Dietary Fortification of Sorghum-Ogi using Crayfish (Paranephrops planifrons) as Supplements in Infancy

Abstract

Malnutrition in neonates is a concern in developing countries where there is deficiency in nourishing foods for young ones. The utilization of fresh crayfish (Paranephrops planifrons) in enhancing the nutrient value of commonly used sorghum grain weaning food for infancy was investigated. The study was carried out using a 10 – 50 wt% mixture of sorghum grain and crayfish in three categories of soaked sorghum grains with unroasted crayfish (Case A); de-hulled roasted sorghum grains with roasted crayfish (Case B) and de-hulled, un-roasted sorghum grain with un-roasted crayfish (Case C). The proximate analysis, functional and pasting properties in addition to taste panel evaluation of the batch composition were determined. The result indicated beneficial fat and protein contents of the blend with increase addition of crayfish with Case B and Case C preferred. The overall acceptability at 5% confidence level of organoleptic evaluation identified Case B with over 70% acceptance value, while the amylograph pasting analysis indicated that crayfish blend improved the stability of sorghum-ogi, hence it is beneficial as weaning food for infancy.

Keywords: Crayfish, sorghum-ogi, amylograph pasting, infant nutrition, organoleptic test.