Effect of Substitution of Soya Beans and Moringa Oleifera Leaf Flour on the Properties of a Traditional Weaning Food

Abstract

Traditional weaning foods are made from monotonous cereals which contributes to malnutrition in young children. Fermented millet (FMF), soya beans (SBF)and moringa oleifera leaf flour (MLF) were used to formulate weaning food blends in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). These were subjected to proximate, functional and sensory analysis. All analysis were done using standard methods. The result of the proximate analysis indicated that substitution with moringa oleifera leaf flour at (5, 10, 15 and 20) % significantly (p<0.05) increased the Ash, fibre and carbohydrates. Protein and fat content were highest in sample B and lowest in the control. The Samples with MLF decreased with increased substitution levels. Substitution with MLF increased the Water absorption capacity and least gelation concentration from 0.94±0.01 to 1.86±0.01 and 4.00±0.00 to 10.00±0.00 respectively. Bulk density and swelling capacity decreased with increased MLF substitution from 0.68±0.01 to 0.58±0.01 and 3.33±0.01 to 2.82±0.01 respectively. The result of the sensory evaluation showed preference for sample C with 5 % MLF.

Keywords: Functional, Proximate, Sensory, Weaning Food

Article Review Status: Published

Pages: 18-35 (Download PDF)

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