| Popis: |
Complementary foods are essential during childhood. They permit and ensure growth and equally alleviate infant malnutrition. The use of locally available foods (Pumpkin, Soybean, and Spinach leaves) for the formulation of complementary foods is recommended as it could improve its accessibility. This study was aimed at formulating an infant puree food with good nutritional quality and an acceptable viscosity. Pumpkin, spinach leaves, and soybean were purchased from the central market of Ngaoundere and subjected to various treatments in the laboratory. Pumpkin flesh was fermented by Lactobacillus plantarum, spinach leaves were steamed, and soybean was soaked in water and latter roasted. The proximate composition of these foodstuff was determined before and after treatments. Two basic purees (PI and PII) were prepared from the pre-treated foods and five other formulations obtained from these basic purees were: (PI4, PI5, PII3, PII4, and PII5) thus corresponding to the addition of water at various volume percentages: 40, 50, 30, 40 and 50 respectively. The proximate composition and sensorial evaluation (taste, flavour, colour, smoothness, viscosity, appearance and overall acceptability) of theses purees were investigated. The results show that fermenting pumpkin flesh led to a significant (p |
