Development of Complementary Food From Maize-Cowpea Blends
| dc.contributor.advisor | Gizachew, Shiferaw (Eng.) | |
| dc.contributor.author | Abdulkarim, Mohammed | |
| dc.date.accessioned | 2020-12-02T08:19:17Z | |
| dc.date.accessioned | 2023-11-10T14:58:18Z | |
| dc.date.available | 2020-12-02T08:19:17Z | |
| dc.date.available | 2023-11-10T14:58:18Z | |
| dc.date.issued | 2012-06 | |
| dc.description.abstract | The study was conducted with objective that product developments from maize cowpea blend. Maize (Melkassa 7) and two cowpea varieties (Asebot and Bole) were collected from Melkassa Agricultural Research Center. 100 seed weight, volume and density of two cowpea varieties were done. Sample preparations were done after cleaning, soaking, dehulling (cowpea), milling, and sieving. Proximate composition analyses were done for grains. Protein contents of (25.07%, 21.20 and 10.14) and ash content of (3.71%, 2.61% and 1.01%) were obtained for Asebot, Bole and Melkassa 7 (Maize) respectively which are significantly different (P<0.05).. Based on this Asebot variety (cowpea) was selected and blends with maize (Melkassa 7) to 67:33 (maize-cowpea) ratios to achieve protein need in the production of complementary food. Further sample preparations were done by blending, fermenting for 0, 24 and 48 h, tray drying for 24h, making flour. The prepared samples were subjected to different analyses. The increase in protein and ash were significant (P<0.05), while decreasing effects are observed in other parameters like carbohydrate, fat, fiber. Mineral content increment for Fe, Zn and P between blends with fermentation time was 6.395 to 7.245, 3.01 to 4.25 and 229.94 to 238.94 mg/100g respectively. 54.50% and 34.12% decrease in phytate and tannins content respectively were seen with fermentation time increments. Except Fe, all minerals are bioavailable and effect of fermentation was observed. Fermentation had a significant (p<0.05) increasing effect on titratable acidity, dispersibility and whereas; decreasing effect on, pH, bulk density, water absorption, & oil absorption. (ScMF)24 have scored highest sensory values 8.2, 7.7, 8.4 and 8.1 for color, aroma, taste and overall acceptability, respectively. Steam treatment, fermentation and utilization yellow maize significantly affects the product performance. Generally, Fermentation and steamed cowpea fortification caused an increase in protein, ash, TTA, and improved mineral bioavailability and decrease in fat, carbohydrate, crude fiber, antinutritional factors, and pH of blend flour. In addition to this, the project has (ROI) of 22.85%, payback period of 2.71 years, it is profitable to produce complementary food from maize –cowpea blends. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/23812 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | anti-nutrient | en_US |
| dc.subject | complementary foods | en_US |
| dc.subject | cowpea fortification | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | functional properties | en_US |
| dc.subject | minerals | en_US |
| dc.subject | proximate compositions | en_US |
| dc.subject | steamed cowpeas | en_US |
| dc.title | Development of Complementary Food From Maize-Cowpea Blends | en_US |
| dc.type | Thesis | en_US |