The Functional and Rheological Evaluation of Complementary Food based on Soybeans, Finger Millet, Sorghum and Irish potatoes Flour Blends

Abstract

Background: PEM is widespread and more common in children who suddenly convert to starchy meals.  There is a need for an alternative energy source made of locally available cereals, legumes, and tubers because many Nigerian families cannot afford the high price of cow's milk and artificial supplements.

Objective: To create a complementary diet using sorghum, finger millet, Irish potatoes, and soybeans and to ascertain its rheological, functional, and proximate compositions.

Methods: From Rimi Market in Kano state, Nigeria, three kilograms (3 kg) of finger millet, sorghum, Irish potatoes, and soybean were purchased. The following ratios were used to blend and code the finger millets, sorghum, soybeans, and Irish potatoes:  To make flour, samples A (70:10:10:10), B (60:15:15:10), C (50:20:20:10), and D (40:25:25:10) were utilized accordingly.  The control sample was a commercial diet called Nestle Cerelac.

Results: Results were compared to Codex standards after proximate, functional, and rheological tests were conducted on the prepared food samples and the control (Cerelac). Out of all the prepared samples, Sample A had the greatest protein level (11.33%) and fat percentage (11.57%).  Sample B had the highest levels of ash (3.42%), fiber (1.62%), and energy (398.89 kcal). The highest percentage of carbs (73.04%) was found in Sample D. All of the samples had good swelling capacity (between 3.40 and 3.87 g/ml), bulk density concentration (between 0.83 and 0.99 g/ml), and water absorption ability (between 2.01 and 2.59 g/ml). The formulated samples had the following pasting properties: breakdown value 20.25 - 43.45 RVU, peak viscosity 49.80 - 258.10 RVU, trough viscosity 8.30 - 135.47 RVU and pasting temperature 69.33 - 88.43 ^oC.

Conclusion:    The meal samples prepared for this study showed benefits in terms of ash, fiber, fat, and carbohydrates when compared to the commercial diet (Nestlé Cerelac). They also offer a lot of potential because to their excellent pasting and practical qualities. Locally available grains, legumes, and tubers can be combined to create supplementary foods that could be used in place of expensive commercial products, improving the nutritional status of babies and developing children.

Keywords: Proximate, Functional, Rheological, Complementary, Cerelac.