Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour
ABSTRACT
The complementary food was formulated from flour blends of
sprouted soybean, sprouted sorghum and plantain prepared. Proximate,
functional, vitamin, mineral and sensory evaluations were carried out on the
reconstituted blends. The result of the proximate composition of the blends
showed that sample blend of soybean(SB):40, sorghum(SO):30 and plantain(PL):30
had the highest moisture content, protein content, crude fibre and least
carbohydrate content while sample blend of SO:40, SB:30 and PL:30 had the
highest ash content and sample with SB:100 had the highest fat content. Sample
blend of SB:40, SO:30 and PL:30 was the most preferred sample. The functional
properties of the flour blends showed that sample blend of SO:40, SB:30and
PL:30 had the highest emulsion capacity and oil absorption blend of PL:40,
SB:30 and SO:30 had the highest value in gelation temperature and bulk density
and sample with PL:100 had the highest value in water absorption sensory
acceptance were also determined, sample blend of SB:40, SO:30 and PL:30 was the
most preferred while sample with PL:100 was least accepted. Sample blend of
SB:40, SO:30 and PL:30 had the best nutrient composition.
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INYANG, E (2021). Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-complementary-food-from-sprouted-soybean-glycine-max-sprouted-sorghum-sorghum-bicolor-and-unripe-plantain-musa-paradisiaca-flour-7-2
EMMANUEL, INYANG. "Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour" Mouau.afribary.org. Mouau.afribary.org, 06 Oct. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-complementary-food-from-sprouted-soybean-glycine-max-sprouted-sorghum-sorghum-bicolor-and-unripe-plantain-musa-paradisiaca-flour-7-2. Accessed 25 Nov. 2024.
EMMANUEL, INYANG. "Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour". Mouau.afribary.org, Mouau.afribary.org, 06 Oct. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-complementary-food-from-sprouted-soybean-glycine-max-sprouted-sorghum-sorghum-bicolor-and-unripe-plantain-musa-paradisiaca-flour-7-2 >.
EMMANUEL, INYANG. "Production And Quality Evaluation Of Complementary Food From Sprouted Soybean (Glycine Max), Sprouted Sorghum (Sorghum Bicolor) And Unripe Plantain (Musa Paradisiaca) Flour" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-complementary-food-from-sprouted-soybean-glycine-max-sprouted-sorghum-sorghum-bicolor-and-unripe-plantain-musa-paradisiaca-flour-7-2