The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour

Gashaw Abebaw Tsegaye; Solomon Duguma

doi:doi:10.11648/j.sr.20200802.13

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The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour

Gashaw Abebaw Tsegaye, Solomon Duguma

Published in Science Research (Volume 8, Issue 2)

Received: 17 January 2020 Accepted: 28 February 2020 Published: 28 April 2020

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Abstract

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.

Published in	Science Research (Volume 8, Issue 2)
DOI	10.11648/j.sr.20200802.13
Page(s)	45-51
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), 2020. Published by Science Publishing Group

Keywords

Weaning Food, Blending, Functional Properties, Bulla & Chickpea

References

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APA Style

Gashaw Abebaw Tsegaye, Solomon Duguma. (2020). The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Science Research, 8(2), 45-51. https://doi.org/10.11648/j.sr.20200802.13

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ACS Style

Gashaw Abebaw Tsegaye; Solomon Duguma. The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Sci. Res. 2020, 8(2), 45-51. doi: 10.11648/j.sr.20200802.13

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AMA Style

Gashaw Abebaw Tsegaye, Solomon Duguma. The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Sci Res. 2020;8(2):45-51. doi: 10.11648/j.sr.20200802.13

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@article{10.11648/j.sr.20200802.13,
  author = {Gashaw Abebaw Tsegaye and Solomon Duguma},
  title = {The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour},
  journal = {Science Research},
  volume = {8},
  number = {2},
  pages = {45-51},
  doi = {10.11648/j.sr.20200802.13},
  url = {https://doi.org/10.11648/j.sr.20200802.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20200802.13},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour
AU  - Gashaw Abebaw Tsegaye
AU  - Solomon Duguma
Y1  - 2020/04/28
PY  - 2020
N1  - https://doi.org/10.11648/j.sr.20200802.13
DO  - 10.11648/j.sr.20200802.13
T2  - Science Research
JF  - Science Research
JO  - Science Research
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2329-0927
UR  - https://doi.org/10.11648/j.sr.20200802.13
AB  - 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.
VL  - 8
IS  - 2
ER  -

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Author Information

Gashaw Abebaw Tsegaye

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Solomon Duguma

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

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Gashaw Abebaw Tsegaye, Solomon Duguma. (2020). The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Science Research, 8(2), 45-51. https://doi.org/10.11648/j.sr.20200802.13

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ACS Style

Gashaw Abebaw Tsegaye; Solomon Duguma. The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Sci. Res. 2020, 8(2), 45-51. doi: 10.11648/j.sr.20200802.13

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AMA Style

Gashaw Abebaw Tsegaye, Solomon Duguma. The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour. Sci Res. 2020;8(2):45-51. doi: 10.11648/j.sr.20200802.13

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@article{10.11648/j.sr.20200802.13,
  author = {Gashaw Abebaw Tsegaye and Solomon Duguma},
  title = {The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour},
  journal = {Science Research},
  volume = {8},
  number = {2},
  pages = {45-51},
  doi = {10.11648/j.sr.20200802.13},
  url = {https://doi.org/10.11648/j.sr.20200802.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20200802.13},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour
AU  - Gashaw Abebaw Tsegaye
AU  - Solomon Duguma
Y1  - 2020/04/28
PY  - 2020
N1  - https://doi.org/10.11648/j.sr.20200802.13
DO  - 10.11648/j.sr.20200802.13
T2  - Science Research
JF  - Science Research
JO  - Science Research
SP  - 45
EP  - 51
PB  - Science Publishing Group
SN  - 2329-0927
UR  - https://doi.org/10.11648/j.sr.20200802.13
AB  - 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.
VL  - 8
IS  - 2
ER  -

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