Production and functional property of maize-millet based complementary food blended with soybean
| Autor: | C R B Oguntona, T A Shittu, J M Babajide, M. A. Idowu, A O Akinsola |
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| Rok vydání: | 2018 |
| Předmět: |
Marketing
Economics and Econometrics Absorption of water Chemistry General Chemical Engineering food and beverages 04 agricultural and veterinary sciences 040401 food science Nutrient density 0404 agricultural biotechnology Germination medicine General Materials Science Fermentation Food science Solubility Swelling medicine.symptom Water content Roasting |
| Zdroj: | African Journal of Food Science. 12:360-366 |
| ISSN: | 1996-0794 |
| DOI: | 10.5897/ajfs2015.1387 |
| Popis: | Traditional complementary foods are mainly based on cereal grains which when cooked get gelatinized and swollen thereby making the diet viscous and bulky for infants and young children. This study was carried out to investigate the effect of fermentation, germination, and roasting methods on the functional properties of maize-millet-soybean mix with a view to producing less bulky and nutrient dense complementary food. Fermented, germinated, roasted, and untreated (control) grains were dried in an air oven at 55°C for 48 h to 10% moisture content, milled and sieved separately into fine flours (450 microns). Four complementary food samples were formulated and analyzed for wettability, dispersibility, water absorption capacity, swelling power, solubility index and pasting properties. Results showed that fermentation, germination, or roasting methods significantly (p |
| Databáze: | OpenAIRE |
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