Development of supplementary food from blends of maize and soybean flour with moringa powder
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Date
2011-06
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Addis Ababa University
Abstract
The objectives of the study were to develop supplementary foods from moringa,
maize and soybeans blend for infants. The sample diets were formulated with
different proportion and Faffa was used as a control .Material balance method
was used to predict the nutrient requirement in order to meet the standards of the
final product. Analyses were made for different formulated diets and compared
with the control and recommended daily allowance (RDA). The five supplementary
blends (Diets 1,2,3,4 and 5) were formulated based on the protein and energy of
the food commodities. Standard procedures were used to determine the basic
principal in formulated diets. UV-spectrophotometer analyzer was used to detect
tannin and phytate content of samples, Viscometer analyzer was used to detect and
quantify the gruel concentration, and functional properties. The overall results
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Keywords
Food Engineering