Effect Of Traditional Processing Methods On Tile Physico-Chemical And Nutritional Quality Of Maize And Soyabean Based Complimentary Food

ABSTRACT

An attempt was made to formulate low-cost, nutritive but bulk-reduced complementary food from maize and soyabeans using 3 traditional technologies, (Malting, Fermentation and Roasting). The nutritive fat, crude fiber, total ash and minerals contents. The Functional properties (such as bulk-density, water absorption capacity, wettability and relative viscosity) and sensory properties of the complementary foods were also evaluated. Feeding trials were also carried out using albino rats to evaluate the growth promoting quality of the complementary foods. Malted complementary food had the lowest water absorption capacity (2.02) followed by fermented complementary food (2.18) and then roasted complementary food. Relative viscosity was lowest in fermented complementary food (28.5), followed by malted complementary (35.23) and then roasted complementary food (65.23). Animal studies indicated good growth and development in rats fed with the complementary foods. The protein efficiency ratio of rats fed the malted complementary food (2.96) was the highest. There was no significant difference between the PER of rats fed the fermented complementary food (2.86) and those on casein diet (2.73). Sensory evaluation showed that there was no significant difference between the general acceptability of malted complementary food and that of Nutrend (a commercially produced complementary food). Malting, fermentation and Roasting were used to produce complementary foods that have satisfactory functional characteristics and nutritive value and are hence recommended.

TABLE OF CONTENTS

Title page

Certification ii

Declaration ii

Dedication iv

Acknowledgement v

Table of Contents vi-

List of Tables ix

List of Figures x

Abstract

CHAPTER 1: INTRODUCTION

1.1 Objective of Study 3

1.2 Justification of Study 3

CHAPTER 2: LITERATURE REVIEW

2.1 Compementary Foods 5

2.2 Traditional Complementary Foods 7

2.3 Development of Complementary foods 10

2.4 Traditional Processing Methods 12

2.4.1. MaIfing 12

2.4.2. Fermentation 14

2.4.3. Heating (Roasting) 16

2.5 Legumes and anti-nutritional Factors 16

 

 

2.6 Rheology, Viscosity and Food Texture 18

2.6.1. Rheology of Food 18

2.6.2. Viscosity, texture of Foo and Gelatonization 18

2.7 Quality Evaluation of Complementary foods 20

CHAPTER 3: MATERIALS AND METHODS

3.1 Selection of Raw Materials 23

3.2 Preparation of Complementary food Blends 23

3.2.1 Malted Complementary food 23

3.2.2 Fermented Complementary food Blend 26

3.2.3 Roasted Complementary food Blend 28

3.2.4 Fortification 29

3.3 Proximate Analysis 30

3.3.1 Determination of Crude Protein CoRtent 30

3.3.2 Determination of Ash Content 30

3.3.3 Determination of crude Fat Content 31

3.3.4 Determination of Crude Fibre Content 31

3.3.5 Determination of Moisture Content 32

3.3.6 Determination of total carbohydrate 32

3.4 Physical and Functional Properties 32

3.4.1 pH 33

3.4.2 Bulk Density 33

3.4.3 Wettability 33

3.4.4 Water Absorption Capacity 33

3.4.5 Gelation Property 34

3.4.6 Relative Viscosity 34

3.5 Sensory Evaluation 34

3.6 Feeding Trial 35

CHAPTER 4: RESULTS AND DISCUSSION

4.1 Proximate and Mineral Composition of

the complementary food Ble. 37

4.2 Physical and Functional Properties of

the complementary food Blends 38

4.3. Animal Response 43

4.4 Sensory Evaluation 50

CHAPTER 5: CONCLUSION AND RECOMMENDATION 51

REFERENCES 53

APPENDICES 59