The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour
In this work, ready-to-eat weaning foods were formulated from cereal (chickpea), plant (banana), indigenous family (bulla). Legumes including chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added weaning food made by supplementation of chickpea flour, banana flour & bulla flour The purpose of this study was to evaluate the effect of blending ratio and cooking temperature on quality of weaning food on Proximate composition, functional properties was done on seven different blending proportion of chickpea, banana, bulla before the development of weaning porridge then to conduct sensory evaluation by nine hedonic scale points. The result showed that moisture content range from (2.68 – 8.11%), ash content range from (8.01 – 11.21%). The functional analysis showed that water absorption capacity range from (1.12 - 1.84%), oil absorption capacity (1.4 - 2.09%), dispersibility (67.67-84.34%), bulk density (0.63-0.73%). The sensory evaluation showed mean scores range: color (4.76 - 6.39), appearance (4.90-6.23), aroma (4.26-6.51), texture (5.11- 5.93), taste (4.89-6.41), overall acceptability (5.26-6.73). Likewise the sensory evaluation shows that significant differences at P>0.05 were observed for sensory attributes of color, texture, aroma, taste and overall acceptability in chickpea supplemented weaning food up to 10% chickpea flour addition. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.
Gashaw Abebaw Tsegaye,
The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour, Science Research.
Vol. 8, No. 2,
2020, pp. 45-51.
Temesgen, M. 2013. Nutritional Status of Ethiopian Weaning and Complementary Foods: A Review. 2: 621 doi: 10.4172/scientificreports.621
Sajilta, G., Singhal R. S. and Kulkarni, P. R. 2002. Weaning foods: a review of the Indian Experience, Infants Food Nutr. Bull., 23: 208-226.
Pawar, P. A. and Dhanvijay, V. P. 2007. Weaning foods: Anoverview. Beverage Food world. 34; 27-33.
Yebeltal Jenberu. 2012. Consumption of vitamin A rich foods by children aged 6-23 months and Formulation of Maize-Based complementary porridge using orange fleshed sweet potato flour and bean in kachabira woreda, Southern Ethiopia. MSc Thesis, Hawasaa University, Hawasaa. 151 pp.
Ijarotimi and Ogunsemore, 2007. Weaning foods and their impact on child-feeding practices among low-income Nigerian mothers. Food and Nuty Bull., 27 (4): 327-334 in Ethiopia,” Journal of Agricultural Ecomonics 2 (3) (2360-798x), 031-040.
Lesiapeto M. S. 2009. Factor associated with nutritional status of children aged 0-60 months residing in Eastern Cape and Kwazulu-Natal Provinces. MSc. Thesis, Pochefstroom Campus, North-West University, South Africa. 112 pp.
Olayiwola I. O., Folarnmi F., Adebowale A., Onabanjo O. O., Sanni S. A. and Afolabi W. A. O. 2012. Nutritional Composition and Sensory Qualities of Cocoyam-Based Recipes Enriched with Cowpea Flour. Journal of Nutrition and Food Science. 2 (10): 1-6.
World Bank. 2012. Infant and Young Child Feeding: World Bank Nutrition report.siteresources.worldbank.org/NUTRIT ION/Resources/Tool2-Chap5.pdf (Accessed on Jan, 2013).
Helen W/Michael. 2010. Influence of Processing on Anti-nutrients and Production of some Value Added Finger Millet Based Products. MSc Thesis, Addis Ababa University, Addis Ababa. 115pp.
Anigo K. M., Ameh D. A., Ibrahim S. & Danbauchi S. S. 2010. Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-western Nigeria. African Journal of Food Science. 4 (3): 65-72.
Olango T. M., Tesfaye B., Catellani M., Pè M. E. 2014. Indigenous knowledge, use and on-farm management of enset (Enseteventricosum (Welw.) Chessman) diversity inWolaita, Southern Ethiopia. J. Ethnobiol. Ethnomed. 10: 41. 10.1186/1746-4269- 10-41, PMID: [PMC free article. Production crop data, Yams, 2010, Food and Agriculture Organization of the United Nations
Annual report. (2012). McKnight CCRP 11-283, Enset bacterial wilt
Mohapatra, D., Mishra, S. and Sutar, N. 2010. Banana and its by-product utilization: an overview Journal Scientific & Industrial Research, 69: 323-329.
Kumar, K. P. S., Bhowmik, D., Duraivel, S. and Umadevi, M. 2012. Traditional and medicinal uses of banana. Journal Pharmacognosy and Photochemistry, 1: 51-63.
Kidane G., Abegaz, K., Mulugeta, A., and Singh, P., 2013. Nutritional Analysis of Vitamin A Enriched Bread from Orange Flesh Sweet Potato and Locally Available Wheat Flours at Samre Woreda, Northern Ethiopia. Current Research in Nutrition and Food Science. 1 (1): 49-57.
Adebowale, A. R. A, S. A. Sanni and F. O. Oladapo, 2008. Chemical, functional and sensory Properties of instant yam-bread fruit flour. Niger. Food j., 26: 2-12.
Aider, M., Sirois-Gosselin, M. and Boye, J. I. (2012). Pea, Lentil and Chickpea Protein Application in Bread Making. Journal of Food Research. 1 (4): 160-173.
Abdelrahman, R. A., Mohammed, I. and Senge, B. (2011). Dynamic Rheological Properties of Chickpea and Wheat Flour Dough's. Journal of Applied Sciences, 11 (19): 3405- 3412.
Hussain I. and Uddin M. B. 2012. Optimization effect of germination on functional properties of wheat flour by response surface methodology. International Research Journal of Plant Science. 3 (3): 031-037.
Aremu MO, Olaofe O, Akintayo ET. Functional properties of some Nigerian varieties of legume seed flour concentration effect on foaming and gelation properties. J Food Technol. 2007; 5 (2): 109–115
Adeleke, R. O. and Odedeji, J. O. (2010). Functional properties of wheat and banana flour blends. Pakistan Journal of Nutrition. 9: 535-538.
Bojňanská, T., Frančáková, H., Líšková, M. and Tokár, M. (2012). Legumes – The alternative raw materials for bread production. Journal of Microbiology, Biotechnology and Food Sciences. 1 (February Special issue): 876-886.
Bose, D. and Shams-Ud-Din, M. (2010). The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. Journal of Bangladesh Agril. Univ. 8: 147-152.
Chin, N. L., Mohd Jusoh, Y. M., Yusof, Y. A. and Abdul Rahman, R. (2009). Bread crust thickness measurement using digital imaging and L a b color system. Journal of Food Engineering. 94: 366–371.
Emaga, T. H., Andrianaivo, R. H. Wathelet, B. Tchango, J. T. and Paquot, M. 2008. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103: 590-600.
Eissa, H. A., Hussein, A. S. and Mostafa, B. E. (2007). Rheological properties and quality evaluation of egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Polish Journal of Food and Nutrition Sciences. 57 (4): 487–496.
Ethiopian Health and Nutrition Research Institute (EHNRI). 2009/2010. Nutrition Baseline Survey: Report for the National Nutrition Program of Ethiopia. Addis Ababa. Ethiopia.
Okoye,. J. I and Mazi, E. A. 2011. A development and quality evaluation of soy-fortified custard. Journal of Environment, Science and Technology 1: 99-104.
Mahgoub S. E. O., Nnyepi M. and Bandeke T. 2006. Factors affecting prevalence of malnutrition among children under three years of age in Botswana. African Journal of Food, Agriculture, Nutrition and Development. 6 (1): 1-25.
Dewey, K. G. and Brown, K. H. 2003. Update on Technical Issues Concerning Complementary Feeding of Young Children in Developing Countries and Implications for Intervention Programs. Food Nutrition Bulletin 24: 5-28.
Dejene Dida. 2010. Study on the effect of traditional processing on proximate composition and bioavailability of minerals in chickpea (Cicer arietinum) grown in Ethiopia. MSc Thesis, Addis Ababa University, Addis Ababa. 80pp.
Meseret Bekele. 2011. Effect of fermentation on Quality Protein Maize-soybean blends for the production of weaning food. MSc Thesis, Addis Ababa University, Addis Ababa. 128pp.
FAOSTAT (2011). http://faostat.fao.org/site/567/DesktopDefault.aspx. (Accessed 12th December 2011).
Gundu, R., Thorat, I. D., Jagtap, D. D., Datta, A. K. and Jayashree, G. C. (2012). Optimization of Cup Bread Baking in Household Electric Oven. Global Advanced Research Journal of Food Science and Technology. 1 (5): 074-080.
Hefnawy, T. M. H., El-Shourbagy, G. A. and Ramadan, M. F. (2012). Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread. International Food Research Journal. 19 (2): 521-525.
Faber M., Laurie S. and Van Jaarsveld P. 2008. Nutrient content and consumer acceptability for different cultivars of orange-fleshed sweet potato. South African Sugar Association Project no 202: 40pp.
Muhimbula H. S., Issa-Zacharia A. & Kinabo J. 2011. Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in
Norhaizan ME & Nor Faizadatul Ain AW., 2009. Determination of Phytate, Iron, Zinc, Calcium Contents and Their Molar Ratios in Commonly Consumed Raw and Prepared Food in Malaysia. Mal J Nutr 15 (2): 213 – 222.
Inyang C. U. and Zakari U. M. 2008. Effect of Germination and Fermentation of Pearl Millet on Proximate, Chemical and Sensory Properties of Instant “Fura”- A Nigerian Cereal Food. Pakistan Journal of Nutrition. 7 (1): 9-12.
Maxson, E. D., Rooney, L. W. 1972. Evaluation of methods for tannin analysis in sorghum grain. Cereal Chem. 49: 719–729.
Abioye V. F., Ade-Omowaye B. I. O., Babarinde G. O. and Adesigbin M. K. 2011. Chemical, Physico-chemical and sensory properties of soy-plantain flour. African Journal of Food Science. 5 (4): 176-189.
Gernah D. I., Ariahu C. C. & Ingbian E. K. 2011. Effects of malting and lactic fermentation on some chemical and functional properties of maize (Zea mays). American Journal Food Technology. 6 (5): 404-412.
Tafesse Bosha. 2011. Development of Cereal-based Complementary Food using Locally Available Food Items. MSc Thesis, Hawassa University, Addis Ababa. 103pp.
International Food Policy Research Institute. 2005. An assessment of the causes of malnutrition in Ethiopia. Washington, DC, USA.