Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours

Egbujie Augustine Eseroghene,Okoye Joseph Ikechukwu

doi:10.52756/ijerr.2018.v16.003

Abstract

This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36 + 0.21%) and energy (364.33 ± 0.35KJ/100g) contents. The mineral content of the complementary foods also showed similar increases in calcium (12.68 ± 1.24 – 84.86 ± 7.83mg/100g), iron (2.68 ± 0.03 – 7.99 ± 0.08mg /100mg) and zinc (1.28 ± 0.02 – 1.63 ± 0.13mg/100g) with increase in substitution with African yam bean and crayfish flours, while the phosphorous and potassium contents decreased. The control sample without substitution had the highest phosphorus (257.01 + 41.44mg/100g) and potassium (346.20 + 0.03mg/100g) contents, respectively. The sensory properties of the samples showed that the colour, taste, mouth feel and texture of the control sample were significantly (p<0.05) the most acceptable to the assessors compared to the samples substituted with African yam bean and crayfish flours at different graded levels. Although, the control sample had better consumer’s sensory attributes, it was significantly (p<0.05) lower in nutrient contents compared to the formulated samples with the exception of carbohydrate, phosphorus and potassium. The study, therefore, showed that the macro and micronutrient contents of the gruels can be improved by substituting sorghum-based traditional complementary food with African yam bean and crayfish flours at the levels of 5 to 30% and 5 to 20%, respectively in the preparation of complementary foods.

Highlights

The problems associated with infant feeding include bulkiness and monotony of diet and various processing techniques such as fermentation, dehulling, malting, drying and milling had been employed to combat the problems of bulkiness, acceptability, quality, flavour, texture, viscosity and palatability (Odunfa, 1985; Nnam, 2002; Hotz and Gidson, 2007)
The moisture content ranged from 9.46 to 10.33% with the control sample (100% malted sorghum flour) having the least moisture content (9.46%), while the sample supplemented with 30% African yam bean and 20% crayfish flours had the highest value (10.33%)
The high protein contents of complementary foods supplemented with high levels of African yam bean and crayfish flours will be of great importance in reducing protein-energy malnutrition resulting from high cost of animal protein and commonly consumed legumes

Summary

Introduction

The problems associated with infant feeding include bulkiness and monotony of diet and various processing techniques such as fermentation, dehulling, malting, drying and milling had been employed to combat the problems of bulkiness, acceptability, quality, flavour, texture, viscosity and palatability (Odunfa, 1985; Nnam, 2002; Hotz and Gidson, 2007). These methods create variety that eliminates monotony. Protein energy-malnutrition results when an infant’s body need for energy and protein or both are not satisfied by their diets (Wardlaw and Hampl, 2007)

Methods

Results

Conclusion