Evaluation of the Nutrient and Sensory Properties of Multimixes and Porridges Made from Maize, Soybean, and Plantain for Use as Complementary Food

Abstract

This study is part of a series of exploratory works on the use of cheap and locally available staples to improve the Nigerian traditional complementary foods. The proximate, some mineral, and vitamin compositions of composite flours formulated from maize, soybean, and plantain landrace or hybrid were evaluated. The processing included sprouting maize for 48 h, boiling soybean for 1 h, and hand peeling plantain to obtain the pulp. The samples were dried and milled into fine flours. The flours were combined in ratios of 70:30:0, 65:30:5, 60:30:10, and 55:30:15 (protein basis) of maize, soybean, and plantain landrace or hybrid. Standard assay methods were used to evaluate the composites for nutrient composition. The nutrient levels of the composites were compared with Codex Alimentarius Commission Guidelines for formulated supplementary foods for older infants and young children. "Ogi" flour and Nutrend served as the controls. Porridges made from the composites were evaluated for sensory properties. The boiled soybean contained appreciable quantities of protein (42.18%) and lipid (18.60%). The energy levels of the flour blends and the protein levels of some of the composites (maize, soybean, and plantain landrace or hybrid, 60:30:10) were comparable to that of Nutrend and met the Codex Alimentarius Commission Guidelines. The composites showed nutritional superiority over "ogi" flour in terms of protein, lipid, ash, and iron nutriture. The porridges made from the composites were accepted slightly by the judges. Further work is currently underway in EVALUATION OF THE NUTRIENT AND SENSORY PROPERTIES 65 our laboratory to improve the nutrient composition of the composites and the acceptability of their porridges.

Chemical Formulation and Characterization of Complementary Foods from Blend of Orange-Fleshed Sweet Potato, Brown Teff, and Dark Red Kidney Beans

“…Cooked gruels were placed in a water bath maintained at 40°C. The temperature 40°C is a temperature at which viscosity measurement was taken and serving temperature [41]. Brookfield viscometer was used to measure the gruels viscosity (in centipoises, cP) using spindle number 4 at a shear rate of 50 rpm [1].…”

Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean

“…This preparation technique involves inevitable protein, vitamins and mineral losses (WHO/ FAO, 2006) that affect the nutritional quality and in turn affects growth (Akanbi et al, 2003). Protein deficiency results in kwashiorkor among infants exclusively fed with akamu over time (Nnam, 2000). Several efforts have been made to modify the preparation technique to enhance the nutritive value, shelf life and possibly the therapeutic properties of akamu (Ogbonna et al, 2013;Ogodo et al, 2015).…”