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 |
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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 |