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. 2018, 6(4), 96-102
DOI: 10.12691/ajfn-6-4-1
Open AccessArticle

Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods

Adeoye B.K.1, , Chukwunulu A.1, Makinde Y. O.1, Ngozi E.O.1, Ani I. F.1 and Ajuzie N.C.1

1Department of Nutrition and Dietetics, Babcock University Nigeria, P.M.B 21244, Ikeja Lagos

Pub. Date: July 18, 2018

Cite this paper:
Adeoye B.K., Chukwunulu A., Makinde Y. O., Ngozi E.O., Ani I. F. and Ajuzie N.C.. Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods. American Journal of Food and Nutrition. 2018; 6(4):96-102. doi: 10.12691/ajfn-6-4-1

Abstract

This study aimed at assessing the quality of complementary food made from corn, millet and soybean using roasting and fermentation methods. There were two different compositions from each of the method. The functional properties, chemical composition, protein quality and sensory attributes of the formulated diets were determined and the results were analyzed using analysis of variance (ANOVA) and means were separated by Duncan multiple range tests. The difference between the control and the test diets was determined by t-test (P<0.05). Results showed that there was significant difference in the water absorption and swelling capacity but the bulk density of the samples were not significantly different at P<0.05. There was significant difference (P<0.05) in the chemical composition of the test diets. The fermented complementary food had higher moisture content (7.2-8.2 %), crude fiber (14.0-19.8%), fat (12.3-12.6%) and protein (14.6-16.9%) while roasted samples was high in ash (2.3-3.2%), carbohydrate (50.0-52.8%) and energy (351.8-368.7%). The feed efficiency ratio of the control group was low (8.2) while the groups on roasted samples had higher feed conversion ratio (12.6 and 14.5). The PER of the test samples were comparable to PER for regular diet and the result of t-test showed that the regular diet was not significantly different from the test diets at P<0.05. Furthermore, the results of sensory evaluation showed that there was no significant difference in the sensory quality of the test diets. The potential of roasted complementary food and fermented complementary food in meeting infant nutritional need was comparable.

Keywords:
complementary food roasting fermentation infant feeding protein quality

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]  Martorell, R. Kettel Khan, L. and Schroeder ,D.G. Reversibility of stunting: epidemiological findings in children from developing countries. Eur J Clin Nutr. S45-S57. 1994.
 
[2]  Afam-Anene, O.C. and Ahiarakwem Jovita,H. “Nutritional quality, functional and sensory evaluation of complementary food made from cereals, legume, oilseed and vegetable” in 43rd scientific conference on Prioritizing the nutrition agenda for sustainable development in the 21st century. Nutrition Society of Nigeria, 79-83.
 
[3]  Dewey, K.G., Cohen, R.J., Brown, K.H and Landa Rivera L. Effects of exclusive breastfeeding for 4 versus 6 months on maternal nutritional status and infant motor development: results of two randomized trials in Honduras. J Nutr. 131, 262-7. 2001.
 
[4]  WHO Global strategy for infant and young child feeding. WHA55/2002/REC/1, Annex 2. 2007.
 
[5]  WHO. The optimal duration of exclusive breastfeeding: a systematic review. Geneva: World Health Organization. WHO/NHD/01.08;WHO/FCH/CAH/01.23. 2002.
 
[6]  Onoja, U.S. and Obizoba, I C. Nutrient composition and organoleptic attributes of gruel based on fermented cereal, legume, tuber and root flour. Journal of Tropical Agriculture, Food, Environment and Extension 8(3), 162-168. 2009.
 
[7]  Udensi, E.A., Ekwu, F.C. and Isinguzo, J.N. Antinutrients factors of vegetable cowpea (Sesquipedalis) seeds during thermal processing. Pak. J. of Nutr., 6(2), 194-197. 2007.
 
[8]  Okaka, J. C. and Potter, N.N. Functional and storage properties of cowpea-wheat flour blends in bread making. Journal of Food Science 42, 828-833. 1977.
 
[9]  Sosulski, F.W., Garrat, M.O. and Slinkard, A.E. Functional properties of te legume flours. Food Sci. Technol. J. 9, 66-69. 1976.
 
[10]  Onwuka, G.I. Functional properties in: Food analysis and instrumentation. Naphtali Prints Lagos, 2005, 134-135.
 
[11]  AOAC. Official Methods of Analysis of AOAC International – 12thEdition, Washington DC. 2015.
 
[12]  Egounlety, M and Aworh, D.C. Production and physico-chemical properties of Tempeh fortified maize based weaning food. Nigerian Food Journal 70, 92-102. 1990.
 
[13]  Atwater, W. O. and Woods, C. D. The chemical composition of American food materials. U. S. Department Of Agriculture Office of Experiment Stations. Bulletin, 28. 1896
 
[14]  Addass, P.A., Midau, A., Perez, I.K.A. and Magaji, M.Y. The effect of type and levels of animal protein supplements on the growth rate of rats Agric. Biol. J. N. Am., 1(5), 841-844. 2010.
 
[15]  Nielsen, S.S. Introduction to the Chemical Analysis of Foods. 1sted. CBS Publishers and Distributors India, 2002, 233.
 
[16]  Ogunka-Nnoka, C. U. and Mepha, H. D. Formulation of weaning foods with reduced bulk and high nutrient densities using soy bean (Glycine max) and maize (Zea mays) blends” in 38th annual conference on Maternal and child nutrition: implication for meeting the millennium development goal in Nigeria . Nutrition Society of Nigeria, 174-177.
 
[17]  Akinola, O. O., Opreh, O. P. and Hammed, I. A. Formulation of local ingredient-based complementary food in South-west Nigeria. Journal of Nursing and Health Science, 3 (6), 57-61. 2014.
 
[18]  Adejo- ogiri, M.J. and Adepoju, O. T “Nutrient composition and bioavailability of Cirina forda (westwood) enriched complementary foods” in 42nd scientific conference on Nutrition, food security, MDGs and national develpoment. Nutrition Society of Nigeria, 10.