Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum ( Sorghum bicolor ) and Steamed Cooked Cowpea ( Vigna unguiculata Walp.)

摘要

Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition /properties and its ability to meet the Recommended Dietary Allowance. Malted sorghum flour was produced (steeping, germination, drying, toasting, grinding and sieving) and steamed cooked cowpea flour was produced. Both were blended in ratio 2:1 to get malted weaning food (GSC), unmalted sorghum and steamed cooked cowpea in same ratio was also produced (USC). Optimum amylase activity of sorghum was determined, proximate composition , amino acid , vitamin and mineral contents were analysed. Seventy two hours gave optimum amylase activity with reduced dietary bulk in GSC due to decrease in viscosity. Germination had no significant effect on protein contents, 12.07 g (GSC) and 12.57 g (USC), samples met 1/3 RDA protein requirement for 1-3 years old child. Germination significantly increased essential amino acid except sulphur amino acid s and tryptophan. GSC had amino acid value that approximate FAO reference pattern except for threonine that was also the limiting amino acid . Vitamin A ie beta-carotene (267.0 IU/100 g), thiamin (0.24 mg/100 g) and ascorbic acid (5.0 mg/100 g) were increased from 197.0 IU/100 g (Vit. A), 0.16 mg/100 g (thiamin) and 2.73 mg/100 g ( ascorbic acid ) in GSC. Phosphorus and iron contents also increased from 91.65 mg/100 g and 4.01 mg/100 g to 100.0 mg/100 g and 6.40 mg/100 g, respectively. Weaning food based on germinated sorghum had improved/superior nutritional value s compared to the ungerminated. Germination significantly increased essential amino except for Histidine, sulphur amino acid and tryptophan. It also increased phosphorus, iron, vitamin A (β-carotene) thiamine, riboflavin, niacin and ascorbic acid .