Formulation and nutritional quality of infant formula produced from germinated popcorn, bambara groundnut and african locust bean flour
2012
Oluwole Steve Ijarotimi, Federal University of Technology, Akure (Nigeria). Department of Food Science and Technology, Human Nutrition Division | Oluremi Olufunke Keshinro, University of Ibadan (Nigeria). Faculty of Public Health, College of MedicineDepartment of Human Nutrition
The aim of this present study was to produce and evaluate the nutritional quality of complementary foods from popcorn, African locust bean and Bambara groundnut. The popcorn, bambara groundnut and African locust beans were obtained locally in Akure, Nigeria. The seeds were germinated, oven dried, milled and sieved into flours. The flours were mixed as follows: GPA (70% popcorn, 30% African locust bean), GPB (70% popcorn, 30% bambara groundnut) and GPAB (70% popcorn, 20% bambara groundnut, 10% African locust bean). The chemical composition, functional properties, sensory attributes and nutritional qualities of the food samples were determined using standard methods. The protein content of the food samples range between 23.85 plus minus 1.54 – 28.84 plus minus 1.02 g per 100g, energy values, 434.47 plus minus 2.04-444.11 plus minus 2.47 and appreciable amount of minerals. The total essential amino acid (TEAA) composition range from 27.63 to 31.09 g per 100g. The calculated biological value range from 29.84 to 42.01% . The oxalate, tannin, phytate and trypsin concentration of the food samples were reduced; while the choking property of the popcorn-based diets was eliminated with respect to the survival of experimental animals. The calculated molar ratios for (Ca)(Phytate) per (Zn), phytate:calcium and phytate:iron were less than the critical values For sensory attribute, the GPB was rated highest in terms of overall acceptability over the GPA and GPAB, but rated less when compared with ogi and cerelac. It could be concluded that GPB had a better nutritional quality based on the overall ranking using protein, energy, Ca per P ratio, TEAA, biological value and sensory attributes indices.
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