Proximate Analysis Of Complementary Food Produced From Yellow Corn (Zea Mays), Soy Bean (Glycine Max) And Pro Vitamin A Cat Fish (Heterobrandura Longifilis)

ABSTRACT

The study was designed to produce complementary food for infants and growing children from pro-vitamin A fish (Cat fish). Soybean, yellow corn was perceived to be a source of energy. Combination of these ingredients were incorporated into the original drafts set of complementary foods by varying food amounts. Four foods (CF2,, CF4, CF5 and CF6) were formulated. Results on functional properties of the developed complementary foods   showed that water absorption of the complementary food, the bulk density of the foods were low. The proximate analysis of the complementary showed the protein, fat, carbohydrate, moisture, crude fibre contents and energy value. Sensory evaluation performed on the product using 9 hedonic scale (where 1=dislike extremely, 9= like extremely) shown in the colour range between 6.51-7.16, tastes ranges from 6.36=6.69 while overall acceptability ranged between 5.66-7.1 like moderately. Dietitians from MOUAU were selected to pretest the diets.

TABLE OF CONTENTS

Title Page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of Tables ﾿ ix

List of Figures ﾿ x

List of plates ﾿ xi

Abstract ﾿ xii

CHAPTER ONE

INTRODUCTION ﾿ 1

1.1 ﾿ Background of the Study ﾿ 1

1.2 ﾿ Statement of Research Problem ﾿ 4

1.3 ﾿ Objectives of Study ﾿ 4

1.4 ﾿ Research Questions ﾿ 5

1.5 ﾿ Significance of the Study ﾿ 5

CHAPTER TWO

LITERATURE REVIEW

2.1 ﾿ Conceptual Framework ﾿ 6

2.2 ﾿ Origin and distribution of Soybean, Yellow corn and Pro-vitamin A 

﾿ Fish ﾿ 7

2.2.1 ﾿ Origin ﾿ 7

2.2.1.1 Soybean ﾿ 7

2.2.1.2 Yellow corn (Zea mays) ﾿ 8

2.2.1.3 Pro-vitamin A ﾿ 9

2.2.1.4 Cat fish ﾿ 10

2.2.2 ﾿ Classification of soybean ﾿ 11

2.2.3 ﾿ Description of soybean ﾿ 11

2.2.4 ﾿ Anti-nutritional factors in soybean and effect of heart treatment ﾿ 11

2.2.5 ﾿ Nutrient composition ﾿ 13

2.2.5.1 Nutrient composition of soybean and cost benefit in relation to 

﾿ other foods ﾿ 13

2.2.5.2 Nutritional value of yellow corn ﾿ 15

2.2.5.3 Nutrition and health aspects of fish ﾿ 16

2.2.6 ﾿ Utilization ﾿ 17

2.2.6.1 Utilization of soybean ﾿ 17

2.2.6.2 Utilization of Yellow corn (Zea mays) ﾿ 18

2.2.7 ﾿ Health benefits ﾿ 21

2.2.7.1 Health benefits of yellow corn or maize ﾿ 21

2.2.7.2 Health benefits of vitamin A ﾿ 23

2.2.8 ﾿ Principles of vitamin A ﾿ 24

2.2.9 ﾿ Types of vitamin A ﾿ 24

2.2.10 Health benefits of Vitamin A ﾿ 25

2.2.11 ﾿ Nutrition and health aspects of fish ﾿ 26

2.2.12 Fortification of catfish with Pro-vitamin A ﾿ 26

2.3 ﾿ Review of related studies ﾿ 27

2.3.1 ﾿ Complementary foods ﾿ 27

2.3.2 ﾿ Meeting the nutrient composition and requirement of fortified ﾿ complementary foods for infants and young children ﾿ 28

2.3.3 ﾿ Meeting the energy and nutrient needs through the use of local staples ﾿ 29

2.3.4 ﾿ Principles of complementary food formulation ﾿ 30

2.3.5 ﾿ Complementary feeding ﾿ 31

2.3.6 ﾿ Infants complementary feeding practices and improvement strategies 

﾿ for Nigeria women ﾿ 33

2.3.7 ﾿ Viscosity of complementary foods ﾿ 35

2.3.8 ﾿ Effect of some processing methods in foods ﾿ 35

2.4 ﾿ Summary of related literature ﾿ 38

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Material ﾿ 40

3.2 ﾿ Area of Study ﾿ 40

3.3 ﾿ Research Design ﾿ 40

3.4 ﾿ Preparation of materials ﾿ 40

3.4.1 ﾿ Processing of yellow corn into flour ﾿ 40

3.4.2 ﾿ Processing of soybean (Glycine max) into flour ﾿ 41

3.4.3 ﾿ Processing of catfish into flour ﾿ 42

3.5 ﾿ Product Formulation (from the flour blends) ﾿ 44

3.6 ﾿ determination of proximate composition ﾿ 45

3.7 ﾿ Functional properties ﾿ 49

3.8 ﾿ Organoleptic evaluation ﾿ 53

CHAPTER FOUR

RESULTS AND DISCUSSION ﾿ 54

4.1 ﾿ Formulation of the complementary feed ﾿ 54

4.2 ﾿ Functional properties of the complementary food ﾿ 55

4.3 ﾿ Proximate composition of the complementary food ﾿ 56

4.4 ﾿ Sensory evaluation by a semi-trained panel ﾿ 59

4.4.1 ﾿ Proportion of preference for complementary foods ﾿ 62

CHAPTER FIVE 

SUMMARY AND RECOMMENDATION ﾿ 63

5.1 ﾿ Summary ﾿ 63

5.2 ﾿ Recommendation ﾿ 64

References ﾿

Appendices ﾿