Adamu, Zegeye (Assoc Prof.)Iyob, Deresa2020-03-072023-11-102020-03-072023-11-102019-12http://etd.aau.edu.et/handle/12345678/20976Anchote is an endemic and potentially valuable crop of Ethiopia and nutritionally, it is a good source of minerals and fiber. The crop is used as food security plant during food shortage since they are drought-tolerant and high yielding. This study was aimed at developing and enhancing the value of anchote based ready to eat food products for the babies in the age group of 6 to 18 months using drum dryer, and to evaluate their suitability and wholesomeness. Accordingly, anchote, oat and soybean were selected based on their nutritional value, affordability and availability to develop a protein and energy complementary food. Response surface methodology (RSM) was implemented to study the effect of drum drying process parameters on proximate and mineral composition, antinutritional factors, physical and functional properties, microbial load and sensory quality attributes. By applying mixture design D-optimal software, a formulation containing 54.11g/100g anchote, 26.59g/100g oat, and 19.28g/100g soybean flour was selected as the best source of energy (380.03kcal) and protein (18.01g/100g). The drum drying process variables were: drum temperature (145 and 160°C), drum speed (200 and 300 rpm) and product particle size (0.6 and 0.8mm). The optimum protein and energy contents of the product obtained at 145 o C drum temperature, 200rpm drum speed and 0.6mm particle size were 18.68% protein, 5.3 % fat, 4.27% ash, and 68.94 % total CHO and 399.82kcal/100g of utilizable energy. The vitamin B2, Ca, Zn, Fe, Mg and K contents of drum dried products were (0.48, 168, 0.51, 1.46, 86 and 54 mg/100g) higher than the raw formulated flour (0.46, 148, 1.24, 0.22, 81.03 and 68mg/100g). The antinutritional reduction of phytate was from 190.34 to 113.41mg/g and that of tannin was from 12.23 to 3.89mg/g. The functional properties: namely water absorption, oil absorption, swelling power, dispersibility and solubility (2.75g/mL, 1.48mL/g, 3.75g/g, 65.77% and 63.2%) of the drum dried products were higher than that of formulated raw flour (1.26ml/g, 1.42mL/g, 2.68g/g, 50.5% and 41.23% ) due to starch gelatinization. The sensory results of the product produced at a drum temperature of 160 C, drum speed of 300 rpm and particle size of 0.6mm was perceived as the most acceptable ones. Microbiological analysis results showed that Coliform and E. coli were not detected in all products. The total plate count, yeast and mold count analysis showed results in the safe limit according to FAO and WHO recommendations. The optimum protein and energy contents of the product obtained at 145 o C drum temperature, 200rpm drum speed and 0.6mm particle size content have been found to be ideal operating o variables for production of anchote-based ready to eat baby food product.en-USAnchoteD-optimal mixtureDrum dryerOatReady to eat baby foodSoybeanThesis