Effect of processing methods on the physico-chemical and nutritional quality of maize and soyabean based complementary blends

Abstract

Three processing methods: roasting, fermentation and malting were used to formulate various complementary blends from maize and soyabean with nutrend (a commercial complementary food) as control. The various complementary foods were evaluated for proximate, functional and nutritional properties. Feeding trials were also carried out using albino rats to evaluatethe growth promoting quality of the complementary foods. Malted complementary food had the lowest water absorption capacity (2.02gH O/g flour) while relative viscosity was lowest 2 in the fermented complementary food (28.5). Animal studies indicated good growth and development in rats fed with the complementary foods. The protein efficiency ratio of rats fedwith the malted complementary food was the highest (2.36). Malting, fermentation and roasting were used to produce complementary foods that have satisfactory functional characteristics and nutritive value.Keywords: Roasting, Fermentation, Malting, Complementary food, Physico-chemical Evaluation