Proximate composition, antinutrient factors and functional properties of complementary food formulations as affected by sorghum processing methods, addition of cowpea and carrot
Hadiza Kubura Lawan, Mamudu Halidu Badau, Elizabeth Chinyere Chibuzo, Fannah Mustapha Adam
The study investigated the proximate composition, antinutrient factors and functional properties of complementary food formulated from mixtures of sorghum cultivars (pelpeli and chakalari white), cowpea and carrot. The undehulled sorghum cultivars were roasted and malted. The flours of the processed sorghum cultivars, cowpea and carrot were blended using 2x2x3x2 factorial design experiment where flours of two sorghum cultivars were processed by three methods, supplemented with cowpea and cowpea each at two levels resulting in twenty four complementary food formulations and one commercial sample. The proximate composition, functional, malting properties and antinutrient factors were evaluated using standard methods. There was significant difference (p<0.05) in the proximate composition of the raw materials. There was significant (p<0.05) difference in Protein content and energy. Higher protein was supplied (14.38%) by 70% Malted pelpeli supplemented with 30% cowpea from the formulated complementary foods. The tannin content ranged from 0.218 to 0.492 %C.E. whereas phytic acid content ranged from 1.854 to 3.862 mg/g for the sorghum cultivars. The tannin and phytic acid contents for the formulated complementary foods ranged from 0.172 to 0.492 %C.E. and 0.987 to 3.958 mg/g, respectively. There was significant (p<0.05) difference in bulk density. Water absorption ranged from 1.30 to 2.83 g/ml, soluble sugar ranged from 1.10 to 1.73%. There was significant (p<0.05) difference in pH and Titratable acidity contents in the formulated complementary foods.