Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria

Coker, Oluwafemi Jeremiah and Igene, Christianah Ose and Bamikole, Taiwo Joy and Olatidoye, Olawale Paul and Adebayo-Oyetoro, Abiodun Omowonuola (2021) Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria. European Journal of Nutrition & Food Safety, 13 (1). pp. 79-92. ISSN 2347-5641

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Abstract

Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of the blends was evaluated using standard analytical methods. Results showed that moisture (5.49% - 8.35%), ash (0.55% - 1.25%), crude fiber (3.50% - 4.98%), protein (8.05 -13.05%) increased with increased velvet bean flour while carbohydrate content decreased (77.37% - 63.48%). Phytate (2.11 - 2.34 mg/100 g) and oxalate (0.40–10.1 mg/100 g) are within lethal doses. The colour, taste, and mouth-feel of the sample with 10% velvet bean flours were significantly (p<0.05) being the most acceptable by the assessors. This study showed that protein-energy malnutrition in developing nations could be alleviated with complementary foods.

Item Type: Article
Subjects: Journal Eprints > Biological Science
Depositing User: Managing Editor
Date Deposited: 29 Mar 2023 05:24
Last Modified: 17 Feb 2024 04:03
URI: http://repository.journal4submission.com/id/eprint/158

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