Ajobiewe, A. M and Olorunsogbon, B.F. and Alaba, J.O. (2019) THE EFFECTS OF MALTING ON SORGHUM AND MAIZE FOR WEANING FOOD PRODUCTION. International Journal of Scientific and Research Publications, 9 (12). pp. 608-613. ISSN 2250-3153
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Abstract
The study focused on the effect of malting sorghum and soaking of maize for weaning food with a view to producing an affordable and nutritious complementary food for low – income families. Seven formulations were prepared as sample A to G. The samples were subjected to proximate, functional, anti – nutritional factors and sensory evaluation. The result from proximate analysis showed that the moisture content ranges from 8.36±0.21 to 8.70±0.21. Sample B has the highest moisture content of 7.80±0.57 and sample E has the lower moisture content of 8.70±0.21; sample F has higher protein content of 13.73±0.015 while sample C has the lower protein content of 9.09±0.14. The carbohydrate content ranged from 72.17 – 73.98, sample G has the highest carbohydrate content of 73.98. The Energy value ranges from 343.64 – 386.57; sample C has the highest energy value of 386.57 while sample B has the lowest content of energy value of 343.64. The result of functional properties of the samples shows that the pH of the samples ranged from 4.17 – 5.68. In which sample B has the highest pH of 5.68 and sample B has the lower pH of 4.17. The anti-nutritional analysis shows that sample B has a higher content of tannin of 14.33c and sample A has the lower tannin content of 5.56a. The tasters found the samples acceptable in terms of appearance, taste, flavor, texture and aroma when compared with homemade. In conclusion, the study has shown that a cheap and nutritious complementary food could be produced from sample F.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 08 Jul 2020 13:54 |
| Last Modified: | 08 Jul 2020 13:54 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/951 |
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