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. 2, Issue 4 (2017)

Processing effects on the chemical properties of components used in formulating fortified maize-bambara groundnut and maize-cowpea complementary foods


Roseline N Attaugwu, Peter O Uvere

Iodization of salt is an effective and sustainable approach to prevent and control iodine deficiency. Currently potassium iodate and This study investigated the effect of degerming, malting, ashing and emulsification on the chemical properties of the respective food components used in formulating fortified maize-bambara groundnut and maize-cowpea complementary foods. The chemical properties of the processed fortifying food base components were determined by standard methods. Degerming led to 14.09%, 6.66%, 16.16% and 0.18% losses in calcium, iron, zinc and pro-vitamin A. Malting led to 7.27 and 7.94%; 9.25 and 3.38%; 2.71 and 4.08 % losses in calcium, iron and zinc contents of bambara groundnut and cowpea respectively but increased their vitamin A. Ashed Hibiscus sabdariffa had calcium content of 5.6967gkg-1, iron (1.947 gkg-1) and zinc content (7.333 gkg-1). Emulsification of palm oil with Brachystegia eurycoma seed flour led to 57% loss in pro-vitamin a content. Processing affected the chemical properties of components used in formulating maize-bambara groundnut and maize-cowpea complementary foods hence there is need for processes modification.
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