Development of legume based complementary food Products
| dc.contributor.advisor | Admassu, Shimelis(PhD) | |
| dc.contributor.author | Matewos, Sintayehu | |
| dc.date.accessioned | 2018-07-18T06:01:44Z | |
| dc.date.accessioned | 2023-11-10T14:58:13Z | |
| dc.date.available | 2018-07-18T06:01:44Z | |
| dc.date.available | 2023-11-10T14:58:13Z | |
| dc.date.issued | 2017-06 | |
| dc.description.abstract | The study was conducted with the aim of development of legume based complimentary food products between age group of 6 to 18 months using drum dryer. The products can be used as a protein and energy complimented combining legumes and cereals. Accordingly, chickpea, maize and millet were selected based on their nutritional value, availability in the local market and affordability. By Applying simplex-centroid design, formulation containing 66.66% chickpea, 16.666% maize and 16.666% millet of flour was selected as the best source of protein and energy. The physical properties (viscosity and bulk density), functional properties (water absorption capacity, oil absorption capacity and Dispersibility) were done, the blend with drum temperature only (130, and 150 0C), Drum speed (200 and, 300 rpm) and particle size (0.8 and 1 mm). Sensory characteristics of complementary food products (color, appearance, odor, taste and overall acceptability) were also studied to evaluate the suitability of the product. Using the blend ratio obtained from the design, the product containing 16 % protein, 382.3kcal Energy, 3.07 % of fat and 73.6 % of carbohydrate found in the complimentary food products. The viscosity and bulk density were found highly affected by drum temperature and particle size. As the drum temperature increased from 1300C to 1500C and the drum speed remain at 200 rpm and particle size 1mm. the product viscosity decrease to (13.5*10-2Pa.s, 7.36*10-2Pa.s) respectively. And lower bulk density (0.3999g/ml) were found. As the Particle size increases from (0.8mm, 1mm) the viscosity of the product decrease to (14.4*10-2Pa.s, 7.36*10-2Pa.s; 6.18; 4.91) respectively. Drum speed effect was seen on the proximate chemical composition of the product and physical properties of the product. When the drum speed increase 200 to 300 rpm viscosity was decrease (7.36*10-2, 4.91*10-2Pa.s) respectively. But bulk density showed an increment (0.399 to 0.457 g/ml). The functional properties, water absorption capacity, oil absorption capacity and Dispersibility of the Product (346.7%, 1.834 ml/g and 31.3%) were found to be higher than that of formulated flour (119.3%, 0.845ml/g and 74%) due to starch gelatinization. Results on the calcium, zinc and iron studies showed that (144.4, 1.926, 1.587 mg/100g) respectively and Antinutrient reduction of 43.2% in phytate and 25% in tannin. The sensory results indicated that the product produced with a temperature of 1500C, and drum speed of 300 rpm and particle size of 1mm was perceived as the most accepted product, as compared to the other formulated complementary food products. Key words: Chickpea flour, Millet flour, Maize flour, drum dryer, complementary food products. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/9088 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Chickpea flour | en_US |
| dc.subject | Millet flour | en_US |
| dc.subject | Maize flour | en_US |
| dc.subject | Drum dryer | en_US |
| dc.subject | Complementary food Products | en_US |
| dc.title | Development of legume based complementary food Products | en_US |
| dc.type | Thesis | en_US |