72029-271264-1-PB.pdf - Journal of Food Research Vol 7 No 2 2018 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education

72029-271264-1-PB.pdf - Journal of Food Research Vol 7 No 2...

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Journal of Food Research; Vol. 7, No. 2; 2018 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 17 Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours Patience C. Obinna-Echem 1 , Lucretia I. Barber 1 & Confidence I. Enyi 1 1 Department of Food Science and Technology, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria Correspondence: Patience C. Obinna-Echem, Department of Food Science and Technology, Rivers State University, P.M.B 5080, Port Harcourt, Rivers State, Nigeria. E-mail: [email protected] Received: November 25, 2017 Accepted: December 21, 2017 Online Published: January 25, 2018 doi:10.5539/jfr.v7n2p17 URL: Abstract The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. Keywords: complementary food, malted pre-gelatinized maize, carrot soybean flour, proximate composition, sensory analysis 1. Introduction Majority of maize products in developing countries are for human consumption while in the developed world it is mainly used for industrial purposes and animal feed (FAO, 2012). Maize ( Zea mays L., Poaceae ) is the most important cereal in the world after wheat and rice with regard to cultivation areas and total production. It has an average chemical composition of 10.3% protein, 60.5% starch, 1.2% sugar, 2.5% crude fibre and other substances (Addo-Quaye, Darkwa & Ampiah , 2011). It also contains high level of dietary fiber (12.19%) but low
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  • Fall '16
  • Dr. Were
  • Nutrition, Maize, Soybean, Journal of Food Research

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