Development of supplementary food from blends of maize and soybean flour with moringa powder
| dc.contributor.advisor | Kumar, Yogesh (Professor) | |
| dc.contributor.advisor | Zegeye, Adamu (Mr) | |
| dc.contributor.author | Massresha, Erkihun | |
| dc.date.accessioned | 2018-07-12T07:39:14Z | |
| dc.date.accessioned | 2023-11-10T14:54:42Z | |
| dc.date.available | 2018-07-12T07:39:14Z | |
| dc.date.available | 2023-11-10T14:54:42Z | |
| dc.date.issued | 2011-06 | |
| dc.description.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 | en_US |
| dc.description.sponsorship | Addis Ababa University | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/8262 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Food Engineering | en_US |
| dc.title | Development of supplementary food from blends of maize and soybean flour with moringa powder | en_US |
| dc.type | Thesis | en_US |