International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 5 (2016)

Proximate composition, antinutrients and some functional properties of a potential infant food made from wheat and groundnut


Oche Ikese, Simon Ubwa, Sunday Adoga, Jessica Lenka, Joy Inalegwu, Musa Ocheje, Audu Inegedu

The study evaluated the proximate composition, anti-nutrients, some sensory and functional properties of a potential infant food made from wheat and groundnut. The proximate composition was determined by AOAC standard methods, phytate determination was by UV-spectrophotometer and oxalate levels by permanganate titration method. Percent moisture, ash, protein, fat and fibre contents in the formulated food were 8.56 %, 1.88 %, 18.45 %, 31.22 % and 2.49 % respectively. These were found to be higher than their corresponding values in Nestle Cerelac namely; 5.18 %, 1.20 %, 15.23 %, 9.47 % and 2.27 % respectively and as such, the formulation is likely to provide more nutrients to the growing infant and a better allowance for nutrient losses associated with food processing/preparation than Nestle Cerelac. However, the carbohydrate content of the formulated food (37.40 %) was considerably less than that of Nestle Cerelac (66.65 %) and is also well below the recommended level for carbohydrate in infant food (65 %). Also, the fat content of the formulated food (31.22%) significantly exceeded the level found in Nestle Cerelac (9.47 %) and the set recommended level for fat in infant food (10 %). Phytate and oxalate contents of the formulated food were found to be 2.90 % and 1.03 % respectively and as such are well below their established safe permissible limits of 0 - 5%. The water absorption capacity, swelling index, loosed and packed bulk densities of the formulated food were 6.71, 23.52, 4.42 g/L and 13.70 g/L respectively, implying that more of the formulated food can be constituted in little water and yet give the desired nutrient density. Sensory evaluation revealed that whereas the appearance and texture of the formulated food were more preferred than those of Nestle Cerelac, its taste and flavour were only slightly less preferred than those of Nestle Cerelac.
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