ABSTRACT
The study evaluated the nutrient and sensory properties of flour blends made from maize, fish and tigernut. Flours were made from dried fish, dried tigernut and soaked dried maize grains , chemical evaluation of the flours were done. Three samples of infant food formulae was made. They were sample A: 65% Maize, 20% Fish, 15% Tigernut flour: Sample B of 60% maize, 25% fish, 15% Tigernut: Sample C of 55% Maize , 30% Fish , 15% Tigernut flour. The samples were analyzed for proximate composition, minerals and vitamins. Sensory evaluation was also carried out on the three samples, with the control-CERELAC. The protein proximate of the product was of the level between 23.13 and 36.54%. sample C, have the highest protein proximate of 36.54%. while, sample A had the highest ash content of 3.80%. Carbohydrate content of the product ranges from 37.22% to 47.12%. When scaled with the control statistically, showing that no significant difference existed among the 3 samples, including control at P=<0.05. (calcium, potassium, magnesium and sodium were present in all the samples, with sample A having the highest potassium content of 357.0mg/100g followed by sample C of 212.33mg/100g. comparing the product with control –CERELAC. Significant difference occurs in both the mineral composition and the vitamin content. Unlike, other commercially available infant food, vitamin E occurred significantly in all product at a level of 0.60, vitamin A, B12 and C was also present for both the control and the product. No significant difference was found among them. Result from the sensory score test shows that the control-CERELAC, was better appreciated than the test samples because of the additives incorporated in the commercial product to improve the sensory acceptability and to improve nutrient content. Sample B, which had 25% of the fish flour was best accepted among the test samples while sample A, which had 20% of fish was least accepted. The level of acceptability between test samples against the control would depend on incorporating additives to silent the fish aroma and improve taste.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
List of Tables viii
List of Figures ix
Abstract x
CHAPTER 1: INTRODUCTION
1.1 Background to the Study 1
1.2 Statement of the Problem 5
1.3 Objectives of the Study 6
1.4 Significance of the Study 7
CHAPTER 2: LITERATURE REVIEW
2.1 Infant Food 8
2.2 Age of Introduction of Infant Food 9
2.3 Nutritional Needs of Infants 10
2.3.1 Energy Requirement 11
2.3.2 Protein 12
2.3.3 Lipids Requirement 13
2.3.4 Carbohydrates Requirement 15
2.3.5 Vitamin and Mineral Requirement 17
2.4 Maize 35
2.4.1 Uses of Maize 36
2.4.2 Chemical Composition of Maize 37
2.4.3 Nutritional Value of Maize 45
2.5 Fish 46
2.5.1 Uses of Fish and Fish Products 48
2.5.2 Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals 50
2.6 Tiger Nut 51
2.6.1 Nutritional Importance of Tiger Nut 53
2.6.2 Uses and Products Tiger Nut 53
2.7 Sensory Evaluation 55
2.7.1 Types of Sensory Evaluation 56
2.7.1.1 Analytical Testing 56
2.7.1.2 Affective Testing 57
2.7.1.3 Aims and Application of Sensory Evaluation 57
CHAPTER 3: MATERIAL AND METHODS
3.1 Material Procurement 60
3.2 Preparation of the Selected Ingredient 60
3.3 Composition Flour Formulation 64
3.4 Production of Complementary Food 64
3.5 Chemical Analysis 66
3.5.1 Proximate Composition 66
3.5.1.1 Determination of Moisture Content 66
3.5.1.2 Determination of Ash Content 67
3.5.1.3 Determination of Crude Fibre Content 67
3.5.1.4 Determination of Protein Content 69
3.5.1.5 Determination of Crude Fat Content 70
3.5.1.6 Determination of Carbohydrate Content 71
3.5.1.7 Determination of Energy Content 71
3.5.2 Mineral Analysis 72
3.5.2.1 Determination of Phosphorus 72
3.5.2.2 Determination of Calcium and Magnesium 73
3.5.2.3 Determination of Potassium 74
3.5.2.4 Determination of Sodium 74
3.5.3 Vitamin Analysis 75
3.5.3.1 Determination of Vitamin B1 75
3.5.3.2 Determination of Vitamin C and Vitamin E 76
3.5.3.3 Determination of Vitamin B2 76
3.5.3.4 Determination of Vitamin B3, Vitamin B6 and Vitamin B12 77
3.5.3.5 Determination of Vitamin A 78
3.6 Sensory Evaluation 79
3.7 Statistical Analysis 81
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate Composition of Flours of Maize, Fish and Tiger Nut 82
4.2 Vitamin Composition of the Individual Flour 85
4.3 Mineral Composition of the Individual Flour 88
4.4 Proximate Composition of the Infant Foods 90
4.5 Vitamin Composition of the Infant Foods 94
4.6 Mineral Composition of the Infant Foods 96
4.7 Sensory Properties of the Infant Foods 98
CHAPTER 5: CONCUSION AND RECOMMENDATION
5.1 Conclusion 100
5.2 Recommendation 101
REFERENCES 103
LIST OF TABLES
2.1 Gross Chemical Composition of Different Types of Maize 40
3.3 Composite Flour Formulation 64
4.1 Proximate Composition of the Individual Four 83
4.2 Vitamin Composition of the Individual Four 85
4.3 Mineral Composition of the Individual Four 89
4.4 Proximate Composition of the Infant Foods 93
4.5 Vitamin Composition of the Infant Foods 96
4.6 Mineral Composition of the Infant Foods 97
4.7 Sensory Evaluation Result 99
LIST OF FIGURES
Figure 3.1 Preparation of Maize flour 61
Figure 3.2 Preparation of Fish flour 62
Figure 3.3 Preparation of Tigernut flour 63
Figure 3.4 Flow chart of Production 65
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Infancy is the developmental period that extends from birth until eighteen to twenty-four months. It is a time of extreme dependence on adults. Many psychological activities are just beginning- language, symbolic thought, sensorimotor coordination and social learning, for example. This makes it necessary for condition that may lead to irreversible faltering in linear growth and cognitive deficits to be addressed. Poor nutrition during this critical period is one such factor and contributing to significant morbidity and mortality in developing countries. Early detection of growth flattering and promotion of appropriate feeding practices are therefore important for prevention of malnutrition and the very survival of such children ( Harrison et al., 2016)
Breast milk and the act of breastfeeding can never be replaced by the use of infant formula and bottles. Breast milk is safer than formula with the risk of either not mixing powder correctly and the potential use of unclean water. Breastfeeding can also decrees a woman’s fertility, increase the time between pregnancies. Breast milk provides nutrient and other substance that protects infants from infectious disease and promote growth and development. Breastfed infants have a stimulated immune system and improved response to immunization compared with non-breastfed infants (Douglas and Chessa Lutter 2017).
Breastfeeding provides the ideal food during the first 6 months of life. Complementary feeding starts when breast milk is no longer sufficient by itself, where the target age is for 6–23 months. The gap between nutritional requirement and amount obtained from breast milk increases with age. For energy, 200, 300, and 550 kcal per day is expected to be covered by complementary foods. In addition, the complementary foods must provide relatively large proportions of micronutrients such as iron, zinc, phosphorus, magnesium, calcium, and vitamin B6. (Motuma et al., 2016) In several parts of the developing world, complementary feeding continues as a challenge to good nutrition in children. In Ethiopia, only 4.2% of breastfed children of 6–23 months of age have a minimum acceptable diet. The gaps are mostly attributed to either poor dietary quality or poor feeding practices, if not both. Commercial fortified foods are often beyond the reach of the poor, thus, homemade complementary foods are commonly used. Even when based on an improved recipe, however, unfortified plant-based complementary foods provide insufficient key micronutrients (especially, iron, zinc, and calcium) during the age of 6–23 months. (Motuma et al., 2016)
A complementary food is any suitable food given to older infants and young children once breast-milk or infant formula alone can no longer meet a growing child’s nutritional needs corresponding to a healthy development. Complementary foods are generally introduced between the ages of six months to three years old as breast feeding is continued or discontinued (Ojinnaka et al., 2013). Most infants suffer from malnutrition, not mainly because of the economic status but also due to inability to utilize the available raw materials to meet their daily requirements (Ojinnaka et al., 2013).
Complementary feeding period is when children are mostly vulnerable to malnutrition and its associated adverse affects on health, growth and development. Infants and young children, living in resource limited environment, are particularly vulnerable to malnutrition, which is reflected in growth faltering between 6 and 24 months of age. Consequently, international organization, such as World Health Organization (WHO), emphasize the importance of providing sufficient quantities of safe, nutritionally adequate and age-appropriate foods to complement breast milk intakes.(Elaine, et al., 2007) Infant feeding and rearing practices have a major effect on short term and long term nutritional status of children as most of under nutrition is associated with faltering practices that occur in weaning period. Faulty feeding practices as well as lack of suitable weaning foods are responsible for under nutrition (Huffman and Martin, 2014).
Maize is the most important cereal in the world after wheat and rice with regard to cultivation areas and total production (Osagie and Eka 2018). It has been discovered that maize is nutritionally superior to other cereals in many ways, except in protein value. Maize is low in two essential amino acids, lysine and tryptophan. The addition of soybeans which are rich in lysine and tryptophan was meant to enhance the nutritional capacity of the composite flour. Soybean is an important legume. It has been found that soybean is a very rich source of protein and fat, phytochemicals, and minerals such as copper, zinc, and manganese ( Nwokolo et al 2016).
Tigernut (Cyperus esculentus) Is an underutilized crop reputed to be very rich in minerals such as calcium, magnesium and iron (Omode et al. 2009; Oladele and Aina 2007). Tigernuts have good dietary fiber, carbohydrate contents, and it is a rich source of antioxidant (Umerie and Enebeli 2017). Currently, the use and acceptability of tigernut in food formulation is on the increase (Ade-Omowaye et al. 2008; Omoba et al. 2015). The plant is not really a nut but a tuber first discovered some 4000 years ago. It has other names like yellow nutsedge, chufa, flatsedge, rush nut, water grass, earth almond, and Northern nut grass. It is known in Nigeria as aya in Hausa, ofio in Yoruba and akihausa in Igbo. Cyperus esculentus was reported as healthy and helps in preventing heart attack.
Fish can act not only as a source of protein to human being, but also provide foreign exchange earning to many people when the harvesting, handling and processing methods done in the right way and time. In addition, preservation and processing can assure availability of fish in all year round. The bio-chemical composition of fish is the vital aspect in fish processing, because which influences both the quality and technological characteristics of it. Different processing methods of fish have different effect on their chemical, physical and nutritional compositions. The effect could be either chemical or physical changes, which affects digestibility due to protein denaturation and reduction in the content of mobile compounds and polyunsaturated fatty acids. The quality and shelf life of fish differs using different methods and has different acceptability by consumers. Freezing and thawing have profound effect on muscle physiochemical characteristics of frozen fish. (Masniyom et al., 2013) .
1.2 STATEMENT OF THE PROBLEM
Malnutrition in children resulting from inadequate feeding and child care and disease is a major public health problem throughout the developing world including Nigeria (Muller and Krawinkel 2005). Malnutrition is one of the principle underlying causes of death for many of the worlds’children and Africa has the highest rates (WHO 2012). About 23% of children under-5 years are underweight in Nigeria and the prevalence among children aged 6-23 months is 24%; wasting among under-five children is 13%, and 17% among under five children aged 6-23 months. On the other hand obesity stands at 9% among under-five children (National Population Commission (NPC) and ICF macro 2009).
Generally, the risk of malnutrition in the first 2 years of life has been directly linked with poor breastfeeding and complementary feeding practices of mothers together with high rate of infectious diseases (konyole et al., 2012).
In Nigeria, over 50% infants are given complementary foods before 6 months and these foods are often of poor nutritional value- mostly inadequate in terms of energy, protein and micronutrient such as iron, zinc, iodine and vitamin A (federal ministry of health ( FMH) 2005). Thus, complementary feeding process has been associated with major changes in both micronutrient and macronutrient intake of children resulting in malnutrition. Around the age of 6 months, an infant’s need for energy and nutrients starts to exceed what is provided by breast milk, and complementary foods are necessary to meet those needs. An infant of this age is also developmentally ready for other foods. This transition is refered to as complementary feeding.
1.3 OBJECTIVES OF THE STUDY
The general objective of this study is to evaluate the nutrient and sensory properties of infant foods produced from maize, fish and tiger nut flour.
The specific objectives includes:
(1) To produce flours from maize, fish and tigernut
(2) To determine the proximate composition of Maize Flour, Fish and Tigernut Flour
(3) To determine the mineral and vitamin content of maize flour , fish flour and tigernut flour
(4) To determine the nutrient contents of infant food made from maize, fish and tigernut flour
(5) To evaluate the sensory attribute of the various products made in different proportion
1.4 SIGNIFICANCE OF THE STUDY
The findings from this study will provide information on the nutritional quality and the sensory acceptability of locally made infant complimentary food (maize, fish and tigernut blends). The information will be useful to Dietitians and community nutritionist in educating nursing mothers on the nutritional composition of the complementary food thereby reducing the risk of protein energy malnutrition (PEM) and micronutrient deficiency. To researchers, it will serve as a baseline data for comparing the result of various research work. The information can be used be food industry to develop or produce more nutrient dense complementary food in other to meet the needs of the infant in Nigeria. The information collected can also be added to the food composition data base for Nigeria. The information can be used in the educational sectors in educating the student on the nutritional composition of local foods. Lastly, the information also can be used in the women education center (secondary schools, adult education ) to educate the young mothers on nutrient composition of our local variety as part of the course requirement for the mothers.
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