Assessment of Chemical Compositions of Soybean Supplemented Weaning Foods and Nutritional Knowledge of Nursing Mothers on Their Utilizations


	Pakistan Journal of Nutrition
	Year: 2006 \| Volume: 5 \| Issue: 3 \| Page No.: 218-223 DOI: 10.3923/pjn.2006.218.223

Assessment of Chemical Compositions of Soybean Supplemented Weaning Foods and Nutritional Knowledge of Nursing Mothers on Their Utilizations

O.S. Ijarotimi and J.A.V. Famurewa

Abstract: A semi-structured questionnaire was used to collect information on the nutritional knowledge of the mothers on the various utilizations of soybeans as weaning diets. The results of Chemical composition analyses of ogi and soy-ogi showed that the energy values ranges between 310-337kcal, moisture content 9.7-8.8g, protein 1.8-12.5g and fat 0.8-5.6g, while others fiber, ash and carbohydrate range between 1.2-2.4g, 12.5-11.5g and 74-59g respectively. The values for mineral composition were calcium 4.0-107.5mg, phosphorus 86.0-129.0mg, iron 0.6-2.22mg, riboflavin 0.07-0.1mg and vitamin A 3.9-5.6mg; and the ascorbic acid (Vitamin C) content of both ogi and soy-ogi were 0.0 respectively. For moinmoin and soy-moinmoin: energy 356-388Kcal., moisture content 7.3-8.7g, protein 23.1-34.0g, fat 2.1-13.2g, fiber 1.6-4.4g, ash content 3.5-7.7g and carbohydrate 33.3-61.0g. The mineral composition showed that calcium 101-289mg, phosphorus 383-420mg, iron 6.5-7.6mg, riboflavin 0.05-0.18mg, ascorbic acid 0.03-0.9mg and vitamin A 9.73-38.9mg. The overall acceptability sensory evaluation results showed that CSF 1 (80% of maize corn and 20% of soybean) and CPSF 1 (75% of cowpea and 25% of soybean) were rated next to the ogi and moinmoin without soybean supplementation respectively. The study established that high percentage of the mothers agreed that soybean was a good source of protein; and that Soybean could be used as protein substitute in weaning food.

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How to cite this article:

O.S. Ijarotimi and J.A.V. Famurewa , 2006. Assessment of Chemical Compositions of Soybean Supplemented Weaning Foods and Nutritional Knowledge of Nursing Mothers on Their Utilizations. Pakistan Journal of Nutrition, 5: 218-223.

DOI: 10.3923/pjn.2006.218.223

URL: https://scialert.net/abstract/?doi=pjn.2006.218.223

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