Research Article | OPEN ACCESS
Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch
M.C. Ojinnaka, C.S. Ebinyasi, A. Ihemeje and S.U. Okorie
Department of Food Science and Technology, Imo State University, Owerri, PMB 2000,
Owerri Imo State, Nigeria
Advance Journal of Food Science and Technology 2013 10:1325-1330
Received: May 25, 2013 | Accepted: June 28, 2013 | Published: October 05, 2013
Abstract
The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutritive complementary food gruels were studied. The complementary food samples were analyzed for their nutritional, functional, anti-nutritional and sensory properties. The nutritional composition of the samples showed that the protein content increased with increased supplementation with the soybean flour from 2.68% in sample A (10:90) to 3.97% in sample D (40:60). The functional properties of the samples showed an increase in the swelling index and water absorption capacities from samples A to sample D while the bulk densities were relatively constant. The complementary food samples also showed low levels of oxalate and phytate in the range of 0.03 to 0.06% for oxalate and 0.04 to 0.07% for phytate. The sensory evaluation carried out on the complementary food samples after reconstituting into gruel with warm water, milk and sugar showed that all the samples were well accepted by the judges.
Keywords:
Cocoyam, complementary food, soybean,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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