ACCEPTABILITY, NUTRIENT AND ANTI-NUTRIENT COMPOSITION AND FUNCTIONAL AND PASTING PROPERTIES OF COMPLEMENTARY DIETS FROM FLOUR BLENDS OF FERMENTED SORGHUM AND ORANGE-FLESHED SWEET POTATOES ENRICHED WITH CRAYFISH AND GROUNDNUT FLOUR

• A. O. Adelekan

  Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

  Author

• O. E. Odesanya

  Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

  Author

Complementary foods are cereal-based food suitable as an addition to breast milk for infants from the age of six months or for young children up to the age of five years. This study was carried out to evaluate the nutrient composition and acceptability of complementary diets made from fermented sorghum flour (SOGM) enriched with flour blends of orange-fleshed sweet potato (OFSP), roasted groundnuts (G) and crayfish (C). Orange fleshed sweet potato, roasted groundnut and crayfish were processed into flour and blended into different percentages with fermented sorghum flour: SOGM (100% sorghum flour), SCCO (70% sorghum, 20% OFSP, 10% roasted groundnut), SGGO (70% sorghum, 20% OFSP, 10% roasted groundnut) and SGCO (60% sorghum, 20% OFSP, 10% crayfish, 10% roasted groundnut). Proximate composition, anti-nutritional, mineral and vitamins A and C contents, functional and pasting properties of the enriched complementary ogi flour blends were investigated. Results showed that the proximate analyses values increased with increase in level of enrichment. The crude protein values ranged from 2.83% – 15.67% with sample SGCO having the highest value. The fat content, total ash, moisture content and carbohydrate followed similar trend. Sample SGCO had the highest vitamins A and C contents (11.50–61.55mg/100g and 4.99–6.84 mg/100g, respectively). Same trend was observed in the mineral contents . Tannin and phytate contents were low and within permissible limit (ranging from 0.0017 – 0.0049% and 0.0070 – 0.0094% for tannin and phytate, respectively). The functional properties (Bulk density, swelling capacity and water absorption capacity) increased with the level of enrichment. Sample SGGO had the highest overall acceptability while SOGM had the least overall acceptable. This investigation has reported significant improvement in the nutritional composition and acceptability of fermented sorghum flour due to the enrichment and proposes the utilization of these enriched fermented sorghum blends as breakfast cereal for both adults and children.

1. A. O. Adelekan, Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

   Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

2. O. E. Odesanya, Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

   Department of Chemical and Food Sciences,Bells University of Technology, Ota, Ogun State, Nigeria Email address: bis_adek

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