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Direct Research Journals
Vol.4 (9), pp. 259-264, September 2016
2354-4147

Evaluation of tiger nut (Cyperus esculentus), soya bean (Glycine max) and acha (Digitaria exilis) on the functional properties as weaning food
Article Number: DRJA53173619
DOI:

Original Research Article


*1Bassey. S. O., 2Ambo, E. E., 2Inah, G. M. and 1Ekpo, G. I.


1Department of Biochemistry (Human Nutrition and Dietetic Unit), University of Calabar, Calabar, Cross River State, Nigeria.

2Department of Hospitality and Tourism, Cross River University of Technology, Cross River State, Nigeria

*Corresponding author E-mail:  starbassey2006@yahoo.com


date Received: July 7, 2016     date Accepted: August 27, 2016     date Published: August 9, 2016

Abstract

Micronutrient deficiency in infants is one of the major problems for most developing countries in Africa. Hence, the need for a weaning formula is of great importance as part of the interventions for the prevention of child under-nutrition and survival. The objective was to formulate and evaluate the functional quality of composite weaning food based on tiger nut (Cyperus esculentus), soya bean (Glycine max) and acha (Digitaria exilis) seeds as a substitute for the traditional weaning food. These seeds were processed into flour and six weaning formulates: TSA1 (20:30:50), TSA2 (20:50:30), TSA3 (10:50:40), TSA4 (30:40:30), TSA5 (10:30:60) and TSA6 (50:30:20). Commercial weaning food (Infacare) was used as control. Effect of these seeds or flours on the functional properties of the formulated blends were evaluated. Wet ability values ranged from 3.12 ±0.04 to 30.125 ±0.097. Swelling power values, bulk density value, measure of dispensability values reduced with percentage increase in ranged from 3.13 ±0.05 to 3.6 ±0.05. The % solubility values ranged from 20.36 ±1.240 to 24.46 ±1.2 with sample TSA6 having the highest value and sample TSA1 with the least value. The peak viscosity values ranged from -0.48 ±0.065 to -4.13 ±0.875; setback values were not significantly different from the control. The % increase in malted acha with decrease in tiger nut and soya beans correspondingly resulted in product with more fortified functional properties, and substitutes for the local complementary foods to low income homes in the country.


Key words: Acha, blends, functional properties, porridge, soya bean, tiger nut, weaning food