Formulation and evaluation of complementary weaning food prepared from single and combined sprouted/fermented local red sorghum (S. bicolor) variety blended with cowpea (Vigina unguiculata) and groundnut (Arachid hypogea)

 

Falmata AS¹, Modu S^1*, Badau HD², Babagana M¹,  and Bintu BP¹

 

Research Article | Published December 2014

International Journal of Biotechnology and Food Science, Vol. 2(8), pp. 149-155

 

 

¹Department of Biochemistry, Faculty of Science, University of Maiduguri, Nigeria.

²Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Nigeria.

 

*Corresponding author. E-mail: shemodu@yahoo.com 

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The study investigated the use of locally sourced flours of sprouted and combined sprouted/fermented sorghum, cowpea and groundnut which were blended in the ratio of 70:20:10 (W/W) to produce weaning food rich in energy and protein. The results showed significant differences (P < 0.05) between the processed formulated, unprocessed and the commercial weaning diet “Cerelac” (Nestle, Nigeria) in terms of protein, minerals and energy content respectively. The combined sprouted/fermented formulated diet showed significant (P < 0.05) higher values when compared with the unsprouted and unfermented sorghum flour. The animal feeding experiment further correlates with the in vitro results by recording significantly (P < 0.05) higher values of PER (Protein Efficiency Ratio), AD (Apparent Protein Digestibility), and BV (Biological Value) and NPU (Net Protein Utilization) for the processed formulated diet compared to the unfortified diets. Comparing the test diet (combined sprouted/fermented and fortified) sample favourably with the standards FAO/WHO values, it can be concluded that the test diet has adequate protein quality that can be been used in alleviating protein energy malnutrition (PEM) in infant especially during the weaning period.

 

Keywords: Protein-energy malnutrition combined sprouted/fermented, protein efficiency ratio, net protein utilization, apparent digestibility, biological value.

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Citation: Falmata AS, Modu S, Badau HD, Babagana M, Bintu BP (2014). Formulation and evaluation of complementary weaning food prepared from single and combined sprouted/fermented local red sorghum (S. bicolor) variety blended with cowpea (Vigina unguiculata) and groundnut (Arachid hypogea). Int. J. Biotechnol. Food Sci. 2(8): 149-155.

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