ABSTRACT
This study evaluated the quality of complementary foods produced from flour blends of soybean, malted and unmalted finger millet. Soybean and finger millet were processed into flour and used in the formulation of seven ratios of complementary foods; 40:30:30, 40:0:60, 40:60:0. 40:40:20, 40:20:40, 40:50:10, 40:10:50) with soybean (SBF), malted finger millet (MFM) and unmalted finger millet (UFM) respectively. Cerelac served as control. Each formulated food was fed to ten infant white albino wistar rats. Analysis was carried out to compare the nutritional composition of the formulated foods as well as the performance of the rats fed with the foods The proximate composition ranged from 5.18 to 7.62% moisture, 16.08 to 22.41% crude protein, 8.15 to 8.72% fat, 2.19 to 3.72% crude fibre, 1.37 to 3.42% ash, 55.03 to 66.56% carbohydrate. The caloric value ranged from 383.2 to 408.03%. Vitamins B1, B3, B9 and C ranged from 0.23 mg/100g to 0.77 mg/100g, 3.62 mg/100 to 5.03 mg/100g, 19.48 mg/100g to 126.80 mg/100g, 3.37 mg/100g to 39.96mg/100g respectively. The calcium, phosphorus, iron, and zinc ranged from 100.92 mg/100g to 448.71 mg/100g, 162.77 mg/100g to 339.97 mg/100g, 5.84 mg/100g to 11.96 mg/100g, 1.81 mg/100g to 34.94mg/100g respectively. The result of the amino acid profile of the complementary formulations revealed some essential amino acids present. The result also revealed that glutamic acid was predominant in all the formulated complementary foods, Pyrolysine was the least predominant. Protein efficiency ranged from 1.84 to 4.32% while the final weight of the rats ranged from 58.33g to 75.66g for rats fed with the formulated diets. The vital organs weighed 4.11g to 4.60g, 0.75g to 0.86g, 0.47g to 0.78g, 0.79g to 1.11g and 0.39g to 0.47 g for relative liver weight, relative paired liver weight, relative spleen weight, relative lungs weight and relative heart weight respectively. The haemoglobin concentration (Hb), percentage packed cell volume (PCV), red blood cell count (RBC) and total white cell count (TWC) ranged from 15.00 -18.00%, 34.00 – 43.00%, 5.44 – 6,88
106/mm3and 7.00 -11.40103/mm3. Total protein values in serum for rats fed with the different formulated foods SBF: MFM: UMF were 6.10 g/dL for (40: 60: 0) food followed by (40: 50:10) (5.54 g/dL), (40:40:20) (5.17 g/dL), (40:30:30) (5.14 g/dL), (40:20:40) (4.98 g/dL),(40:10:50) (4.94 g/dL), and (40:0:60) (4.81 g/dL).It can be deduced from this study that complimentary foods possessing vital nutrients and of health benefits can be produced from the formulated soybean/malted and unmalted milltet comparable with the control (cerelac). These complimentary foods will help in preventing protein energy malnutrition and the raw materials are available for easy assessment to those who cannot afford to buy cerelac.
TABLE
OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of Contents vi
List of Tables x
List of Figures xi
Abstract xii
CHAPTER 1: INTRODUCTION
1.1
Background of Study 1
1.2
Statement of Problem 3
1.3
Justification of the Study 3
1.4
Main Objective 4
1.4.1
Specific objective of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Nutritional Composition of grains used in
Complementary Foods 5
2.2 Processing and Utilization
and Health Benefits of finger Millet 5
2.3 Antinutritional
factors in finger Millet 7
2.4 Malting
of Cereal Grains 6
2.4.1 Nutritional changes during malting of cereal
grain 8
2.4.2 Application of malting 11
2.5 Utilization
of Soybean in Complementary Foods 11
2.6 Antinutritional
factors in Soybean 12
2.7 Nutritional
Quality of Complementary Foods 13
2.7.1 Energy requirement 14
2.7.2 Protein
requirement 14
2.7.3 Lipid requirement 15
2.7.4 Micronutrient requirement 16
2.8 Factors
to be considered in the preparation of
Complementary Foods 17
2.9 Infants’ Age and Introduction of
Complementary Foods 19
2.10 Malnutrition 19
2.10.1 Causes of malnutrition 20
2.10.2 Types
of malnutrition 21
CHAPTER
3: MATERIALS AND METHODS
3.1 Procurement
of Samples 26
3.2 Sample
Preparation 26
3.2.1 Preparation
of soybean flour 26
3.2.2 Preparation
of malted finger millet flour 28
3.2.3 Preparation
of unmalted finger millet flour 28
3.3 Formulation
of Complementary Samples 30
3.4 Animal
Handling 30
3.5 Determination of Proximate Composition 31
3.5.1 Determination
of moisture content 31
3.5.2 Determination
of ash content 32
3.5.3 Determination
of crude fat content 32
3.5.4 Determination
of crude protein 33
3.5.5 Determination
of crude fibre content. 33
3.5.6 Determination
of Total carbohydrate content. 34
3.5.7 Determination of caloric value 34
3.5.8 Determination of amino acid profile of
formulated samples 35
3.5.9 Determination of vitamins in formulated samples 38
3.5.9.1 Determination
of vitamin C 38
3.6 Mineral Composition Determination 39
3.6.1 Preparation of mineral solution 39
3.6.2 Determination of Calcium (Ca) 39
3.6.3 Determination of Iron (Fe) 40
3.7 Growth Performance of young Wistar Rats 40
3.7.1 Evaluation of growth performance of wistar
rats 40
3.7.2 Haematological indices of wistar rats 41
3.7.3 Determination of serum protein 41
3.8 Experimental Design 42
CHAPTER
4: RESULTS AND DISCUSSION
4.1 Proximate Analysis of the Formulated Foods 43
4.2 Minerals of Formulated Complementary Foods 52
4.3 Vitamins of Formulated Complementary Foods 55
4.4` Amino acid profile of the formulated
complementary foods 59
4.5 Relative organ weights of rats fed
formulated
Complementary
Foods 62
4.6 Body weights of Rats fed formulated Complementary
Foods 65
4.7 Growth performance of infant albino Wistar Rats fed with
Complementary Foods formulated with Soybean, malt and
unmalted flour blends 67
4.8 Haematological
profile of infant albino Wistar Rats fed with Complementary Foods formulated with
Soybean, malted and
unmalted flour blends 71
4.9 Effect
of various formulated diets on total protein of infant
albino Wistar Rats fed with Complementary Foods
formulated
with Soybean, malted and unmalted flour blends 74
CHAPTER
5: CONCLUSION
5.0 Conclusion 75
References 76
Appendix 95
LIST
OF TABLES
3.1 Formulation of Complementary Foods 30
4.1 Proximate composition (%) of Complementary Foods
formulated with Soybean, malted and unmalted
finger
millet and soybean flour blends 45
4.2 Mineral Composition of Complementary Foods formulated
with Soybean,
malted and unmalted finger millet flour blends
(mg/100g) 51
4.3 Vitamin composition of complementary foods formulated
with Soybean, malted and unmalted finger millet flour
blends (mg/100g) 54
4.4 Amino acid profile of Complementary Foods formulated
with soybean malted and unmalted finger
millet flour blends (%) 57
4.5 Relative organ weight (g) of infant albino Wistar Rats
fed with Complementary
Foods formulated with Soybean,
malted and
unmalted finger millet flours 61
4.6 Influence of different food formulations on
the body weights
of
Experimental Rats 63
4.7 Growth performance of infant albino Wistar Rats fed with
Complementary Foods formulated with Soybean,
malted
and unmalted flour blends 66
4.8 Haematological
profile of infant albino Wistar Rats fed with Complementary Foods formulated
with Soybean, malted
and unmalted flour blends 70
LIST
OF FIGURES
3.1
Flow diagram for the processing of
Soybean flour 27
3.2 Flow diagram for the processing of malted
and unmalted
finger
millet flour 29
3.3
Albino Rat in metallic cages during
acclimatization 31
4.1 Influence of different food formulations on
the body weights of Experimental Rats 64
4.2 Hematological profile of infant albino
Wistar Rats fed with Complementary
Foods 72
4.3 Effect of
various formulated diets on total protein of infant
albino Wistar Rats fed with Complementary Foods
formulated
with Soybean, malted and unmalted flour blends 74
CHAPTER
1
INTRODUCTION
1.1 BACKGROUND OF
STUDY
Complementary foods are made from formulations using a
combination of two or more foods for feeding infants, besides breast milk beginning
from 6 months, till a time when breast feeding stops. (FAO/WHO, 2002). As
infants grow with time, there is reduced dependency on breast milk as it less
meets their nutritional needs for growth, body repair and development, this
reduced dependency gradually drops completely following the introduction of
other semi-solid foods identified as complementary foods. These foods augment
the breast milk and further takes its place as native diets, in other words,
the foods prepare the infant for full adult diet (Igah, 2008; Onabanjo et al., 2008; Anigo et al., 2009; Igyor et al., 2010).
Thus, the weaning process require special foods of desirable texture,
consistency, high energy, protein, micronutrient contents, nutrient density,
with low bulk density and viscous flow to make consumption easier
(Balasubramanian et al., 2014).
Finger
millet originates from the millet group of cereals (Ramashia et al.,
2018). The grains are known to be easily digested, with a very low glycemic
index value (Manjula and Visvanathan, 2014). They are good sources of vitamins
naturally occurring and can be classified as water and fat-soluble vitamins
that are required for a well-functioning human system (Chappalwar et al.,
2013; Devi et al., 2014; Maharajan et al., 2021).
Interestingly, finger millet grains are known to have high calcium content
compared to other millets (Roopa and Premavalli, 2008; Manjula et al.,
2015). This essential mineral in the grain has contributed as a growth factor
in children and pregnant women (Jideani, 2012; Chappalwar et al.,
2013). Finger millets also contain about 44.7% of amino acids are present in
finger millets.
In
West Africa especially Nigeria, locally produced complementary foods are
gaining acceptability and feeding of young children commences from 3 or 6
months of age. However, this is subject to demography and food crops in season (Igah,
2008). Fermented maize gruel (pap) is a native complementary food common to the
three major tribes in the country and it is known among the tribes as “Ogi” in
Yoruba, “Akamu” in Ibo and “Koko” in Hausa (Akinsola, 2021). Gradually,
semi-solid and other staple foods are introduced as part of the child’s
familiar diet, these foods are usually non-flowing but mashed or chopped
(Cichero, 2016).
A
lack in basic nutrients of complementary foods consumed by infants worldwide
has given rise to malnutrition, which is a big public health issue especially
in under developed countries (Ayo et al., 2011; Wakil and Kazeem, 2012). Prolamine accounts for
cereal proteins in a manner which is inversely proportional to protein quality
(Onabanjo et al., 2008).
A
major root cause of childhood micronutrient deficiencies stems from level of
literacy and low income of nursing mothers (Okonkwo and Agharandu, 2017), poor
nutrition and health of individual (Gungam et al., 2021). Other factors
may be connected to practices adopted during processing of foods consumed or
inherent dietary factors that could possibly prevent the availability of minerals
(Samtiya, 2020).
1.2 STATEMENT OF
PROBLEM
Malnutrition
in infants has drawn global attention. Infancy period is marked by changes in
children’s development, within this period, observable changes occur in their
behavior, health and growth (Onoja et al.,
2014). Breast milk provides adequate nutrition and immunity for infants
(Fallahi et al., 2021). However, infants grow gradually and subsequently
after 6 months, breast milk tends to measure less in meeting up to their nutrient
demands, at this time, feeding infants with low protein and micronutrient foods
can lead to stunted growth (Onoja et al.,
2014).
1.3 JUSTIFICATION
Malnutrition has been linked to stunted growth, mental
retardation, decreased immunity against diseases and infant mortality. Protein-energy
malnutrition is a severe form of malnutrition and rampant within the timeline
children are nurtured using other foods in conjunction with breast milk. At
this point infants may not fully depend on mothers’ milk to supply nutritional
requirements for growth and repair. (Sajilata et al., 2002; Umeta et al., 2003).
It has therefore become very necessary to carry out research on infant
nutrition using available food crops such as legumes and cereals like soybean
and finger millet, to develop wholesome foods rich in essential nutrients for
infants and children so as to support growth, body repair and development.
1.4 OBJECTIVE OF THE STUDY
The broad objective of the
study is to develop nutritious and acceptable foods from blends of soybean,
malted and unmalted finger millet flours.
1.4.1
Specific
Objectives
The
specific objectives of the study are to:
1.
Evaluate the proximate
composition of the formulated complementary foods.
2.
Determine the amino acid profile of the
formulated complementary foods.
3.
Determine the mineral and
vitamin composition of the
complementary foods.
4. Determine of growth
rate of experimental young albino wistar rats, protein efficiency ratio and
carry out hematological analysis of blood samples.
Login To Comment