Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Abstract

The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.

Therapeutic Food Development from Maize Grains, Pulses, and Cooking Banana Fruits for the Prevention of Severe Acute Malnutrition

“…Malted maize flour samples were prepared according to the previous methods described by [ 18 – 20 ]. Soybean flour samples were also prepared according to the methods described in the previous study [ 21 ] and packed in polyethylene bags [ 22 ]. The cooking banana fruit flour samples were processed according to a previously described method [ 23 ].…”

“… Adopted flow diagrams for the production of maize flour [ 18 – 20 ], soybean flour [ 18 , 21 , 22 ], and banana flour [ 18 , 23 ]. …”

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

“…The method for determining the bulk density of the flour samples followed the procedure outlined by Abolaji et al [3]. Fifty grams (50 g) of the sample were placed into a 100 mL graduated cylinder.…”

“…Complementary feeding (CF) begins when an infant's nutritional requirements surpass the adequacy of breast milk alone, necessitating the introduction of complementary meals and liquids alongside breastfeeding [3]. The significance of complementary foods (CF) lies in facilitating the transition from milk feeding to family foods, addressing both nutritional and developmental needs.…”

Mutu Fisik Makanan Pendamping ASI dari Bubuk Kedelai dan Kulit Buah Naga

“…Proses pembuatan MPASI harus menggunakan tempat dan alat yang sudah dibersihkam sehingga terjamin keamanan dan kebersihanya. 2 Sumber protein nabati berupa biji-bijian sperti kedelai, kacang tanah, sumber protein hewani berupa ikan, ayam, sumber karbohidrat berupa umbi , sereal sumber lemak berupa susu sumber serat berupa buah menjadi pilihan alternative bahan pangan dalam pembuatan MPASI. 3,4 Mutu fisik yang perlu diperhatikan dalam pembuatan MPASI dalam bentuk bubur bayi instan antara lain warna,kelarutan, daya serap air, dan bulk density, karena sifat-sifat tersebut sangat terkait dengan proses penanganan dan pengolahan bahan pangan.…”