Nutritional Quality and Acceptability of Extruded Weaning Foods Based on Peanut, Low-Tannin Sorghum and Soybeans
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Date
2014-07
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Addis Ababa University
Abstract
The aim of th i, present study was to produce low cost energy dense and good prote in quali ty
complemelllary food with improved micronutrient bioava il abi lity from low tann in sorghum, peanut and
soybean using extru sion process ing. The experiment had two levels of treatments: blends I and II. Blend I
was composed of sorghum - peanut flours (SP); while blend II had sorghum -soya bean flours (SY). During
formu lation nine compos ite blends were fonned. That is each peanut and soya bean flou rs were added 10
low lannin white sorghum at levels of 0%,10%,15%,20%, and 40% respecti vely and submitted 10
eX lrusion cooking The blends were extruded using twin screw extruder(Model Clextral , BC-21 Nll
194,Firminy.France ) at 15% moisture content, 120'C barrel temperature and at the screw speed of 150rpm
fitted with 9mm die nozzle diameter. The result ing extrudates were analyzed for proximate, mi nera l
(ca lcium, iron ,zinc and phosphorous) composition , anti -nutrients (phytate and condensed tannin conten!)
J uncti onal characteri stics .The bioava ilabil ity of mineral s( molar ratio of ca lcium, Iron ,and zinc) and
sensory properties(color, taste, aroma, texture and overa ll acceptability) were also detcrmined. Th,:
evaluated funct ional characteristics were water and oil absorpti on capac ity, bulk density, viscos il) .
e xpa nsion ratio and spec ific length . With the increase in the level of peanut and soya bean the results or
proximate , mineral composition and functional properties showed sign ificant(P<0.05) decrease in fiber ,
and Glrbohydrates content for both SP and SY extrudates but the moisture ,ash, protei n , fa t, Calcium ,
phosphorous and bulk density contents were significantly (p<0.05) increased as peanut and soya beaJl
proportion increases. However, the results of other functi onal and phys ical properties:- water and oil
absorpliCln ca paci ty, ,expansion ratio, specific length and viscos ity decreased signifi cantl y(p<0.05) as th,:
increase in the level of peanut and soya bean fl ours The in vestigated result of the effect of extrusion
cooki ng shows eX lrus ion cooking does not have sign ifica ntly (p>0.05) effect on the con tent of protein.
Mea nwhile. the moisture and Fe compos ition increased significa ntly (p<0.05) and the ash, fa t, fiber.
carbohydra tes. phosphorous, zinc and anti-nut rients composition decreases significantl y(pdl.05)alicr
eXlrusion. Phylate level was reduced by (35%) for both SP and SY extrudates. While the condensed tannin
level was reduced (60.8-73.68%) and (59.9-61.3%) for extruded SP and SY samples respecti ve ly as till:
resull , the bioa vai labi lity of Zn and Ca were increased after extrusion. The produced extrudates wen'
expanded due to pre-gelatini zation of the extrudates .hence their water absorbition capacilY. hulk dens it '
and viscos ily resul ts were reduced .The sensory ana lys is results of a ll SP and SY indi cales, excepl last"
result of S1' and Ihe color rat ing result of SY extrudates ,all the other rating resul ts(taste ,colour .ar",n.,
,Iex lure and overall acceptabi li ty) reduced significantl y(p<0.05) with the increase of (1OAO%) peanut al1'l
soya bean proportions respecti vely. Based on the overall ranki ng using protein , energy
.Calcium/Phosphorous ratio and sensory attributes indices, it could be concl uded that ESY2(80%
sorghul11 ,20% soya bean) ex trudate were nutritionally superi or, fu nctiona lly appropriate and
organoleplica lly acceplab le. T he result indi cated that ESY2 formulat ions had compositions and propcrlie.;
comparable to Ihose of cerelac hence having good potent ial for use as complementary food
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Keywords
Nutritional Quality