Production and evaluation of sorghum-based complementary foods supplemented with African Yam bean and Crayfish flours

Egbujie Augustine Eseroghene; Okoye Joseph Ikechukwu

doi:10.52756/ijerr.2018.v16.003

Egbujie Augustine Eseroghene Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria
Okoye Joseph Ikechukwu Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria

DOI: https://doi.org/10.52756/ijerr.2018.v16.003

Keywords: African yam bean flour, complementary foods, sorghum flour, crayfish flour

Abstract

This study was carried out to evaluate the proximate, mineral and sensory properties of nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56 ± 0.29 –23.88 ± 0.82%, 2.77 ± 0.02 – 3.67 ± 0.02%, 1.85 ± 0.01-3.64 ± 0.01 and 1.46 ± 0.06 – 2.15 ± 0.02%,respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36 + 0.21%) and energy (364.33 ± 0.35KJ/100g) contents. The mineral content of the complementary foods also showed similar increases in calcium (12.68 ± 1.24 – 84.86 ± 7.83mg/100g), iron (2.68 ± 0.03 – 7.99 ± 0.08mg /100mg) and zinc (1.28 ± 0.02 – 1.63 ± 0.13mg/100g) with increase in substitution with African yam bean and crayfish flours, while the phosphorous and potassium contents decreased. The control sample without substitution had the highest phosphorus (257.01 + 41.44mg/100g) and potassium (346.20 + 0.03mg/100g) contents, respectively. The sensory properties of the samples showed that the colour, taste, mouth feel and texture of the control sample were significantly (p<0.05) the most acceptable to the assessors compared to the samples substituted with African yam bean and crayfish flours at different graded levels. Although, the control sample had better consumer’s sensory attributes, it was significantly (p<0.05) lower in nutrient contents compared to the formulated samples with the exception of carbohydrate, phosphorus and potassium. The study, therefore, showed that the macro and micronutrient contents of the gruels can be improved by substituting sorghum-based traditional complementary food with African yam bean and crayfish flours at the levels of 5 to 30% and 5 to 20%, respectively in the preparation of complementary foods.

References

Abiodun, O. A. and Akinoso, R. (2014). Effect of harvesting periods on the chemical and pasting properties of trifoliate yam fl our. Journal of Food Chemistry. (65): 142- 159.

Agu, H. O. and Aluya, O. (2004). Production and chemical analysis of weaning food from maize, soybean and fluted pumpkin seed flour. Nigerian Journal of Food Science and Technology. 22: 171-177.

Alozie, Y. E. Udofia, U. S., Lawal, O. and Ani, I. F.(2009). Nutrient composition and sensory properties of cake made from wheat and African yam bean flour blends. Journal of Food Technology. 7(4): 115- 118.

Anigo, K. M., Ameh, D. A., Ibrahim, S. and Daubauch, S. S. (2010). Nutrient composition of complementary gruels fermented from malted cereals, Soybean and groundnut for use in North Western Nigeria. African Journal of Food Science. 4(3): 65-67.

AOAC (2006). Official Methods of Analysis. Association of Official Analytical Chemists. 18th edn. Washington D. C. USA. Pp. 158- 168.

Barber, L. I. Obinna-Echem, P. C. and Ogburia, E. M. (2017). Proximate composition, micronutrient and sensory properties of complementary food fermented maize, soybean and carrot flours. Sky journal of Food Science. 6(3): 033-039.

Bolarinwa, F., Olanitan, S. A. Adabayo, L. O. Adamola, A. A. (2015). Malted sorghumsoyabean composite flour. Preparation, c hemical and physicochemical properties. J ournal of Food Processing and Technological. Pp.6437.

Eka, O. U. and Edijala, J. K. (1999). Chemical composition of some traditionally prepared Nigerian foods. Journal of Science. 8: 157-160.

Ekop, A. S. (2006). Changes in amino acid composition of African yam bean (Spehnostylis stenocarpa) and African locust bean (Parkia bigloboga) on soaking. Pakistan Journal of Nutrition. 5(3): 254- 256.

Eneche, H. E. (2006). Production and evaluation of cakes from Africana yam bean and wheat flour blends. Proceedings of the Nigerian Institute of Food Science and Technology; Pp. 46-47.

FAO (1992). Maize in Human Nutrition. Report of Technical Meeting. Food and Nutrition Series, Rome, Italy. Pp. 102-104.

FAO (2009). Mazie, Rice and Wheat: Area Harvested, Production Quality and Yield. Food and Agriculture Organisation of the United Nations, Romes, Italy. Pp. 105- 112.

Fashakin, J. B. and Ige, M. M. (2014). Nutritional quality of animal polypeptide (crayfish) formulated into complementary foods. American Journal of Food Science and Nutrition. 12: 39-42.

Hotz, C. and Gibson, R. S. (2007). Traditional food processing and preparation practices to enhance the bioavailability of micronutrient in plant based diet. Journal of Nutrition. 137: 1097-1100.

Ibironke, S. I., Fashakin, J. B. and Badmus, O. A. (2012). Nutritional evaluation of complementary food developed from plant and animal sources. Journal of Nutrition and Food Sciences. 42(2): 111- 120.

Ijarotimi, O. S. and Bakare, S. S. (2006). Evaluation of proximate mineral and anti nutritional factor of home processed complementary diet from locally available food materials (Sorghum bicolor and Sphenostylis stenocarpa). Journal of Food Technology. 4(4): 339-344.

Ishiwu, C. N. and Onyeji, A. C. (2004). Properties of an instant gruel based on blends of maize (Zea mays L.) starch, African yam bean (Sphenostylis stenocarpa) and Soybean (Glycine max) flours. Nigerian Journal of Nutritional Sciences. 25: 16-19.

Mariam, S. (2005). Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutritional Sciences. 5 (2): 1-14.

Muhimbula, H. S., IssaZacharia, A. and Kanibo, J. (2011). Formulati on and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African Journal of Food Science. 5(1): 26-31.

Ndife, J., Abdulraheem, L. O. and Zakari, U. M. (2011). Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soybean flour blends. African Journal of Food Science. 5(2): 66-72.

Nestle, P., Briend, A., De-Benoist, E. and Decker, E. (2003). Complementary food supplements to achieve micronutrient adequacy for infants and young children. Journal of Pediatrics Gastroentrol Nutrition. 36: 316-328. Nnam, N. M. (2002). Evaluation of complementary foods based on maize, groundnut, pawpaw and mango flour blends. Nigerian Journal of Nutritional Sciences. 23: 1-4.

Nwamarah, J. U. and Amadi, V. O. (2009). Chemical and sensory evaluation of complementary foods for infants (6-24 months) using locally available Nigerian staples. Nigerian Journal of Nutritional Sciences. 30 (1): 112-121.

Nzeagwu, O. C. and Nwaejike, N.J. (2008). Nutrient composition, functional and organoleptic properties of complementary food formulated from sorghum, groundnut and crayfish. Nigeria Food Journal. 26(1): 13-20.

Odumodu, C. U. (2008). Effect of malt addition and fermentation on sensory characteristics of formulated cereal-based complementary food. Pakistan Journal of Nutrition. 7(2): 321-324.

Odunfa, S. A. (1985). African fermented foods. In: J.B. Wood (Ed.) Microbiology of fermented foods. Elsevier Applied Science publishers, London and New York. Pp. 155-191.

Oduro, I., Ellis, W.O., Sulemana, A. and OtiBoateng, P. (2007). Breakfast Meal from Breadfruit and Soybean Composite flours. Discovery and Innovation. 19: 238-242.

Okaka, J. C. (2010). Teach Yourself Sensory Evaluation and Experimentation. Ocjanco Publishers Ltd, Enugu Nigeria. Pp. 68-70.

Okaka, J. C., Akobundu, E. N. T. and Okaka, A. N. C. (2006). Food and Human Nutrition: An Integrated Approach. 2nd Ed. Ocjanco Academic Publishers, Enugu, Nigeria. Pp. 169-120.

Onabanjo, O. O., Akinyemi, C. O. and Gbon, C. A. (2009). Characteristics of complementary foods produced from sorghum, sesame, carrot and crayfish flours. Journal of Natural Sciences, Engineering and Technology. 8(1):71-83.

Onimawo, A. I. and Egbekun, K. M. (1998). Comprehensive Food Science and Nutrition. Macmillan Press, Ibadan, Nigeria. Pp. 224-228.

Onwuka, G.I. (2005). Food and Instrumentation An alysis: Theory and Practice. Napthali Publishers Ltd, Lagos, Nigeria. Pp. 46-50.

Otunola, E.T, Ade-Omowaya, B. I. and Akanji, A. S. (2004). Evaluation of some quality characteristics of hard dough biscuits produced from fermented bambara groundnut and wheat flour mixes. Proceedings of the Nigeria Institute of Food Science and Technology. Pp. 30-40.

Wardlaw, G. M. and Hampl, J. S. (2007). Perspective in Nutrition, 7th ed. McGrawHill press, New York. Pp. 1-758.

Yusuf, P. A., Egbunu, F. A., Egwyeh, S. I. D., Opega, G. I. and Adikwu, M. O. (2013). Evaluation of complementary food prepared from sorghum, African yam bean and mango mesocarp flour blends. Pakistan Journal of Nutrition. 12(2): 205-208.