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International Journal of Applied Chemical and Biological Sciences

ISSN: 2582-788X (Online)

International Journal of Applied Chemical and Biological Sciences
Home Archive Volume 2 - Issue 5 Development and quality evaluation of complementary based foods from sprouted Sorghum, Soybean and Tiger nut blends

Volume 2   Issue 5

Research Article

Development and quality evaluation of complementary based foods from sprouted Sorghum, Soybean and Tiger nut blends

Article Identifier: https://identifier.visnav.in/1.0001/ijacbs-21i-09002/
Abstract

The sorghum grain, soybean and tiger nut tubers were processed into flour which were formulated in ratio of 75:25:0, 70:20:10, 60:25:15 and 50:30:20 designated as M75, M70, M60 and M50 respectively to produced complementary food. Proximate, mineral composition and sensory evaluation of complementary foods were evaluated. The result revealed that moisture contents ranged from 5.00 to 12.74%, protein from 21.25 to 25.48%, ash contents from 1.90 to 2.97%, crude fibre from 0.60 to 1.60%, fat contents from 3.00 to 500% and carbohydrate from 58.00 to 67.78%. Increase in addition of tiger nut and soybean flour in malted sorghum flour significantly (p<0.05) increased potassium contents from 293.90 to 306.15PPM, calcium from 10.10 to 11.80 PPM and iron contents from 1.48 to 1.59PPM. Sample M70 (70% malted sorghum, 20% soybean, 10% tiger nut) was most preferred to other samples by panellists in terms of colour, taste, texture and overall acceptability. Complementary food produced from blends of sprouted Sorghum, Soybean and Tiger nut had improved nutritional contents and accepted by consumers’ test.

Keywords: complementary food sorghum soyabean Tiger nut quality evaluation
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