RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 4 2024
DOI: 10.56201/rjfsqc.v10.no4.2024.pg42.58


Evaluation of the Physico-Chemical and Sensory Properties of Weaning Food Produced from Fermented Yellow Maize and Soybean Composite Flours Fortified with Almond Nut Flour

Akpan, Blessing Anthony and EDIMA-NYAH, Anne Peter


Abstract


The study was conducted to produce weaning food from fermented yellow maize-soybean composite flour blends, fortified with almond nut flour.The composite flours was prepared at ratios; 100:0, 95:5, 90:10, 85:15, 80:20: of yellow maize flour(YMF) - soybean flour(SBF), and almond nut flour respectively to obtain five blends for weaning food composite flours. The 100%, which composed of 70% yellow maize and 30% soybean composite flour for weaning food production served as the control. Standard chemical methods were used to determine the blends’ functional properties, proximate composition, minerals, and sensory evaluation. The functional properties such as water absorption capacity ranged from (6.33 – 12.67 g/cm3), foam capacity (17.61 - 42.73 %), and gelatinization temperature (75.67 - 83.33 oC) increased with increasing level of almond nut flour substitution, while oil absorption capacity (16.33 – 24.33 g/cm3) and swelling capacity (45.56 – 66.66 %) decreases. The result showed a significant difference (p < 0.05) in protein content (12.46 - 27.88 %), ash content (4.74 - 6.94 %), moisture content (5.86 - 9.17 %), crude lipid content (9.81 - 19.54 %), crude fibre content (8.89 - 14.16 %) increases with almond nut flour inclusion. Carbohydrate (24.51 - 56.04 %) and the energy value ranged from 362.29 Kcal/100g to 385.45 Kcal/100g. Mineral analysis showed significant difference (p < 0.05), in calcium, magnesium, potassium, and iron compared with the control, same with the sensory evaluated attributes. The study shows that acceptable and nutritious weaning food, could be produced from the composite flour blends of fermented yellow maize-soybean, fortified with almond nut flour. The weaning food composite flour can also be a cost-effective and a possible tool to overcome malnutrition among children in developing countries.


keywords:

Weaning Food, Yellow Maize, Soybean, Almond, Formulation


References:


AAP (American Academy of Pediatrics) (2012). Breastfeeding and the Use of Human Milk.
Pediatrics, 129. 827. https://doi.org/10.1542/peds.2011-3552.
ABA
(Almond
board
of
Australia)
(2008).
Australian
Almond
Industry.
From
https://www.australianalmonds.com.au
AOAC (Association of Official Analytical Chemists) (2005). Official Methods of Analysis. 15th
edition. Washington DC, USA: 57-66.
Aderonke, A. M., Fashakin, J. B., & Ibironke, S. I. (2014). Determination of mineral contents,
proximate composition and functional properties of complementary diets prepared from
maize, soybean and pigeon pea. American Journal of Nutrition and Food Science, 1(3),
53-56.
Agunbiade, S. and Ojezele, M.O. (2010). Quality Evaluation of instant Breakfast Cereals
Fabricated from Maize, sorghum, soybean and African yam bean (Sphenostylis
stenocarpa.). W. J. Dairy and Food Science, 5(1):67-72.
Akpabio, U. D. (2012). Evaluation of Proximate Composition, Mineral Element and Anti- Nutrient
in Almond (Terminalia catappa) seeds. Advances in Applied Science Research, 3(4):
2247-2252.
Asif-Ul-Alam, S. M., Islam, M. Z., Hoque, M. M., and Monalis, K. (2014). Effect of drying on the
physicochemical and functional properties of green banana (Musa Sapientum) flour and
development of baked product. Journal of Food Science and Technology, 2: 128-133.
Barber L. Obinna-Echem P. and Ogburia E., (2017). Proximate composition micronutrient and
sensory properties of complementary food formulated from fermented maize, soybean and
carrot flour. Sky Journal of Food Science, 6(3): 033-039
Blanca, M. (2007). Sweet Almond Oil Organic. 5(4).
Chandra, S., Samsher,S. and Durvesh, K.(2015). Evaluation of functional properties of biscuits
from green gram, wheat and potato composite flours and their sensorial attributes. J. Food
Sci. Technol., 52(6):3681-3688.
Dewey, K.G. and Brown, K.H. (2003). Update on Technical Issues Concerning Complementary
Feeding of Young Children in Developing Countries and Implications for Intervention
Programs. Food and Nutrition Bulletin, 24, 5-28.
Effiong, G.S., Ibia, T.O. & Udofia, U.S. (2009). Nutritive and energy values of some wild fruit
species in Southeastern Nigeria. Electronic Journal of Environmental, Agricultural and
Food Chemistry. 8(10), 917-92.
Ehsan, A., Saleemullah, Farida, A., Barkat, A. K. and Ahmed, Z. (2009). Aflatoxin Contamination
and Mineral Profile of Almond Seeds. Mycopath 7(1):39-44.
Emeka, F. O., Ekpeno, S. U., Onuora, C. C. and Chizoba,R. A.(2022). Production of maize-
soybean complementary foods fortified with crayfish, bonga fish and carrot flours rich in
essential nutrients. African Journal of Food Science,Vol. 16(12) pp. 319-325.
Fusuan, T.O., Fawale, S.O., Enwerem, D.E., Uche, N. and Ayodele, E. A. (2017). Physicochemical,
functional and economic analysis of complementary food from cereal, oil seed and animal
polypeptide. International Food Research Journal, 24(1):275-283.
Garc?´a-Lorda, P., Megius Rangil, I. and Salas-Salvado, J. (2003). Nut consumption, bodyweight
and insulin resistance. European Journal of Clinical Nutrition 57: 8S-11S.
Gdalevich, M., Mimouni, D. and Mimouni, M. (2001). Breast-Feeding and the Risk of Bronchial
Asthma in Childhood: A Systematic Review with Meta-Analysis of Prospective Studies.
Journal of Pediatrics. 139.261-266.https://doi.org/10.1067/mpd.2001.117006.
Hanif, R., Igbal, Z., Igbal, M., Honit and Rasged, (2006). Use of vegetables as nutritional food.
Role in human health. Journal of Agriculture and Biological Science, (1) 18-20.
Ibironke, S. I., Fashakin, J. B. and Badmus, O.A. (2012). Nutritional evaluation of complementary
food developed from plant and animal sources. Nutrition and Food Science, 42(2):111-120.
Ihekoronye, A.I.and Ngoddy,P.O.(1985). Integrated Food Science and Technology for the
Tropics. Macmillan Publishers, London, Pp 252-253.
Igyor M., Yusufu, P. and Sengev, I. A. (2011) Evaluation of physicochemical, functional and
sensory properties of fermented fura powder supplemented with soy. Nigerian Food Journal,
28: 113- 121.
Jeanne, E. and Therese, D. (2011). Contribution to the improvement of a porridge made with
fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and
nutritional quality. International Journal of Food Science and Nutrition. 484-497.
Kaur, M., Kaushal, P. and Sandhu, K.S. (2013). Studies on physicochemical and pasting properties
of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.
Journal of Food Science and Technology 50 (1): 94-100.
Kikafunda, J., Abenakyo, L., Lukwago, F. (2006). Nutritional and Sensory Properties of High
Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted
Beans for Child-Weaning In Developing Countries: A Case for Uganda. Ecol. Food Nutr.,
45, 279-294.
Koch, A., Molbak, K., Homoe, P., Sorensen, P., Hjuler, T., Olesen, M.E., Pejl, J., Pedersen, F.K.,
Olsen, O.R. and Melbye, M. (2003). Risk Factors for Acute Respiratory Tract Infections
in Young Greenlandic Children. American Journal of Epidemiology, 158, 374-
384.https://doi.org/10.1093/aje/kwg143.
Kramer, M. S. and Kakuma, R. (2001). The Optimal Duration of Exclusive Breastfeeding: A
Systematic Review. Geneva, World Health Organization, Document WHO/NHD/01.08–
WHO/FCH/CAH/01.23.
Lawal, R. A., Musa, H., Adebusoye, M.S. .and Haruna, U.S.(2021).Production of infant weaning
food from plant-based milk substituted into children diet for weight gain, brain
development and hemoglobin. Global Scientific Journal.Volume 9, ISSN 2320-9186
Mbata, T. I., Ikenebomeh, M. J. and Ezeibe, S. (2009). Evaluation of Mineral Content and
Functional Properties of Fermented Maize. African Journal of Food Science, 3, 107-112.
Michaelsen, K. F., Weaver, L., Branca, F. and Robertson, A. (2000). Feeding and nutrition of
infants and young Children-Guidelines for the WHO European Region, with emphasis on
the former Soviet countries. WHO Regional Publications, European Series, 87: 45-80.
Mosha, T. C. E., Laswai H. S. and Tetens, I. (2000). Nutritional composition and micronutrient
status of homemade and commercial weaning foods consumed in Tanzania. Plant Foods
Human Nutr. 55(3): 185-205.
Muyanja, C., Kyambadde, D. and Namugumya, B. (2012). Effect of Pretreatments and Drying
Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom
(PluerotusOestreatus) Powder and Soup. Journal of Food Processing and Preservation;
38, (1)457-465.
Ndukwe, O. (2006). Production of Special Enriched Ogi Powder Using Sorghum, Soyabean,
Ginger, Cloves and Chilki Pepper. Department of Food Science and Technology, Federal
Polytechnic Bauchi.
Noraidah, H., Jau-Shya, L., 1Ramlah, M.R., Mohd Sani, S. and Hasmadi, M. (2023).
Physicochemical, functional properties, in vitro starch digestibility and estimated
glycaemic index of composite flour influenced by resistant starch .Food Research 7 (2) :
272 - 279.
Nwokem, C. O., Nsidibeabasi, C. , A. and Rabia, M. A.( 2019). Quality Assessment of Baby Food
Produced from Cereals Enriched with Date Palm. Science World Journal Vol 14(No 1).
Obasi, N. E., Ukah, O. G. and Okakpu, C. J. (2018). Formulation and Evaluation of
Complementary Foods from Flour Blends of Sprouted Paddy Rice (Oryza sativa),
Sprouted African Yam Bean (Sphenostylis sternocarpa) and Pawpaw Fruit (Carica
papaya). Advances in Research,15(5):1-18.
Obinna-Echem, P., Barber, L. and Enyi, C. (2018).Proximate Composition and Sensory Properties
of complimentary Food Formulated from Pre-Gelatinized Maize, Soybean and Carrot
Flours. Journal of Food Research, 7(2): 17-24.
Ogunjemilusi, M. A., Igbaro, J. O. and Ogori, A. F.(2023). Physiochemical properties of composite
maize-ogi almond flour blends. Journal of Nutritional Health &


DOWNLOAD PDF

Back