Development of Complementary Food From Sorghum Blended With Peanut

Abstract

Improving the nutritional status of infants requires the optimum use of available food. The objective of this study was to develop a Product and Evaluate its Proximate Composition and Sensory Properties of Sorghum Blended with Peanut (SBP) For Nutritional Improvement of Sorghum Foods. To do this, the raw materials were cleaned and de-hulled before being milled. seven formulations of composites flours composed of 100% of sorghum flour and 0% of peanut flour, 92.5% of sorghum flour and 7.5% of peanut flour, 85% of sorghum flour and 15% of peanut flour, 77.5% of sorghum flour and 22.5% of peanut flour, and 70% of sorghum flour and 30% of peanut flour were produced. The technological properties and the nutritional characteristics of the composite flours were determined using AOAC methods. From the results, the water absorption capacity(WAC) of the present study, the composite flour varied between 128.15-133.96%. The results show that the mixture proportions of the sorghum and peanut have a strong linear significance (P≤ 0.01)effect on the water absorption capacity. The moisture content of the SBP sample flour ranged between 5.34 to 6.35%. Also, the mixture proportion of 70 grams of sorghum and 30 grams of peanut had the highest moisture contents compared to the other ratios of the mixture and these results indicated that increasing the peanut ratio increases the moisture content of the sample flours of the mixtures. the result indicates that the crude protein content of the SBP samples ranged between 12.53 to 17.38% of protein concentration. the highest protein (17.38%) content was observed from the ratio of 70 grams of sorghum and 30 grams of peanut flour which is assumed to be promising potential as a good source of plant protein. The crude fat content of sorghum and peanut flour recorded in this study was found in between the values of 4.40-15.61%. The total carbohydrate content ranged from 54.08% to 75.33% for all the formulations. According to the finding of the study sorghum with zero peanut ration indicated the highest carbohydrate contents and the lowest carbohydrate contents was seen with a peanut ration of 30 grams.The total energy content of sorghum flour and peanut flour was shown in. The total energy content of SBP sample flours varied from 388.86% to 423.80 kcal/100g. According to the average sensory assessments of the SBP product's color, scent, taste, mouth feel, and overall acceptability, the inclusion of peanut flours significantly changed the product's sensory attributes.