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Pakistan Journal of Nutrition
Year: 2009  |  Volume: 8  |  Issue: 11  |  Page No.: 1747 - 1752

Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal

E.A. Amankwah, J. Barimah, A.K.M. Nuamah, J.H. Oldham and C.O. Nnaji    

Abstract: The use of fermented maize flour, soybean flour, rice flour and fish meal in weaning food formulation was investigated. Two blends, A and B, were formulated with and without fishmeal respectively. Blend A had soybean (20.09%), maize flour (43.96%), rice (31.81%) and fishmeal (4.14%) whilst Blend B had soybean (25.97%), maize flour (51.53%) and rice flour (22.5%). Chemical, sensory, microbial and shelf life evaluations were conducted. The protein and energy content in A and B were 19.13% and 404.34 kcal; 17.18% and 395.43 kcal respectively. The blends had low levels of minerals due to the removal of fish bones and grain pomace during formulation. The microbial count of the formulations - 1 x 10 cfu/ml of bacteria in A and B, 2 x 102 cfu/ml and 1.5 x 102 cfu/ml of mould in A and B respectively and 1.8 x 102 cfu/ml and 2.0 x 102 cfu/ml of yeast in A and B-were within the acceptable range of 1 x 105 cfu/ml, hence they are wholesome for consumption after 30 days. There was no significant difference (p>0.05) between the shelf life parameters of A and B after 30 days. The formulations were evaluated by 50 nursing mothers using a 5-point hedonic scale. Eighty-eight percent showed acceptance of the product requesting that it be processed on market scale. The facial expressions of babies fed with the product were also used for product assessment- 36% of the infants exhibited likeness, 10% dislike, 32% neither like nor dislike and 22% slightly disliked the products. There was no significant difference (p>0.05) between the acceptability of the products. The blends can therefore be used as alternatives to the weaning foods in the Ghanaian market as well as other countries in the world to improve the nutritional status of children and help to curb protein-energy malnutrition.

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