IMPROVED WEANING/BREAKFAST DIETS FORMULATED FROM BAMBARA GROUNDNUT FORTIFIED MAIZE: SORGHUM MIX

Agunbiade, Shadrach Oludare and Ojezele, Omolara Jemimah and Omole, Johnson (2013) IMPROVED WEANING/BREAKFAST DIETS FORMULATED FROM BAMBARA GROUNDNUT FORTIFIED MAIZE: SORGHUM MIX. Annals. Food Science and Technology, 14 (1). pp. 54-58.

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Abstract

Weaning breakfast meals were produced by supplementing 1:1 maize-sorghum mix (MS) with raw, roasted and soaked cum steam cooked Bambara groundnut (Vigna subterranean). Supplementation brought about 5-7% increase in the protein levels of the compounded diets compared to the unfortified MS with crude protein 10.24%. The breakfast/weaning meals displayed a high dry matter content of 92.25-92.94%, crude fibre 3.65-4.78%, carbohydrate ranging from 72.82-77.03%. Mineral compositions of the meals showed ranges of P(11.03-18.27%), Ca(0.61-0.8%), K(10.9-23.0%), Na (1.53-3.07%), Fe (18.07-24.51 mg/kg) and Zn (5.8-11.48mg/kg). The meals showed profiles of oil absorption capacity, ranging from 63.33-73.33%, water absorption capacity of 90-96.67% and water oil absorption indices of less than 2. The water soluble vitamins comprised, in MS 5.0 and 56.7mg/l of thiamine and vitamin C respectively. Thiamine (10.30mg/l) in MS-raw bambara groundnut (rBG)decreased to 0.45 mg/l in MS- Roasted Bambara Groundnut (RBG) and 0.04 mg/l in MS-Cooked Bambara Groundnut (CBG), in MS-CBG were found 6.41,4.85 and 3.22mg/L riboflavin, niacin, and pyridoxine respectively. Vitamin C in MS-RBG was considerably reduced to 86.56 and 1.78mg/L in MS-RBG and MS-CBG respectively. Organoleptic assessment of the meals MS and MS fortified with heat treated and untreated bambara groundnut were all acceptable. In overall acceptability, MS-CBG was significantly better than MS-RBG and MS-rBG

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