Production and Evaluation of Weaning Food Made from Mungbean (Vignaradiata (L.), Millet and Tigernut (Cyperus Esculentus) Flour Blends

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International Journal of Research and Scientific Innovation (IJRSI) | Volume VII, Issue VI, June 2020 | ISSN 2321–2705

Production and Evaluation of Weaning Food Made from Mungbean (Vignaradiata (L.), Millet and Tigernut (Cyperus Esculentus) Flour Blends

Ibeogu, I.H
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

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Abstract: The study investigated production and evaluation of weaning food made from mungbean, millet and tigernut flour blends. The proximate and functional of the samples were evaluated using standard procedures. The result of moisture (8.03 to 10.04 %), fat (5.41 to 11.15 %), protein (17.00 to 20.52 %), fibre (3.04 to 4.01 %), ash (2.09 to 2.43 %) and carbohydrate content (53.87 to 61.33 %) of the food samples were significantly different (P<0.05). Fat, protein, fibre and ash content of the food samples increased with increase in the flour blends. The result of functional properties of the samples, water absorption capacity (147.01 to 150.2 g/g), swelling capacity (8.41 to 11.51 %), bulk density (0.65 to 0.78 g/cm3) and wettability (7.30 to 9.10 %) were also significantly different (P<0.05). The sensory properties of the samples were highly rated by the panellists though there were significant differences (P<0.05) among the formulated food. Sample with 50% mung bean, 20 % millet and 30 % tigernut flour recorded the highest value and was best accepted by the panelist. The result showed that weaning food of high nutritional value can be made from blends of mung bean, millet and tigernut flour.

Keywords: Mung bean, millet, tiger nut, proximate, functional and sensory

I. INTRODUCTION

Weaning food is any suitable food given to older infants and young children once breast-milk or infant formula alone can no longer meet a growing child’s nutritional needs corresponding to a healthy development (Ojinnaka et al., 2013). It is generally introduced between the ages of six months to three years old as breast feeding is discontinued (Ojinnaka et al., 2013). Weaning or complementary foods which are foods introduced to the infant after 6 months of age need to be rich in energy and nutrients in order to complement breast milk (WHO, 2000). Most infants suffer from malnutrition, not mainly because of the economic status but also due to inability to utilize the available raw materials to meet their daily requirements (Ojinnakaet al., 2013).