Nutritional Evaluation of Complementary Foods Produced From Malted White Maize and Soy Concentrate Blends

A.V. Ikujenlola; S.O. Oguntuase

A.V. Ikujenlola Department of Food Science and Technology Obafemi Awolowo University, Ile- Ife
S.O. Oguntuase Department of Food Science and Technology Federal University of Technology, Akure

Keywords: Complementary foods, maize, soyconcentrate, malted, biological assessment, , protein efficiency ratio

Abstract

Complementary foods are foods given to infant in addition to breastmilk as from the 4-6th month of age. White maize grains were malted to produce malted maize flour.Soybean seeds were processed into soyconcentrate. The resulting flours were formulated at the ratio of 70:30 (maize product : soybean product) for complementary foods' production.The resulting complementary foods were assessed for proximate composition and protein quality assessment using animals feeding experiment . The results showed that protein content of the processed maize increased with soyconcentrate supplementation. The protein contents (18.10 - 25.30%) of the supplemented diets were significantly higher (p<0.05) than that of the commercial diet (control) (15.00%).There was no significant difference (p >0.05) between the proximate parameters of processed maize supplemented with similar additives. The malted maize based diet gave better growth and high Protein Efficiency Ratio (PER) and food efficiency ratio than the unmalted maize diets. The PER ranged between 1.46 and 2.38 for all the formulated diets. The biological value,true digestibility and net protein utilization were of higher values with respect to the supplemented diets and compared favourably with the commercial diet and casein. The malted maize and soyconcentrate blend is superior (p<0.05) to the commercial diet (control) diet.The blend of malted maize and soyconcentrate could be produced by mothers and caregivers; fed to infants in order to reduce the prevalence of protein energy malnutrition in the developing countries.

Author Biographies

A.V. Ikujenlola, Department of Food Science and Technology Obafemi Awolowo University, Ile- Ife

Department of Food Science and Technology

Obafemi Awolowo University, Ile- Ife

S.O. Oguntuase, Department of Food Science and Technology Federal University of Technology, Akure

Department of Food Science and Technology

Federal University of Technology, Akure

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