Original scientific paper                                                                                                                                            DOI: 10.17508/CJFST.2022.14.1.11

Aflatoxins and aflatoxigenic fungi in export standard white and red sesame seeds (Sesamum indicum L.) from Ethiopia

https://orcid.org/0000-0003-0649-3937Saidu Yusuf1, Suleiman Ahmed Isa1, Jibrin Baba2, Turaki Abdullahi Aliyu3 and Yusuf Abdulrahman Bashir3

1Usmanu Danfodiyo University Sokoto; Department of Biochemistry, PMB 2346, Sokoto, Nigeria
2Usmanu Danfodiyo University Teaching Hospital, Department of Paediatrics, PMB 2346, Sokoto, Nigeria
 3Federal University Birnin Kebbi, Department of Biochemistry and Molecular Biology; PMB 1157, Birnin Kebbi, Kebbi State, Nigeria

Article history:
Received: January 7, 2021
Accepted: August 26, 2021
The functional properties and good quality of food materials are important factors that determine the suitability for complementary foods for children. This study evaluated the functional properties and storage stability of cereal-based and legume- based complementary food (CF). Nutri-survey (2007) was used to optimize and generate six composite blends designated F1, F2, F3, F4, F5, and F6 from yellow maize (Zea mays), wheat (Triticum aestivum), millet (Pennisetumglaucum), groundnut (Arachis hypogea), soyabeans (Glycine max), and Moringa oleifera. Freshly prepared samples were subjected to analysis of functional properties. During storage, the composite blends were subjected to sensory evaluation, microbial count, moisture content, peroxide value and free fatty acid determination at 15-day intervals for a period of 60 days. Data obtained were analyzed by ANOVA and results expressed as mean and standard error of mean. Results of functional properties revealed that bulk density ranged from (0.63-0.81 g/cm3), water absorption capacity (86-90%), swelling index (0.33-1.34 cm3/g), reconstitution index (2.20-3.20) and pH (6.52-6.69). The organoleptic properties and keeping quality of the formulated complementary foods were not significantly different (P> 0.05) at baseline and end line. Therefore, this study provides a basis for the development of acceptable complementary foods with optimal functional properties and storage stability.
complementary food
functional properties
storage stability