Formulation of complementary foods from sprouted Soybean, breadfruit and plantain flour blends

ABSTRACT

Complementary food was formulated from flour blends of sprouted soybean, breadfruit and plantain. Proximate, functional and sensory properties of complementary diets were investigated and compared with a commercial complementary diet (cerelac). Proximate composition results of the blends shows that protein content ranged from I 0.05 to 15.13%, crude fibre 0.39 to 5.02%, fat 2.58 to 10.01, moisture 4.50 to 5.12. Ash and carbohydrate ranged from 2.25to 2.80 and 62.75 to 74.60 respectively, While the functional composition recorded-ranges of 09.33 to 0.38 bulk density, emulsion capacity 39.59 to 44.51%, wettability 9.50 to 41.42 seconds, gelatinization temperature of 61.00 to 64.00°C. water and oil absorption capacities ranged from .63 to 2.1 g/m and 1.48 to 1.64g/m respectively. Sensory evaluation revealed that the most accepted diet was the control (cerelac) followed by blend containing (25% soybean, 35% breadfruit, 40% plantain flour). However, all the formulated blends produced good diet but differed significantly in general acceptability (P 0.05),