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American Journal of Food Science and Nutrition (AJFSN)

Effect of groundnut cake flours supplementation on proximate composition, functional and sensory properties of pearl millet flour based complementary food

(This article belongs to Vol - 02, Issue - 01)
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Abstract

In this study, effect of groundnut cake flours supplementation on proximate composition, functional and sensory properties of pearl millet flour based complementary food was evaluated. Ground nut cake obtained from different oil extraction methods (hot water and hexane) and pearl millet were processed into flours. The ground cake flours were sieved and mixed with the millet flour in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50, respectively The proximate composition, functional properties (swelling power, bulk density, wettability, dispersability) and acceptability were determined. Data obtained were statistically analyzed using analysis of variance and where differences exited, means were separated using Duncan Multiple Range Test. Result indicated that, moisture content of the complementary food decreased from 12.16 to 6.21%) with increase in protein (9.37 to 19.14%), fat (3.18 to 9.02%), crude fibre (2.19 to 2.70%), ash (1.00 to 2.35%) and carbohydrate (62.85 to 74.28%) contents, while the Water absorption capacity ranged from 3.15 to 4.75%, wettability from 68.00 to 126.5 %, bulk density from 0.08 to 0.77 g/ml and dispersability from 47.5 to 60.00% and decreased with increase in rate of substitution. The complementary foods from formulations of MGhx 60:40 (60% Pearl millet flour and 40% ground nut cake flour from hexane oil extracted) and MGhx50:50 (50% Pearl millet flour and 50% ground nut cake flour of hexane oil extracted) were the best formulations in terms of

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American Journal of Food Science and Nutrition (AJFSN) ISSN 2212-7866 Published by SDIP, London, United Kingdom.
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