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Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
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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 (FCM) each were prepared to yield formulated weaning food (FWD). Samples were assayed for proximate, energy, pH, mineral and organoleptic qualities. The control was a commercial brand based on maize, soybean, FCM and additives. Results shows Proximate, energy and mineral contents of the samples were different (P<0.05). FWDs contained higher (P<0.05) amounts of protein, ash, fat, fiber, energy and mineral contents than the control. STF3 recorded higher (P<0.05) ash, protein, fiber, calcium, potassium, magnesium, iron and zinc. Among the FWDs, STF3 had higher (P<0.05) panelists ratings for all the sensory attributes and it compared favorably with the control.
STF3 was rated higher (P<0.05) for overall acceptability compared to the control. The result suggested that STF3 hold a potential promise for the delivery of cheap nutrient dense infant food for low income house-holds.
In conclusion the potential suitability of tigernut flour in weaning food formulation was shown in this study. Although all the formulated diets met the benchmark for infant food, taking into consideration the dietary profile and sensorial ratings, STF3 (Tigernut 55%; Soybean 35%, 10% milk) was found to be the most promising formulation. This indicates that underutilized tigernut tubers could be exploited to produce adoptable household cheap weaning food with soybean that can compare favorably with commercial brand. This could be a sustainable way of curbing malnutrition in sub-Saharan Africa.
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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
... Continue reading---
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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
... Continue reading---
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ABSRACT -- [Total Page(s) 1]
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