Original scientific paper DOI: 10.17508/CJFST.2019.11.1.10
Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding
ABIODUN ADEROJU ADEOLA1, OLUWATOBILOBA MARGARET SOLOLA2, OLALEKAN APATA2, EHIMEN RITA OHIZUA2
1Food and Nutrition Research Programme Institute of Food Security, Environmental Resources and Agricultural Research Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria
2Department of Food Science and technology, Federal University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received: April 10, 2018 Accepted: May 1, 2019 |
This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated. |
| Keywords: nutrient composition functional properties sensory properties complementary food |