The objectives of this study are to develop low cost weaning food for the economically disadvantaged nursing mothers and also to prevent protein energy malnutrition among the infants in Nigeria.
The blends (sweet potato and soybean flour) were prepared (homogenously) in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 of sweet potato and soybean respectively. Triplicate samples of each blend were analyzed for moisture, fat, protein (N × 6.25), crude fiber and ash. Total lipid was estimated by petroleum ether extraction. Carbohydrate content was estimated by difference. Gross energy was determined. Water absorption capacity and bulk density were determined using standard procedures. The pasting characteristics of the flours were evaluated using a standard procedure. The sensory evaluation was carried out on the following parameters: taste, appearance, aroma, mouth (texture), colour and overall acceptability by a panel of ten members using a nine‐point hedonic scale.
The results of nutritional composition of the supplements showed protein 11.2–33.72 per cent, carbohydrates 42.91–76.51 per cent, fat 3.10–12.78 per cent, energy values 329.5–366.74 kcal/100 g and appreciable quantities of P, Zn, Fe, Mg, Ca, K and Na. The soy‐sweet potato flours had peak viscosity values between 180–365 BU. These values increased when cooled to 50°C, (420–760 BU). Results of this study showed that at 30 per cent soy flour supplementation, the meal could meet satisfactorily the recommended dietary allowances (RDA) for children of 1–3 years old, and that the developed soy‐sweet potato diets were nutritious, inexpensive and can easily be prepared from locally available raw food materials by using simple domestic processing techniques.
Evidence has shown that the cost of commercial weaning formula is very high and most of the low‐income family cannot afford to purchase this commercial weaning food and for such people an alternative low cost weaning formula is helpful.
Ijarotimi, O. and Ashipa, F. (2006), "Evaluation of nutritional composition, sensory and physical property of home processed weaning food based on low cost locally available food materials", Nutrition & Food Science, Vol. 36 No. 1, pp. 6-17. https://doi.org/10.1108/00346650610642142Download as .RIS
Emerald Group Publishing Limited
Copyright © 2006, Emerald Group Publishing Limited