Studies on the evaluation of the nutritional quality, chemical composition and rheological characteristics of a cereal fortified with legume as a weaning food blend
Bintu BP*, Hajjagana L,
Falmata AS, Modu S and Shettima Y
Research Article | Published February 2015
International Journal of Biotechnology and Food Science, Vol. 3(1), pp. 1-9
Department of Biochemistry, Faculty of Science, University of Maiduguri, Nigeria.
*Corresponding author. E-mail: bintubukar@yahoo.com.
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Cereal and legume weaning food blends were prepared in a mixed ratio 60:20:10:10 from fermented maize/roasted cowpea, roasted Bambara nut, and roasted groundnut, respectively. Each cereal and legume seeds were evaluated for their nutritional qualities. The maize used in this experiment were white maize of local variety and improved quality of yellow maize. Standard methods were used for the parameters analysed. The results revealed that, the protein content (13.73 ± 0.01) of the weaning food blends from yellow maize is similarly close to the recommended daily intake for infants (0 month to 1 year) compared to the blend prepared from white maize. The low moisture contents (4.04 ± 0.10) exhibited by the two weaning food blends might give a good storage stability. The zinc and iron levels of the two weaning food blends were comparable to the commercial weaning food of Cerelac® and Frisogold®, though the levels of calcium, potassium, phosphorus and sodium were
low. Heat processing of the grains resulted in low levels of phytic acid and higher in vitro protein digestibility of the weaning food blends respectively. The predominant micro-organisms isolated during the production of “kamu” with the two varieties were (Saccharomyces cerevisae, Lactobacillus plantarum and Streptococcus lactis). Results on sensory evaluation showed that there were no significant difference (p > 0.05) in the acceptability of the weaning food blends, even though the yellow maize used in this study is superior to the white maize in some of the given parameters analyzed.
Keywords: Fermentation, Yellow Maize, White Maize, Chemical composition and Sensory evaluation.
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Citation:
Bintu BP, Hajjagana L, Falmata AS, Modu S, Shettima Y (2015). Studies on the evaluation of the nutritional quality, chemical composition and rheological characteristics of a cereal fortified with legume as a weaning food blend. Int. J. Biotechnol. Food Sci. 3(1): 1-9.
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