Phytochemical, Pasting and Proximate Composition of Improved Weaning Food

Abstract

Aim: Phytochemical, proximate, and pasting qualities of weaning food processed from grains, legumes along with vegetables were examined in this study.
 Methods: Fermented maize, defatted soybean and carrot powder were combined at different proportions. Phytochemical, pasting, and nutritive composition were evaluated using standard procedures.
 Results: The results showed that Flavonoid and tannin were very low, ranging from 2.07 mg/ 100 g-0.02 mg/100 g and 2.05 mg/100 g-0.02 mg/100 g respectively. Fermented maize had the least flavonoids (0.02 mg/100 g) and tannin (0.02 mg/100 g). This was followed by carrot, which had flavonoid 0.63 mg/100 g and Tannin 0.63 mg/100 g, the highest was defatted soybean with flavonoid 2.07 mg/100 g and tannin 2.05 mg/100 g in that increasing order. Sample A which was fermented maize, had the highest saponin (21.43%). Next was carrot i.e. sample C (7.51%). The least saponin recorded was in defatted soybean sample B (3.56%). Sample A showed the highest (2208cP) peak viscosity and was followed by B (1473cP), D (903.0cP), C (781.0cP), and E (408cP) in that decreasing order. The breakdown viscosity ranged from 97cP to 923cP. The highest break down viscosity was sample A (923cP), followed by sample B (500cP), sample D sample C (206cP), and sample E (97cP). The highest final viscosity (FV) was observed in sample A (2099cp), next was sample B (1535cp), sample D (1058cp), sample C (936cp), while the least was sample E (522cp). The moisture content ranged from 7.91-11.05%. Sample E had the least moisture (7.91%), next was C (9.45%), A (9.68%), D (10.21%) and B (11.05%) in that increasing order.
 Conclusion and Recommendation: It was obvious from this study that fermented maize when used as weaning food increases the starch digestibility as well as the pasting properties of weaning foods. Hence, maize should be fermented before it is used as a weaning food.