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International Journal of Molecular Medicine and Advance Sciences
Year: 2005  |  Volume: 1  |  Issue: 3  |  Page No.: 213 - 219

Chemical Composition, Sensory and Physical Property of Home Processed Weaning Food Based on Low Cost Locally Available Food Materials (1)

Ijarotimi, O.S. and Ashipa, F.    

Abstract: A weaning diet was formulated from locally available least expensive food items, using local processing methods. The supplement mixtures were sweet potato and soybean. The ingredients were mixed in different ratio of 90:10, 80:20, 70:30, 60:40 and 50:50% of sweet potato and soy flour respectively. Nutritional composition of the supplements were within the following ranges, that is, protein 11.2–33.72%, carbohydrates 42.91-76.51%, fat 3.10 -12.78%, energy values 329.5 -366.74 Kcal 100 g and appreciable quantities of P, Zn, Fe, mg, Ca, K and Na. The soy-sweet potato flours had peak viscosity values between 180–365 BU. These values increased when cooled to 50?C, (420 -760 BU). SPS 0 (0% soy flour substitution) is the most stable followed by SPS 1 (10% soy flour substitution) and SPS 2 (20% soy flour substitution), with SPS 4 (40% soy flour substitution) and SPS 5 (50% soy flour substitution) being the least stable. SPS 1 had the highest retrogradation tendency (395 BU), while SPS 4 and SPS 5 had the lowest value (240 BU). The index of gelatinization was highest in SPS 1 (480 BU), followed by SPS 2 (430 BU) with SPS 4 having the lowest value (240 BU). Bulk density generally decreases with increasing in soy flour supplementation. SPS 1 had the highest (0.71g mL 1) while SPS 5 had the lowest (0.56g mL 1). SPS 1 had the highest water absorption capacity (WAC) (491 mL g 1) followed by SPS 2 (462.87 mL g 1) while SPS 5 had the lowest value (389.62 mL g 1). Results showed that at 30% soy flour supplementation, the meal could meet satisfactorily the Recommended Dietary Allowances (RDA) for children of 1 to 3 years of age.

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