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https://doi.org/10.17508/CJFST.2022.14.1.11

Functional properties and storage stability of optimized cereal-based complementary foods

Saidu Yusuf ; Usmanu Danfodiyo University Sokoto; Department of Biochemistry, PMB 2346, Sokoto, Nigeria
Suleiman Ahmed Isa ; Usmanu Danfodiyo University Sokoto; Department of Biochemistry, PMB 2346, Sokoto, Nigeria
Jubrin Baba ; Usmanu Danfodiyo University Teaching Hospital, Department of Paediatrics, PMB 2346, Sokoto, Nigeria
Turaki Abdullahi Aliyu ; Federal University Birnin Kebbi, Department of Biochemistry and Molecular Biology; PMB 1157, Birnin Kebbi, Kebbi State, Nigeria
Yusuf Abdulrahman Bashir ; Federal University Birnin Kebbi, Department of Biochemistry and Molecular Biology; PMB 1157, Birnin Kebbi, Kebbi State, Nigeria


Puni tekst: engleski pdf 381 Kb

str. 98-107

preuzimanja: 169

citiraj


Sažetak

The functional properties and good quality of food materials are important factors that determine the suitability for complementary foods for children. This study evaluated the functional properties and storage stability of cereal-based and legume- based complementary food (CF). Nutri-survey (2007) was used to optimize and generate six composite blends designated F1, F2, F3, F4, F5, and F6 from yellow maize (Zea mays), wheat (Triticum aestivum), millet (Pennisetumglaucum), groundnut (Arachis hypogea), soyabeans (Glycine max), and Moringa oleifera. Freshly prepared samples were subjected to analysis of functional properties. During storage, the composite blends were subjected to sensory evaluation, microbial count, moisture content, peroxide value and free fatty acid determination at 15-day intervals for a period of 60 days. Data obtained were analyzed by ANOVA and results expressed as mean and standard error of mean. Results of functional properties revealed that bulk density ranged from (0.63-0.81 g/cm3), water absorption capacity (86-90%), swelling index (0.33-1.34 cm3/g), reconstitution index (2.20-3.20) and pH (6.52-6.69). The organoleptic properties and keeping quality of the formulated complementary foods were not significantly different (P> 0.05) at baseline and end line. Therefore, this study provides a basis for the development of acceptable complementary foods with optimal functional properties and storage stability.

Ključne riječi

complementary food; functional properties; storage stability; optimization; children

Hrčak ID:

279393

URI

https://hrcak.srce.hr/279393

Datum izdavanja:

15.6.2022.

Posjeta: 388 *