Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Bello Florence Abolaji; Edeke Joy Edeke; Sodipo Mopelola Ajoke

doi:doi:10.11648/j.ijfsb.20190403.13

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Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke

Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 3)

Received: 5 September 2019 Accepted: 27 September 2019 Published: 11 October 2019

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Abstract

The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.

Published in	International Journal of Food Science and Biotechnology (Volume 4, Issue 3)
DOI	10.11648/j.ijfsb.20190403.13
Page(s)	74-81
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sorghum, Substitution, African Yam Bean, Complementary Food, Reconstitution

References

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APA Style

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke. (2019). Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. International Journal of Food Science and Biotechnology, 4(3), 74-81. https://doi.org/10.11648/j.ijfsb.20190403.13

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ACS Style

Bello Florence Abolaji; Edeke Joy Edeke; Sodipo Mopelola Ajoke. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. Int. J. Food Sci. Biotechnol. 2019, 4(3), 74-81. doi: 10.11648/j.ijfsb.20190403.13

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AMA Style

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. Int J Food Sci Biotechnol. 2019;4(3):74-81. doi: 10.11648/j.ijfsb.20190403.13

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@article{10.11648/j.ijfsb.20190403.13,
  author = {Bello Florence Abolaji and Edeke Joy Edeke and Sodipo Mopelola Ajoke},
  title = {Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {3},
  pages = {74-81},
  doi = {10.11648/j.ijfsb.20190403.13},
  url = {https://doi.org/10.11648/j.ijfsb.20190403.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190403.13},
  abstract = {The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.},
 year = {2019}
}

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TY  - JOUR
T1  - Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding
AU  - Bello Florence Abolaji
AU  - Edeke Joy Edeke
AU  - Sodipo Mopelola Ajoke
Y1  - 2019/10/11
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190403.13
DO  - 10.11648/j.ijfsb.20190403.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 74
EP  - 81
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190403.13
AB  - The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.
VL  - 4
IS  - 3
ER  -

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Author Information

Bello Florence Abolaji

Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
Edeke Joy Edeke

Department of Food Science and Technology, University of Uyo, Uyo, Nigeria
Sodipo Mopelola Ajoke

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

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APA Style

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke. (2019). Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. International Journal of Food Science and Biotechnology, 4(3), 74-81. https://doi.org/10.11648/j.ijfsb.20190403.13

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ACS Style

Bello Florence Abolaji; Edeke Joy Edeke; Sodipo Mopelola Ajoke. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. Int. J. Food Sci. Biotechnol. 2019, 4(3), 74-81. doi: 10.11648/j.ijfsb.20190403.13

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AMA Style

Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding. Int J Food Sci Biotechnol. 2019;4(3):74-81. doi: 10.11648/j.ijfsb.20190403.13

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@article{10.11648/j.ijfsb.20190403.13,
  author = {Bello Florence Abolaji and Edeke Joy Edeke and Sodipo Mopelola Ajoke},
  title = {Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {3},
  pages = {74-81},
  doi = {10.11648/j.ijfsb.20190403.13},
  url = {https://doi.org/10.11648/j.ijfsb.20190403.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190403.13},
  abstract = {The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding
AU  - Bello Florence Abolaji
AU  - Edeke Joy Edeke
AU  - Sodipo Mopelola Ajoke
Y1  - 2019/10/11
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfsb.20190403.13
DO  - 10.11648/j.ijfsb.20190403.13
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 74
EP  - 81
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20190403.13
AB  - The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.
VL  - 4
IS  - 3
ER  -

Copy | Download