Subscribe Now Subscribe Today
Science Alert
FOLLOW US:     Facebook     Twitter
Curve Top
American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 5 | Page No.: 413-421
DOI: 10.3923/ajft.2011.413.421
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)
G.N. Elemo, B.O. Elemo and J.N.C. Okafor

Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition/properties and its ability to meet the Recommended Dietary Allowance. Malted sorghum flour was produced (steeping, germination, drying, toasting, grinding and sieving) and steamed cooked cowpea flour was produced. Both were blended in ratio 2:1 to get malted weaning food (GSC), unmalted sorghum and steamed cooked cowpea in same ratio was also produced (USC). Optimum amylase activity of sorghum was determined, proximate composition, amino acid, vitamin and mineral contents were analysed. Seventy two hours gave optimum amylase activity with reduced dietary bulk in GSC due to decrease in viscosity. Germination had no significant effect on protein contents, 12.07 g (GSC) and 12.57 g (USC), samples met 1/3 RDA protein requirement for 1-3 years old child. Germination significantly increased essential amino acid except sulphur amino acids and tryptophan. GSC had amino acid value that approximate FAO reference pattern except for threonine that was also the limiting amino acid. Vitamin A ie beta-carotene (267.0 IU/100 g), thiamin (0.24 mg/100 g) and ascorbic acid (5.0 mg/100 g) were increased from 197.0 IU/100 g (Vit. A), 0.16 mg/100 g (thiamin) and 2.73 mg/100 g (ascorbic acid) in GSC. Phosphorus and iron contents also increased from 91.65 mg/100 g and 4.01 mg/100 g to 100.0 mg/100 g and 6.40 mg/100 g, respectively. Weaning food based on germinated sorghum had improved/superior nutritional values compared to the ungerminated. Germination significantly increased essential amino except for Histidine, sulphur amino acid and tryptophan. It also increased phosphorus, iron, vitamin A (β-carotene) thiamine, riboflavin, niacin and ascorbic acid.
PDF Fulltext XML References Citation Report Citation
  •    Production, Viscosity, Microbiological Quality and Sensory Properties of Complementary Food Blends of Improved Rice Cultivars, Soybean and Sorghum Malt
  •    Supplementation of Sudanese Sorghum Bread (Kissra) with Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.)
  •    Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite
  •    Biochemical Studies on the Germinated Seeds of Vigna radiata (L.) R. Wilczek, Vigna mungo (L.) Hepper and Pennisetum typhoides (Burm f.) Stapf and C.E. Hubb
  •    Changes in Chemical Composition, Phytate, Phytase Activity and Minerals Extractability of Sprouted Lentil Cultivars
  •    The Potentials of Roots and Tubers as Weaning Foods
  •    Effects of Cultivar and Germination Time on Amylolytic Potential, Extract Yield and Wort Fermenting Properties of Malting Sorghum
  •    Assessment of Chemical Compositions of Soybean Supplemented Weaning Foods and Nutritional Knowledge of Nursing Mothers on Their Utilizations
How to cite this article:

G.N. Elemo, B.O. Elemo and J.N.C. Okafor, 2011. Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.). American Journal of Food Technology, 6: 413-421.

DOI: 10.3923/ajft.2011.413.421








Curve Bottom