Original scientific paper
https://doi.org/10.17508/CJFST.2019.11.2.04
Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt
CHARLES BRISTONE
; University of Maiduguri, Faculty of Engineering, Department of Food Science and Technology, P. M. B.1069, Maiduguri, Nigeria
MAMUDU HALIDU BADAU
; University of Maiduguri, Faculty of Engineering, Department of Food Science and Technology, P. M. B.1069, Maiduguri, Nigeria
JOSEPH UCHECHI IGWEBUIKE
; University of Maiduguri, Faculty of Agriculture, Department of Animal Science, P. M. B. 1069, Maiduguri, Nigeria
NAHEMIAH DANBABA
; Food Technology and Value Addition Program, National Cereals Research Institute, Badeggi, Bida, Niger State, Nigeria; University of Maiduguri, Faculty of Engineering, Department of Food Science and Technology, P. M. B.1069, Maiduguri, Nigeria
Abstract
The broken fractions of rice cultivars improved for yield, grain quality, amylose content and tolerance to common production constraints consisting of FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The rice cultivars, Sorghum malt and soybean were processed. Evaluation of the physicochemical properties of these new African rice cultivars together with their products yield and utilization (value addition) were the main objective of this study. The experimental design for these infant food formulations (5x2x2 factorial design) consisted of those 5 rice cultivars, sorghum malt (0, 5%) and soybeans flour (0, 30%). These formulations together with the raw materials were evaluated for their physicochemical properties. Manufacturing cost of formulations with ratios of rice to soybeans 70:30 with malt were selected and quantified. Results of particle size distributions showed significant (p < 0.05) difference. However, 98.38 and 94.90% of raw materials and blends respectively, successfully passed through 600 µm sieve aperture. Mesh 300 and 180 µm were found to retain the highest percentage particles. Functional properties of raw materials and blends were within the recommended range. More importantly, pH values of blends were comparable to infants’ natural milk drinks. Proximate composition of raw materials and blends contain 4.14 to 9.59% moisture, 0.37 to 5.12% ash, 8.25 to 45.35% protein, 0.41 to 20.00% fat and 26.54 to 82.59% carbohydrate. Blends fiber and energy ranged from 1.27 to 4.33 and 362.95 to 388.71 Kcal (1541.92 to 1643.04 KJ) respectively. Formulations with ratios of rice to soybeans 70:30 with malt and those of rice 100% alone with malt were observed suitable as follow-on formulae and for infant(s) with critical protein related ailments, respectively. Net profit generated is more significant than interest rate that could have been obtained from bank saving system.
Keywords
broken fractions; infants; bulk density; flour; profit; sales
Hrčak ID:
230405
URI
Publication date:
29.11.2019.
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