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: okoyejoseph6@gmail.com

Accepted 05 June 2018

 

Abstract 

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.






 











 








Related Articles


Original Research Articles
Mohamad Siti-Norita, Ariff Arbakariya, Ibrahim Noor-Azlina, Che Omar Ibrahim
Effect of Β-Mannanase Supplementation on the Growth and Apparent Digestibility of Red Tilapia Fed Formulated Diets Containing Palm Kernel Cake
Glo. Adv. Res. J. Food Sci. Technol. February 2015 Vol: 4(2): - [Abstract] [Full Text - PDF] (232 KB)
Baba Usman Ahmadu, Ngilari Maigana Usiju, Ahmad Ibrahim, Apagu Adamu Adiel, Delia Tumba, Musa Rimamchika, Joshua Danji Solomon
Lingering hunger among primary school pupils residing in rural areas of Borno State North Eastern Nigeria implication for education and food supplementation programs
Glo. Adv. Res. J. Food Sci. Technol. December 2012 Vol: 1(7): - [Abstract] [Full Text - PDF] (147 KB)
Case Report
Bedawi Said Bedawi, Eltayeb Tayrab and Latief A Ashmaig
Olignecropermia infertility associated with Reifenstein syndrome in a Sudanese patient
Glo. Adv. Res. J. Food Sci. Technol. August 2014 Vol: 3(8): - [Abstract] [Full Text - PDF] (1,401 KB)
Original Research Articles
Turki M. Al-Shaikh
Accumulation and Toxicity of Extra Iron Fed as Fumarate in Rabbits
Glo. Adv. Res. J. Food Sci. Technol. October 2012 Vol: 1(7): - [Abstract] [Full Text - PDF] (1,241 KB)
Ayşegül Mavi Yıldız, Dilek Güven, Ali Atakhan Yıldız, Selam Yekta Şendül, Saniye Üke Uzun and Rumeysa Selvinaz Erol
Does Vitamin D Level Effect the Response to Intravitreal Ranibizumab Therapy for Diabetic Macular Edema ?
Glo. Adv. Res. J. Food Sci. Technol. March 2015 Vol: 4(3): - [Abstract] [Full Text - PDF] (341 KB)
Ifut OJ, Inyang UA, Akpan UB, and Ekanem NJ.
Influence of Feeding Panicum Maximum Supplemented With Wheat Offal on the Carcass Characteristics of West African Dwarf Goat
Glo. Adv. Res. J. Food Sci. Technol. January 2015 Vol: 4(1): - [Abstract] [Full Text - PDF] (340 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Okoye on Google Scholar
Okoye on Pubmed
J. I. on Google Scholar
J. I. on Pubmed
Ene on Google Scholar
Ene on Pubmed
G. I on Google Scholar
G. I on Pubmed

Statistics

Viewed 577
Printed 122
Downloaded 405
Powered By iPortal Works