Sky Journal of Food Science Vol. 6(3), pp. 033-039, May, 2017, Available online http://www.skyjournals.org/SJFS

©2017 Sky Journals

 

Full Length Research Paper

Proximate composition micronutrient and sensory properties of complementary food formulated from fermented maize, soybeans and carrot flours

Lucretia I. Barber, Patience C. Obinna-Echem and Enobong M. Ogburia

 

Department of Food Science and Technology, Rivers State University of Science and Technology, P. M. B., 5080, Port Harcourt, Rivers State, Nigeria. 

 

*Corresponding author. E-mail: patience.obinna-echem@ust.edu.ng. Tel.: +2349094000342.

 

Accepted 15 May, 2017

 

Abstract

 

An improved complementary food consisting of fermented maize, soybeans and carrots was formulated and evaluated for proximate, micronutrient and sensory properties. Protein content increased from 11.66% in the control to 23.99% for sample containing 20% soybeans. The fat and ash contents also showed similar increases from 3.40 – 7.80% and 0.56 – 2.00% respectively. There was no significant difference (P≤ 0.05) in the moisture content with the addition of soybeans and carrot flours. The fiber content decreased with addition of soy and carrot flours from 1.82 – 0.31%. Micro nutrients Ca (260 - 540 mg/kg), Mg (365 - 760 mg/kg, P (890-1795 mg/kg), Cu (0.88 - 3.36 mg/kg) and Zn (4.82 - 7.58 mg/kg) increased significantly with increase in substitution except Fe. The control without substitution had significantly the highest Fe value of 254.33 mg/kg. The colour, taste, mouthfeel and texture of the 10% substitution were significantly (P ≤ 0.05) the most acceptable to the assessors. It meets the consumers’ sensory attributes, though not significantly (P≤ 0.05) the highest in the other nutrients. This study reveals that the macro and micro nutrient content of pap can be increased by substituting maize flour with soybeans and carrot flours with 10% as the most preferred substitution level.

 

Key words: Complementary food, fermented maize, carrot soybean flour, proximate composition, micronutrient, sensory properties.

 

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