Development And Evaluation Of Complementary Foods Based On Soyabean, Sorghum And Sweet Potatoes Flours Blends

Abstract

Introduction:The study evaluated the nutrient, antinutrient and sensory properties of complementary food (gruels) based on fermented soyabean, sorghum and sweet potatoes flour blends.

Methodology: The soyabean, sorghum and sweet potatoes were subjected to different fermentation periods, 24, 48 and 72hr. The unfermented flour samples served as the control, the fermented flour were used to prepare gruels. The chemical and sensory properties of the gruels were analyze using the standard assay method. The data obtained were analyzed using descriptive statistics to determine the mean and standard deviation.

Result: Based on the result, there was increase in the protein content of the gruel made from the 48hr fermented flours relative to the control (46.78 to 56.15%). There were decreases in the fat content of the gruel on the 24 and 72hr fermentation period when compared with the control (14.01 to 5.55 and 6.98%) respectively. Relative to the control fermentation increase the ash and fiber level at 72hr period (2.01 to 4.94) and 1.64 to 3.25) the carbohydrate content was increased on the 24hr fermentation period respectively. The tannin and phytate levels were drastically reduced due to fermentation. The gruels based on 48 and 72hr fermented composites were much more acceptable when compared with the 2hr and the control. As judged by the results, fermentation improved the nutrient composition of the gruels.

Conclusion: These gruels can serve as a good complementary food that can substitute the popular maize gruel (pap) which is the commonly available complementary food especially in rural areas.

Keywords:Development, Evaluation, Complementary Foods,Soyabean-Sorghum-Sweet Potatoes, Flours Blends