The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour

Gashaw Abebaw Tsegaye,Solomon Duguma

doi:10.11648/j.sr.20200802.13

Abstract

In this work, ready-to-eat weaning foods were formulated from cereal (chickpea), plant (banana), indigenous family (bulla). Legumes including chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added weaning food made by supplementation of chickpea flour, banana flour & bulla flour The purpose of this study was to evaluate the effect of blending ratio and cooking temperature on quality of weaning food on Proximate composition, functional properties was done on seven different blending proportion of chickpea, banana, bulla before the development of weaning porridge then to conduct sensory evaluation by nine hedonic scale points. The result showed that moisture content range from (2.68 – 8.11%), ash content range from (8.01 – 11.21%). The functional analysis showed that water absorption capacity range from (1.12 - 1.84%), oil absorption capacity (1.4 - 2.09%), dispersibility (67.67-84.34%), bulk density (0.63-0.73%). The sensory evaluation showed mean scores range: color (4.76 - 6.39), appearance (4.90-6.23), aroma (4.26-6.51), texture (5.11- 5.93), taste (4.89-6.41), overall acceptability (5.26-6.73). Likewise the sensory evaluation shows that significant differences at P>0.05 were observed for sensory attributes of color, texture, aroma, taste and overall acceptability in chickpea supplemented weaning food up to 10% chickpea flour addition. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.

Highlights

Weaning refers to introduction of food other than mother’s milk or complete Discontinuation of breast milk or introduction of solids to diet
The raw materials was collected from Gurage Zone in Wolkite town, Ethiopia and the research were conducting to have seen the effect of blending ratio, cooking temperature and time on quality weaning food preparing from bulla, chick pea and banana flour by done all the experiments
The result suggests that addition of banana and chickpea flour to bulla affected the amount of water absorption

Summary

Introduction

Weaning refers to introduction of food other than mother’s milk or complete Discontinuation of breast milk or introduction of solids to diet. It is the process of expanding the diet to include food and drinks other than breast milk or infant formula as it is the period of infant vulnerability [2]. It represents a period of dietary transition, just when nutritional requirements for growth and brain development are high. Observations of traditional Child feeding practices in many developing countries reveal that, weaning period is the whole period, during which breast milk is being replaced by other foods, usually starts when infant is 4-6 months old and is expected up to the age of two to three years

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Conclusion