International Journal of Research and Innovation in Social Science (IJRISS) |Volume VI, Issue XI, November 2022|ISSN 2454-6186
Mgbebu, P.O., Okpala, L.C and Ibeogu, I.H*
Department of Food Science and Technology, Ebonyi State University, Abakaliki.
*Corresponding author
Abstract: Formulation and Evaluation of Complementary Food Produced from Fermented Brown Rice (Oryza Glalerrima), Germinated Bambara Nut (Vigna Subterranean) Seed and Jute Leaf (Corchorus Olitorius) “Ewedu” were evaluated. The result of this experiment was evaluated using standard procedure. A total of twenty (20) runs were generated with fourteen experimental combinations and six replicates at the centre point. The fermentation and germination times range from 24 to 72 hours while the quantity of jute leave ranges from 1-15%. The results of the proximate composition of the formulated weaning foods revealed that almost all the parameters studied had values within the FAO/WHO (1991) recommendation. The moisture content varied from 1.00 to 5.33%, protein from 15.07 to 24.95%, fat from 10.51 to 20.12%, fibre from 0.75 to 3.50%, ash from 1.74 to 3.50% and carbohydrate from 47.52- 64.97%. Significant differences (p<0.05) existed among the samples. The blending of fermented rice and germinated Bambara nut have helped to improve the nutrient density of complementary food and improve the nutrient intake of these products. The study also revealed the weaning foods made from the mixture of fermented brown rice, germinated Bambara nut at different times and the addition of jute leaf powder contained protein, fat and energy in amounts that were above the recommended values of FAO/WHO, (1991). The use of these locally available and affordable crops to formulate weaning food will help parents or families to the adequate utilization of the food materials.
Keywords: Fermented, germinated, brown rice, Bambara nut time and weaning food
I. INTRODUCTION
In many developing countries such as Nigeria, malnutrition is a common dietary problem that is said to be endemic Mbaenyi and Onweluzo (2010). It is characterized by micronutrient deficiency and protein-energy malnutrition. High malnutrition rates pose a significant burden on economic and social development Fottrell et al (2009). Achii (2005) and Allen (2006) also reported that one of the greatest problems affecting millions of people, particularly children are lack of iron, zinc, calcium, riboflavin, vitamin A, and vitamin Cand inadequate protein intake in items of quality and quantity. The