Comparative Evaluation of five formulated Maize-Soybean Complementary foods and a commercial Complementary Food
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Abstract
This study evaluated the nutrient, sensory and functional properties of complementary food formulated from maize-soybean blends. Clean maize grains (1.5kg) were parboiled (1000C, 15min), washed and fermented overnight (24h) in cold water. This was washed, oven-dried (500C, 24h), coarsely ground and the seed coats winnowed out. Also, clean soybeans (1.5kg) were soaked in water for 90min, dehulled and cooked for 45min. This was washed, drained and oven-dried (500C, 48h) The maize sample was blended in proportions with 0%, 10%, 20%, 30% and 40% of the soybean sample to give 500g of each of the blends, A, B, C, D and E respectively which were separately milled into flour. These were sieved into fine powder using a 4mm sieve. Each of the blends was mixed with sucrose 25%), sodium citrate (2%), vegetable oil (1.75%) and common salt (0.5%). This was blended into fine powder and analyzed alongside with a commercial infant formula for physicochemical and sensory properties. The formulated weaning foods were relatively high in nutrient contents. All the samples had safe, low moisture content of 4.72 to 6.32%. Protein content increased from 10.15% in the 100% maize and the commercial samples to 20.05% in the 40% soybean blends. Also carbohydrate content ranged from 62.27% in E to 74.5% in F, crude fibre increased with increasing soybean addition in the formulated samples and ranged from 0.97% in A to 1.47% in D but was 1.01% in the control (F). Maize-soybean complementary blends gave better consistency and homogenous mixes of the gruel, and could balance the limiting essential amino acids of both in the complementary foods. The minerals (mg/100) calcium, potassium and phosphorus were high in samples A, B, C and D while magnesium (mg/100) was high in E (8.46). There were significant differences (P< 0.05) in appearance, texture, flavour, mouth feel and overall acceptability of the samples. Soybean in combination with maize produced better quality of complementary foods and is therefore recommended for infant formula. Complementary food D with 30% soybean addition had the best balanced nutrient composition and functional properties than every other of the samples; and is therefore recommended the best of all the samples.
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References
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