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Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish
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Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyze the composite flours. The protein content of African yam bean and crayfish flours complemented the sorghum protein and improved the nutritional quality of the formulated food. The result of the functional properties showed no significant difference (P > 0.05) in both bulk density and viscosity. Sensory evaluation revealed that the porridge from the control was preferred over the others. Among the blends, the porridge made from 70:20:5 sorghum / African yam bean / crayfish was preferred over the others. The study showed that composite blends from sorghum, African yam bean and crayfish are nutritionally adequate and possess good functional properties which are required for the preparation of complementary foods for infants.
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONIn developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and sorghum. Children are normally given these staples in the form of gruels that is either mixed with boiled water (Igyor et al., 2011).Sorghum is an important food crop grown on a subsistence level by farmers in the semi arid tropics of Africa and Asia. It is the principal food crop grown in Northern Nigeria (Zakari and I ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONIn developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and sorghum. Children are normally given these staples in the form of gruels that is either mixed with boiled water (Igyor et al., 2011).Sorghum is an important food crop grown on a subsistence level by farmers in the semi arid tropics of Africa and Asia. It is the principal food crop grown in Northern Nigeria (Zakari and I ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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