Global Advanced Research Journal of Food Science and Technology (ISSN: 2315-5098) July 2018 Vol. 6(1) pp. 001-009,
Copyright © 2018 Global Advanced Research Journals
Original Research Articles
Evaluation of Nutritional and Organoleptic Properties of Maize-Based Complementary Foods Supplemented with Black Bean and Crayfish Flours
Okoye, J. I. and Ene, G. I
Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria.
Corresponding Author Email: firstname.lastname@example.org
Accepted 05 June 2018
The use of maize, black bean and crayfish flour blends in the formulation of complementary foods was studied. The maize, black bean and crayfish flours were blended in the ratios of 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25, respectively and used to formulate complementary foods. The proximate, mineral, vitamin and sensory properties of the formulated products were determined using standard analytical methods. The protein content of the samples increased as the ratios of black bean and crayfish flours increased from 8.70% in the control (100% malted maize flour) to 15.05% for the sample fortified with 25% black bean and 25%crayfish flours. The fat, ash and crude fibre contents of the blends showed similar increases from 2.35 -5.17%, 2.08-4.13% and 2.35-4.05%, respectively, while the carbohydrate decreased. The control and the sample substituted with 25% black bean and 25% crayfish flours had the highest (78.08%) and the least (65.34%) carbohydrate contents, respectively. The mineral composition of the complementary foods showed that the calcium, zinc, magnesium, iron, potassium and phosphorus contents of the samples varied between 11.10-14.15mg/100g, 3.90-5.36mg/100g, 3.57-5.78mg/100g, 3.79-5.68mg/100g, 4.61-6.02mg/100g and 5.51-8.02mg/100g, respectively. The vitamin content of the samples also showed that the ascorbic acid, riboflavin, niacin, vitamin E, vitamin A and thiamine contents of the complementary foods increased significantly (p<0.05) as the levels of substitution with black bean and crayfish flours increased in the products compared to the control sample which had the least values for all the vitamins evaluated. The colour, taste, mouthfeel and texture of the sample fortified with 10% black bean and 10% crayfish flours were significantly (p<0.05) the most acceptable to the assessors. Although the sample meets the consumers’ sensory attributes, it is not relatively the highest in other nutrients. The study, however, showed that the developed complementary food samples could help to alleviate the problem of protein-energy malnutrition among infants and children in developing countries by providing them with adequate nutrients needed for optimum growth and development.
Keywords: Complementary foods, supplementation, nutrient composition, sensory properties, maize flour, black bean flour, crayfish flour.
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