Effects of Fermentation Time and Blending Ratio on Functional Properties and Organoleptic Acceptability of Complementary Food

Milkesa Feyera

doi:10.7176/fsqm/104-03

Abstract

High bulk and poor in organoleptic acceptability are a major characteristics of most complementary food used in developing countries. Fermentation and blending are afeasible approach to reduce bulkiness and organoleptic acceptability of such complementary foods. Therefore,this study aimed to develop nutritionally adequate and organoleptically acceptable complementary food from composite flour. Three fermentation times (0, 24 and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in bulk density from 0.90 to 0.59g/ml, dispersibility from 63.59 to 60.72%,and swelling power from 4.55 to 4.38 g/g. On the other hand increment of water solubility index from12.45 to 14.16% and water absorption capacity from 134.38 to 158.40% were recorded as fermentation time increased. Blending ratio significantly (P˂0.05) influenced some functional properties of composite flour. Bulk density ranged from 0.71 to 0.75 g/mL, water absorption capacity from 136.11 to 165.72%, dispersibility from 47.06 to71.83%, swelling power from 4.28 to 4.57g/g and water solubility index from 9.81 to 17.18%.The sensory acceptability of complementary food prepared in the form of porridge was evaluated by panelists. Among all the proportions, 60, 30 and 10% of maize ,haricot bean and cooking banana blends, respectively, fermented for24h rwas organoleptically highly preferred by panelists. Therefore, fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious and organoleptically acceptable complementary food for older infants and young children. Keywords: Blending, Complementary Food, Composite Flour, Cooking Banana, Haricot bean, Fermentation, Maize DOI: 10.7176/FSQM/104-03 Publication date: January 31 st 2021

Highlights

Most complementary foods used in low-income households are starchy porridges prepared traditionally from locally available cereals (Motuma et al, 2016)
The highest bulk density of 0.93 g/mL was recorded for unfermented 100% maize flour and the lowest bulk densities of 0.57 g/mL and 0.59 g/mL with no significant difference between them were noted for 100% maize flour and composite flour of 30, 60 and 10% of maize, haricot bean and cooking banana, level respectively both which fermented for 36 hour
Maize, haricot bean and cooking banana are locally available and affordable raw materials that can be used in development of nutritionally adequate and organoleptically acceptable complementary food

Summary

Introduction

Most complementary foods used in low-income households are starchy porridges prepared traditionally from locally available cereals (Motuma et al, 2016). Such complementary foods are often characterized by low nutrient density, poor protein quality, high bulk, low mineral bioavailability and low energy (Hardwick and Sidnell, 2014). Complementation of cereals with locally available legume and fruits will enhances the nutrient content, functional properties and sensorial acceptability of composite products. Complementation of maize with haricot beans and cooking banana flours in desired proportion for production of complementary food are expected to meet macronutrients, micronutrients and vitamins requirements for older infants and young children with retaining sensory acceptability

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