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