the blend containing 50% SORF, 40% SOYF and 10% SESF received higher scores for taste, flavor, texture, colour and overall acceptability than the other flour blends and the commercial weaning food. The result showed that acceptable complementary food with chemical and physical properties similar to commercial weaning food may well be prepared from sorghum, soybean and sesame flour blends. Contribution/Originality:This study is one of very few studies that have investigated the production of complementary foods from local raw materials. The complementary food was produced from low-cost, nutrient dense cereal; legume and oil seed which will help solve the problem of malnutrition as the blend is rich in protein and other nutrients.

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Section: Resultscontrasting

confidence: 66%

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Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends

Emmanuel¹

2019

Journal of Nutrients

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“…Flour from boiling and roasting had very fine particles as compared to others. (Onwurafor et al, 2017). The raw dehulled and undehulled flour samples were also high in protein contents but cannot be used in any food formulation without further processing for their flours might contain other toxins at high concentration in addition to very dark colour.…”

Section: Results and Discussion Effect Of Processing Methods On The Fmentioning

confidence: 99%

Effect of different processing methods on chemical and pasting properties of tamarind (<i>Tamarindus indica</i> L.) seed flours

Uzodinma¹,

Osagiede²,

Chikwendu³

2020

Agro-Sci.

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This study investigated the effect of autoclaving, boiling and roasting methods on the chemical and pasting properties of tamarind seed flour. The flours were analyzed for proximate composition, functional properties, selected mineral contents, anti-nutrients and pasting properties. Results indicated that there were significant (p < 0.05) differences in the moisture, protein, fat, fibre, ash and carbohydrate contents of the flour samples with values that ranged from 10. 26-11.36, 19.64-24.23, 2.26-4.13, 3.25-4.55, 3.48-3.98 and 52.59-59.86%, respectively. Significant (p < 0.05) differences were also observed in the values of selected functional properties and minerals (sodium, magnesium, potassium and phosphorus). Boiling method relatively reduced some of the anti-nutrients more effectively than others. Flour from boiled T. indica seeds could withstand heating and shear stress compared to other processed samples because of its low breakdown viscosity value. However, flour from roasted seeds had highest setback viscosity value among others and might withstand retrogradation better than others. Overall results indicated that autoclaved, boiled and roasted seed flours could be useful in pasta, noodle and bakery industries.Please cite as: Uzodinma E.O., Osagiede E.G. and Chikwendu J.N. (2020). Effect of different processing methods on chemical and pasting properties of tamarind (Tamarindus indica L.) seed flours.

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“…There have been several reports on the production of complementary foods from local raw materials [17]. Yusufu, et al [18] produced complementary food from Sorghum, African Yam Bean and Mango Mesocarp, Agu and Aluyah [19] produced complementary food from Sorghum, maize, soybean and fluted pumpkin seed flour and Onwurafor, et al [5] produced complementary food from Sorghum-Maize-Mungbean Malt. Therefore the aim of this study is to prepare complementary food from sorghum, soybean and sesame blends which are affordable, readily available and rich in nutrient for the growing infant.…”

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confidence: 99%

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2019

Journal of Nutrients

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Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food

Cited by 14 publications

References 17 publications

Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends

Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends

Effect of different processing methods on chemical and pasting properties of tamarind (<i>Tamarindus indica</i> L.) seed flours

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