Browsing by Author "Ibrahim, Adil"

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    Physicochemical and Nutritional Evaluation of Extruded Complementary Food Developed from Low Tannin White Sorghum and Chickpea Blends
    (Addis Ababa University, 2013-06-06) Ibrahim, Adil; Urga, Kelbesa (Ato); Bekele, Tilahun (Ato)
    Physicochemical and nutritional evaluation of extruded complementary food developed from low tannin white sorghum and chickpea flours were studied. Sorghum and chickpea blending were designed to meet the required amount of protein from complementary foods for older infant and young children. Extrusion was performed using a pilot scale co-rotating twin-screw food extruder. One way analysis of variance were used to analyze effect of sorghum and chickpea flours blending ratio on extrudates compositions (moisture, crude protein, fat, ash, fiber and carbohydrate), specific length (SL), diametric expansion (DE), bulk density (BD), hardness (H), water absorption index (WAI), water solubility index (WSI), antinutritional factors (condensed tannin and phytate), viscosity of the gruel and sensory properties(color, flavor, taste, texture (mouth feel) and overall acceptability of the gruel). Increasing the level of chickpea flour addition to sorghum flour from 0-30% resulted in a significant increase (P<0.05) in moisture, crude protein, fat, ash, Ca and Zn content but decrease in carbohydrate and fiber content. Chickpea flour level showed a significant effect (P<0.05) on product properties. Increasing level chickpea flour from 0-30% resulted in increased BD, H, SL and WAI from 0.39 to 0.50g/cm3, 12.09 to 44.78N, 1.10 to 1.22cm/g and 4.14 to 6.91, respectively, while decrease in WSI and DE from 7.55 to 5.01% and 1.73 to 1.45cm/cm respectively. Increasing the level of chickpea flour addition to sorghum flour from 0-30% resulted in a significant decrease (P<0.05) on viscosity of the gruel (from 4085 to 1750cP) made from extrudates flour at 20% dry matter concentration. Extrusion cooking shows a significant reduction on tannin and phytate content of extrudates. Extrusion cooking reduced 27 to 29% of phytate and 90-91% tannin content of extrudates, when increasing the level of chickpea flour from 0 to 30 %. Chickpea flour level showed a significant decrease (P 0.05) on phytate content but did not affect tannin content. The sensory evaluation for color, flavor and taste of the gruel prepared from extrudates at 20% dry matter revealed that significant differences (P<0.05) exist between 0% chickpea flour level and increasing chickpea flour level from 10- 30% and there is no significant difference between 10, 20 and 30% chickpea flour level. Texture (mouth feel) and overall acceptability of the gruel has no significant difference by panelists increasing chickpea flour level from 0-30%. It was also observed that all products have a mean value of 6.33 for taste, 6.50 for color, 6.35 for flavor, 6.98 for texture (mouth feel) and 6.98 for overall acceptability on 9 point hedonic scale. This mean sensory score indicates that all the extrudates were well liked by some degree variations by the panelists. Extruded weaning food products from sorghum and chickpea flour blend provide gruels of low viscosity and antinutrient content and high energy and nutrients density, therefore, will increase food intake and bioavailability of nutrients. A serving of 100g of sorghum and chickpea flour blend extrudates produced from 10, 20 and 30% chickpea flour proportion could provide about 88,100 and >100% of protein and 88, 89 and 90% 0f the total energy respectively recommended for complementary foods need to have for infants and young children.