Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

Abstract

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours.
 Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined.
 Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist.
 Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.

Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

“…Moisture content was determined by the air-oven method as described by [12]. Two grams of the sample was weighed in duplicate into Petri dishes of know weight and covered immediately.…”

“…Crude protein of the cookies was determined using the Kjedahl method according to [12]. One gram of the sample was introduced into the digestion flask.…”

“…The fat content of the flour samples were determined using solvent extraction in a soxhlet apparatus as described by [12]. Two grams of each of the flour samples were wrapped in a filter paper and placed in a soxhlet reflux flask which is connected to a condenser on the upper side and to a weighed oil extraction flask full with 200 mL petroleum ether.…”

“…The crude fibres of the cookies were determined according to the method described by [12]. Two grams of each of the samples were boiled under reflux for thirty minutes with 200 mL of solution containing 1.25 g of H 2 SO 4 per 100 mL of solution.…”

“…The ash content was determined using the method as described by [12]. Porcelain crucible were dried and cooled in desiccators before weighing.…”