American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
Open Access
Journal Browser
Go
American Journal of Food and Nutrition. 2015, 3(4), 101-105
DOI: 10.12691/ajfn-3-4-2
Open AccessArticle

Formulation and Nutritional Evaluation of Maize, Bambara Groundnut and Cowpea Seeds Blends Complementary Food

Ewuola Gift Oluwatofunmi1, Ibironke Samson Ishola1, and Fashakin Joseph Bamidele1

1Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

Pub. Date: November 10, 2015

Cite this paper:
Ewuola Gift Oluwatofunmi, Ibironke Samson Ishola and Fashakin Joseph Bamidele. Formulation and Nutritional Evaluation of Maize, Bambara Groundnut and Cowpea Seeds Blends Complementary Food. American Journal of Food and Nutrition. 2015; 3(4):101-105. doi: 10.12691/ajfn-3-4-2

Abstract

Complementary diets were prepared from flour blends of maize, bambara groundnut, and cowpea seed and compared with Nutrend, a vegetable based protein commercial food manufactured by Nestle plc. The formulated diets are corn flour which was mixed with flours from bambara groundnut and cowpea at a ratio maize-bambara (80:20), maize-cowpea (80:20) and maize-bambara-cowpea (60:20:20). Thirty (30) weaning rats were grouped into six groups of five rats each and fed with five dietary samples for 28days. The suggested diets especially those of maize-bambara- cowpea supplied adequate amounts of most minerals. Physical and biochemical parameters established no significant difference in the analytical data for formulated and control diets. The assessment results showed that the formulated diets were comparable nutritionally to control diet in supporting animal growth without any significant organ impairment as indicated in the liver and kidney function tests. The diets formulated from maize, bambara groundnut and cowpea seeds blends complementary food were well accepted as shown by the amounts consumed by the rats hence were acceptable, readily available, affordable and nutritionally adequate, animal growth.

Keywords:
vegetable based protein malnutrition

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Standing Committee on Nutrition (SCN) (2004). Nutrition for Improved Development Outcomes.5th Report on the World Nutrition Situation Geneva.
 
[2]  WHO (2000): Turning the tide of malnutrition: Responding to the challenge of 21st century,WHO/NHD/007, Geneva.
 
[3]  FAO (1997): Preventing Micronutrient malnutrition: A guide to food-based approaches: A manual for policy makers and programme planners: Food and Agricultural Organization of the United Nations and International Life Science Institute. Washington DC. Pp: 2-6.
 
[4]  Enwere, N.J. and Hung, Y.C. (1996): Some chemical and physical properties of bambara groundnut (voandzeia subterranean Thouars) seed and products. Biessani Journal of Nutrition, 75(4): 557-571.
 
[5]  Obizoba, I.C. (1990): Nutritive quality of blends of corn with germinated cowpeas (Vigna unguiculanta), pigeon pea (Cajanus cajan) and bambara groundnut (Voandzei substerranean). Cereal Chemistry, 67(3): 230-232.
 
[6]  Agbede, J. O. and Aletor, V. A. (2003): Comparative evaluation of weaning foods from Gliricidia and Leucaena leaf protein concentrates and some commercial brands in Nigeria: Journal of Food science and Agriculture: 84: 21-30.
 
[7]  AOAC, (2000): Official Methods of Analysis of the Association of Official Analytical Chemists, 17th Edition, Washington Dc.
 
[8]  Ibironke, SI Adeniyi, AA Fashakin,JB(2014): Nutritional Evaluation Of Complementary Food Formulated From Fermented Maize Pigeon Pea Soybeans: Nutrition & Food Science, 44: (5):464-470.
 
[9]  Ariahu, C.C., Ukapi, U.U. and Mbajunwa, K.O. (1999): Effects of germination and fermentation on microbiological and physical properties: Plant foods for Human Nutrition, 54: 207-216.
 
[10]  Lalude, L.O. and Fashakin, J.B. (2006): Development and nutritional assessment of a weaning food from sorghum and oil-seeds: Pakistan Journal of Nutrition, 5(3): 257-260.
 
[11]  PAG(2007): FAO/WHO/UNICEF protein advisory group (PAG)'', Nutrition Bulletin, vol 2 No 1.
 
[12]  Ibironke, SI Fashakin, JB Badmus OA (2012): Nutritional Evaluation Of Complementary Food Developed From Animal And Plant Sources. Nutrition & Food Science; 42(2):111-120.
 
[13]  Sodipo, M.A. and Fashakin, J.B. (2011): Nutritional assessment of a complementary diet prepared from germinated maize, cowpea and pigeon peaJournal of Food, Agriculture and Environment, 9(2): 63-65.
 
[14]  Ikujenlola, A.V. (2008): Chemical and functional properties of complementary food from malted and unmalted Acha (Digitariaexilis), Soybean (Glycine max) and Defatted sesame seeds (Sesamun indicuml). Journal of Engineering and Applied Science, 39(6): 471-475.
 
[15]  Ikujenlola, V. A and Fashakin, J.B. (2005): The physico-chemical properties of a complementary diet prepared from vegetable protein: Journal of Food Agriculture and Environment, 3(4): 23-26.