The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.
The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sample B, 80% soy milk, 20% malted yellow corn as sample C, 70% soy milk, 30% malted yellow corn as sample D, and 60% soy milk, 40% malted yellow corn as sample E. The blends were evaluated for proximal, functional, microbial, and sensory attributes and compared with the control made from 100% soy milk using standard methods. The proximal composition of the blend showed that the moisture content of the blended beverage ranged from (80-85.8) %, protein from (3.80-4.28) %, ash content from (1.15-1.80) %, crude fat from (1.63-2.93) %, and carbohydrate from (2.48-13.01) %. Total titratable acidity ranged from (0.030-0.65). The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104- 5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p<0.05) in the number of fungi in all samples. Similarly, significant differences (p<0.05) existed in the sensory scores of flavor/aroma, texture, taste, and overall acceptability, except (p<0.05) for appearance. All samples were generally acceptable in terms of sensory quality. Malted corn-based beverage replaced with soy milk could be used to alleviate hidden hunger, especially in rural communities.
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