Open AccessFunctional and pasting properties of fortified complementary foods formulated from maize ( Zea mays ) and African yam bean ( Sphenostylis stenocarpa ) flours
Author(s) -
Anosike Francis Chidi,
Nwagu Kingsely Ekene,
Nwalo Nweke Friday,
Ikegwu Onyekachi John,
Onyeji Gertrude Nneka,
Enwere Evelyn Nwakaego,
Nwoba Sunday Theophilus
Publication year - 2020
Publication title -
legume science
Language(s) - English
Resource type - Journals
ISSN - 2639-6181
DOI - 10.1002/leg3.62
Subject(s) - food science , chemistry , micronutrient , fermentation , roasting , meal , organic chemistry
Studies were conducted on the functional, pasting and micronutrient content of complementary weaning foods from maize ( Zea mays ) and African yam bean (AYB; Sphenostylis stenocarpa ). The complementary foods were fortified with cattle bone meal, Brachystegia eurycoma (achi)/potash emulisified with red palm oil and Moringa oleifera , to improve the micronutrient content. Maize and AYB (malted and unmalted) were processed into flours, and the fortificants were subjected to different treatments to ascertain the treatment that has the highest micronutrient contents for use in the formulation of the weaning food. Functional properties (water absorption capacity [WAC], bulk density [BD], wettability [WB]) and dispersability [DISP]), pasting properties and micronutrient contents of the formulated blends were determined using standard methods. Ashed fermented by back‐slopping, dried and milled (AFDm) treatment for cattle bone meal, unfermented B . eurycoma /potash emulsion (PU) and fresh fermented M . oleifera treatment had the highest micronutrient contents. The Vitamin A and zinc contents of the formulated infant food were significantly higher ( p ≤ 0.05) than the control (Nutrend, an infant complementary cereal food product made from maize and produced by Nestle Nigeria PLC). The WAC and BD ranged from 155 to 195 g/mL for maize–AYB fermented and enriched with fortificant PU (MAFEP) and maize–AYB fermented enriched with fortificant achi emulsion (MAFEA) and 0.86 to 1.43 g/mL for MAFEA and MAFEP, respectively. The WB values ranged from 16 to 40 s for maize–AYB malt‐fermented (MAMF) and MAFEP. There was no significant difference ( p ≥ 0.05) in the dispersability. There were significant differences ( p ≤ 0.05) in pasting temperature, set‐back viscosity, final viscosity, peak viscosity and breakdown viscosity except for the peak time. The fortified complementary foods prepared from maize flour and malted AYB significantly improved the functional and pasting properties of the flour blends due to their high micronutrient contents and low BD which can serve as alternative to commercial products.