Proximate composition, functional, microbial and sensory qualities of complementary food produced from malted rice, tiger nut and defatted sesameseeds flour

Complementary food produced from malted rice, tiger nut and defatted sesame seeds flour

Abstract

 Complimentary food is food or drink given to infants in addition to breast milk or formula when breast milk alone is no longer enough to meet their nutritional needs. Complimentary food was produced from varied ratios of malted rice, defatted sesame seed and tiger nut flour (100:0:0; 80:15:5;70:25:5; 82.5:10:7.5; 80:10:10 and 77.55:10:12.5, respectively) and the, functional, microbial and sensory qualities were determined using standard methods. Ogi and cerelac were use as the control sample. The results were analysed statistically using Statistical Package for Social Sciences (version 25.0) and a one-way analysis of variance (ANOVA).  The functional properties of the produced complementary food: bulk density, water absorption capacity, foaming capacity and swelling capacity increased from 0.12 to 0.14g/ml, 46.66 to 83.82ml/g, 11.19 to 12.90g/ml, and 2.5 to 3.3g/ml, respectively and that of the control samples celerac and ogi increased from 0.10 to 0.85, 58.67 –to 84.01, 9.07 – 15.23 and 1.9 -2.3, respectively. The moisture, total ash, protein, crude fat, crude fibre and carbohydrate of the raw materials ranged 3.98 to 12.09, 1.50 to 1.67, 7.2 to 60.88, 2.22 to 22.32, 2.21 to 13.09, 9.43 to 76.9%, respectively. The total coliform count, total heterotrophic bacteria count and total heterotrophic fungal count ranges from 1.6×10² to 3.3×10², 3.0 ×10⁵ to 5.6×10⁵ and 1.6×10³ to 5.6 ×10³ cfu respectively. However, cerelac  have negative result while ogi increased from 1.6×10^{2 – 3}.1×10³   cfu.    The probable organisms include bacteria Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Aspergillus niger, A. flavus, A. parasiticus, E. coli, Yeast.  The average means scores for the sensory properties: - appearance, taste, consistency, and aroma and over all acceptability of the complementary food increased from 6.63 to7.99, 6.00 to 8.45, 6.17 to 7.23, 6.30 to 8.47 and 5.03 to 7.73, respectively. The effects are generally significant, p<0.5.  The complementary food samples produced are generally acceptable with average mean scores above 5.03.  However, the most preferred of the produced samples is that containing 70% malted rice, 25% defatted sesame seed and 5% tiger nut flour.