FUTA JOURNAL OF RESEARCH IN SCIENCE

VOLUME 12 NUMBER 2 2016

Paper Details

  • Title :NUTRITIONAL EVALUATION OF WEANING FOOD PREPARED FROM FERMENTED SORGHUM, GERMINATED SOYBEAN AND DEFAT
  • Author(s) : A.B. ADEPEJUO.A. ABIODUN, A.O. DAUDA, and A.A. FATIREGUN, Department of Food
  • Abstract:

Any item besides breast milk that is given to the infants in any manner represents a weaning food. Experiments were conducted to formulate weaning food from germinated soybean, fermented sorghum flour and defatted sesame seeds. The dried samples were milled separately and formulated as follows: Sorghum-Soybean-Sesame seed consisting of 80% fermented sorghum flour, 10% germinated soybean flour, 10% defatted sesame seed flour, Sorghum-Soybean diet consisting of 80% fermented sorghum and 20% germinated soybean flour and Sorghum-Sesame diet consisting of 80% Sorghum flour and 20% defatted Sesame seed flour. The products were evaluated for proximate composition and used in animal feeding trials. The data obtained were compared with that of a commercial weaning food containing 16% protein, 9% fat, 5% ash and 61% carbohydrates. The protein, fat, ash and carbohydrates contents of the Sorghum-soybean-sesame diet were 24.60%, 12.69%, 4.65% and 47.70% respectively. There was no significant difference (P>0.05) when Sorghum-soybean diet (containing germinated grains) was compared to the control but significant difference (P<0.05) was found when Sorghum-sesame diet (ungerminated diet) was compared to the control. The bioassay parameters: Protein Efficiency Ratio (PER) 3.22 and Net Protein Ratio (NPR) 4.20 for soybean-sesame-ogi when compared with the PER 4.10 and 4.62 for commercial diet were favourable. The results from this study had shown that germination of grains and mixing of digestible plant protein offer a good potential in the formulation of weaning (complementary) food suitable to improve infants feeding.