Open AccessPhysicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut
Author(s) -
Adegbanke Omolara R.,
Dada Toluwase A.,
Akinola Stephen A.,
Akintuyi Temitope
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.556
Subject(s) - sorghum , food science , chemistry , potassium , tannin , zoology , agronomy , biology , organic chemistry
Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG 2 had the highest potassium. Tannin ranged from 0.11 to 0.64 mg/100 g; phytate (4.98–7.42 mg/100 g); and oxalate (0.36–0.98 mg/100 g). Peak viscosity ranged from 43.08 to 23.57 RVU , trough (41.08–22.50 RVU ), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU ), setback viscosity (41.33–89.00 RVU ), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG 0 and NSIG 2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value.