Abstract
Complimentary food is other food in addition to breast milk. The objective of this work was to evaluate the impact of extrusion cooking screw speed (300, 350 and 400 rpm) and barrel temperature (150, 160, and 170°C) variation on chemical, functional and sensory values of complimentary food made of finger millet in soy bean ratio of 80, 85 and 90% and carrot juice. The incorporation of carrot juice was realized through inbuilt piston type pump to the extruder barrel to maintain the dough moisture at 18% throughout the extrusion process. Proximate compositions were analysed following AOAC procedures. Crude protein was 12.295, 11.623 and 9.984%, oil was 4.927, 3.278 and 3.25%, and carbohydrate was 69.53, 72.14 and 72.98% for the blend ratios of 80, 85 and 90%, respectively, and they were significantly (P<0.01) different with blend ratio variation. Beta-carotene content of the extrudates did not significantly change with extrusion process parameters. The functional properties (water solubility and water absorption indexes) were significantly influenced by barrel temperature and blend ratio (P<0.05). The sensory evaluation of the selected extrudate was performed in seven hedonic scale on quality attributes of aroma, taste, mouth feel, color and overall acceptability. The gruel extruded from 85% finger millet and 15% soybean flour blend, extruded at 150oC barrel temperature and 350 rpm screw speed was selected with superior organoleptic quality. Key words: Complimentary food, carrot, finger millet, soybean, extrusion cooking, functional properties.
Highlights
The level of under-nutrition among children remains unacceptable throughout the world, with large number of children living in developing world with low income (Happiness et al, 2011)
Finger millet, soy bean and carrot were purchased from Bahir Dar open market
The data of the correlations between the independent and dependant variables were analysed based on the analysis of variance (ANOVA) output data of the SPSS version 20 software conducted
Summary
The level of under-nutrition among children remains unacceptable throughout the world, with large number of children living in developing world with low income (Happiness et al, 2011). The problems of malnutrition, manifested by stunted growth, underweight and waste of infants and children, is related to the demographic, geographic and socio-economic dimensions in which infants and children live. Malnutrition in children results from the interaction between poor diet and disease and leads to most of anthropometric deficits observed among children in Ethiopia and the level of malnutrition is significantly with nearly one in two (47%) Ethiopian children under five years of age stunted (short for their age), 11% wasted (thin for their height) and 38% underweight (Temesgen, 2013). The usual practice may result in a complementary food that is not energy dense as the starchy and protein polymers may not be well converted into their breakdown products. The usual homemade complimentary food results in high water uptake and little solid content which reduces the quantity and quality of micro and macro nutrient availability
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