Chemical composition, functional and organoleptic properties of complementary foods formulated from millet, soybean and African locust bean fruit pulp flour blends

摘要

This study was aimed at producing and evaluating the quality of complementary foods from millet, soybean and African locust bean fruit pulp. The millet, soybean and African locust bean fruits were obtained locally in Kaduna, Nigeria. These materials were separately cleaned, dried, milled and sieved into flours. The flours were mixed as follows: Sample A (60% millet, 10% soybean, 30% African locust bean fruit pulp), sample B (60% millet, 20% soybean, 20% African locust bean fruit pulp), Sample C (50% millet, 40% soybean, 10% African locust bean fruit pulp), sample D (50% millet, 30% soybean, 20% African locust bean fruit pulp), sample E (50% millet, 20% soybean, 30% African locust bean fruit pulp). The chemical composition, functional properties and sensory attributes were determined using standard methods. The moisture content of the food samples varied from 7.5 to 11%, protein ranged from 28.9 to 37.0%, fat from 3.1 to 5.1%, Ash ranged from 1.4 to 2.51%, crude fibre ranged from 2.0 to 3.2%, carbohydrate varied ranged from 47.0 to 52.1%. The energy values ranged from 351 to 381.9 kcal/g and appreciable amount of minerals were recorded. Calcium ranged from 128.0 to 165.0 mg/100 g, iron ranged from 3.2 to 5.8 mg/100 g and zinc ranged from 2.6 to 3.2 mg/100 g. The results of functional properties showed that bulk density ranged from 0.61 to 0.66 g/ml, water absorption capacity ranged from 1.89 to 2.31 g/g, swelling capacity ranged from 0.67 to 2.45% and least gelation ranged from 9.00 to 11.62%. Sensory evaluation indicated that the samples were highly rated (P0.05) for all the parameters investigated. Sample E (50% millet, 20% soybean and 30% African locust bean pulp flour) was most acceptable to the panelists and should be encouraged in weaning food preparation.