Open AccessQuality Characteristics of Complementary Food from Locally Fermented Maize Flour Blended with Sprouted Velvet Bean (Mucuna utilis) Flour in Nigeria
Author(s) -
Abiodun Omowonuola AdebayoOyetoro,
Olawale Paul Olatidoye,
Taiwo Joy Bamikole,
Christianah Ose Igene,
Oluwafemi Jeremiah Coker
Publication year - 2021
Publication title -
european journal of nutrition and food safety
Language(s) - English
Resource type - Journals
ISSN - 2347-5641
DOI - 10.9734/ejnfs/2021/v13i130351
Subject(s) - velvet , food science , mucuna , fermentation , oxalate , taste , chemistry , mathematics , biology , horticulture , organic chemistry
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.