Evaluation of weaning food blends from modified millet and groundnut cake flour

Abstract

Millet grains are used in the production of traditional weaning foods, but they lack adequate nutrients. In order to solve malnutrition among the infants in developing countries, there is need to fortify commonly consumed low protein staple foods with inexpensive plant protein sources. Flour samples were produced from germinated and steeped millet as well as groundnut cake using standard processing techniques. The germinated flour and steeped flour were complemented with groundnut cake flour in ratio of 1:1 in order to improve the nutrients quality of the blends. Samples obtained were analysed for proximate composition (moisture, protein, fat, crude fibre, ash, carbohydrate and energy) and functional properties (viscosity and water hydration capacity) using standard methods. Data derived from this study were analysed for ANOVA using SPSS. The moisture, protein, fat, crude fibre, ash, carbohydrate, energy, viscosity and water hydration capacity ranged from 2.60-740%, 9.70-27.05%, 4.25-13.00%, 1.90-2.35%, 1.31-2.65%, 52.63-74.25%, 381.25-435.72 Kcal, 201.25 - 3360.00 cps and 0.415 -1.305 ml/g respectively. The inclusion of groundnut cake flour in blends significantly influenced all the dependent variables at 95% confidence level. Conclusively, germination and supplementation significantly increased the nutrient quality of the blends and improved their functional properties.