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Quality and in Vivo Assessment of Precooked Weaning Food From Quality Protein Maize, Soy Bean and Cashew Nut Flour Blends
Abiodun Victor Ikujenlola
; Obafemi Awolowo University
Sažetak
BACKGROUND: The problem of infantile mortality caused by imbalance feeding of infant shortly after cessation of breastfeeding is still a serious concern in most developing countries. This study aimed at producing precooked weaning food of high nutrient quality that can alleviate the problem of malnutrition associated with weaning children from quality protein maize, soy bean and cashew nut.
METHOD: Three formulations were produced from various mixture of flours produced from QPM, soybean and cashew nut. The blends were reconstituted and precooked at 1100C. The products were subjected the proximate composition, mineral, functional and pasting properties, sensory, biological assessment tests using standard methods.
RESULTS: The results showed that the addition of both cashew and soybean to QPM improved the level of protein (9.84%), fat (4.50-14.03%), ash (1.90-2.30%) and selected mineral {calcium (280.50 – 350.55 mg/100g), potassium (228.50 - 399.90mg/100g), iron (3.50- 4.20mg/100g), zinc (3.20- 4.15mg/100g)} of precooked weaning food. The final viscosity and pasting temperature ranged between 142.25 – 229.33RVU and 75.25 – 80.630C respectively. The sensorial quality of the diet showed that the precooked diets were acceptable to the panellists but the control was the best. The in vivo studies showed higher growth rate (30.82 – 67.10g) in the soy and cashew substituted QPM group was the best among the formulated diets while the basal did not support growth (-15.22g). The protein efficiency ratio ranged between 1.90 and 2.94.
CONCLUSION: The study concluded that QPM substituted with both soy and cashew nut produced weaning food of comparable quality to the commercial weaning food and supported good growth responses in experimental animals.
Ključne riječi
protein; bulk density; growth performance; sensorial quality; swelling capacity
Hrčak ID:
167472
URI
Datum izdavanja:
1.7.2016.
Posjeta: 1.244 *