International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 1, Issue 1 (2016)

Pre-Gelatinized taro flour for development of weaning food in Ethiopia

Author(s): Melese Temesgen, Negussie Retta, Etalem Tesfaye
Abstract: The objective of this study was designed to investigate the inclusion of taro flour in weaning food formulation and evaluating compositional and functional properties of the products. The analysis undertaken in this study was infant food proximate composition, mineral concentration, anti-nutritional factors and functional properties. The moisture content in this study ranged from 6.190 ± 0.673 to 7.857 ± 1.683, crude protein from 10.592 ± 3.017 to 14.513 ± 2.527, crude fat from 4.101 ± 0.585 to 6.373 ± 2.627, fiber from 1.542 ± 0.332 to 2.154 ± 0.533, total ash from 2.097 ± 0.000 to 2.108 ± 0.0148, carbohydrate from 83.489 ± 6.837 to 90.824 ± 3.535 and energy value ranged from 442.578 ± 7.338 to 450.833 ± 4.336 in DM basis and differ significantly (p≤0.05. From the result provided, blended products prepared from 25% local taro flour contained the highest protein, moisture, fat content than blended products prepared from 35% local taro flour. However, the crude fiber and total ash content increased in blended products prepared from 35% local taro flour. Water absorption, solubility and hydration capacity index of weaning food samples in percentage ranged from 0.830 ± 0.113 to 1.098 ± 0.266, 22.309 ± 1.359 to 23.379 ± 0.154 and 1.096 ± 0.043 to 1.442 ± 0.445, respectively. Food functional properties analysis showed blended products prepared from 25% local taro flour had high water absorption, solubility and hydration capacity index. From this study, weaning foods with lower water absorption index, higher solubility and hydration capacity were maintained due to smaller size starch in taro and founded desirable for infant feeding. The five macro minerals mg/100 g of Na, K, Mg, P and Ca in the study were significantly (p≤0.05) differ and ranged from lower (8.940 ± 2.462), (8.862 ± 2.254), (11.751 ± 0.408), (7.849 ± 2.359) and (20.8345 ± 2.809) respectively to higher (12.881 ± 3.110), (12.534 ± 2.938), (15.246 ± 4.534), (10.280 ± 1.077) and (40.902 ± 0.115) values, respectively. Finally, the anti-nutritional factors like condensed tannin, phytate, and mucilage and oxalate level in blended products were determined and their inhibitory effect was reduced in this study due to applied processing methods such as washing, peeling, dipping and gelatinization. From the general trend observed in this study most of the weaning foods prepared from 25% taro flour provided better nutritional and functional compositions to meet nutrient dense of infant foods.
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