Development Of Complementary Food From Flour Blends Of Fermented Maize, Defatted Soybean And Fluted Pumpkin Seed Flour

ABSTRACT

The development of complementary food from flour blends of fermented maize, defatted soybean and fluted pumpkin seed flour was done and its proximate functional vitamin mineral and sensory properties were analyzed. The result of the proximate composition showed that the moisture, ash, fat, fibre, protein and carbohydrate content ranged from 7.53 to 8.89%, 1.60 to 2.71%, 4.40-7.38%, 1.63-2.21%, 14.50-38.21% and 45.30-69.67% respectively. The functional properties result showed that the bulk density on absorption capacity, water absorption capacity, gelation temperature, Emulsion capacity and foam capacity value ranged from 0.660 to 0.746g1cm3, 1.96-2.2lglm, 2. 17-2.42g1g, 64-77°C, 16.45-18.67% and 18.21-18.72% respectively. The sample had moderate minerals and vitamin content. The sensory result showed that increase in the proportion of defatted soybean flour in the blend increased its score for appearance and texture, notwithstanding, all the sample scored above average.