ARCHIVES
VOL. 9, ISSUE 4 (2024)
Effect of soybeans flour inclusion on the functional, nutritional characteristics and sensory quality attributes of malted maize based complementary food
Authors
Uzua Joy Iember, Ikya Julius Kwagh-al, Mohammed Ikagu Yusufu, Akpensuen Mfe Samuel
Abstract
The study evaluates the effect of soybeans flour inclusion on the
functional, nutritional characteristics and sensory quality attributes of
malted maize based complementary food. Standard processing and analytical
methods were used in raw material preparation and analyses. The functional
properties of the flour blends (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50)
values ranged from 0.59 to 0.70 g/mL, 1.18 to 1.57 g/g, 1.30 to 3.64 mL/g, 2.81
to 8.55% and 6.89 to 9.0% for bulk density, water absorption capacity, swelling
capacity, swelling index and least gelation concentration respectively. The
minerals (Zn, Mg, Fe, K and Ca) analysed ranged from 9.21 to 22.63 mg/100 g,
44.73 to 81.35 mg/100 g, 11.24 to 24.53 mg/100 g, 371.13 to 669.47mg/100 g and
290.16 to 412.04 mg/100 g respectively. Range of values of 47.34 to 91.63
(µg/100g), 0.43 to 1.30 mg/100 g, 1.14 to 2.85 mg/100 g, 1.24 to 3.56 mg/100 g
and 0.27 to 0.86 mg/100 g for vitamin A, B1, B2, B3 and B9 respectively for
flour blends. Result showed negligible amounts of antinutritional factors
ranging from 0.33 to 0.0.73 mg/100 g, 0.04 to 0.06 mg/100 g, 0.05 to 0.07
mg/100 g and 0.94 to 1.34 mg/100 g for phytate, oxalate, trypsin inhibitor and
tannin respectively. The result of sensory attributes showed that the inclusion
of soybeans flour had significant effect on sensory quality attributes with
general acceptability range of 3.8 to 6.00 of flour blends. The study
established that supplementation of maize flour with soybeans flour improves
the nutritional profile of the complementary food.
Download
Pages:15-23
How to cite this article:
Uzua Joy Iember, Ikya Julius Kwagh-al, Mohammed Ikagu Yusufu, Akpensuen Mfe Samuel "Effect of soybeans flour inclusion on the functional, nutritional characteristics and sensory quality attributes of malted maize based complementary food". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 15-23
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.