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Vol.4 , No. 5, Publication Date: Sep. 14, 2017, Page: 66-73
</i> and Cowpea <i>(Vigna unguiculata)</i>&description=The objective of this work was to evaluate the chemical composition and functional properties of complementary diets developed from a blend of malted, unexploited cereal: millet and cowpea for infants. Complementary diet was developed from various blends of malted and unmalted millet mixed with precooked cowpea. This was evaluated for its proximate composition, functional properties and nutritional quality as well as its sensory properties. The result of the chemical composition showed that protein content was between 13.02% -14.98% in all the samples, however protein content of the malted millet-cowpea samples were higher than the unmalted millet-cowpea samples. Supplemented millet-cowpea samples had higher protein contents than the unsupplemented samples (100% malted and 100% unmalted millet). Fibre and carbohydrate contents of the malted samples were generally lower than unmalted samples. Mineral analysis showed that calcium content was between 601mg/100g – 724mg/100g, potassium content between 820mg/100g – 1274mg/100g, magnesium content between 1824mg/100g – 3114mg/100g in all the samples. Pasting characteristics showed that malted samples had lower viscosity, shorter cooking time and low retrogradation tendencies compared to the unmalted millet –cowpea samples. The overall quality of the malted formulated diets were more accepted than the unmalted samples in terms of colour, taste, texture, appearance and flavor. Millet-cowpea 70:30 diet was more accepted by the panelist. This research work revealed that an acceptable nutritious complementary diet can be produced from millet, an unexploited cereal, by malting and enriching it with cowpea flour. This will improve the nutritional value of the diet at a presumable cheaper cost.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Oroniran Oluyinka, Department of Food Science and Technology, Faculty of Agriculture, Bowen University, Iwo, Nigeria. |
| [2] | Otegbayo Bolanle, Department of Food Science and Technology, Faculty of Agriculture, Bowen University, Iwo, Nigeria. |
| [3] | James Motunrayo, Department of Food Science and Technology, Faculty of Agriculture, Bowen University, Iwo, Nigeria. |
The objective of this work was to evaluate the chemical composition and functional properties of complementary diets developed from a blend of malted, unexploited cereal: millet and cowpea for infants. Complementary diet was developed from various blends of malted and unmalted millet mixed with precooked cowpea. This was evaluated for its proximate composition, functional properties and nutritional quality as well as its sensory properties. The result of the chemical composition showed that protein content was between 13.02% -14.98% in all the samples, however protein content of the malted millet-cowpea samples were higher than the unmalted millet-cowpea samples. Supplemented millet-cowpea samples had higher protein contents than the unsupplemented samples (100% malted and 100% unmalted millet). Fibre and carbohydrate contents of the malted samples were generally lower than unmalted samples. Mineral analysis showed that calcium content was between 601mg/100g – 724mg/100g, potassium content between 820mg/100g – 1274mg/100g, magnesium content between 1824mg/100g – 3114mg/100g in all the samples. Pasting characteristics showed that malted samples had lower viscosity, shorter cooking time and low retrogradation tendencies compared to the unmalted millet –cowpea samples. The overall quality of the malted formulated diets were more accepted than the unmalted samples in terms of colour, taste, texture, appearance and flavor. Millet-cowpea 70:30 diet was more accepted by the panelist. This research work revealed that an acceptable nutritious complementary diet can be produced from millet, an unexploited cereal, by malting and enriching it with cowpea flour. This will improve the nutritional value of the diet at a presumable cheaper cost.
Keywords
Complementary Diets, Malted Millet, Cowpea, Pasting Characteristics
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