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.