Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A
ABSTRACT
This study evaluated the functional properties
and nutritional composition of complementary food made from fermented maize and
cooked pigeon pea. Fermented maize and cooked pigeon peas were mixed in the
ratios 75:25, 50:50, 25:75, 0:100 and 100:0, while raw maize and raw pigeon pea
served as the control. The functional properties, proximate, mineral (calcium,
magnesium, sodium, potassium and phosphorus), vitamin (Bj. IT, Bj and C)
composition of the samples were evaluated using standard methods. Results of
the functional properties showed that the bulk density, swelling index, water
absorption capacity, oil absorption capacity, foam capacity and emulsion
capacity of the samples ranged from 0.606- 0.762g/cm3, 1.26 - 1.59g/ml, 1.40 -
1.80g/g, 12.00 - 19.0%, and 29.46 - 39.65% respectively. Proximate composition
result showed that the ash, fat, fibre, protein and carbohydrate content ranged
from 1.95 - 3.40%, 2.40 - 4.05%, 1.70 - 3.00%. 8.90 - 26.00% and 53.00 - 74.25%
respectively. Mineral and vitamin content of the sample were significantly
enhanced by fermentation and decreased by cooking. Replacement of fermented
maize with cooked pigeon pea enhanced the nutritional value and functional
properties ofthe produ
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MICHAEL, A (2026). Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A. Mouau.afribary.org: Retrieved Jan 14, 2026, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-weaning-food-from-of-fermented-maize-and-boiled-pigeon-pea-flours-nwaukwa-michael-a-7-2
AMARACHUKWU, MICHAEL. "Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A" Mouau.afribary.org. Mouau.afribary.org, 14 Jan. 2026, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-weaning-food-from-of-fermented-maize-and-boiled-pigeon-pea-flours-nwaukwa-michael-a-7-2. Accessed 14 Jan. 2026.
AMARACHUKWU, MICHAEL. "Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A". Mouau.afribary.org, Mouau.afribary.org, 14 Jan. 2026. Web. 14 Jan. 2026. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-weaning-food-from-of-fermented-maize-and-boiled-pigeon-pea-flours-nwaukwa-michael-a-7-2 >.
AMARACHUKWU, MICHAEL. "Production And Quality Evaluation Of Weaning Food From Of Fermented Maize And Boiled Pigeon Pea Flours:- Nwaukwa, Michael A" Mouau.afribary.org (2026). Accessed 14 Jan. 2026. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-weaning-food-from-of-fermented-maize-and-boiled-pigeon-pea-flours-nwaukwa-michael-a-7-2