Donnish Journal of Food Science and Technology

April 2017 Vol. 3(2), pp. 007-015

ISSN: 2984-889X

Copyright © 2017 Donnish Journals

Original Research Paper

Physicochemical, Pasting and Sensory Characteristics of Complementary Foods Formulated from Plantain, Pigeon Pea and Maize Flours

Ige, M. M.

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Corresponding Author's Email: igemeshack@yahoo.com

Accepted 8th March, 2017.

Abstract

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This study was aimed at producing complementary food of good physicochemical properties from locally available crops. Complementary foods from blends of fermented maize, plantain and pigeon pea flours (MZF, PLF, PPF) were produced and evaluated for their proximate composition, physicochemical, pasting and sensory properties. The different flours were combined in ratios 23.81:48.57:32.62, 38.35:23.52:38.12, and 22.32:28.58:49.10 (protein basis) of MZF, PLF and PPF to obtain 3 diets. The diets were coded as FDI (formulated diet I), FDII (formulated diet II) and FDIII (formulated FDIII) respectively. A commercial infant formula `Nutrend’ was used as control diet (CD). Proximate analyses of diets showed that the formulated diets were significantly (P<0.05) higher in protein (17.88-21.04%), moisture (4.97-5.14%) and ash (4.9-5.05) than the control sample (6.28, 4.05 and 2.31 respectively) while the control sample was significantly higher in carbohydrate (63.19%) and crude fibre (.518%). The bulk densities and pH ranged from 0.63-0.72g/ml and 4.15-6.03 for the flour samples and 0.69-0.71g/ml and 5.26-5.32 for the complementary diets. The water absorption capacity (WAC), swelling power (SP) and solubility increased with increasing temperature for all samples with control diet exhibiting the highest WAC and the formulated diets showing higher swelling power and solubility than the control diet at higher temperatures (70-90 °C). The formulated diets and the control diets both formed stable gels at 11% (WIV) flour concentration. FDI had the highest peak (243.43RVU), through (191.3RVU) breakdown (52.29RVU) and setback (105.54 VU) viscosities and the values were significantly (P<0.05) different from other formulated and control diets. All the complementary food formulations were significantly (P<0.05) different from the control diet in all the sensory attributes.

Keywords: Proximate composition, Functional properties, Antioxidant properties.

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Cite This Article:

Ige, M. M. Physicochemical, Pasting and Sensory Characteristics of Complementary Foods Formulated from Plantain, Pigeon Pea and Maize Flours. Donnish Journal of Food Science and Technology 3(2) 2017 pp. 007-015.