• EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT


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    • ABSRACT - [ Total Page(s): 1 ]This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers.Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a 300µm sieve. Tigernut tubers were washed, soaked for 96h, dried and milled into flour (300µm). Three weaning foods; STF1 (Tigernut: 75%; soybean: 15%); STF2 (Tigernut: 65%; Soybean: 25%); STF3 (Tigernut: 55%; Soybean: 35%) with 10% full cream powdered milk (F ... Continue Reading

         

      CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONEINTRODUCTION 1.1 background to the studyInfants and young children suffer from malnutrition in most developing countries. The growth of infant in the first and second year of life is very rapid and breast milk alone cannot meet the child’s nutritional requirements.  The infant needs supplementary feeding starting from 46 months (Achinewhu, 1987; Ijarotimi and Famurewa, 2006). Many brands of preparatory foods have been developed and marketed; however these brands are too expensive and therefore are beyond the economics of low income families. The high price of ... Continue Reading