Quality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria
Abiodun Omowonuola Adebayo-Oyetoro *
Yaba College of Technology, Department of Food Technology, P.M.B.2011, Yaba, Lagos, Nigeria.
Olawale Paul Olatidoye
Yaba College of Technology, Department of Food Technology, P.M.B.2011, Yaba, Lagos, Nigeria.
Taiwo Joy Bamikole
Yaba College of Technology, Department of Food Technology, P.M.B.2011, Yaba, Lagos, Nigeria.
Christianah Ose Igene
Yaba College of Technology, Department of Food Technology, P.M.B.2011, Yaba, Lagos, Nigeria.
Oluwafemi Jeremiah Coker
Federal Polytechnic, Department of Food Technology, P.M.B. 50, Ilaro, Ogun State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Complementary food produced from fermented maize and sprouted velvet bean flour in ratios 90:10, 80:20, 70:30, 60:40, 50:50 and 100% maize (control) was studied in this research work. Proximate composition, anti-nutritional and sensory properties of the blends was evaluated using standard analytical methods. Results showed that moisture (5.49% - 8.35%), ash (0.55% - 1.25%), crude fiber (3.50% - 4.98%), protein (8.05 -13.05%) increased with increased velvet bean flour while carbohydrate content decreased (77.37% - 63.48%). Phytate (2.11 - 2.34 mg/100 g) and oxalate (0.40–10.1 mg/100 g) are within lethal doses. The colour, taste, and mouth-feel of the sample with 10% velvet bean flours were significantly (p<0.05) being the most acceptable by the assessors. This study showed that protein-energy malnutrition in developing nations could be alleviated with complementary foods.
Keywords: Complementary food, velvet beans, proximate composition, sprouting, protein-energy-malnutrition.