ABSTRACT
The study was designed to produce complementary food for infants and growing children from pro-vitamin A fish (Cat fish). Soybean, yellow corn was perceived to be a source of energy. Combination of these ingredients were incorporated into the original drafts set of complementary foods by varying food amounts. Four foods (CF2,, CF4, CF5 and CF6) were formulated. Results on functional properties of the developed complementary foods showed that water absorption of the complementary food, the bulk density of the foods were low. The proximate analysis of the complementary showed the protein, fat, carbohydrate, moisture, crude fibre contents and energy value. Sensory evaluation performed on the product using 9 hedonic scale (where 1=dislike extremely, 9= like extremely) shown in the colour range between 6.51-7.16, tastes ranges from 6.36=6.69 while overall acceptability ranged between 5.66-7.1 like moderately. Dietitians from MOUAU were selected to pretest the diets.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of contents vi
List of Tables ix
List of Figures x
List of plates xi
Abstract xii
CHAPTER ONE
INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of Research Problem 4
1.3 Objectives of Study 4
1.4 Research Questions 5
1.5 Significance of the Study 5
CHAPTER TWO
LITERATURE REVIEW
2.1 Conceptual Framework 6
2.2 Origin and distribution of Soybean, Yellow corn and Pro-vitamin A
Fish 7
2.2.1 Origin 7
2.2.1.1 Soybean 7
2.2.1.2 Yellow corn (Zea mays) 8
2.2.1.3 Pro-vitamin A 9
2.2.1.4 Cat fish 10
2.2.2 Classification of soybean 11
2.2.3 Description of soybean 11
2.2.4 Anti-nutritional factors in soybean and effect of heart treatment 11
2.2.5 Nutrient composition 13
2.2.5.1 Nutrient composition of soybean and cost benefit in relation to
other foods 13
2.2.5.2 Nutritional value of yellow corn 15
2.2.5.3 Nutrition and health aspects of fish 16
2.2.6 Utilization 17
2.2.6.1 Utilization of soybean 17
2.2.6.2 Utilization of Yellow corn (Zea mays) 18
2.2.7 Health benefits 21
2.2.7.1 Health benefits of yellow corn or maize 21
2.2.7.2 Health benefits of vitamin A 23
2.2.8 Principles of vitamin A 24
2.2.9 Types of vitamin A 24
2.2.10 Health benefits of Vitamin A 25
2.2.11 Nutrition and health aspects of fish 26
2.2.12 Fortification of catfish with Pro-vitamin A 26
2.3 Review of related studies 27
2.3.1 Complementary foods 27
2.3.2 Meeting the nutrient composition and requirement of fortified complementary foods for infants and young children 28
2.3.3 Meeting the energy and nutrient needs through the use of local staples 29
2.3.4 Principles of complementary food formulation 30
2.3.5 Complementary feeding 31
2.3.6 Infants complementary feeding practices and improvement strategies
for Nigeria women 33
2.3.7 Viscosity of complementary foods 35
2.3.8 Effect of some processing methods in foods 35
2.4 Summary of related literature 38
CHAPTER THREE
MATERIALS AND METHODS
3.1 Material 40
3.2 Area of Study 40
3.3 Research Design 40
3.4 Preparation of materials 40
3.4.1 Processing of yellow corn into flour 40
3.4.2 Processing of soybean (Glycine max) into flour 41
3.4.3 Processing of catfish into flour 42
3.5 Product Formulation (from the flour blends) 44
3.6 determination of proximate composition 45
3.7 Functional properties 49
3.8 Organoleptic evaluation 53
CHAPTER FOUR
RESULTS AND DISCUSSION 54
4.1 Formulation of the complementary feed 54
4.2 Functional properties of the complementary food 55
4.3 Proximate composition of the complementary food 56
4.4 Sensory evaluation by a semi-trained panel 59
4.4.1 Proportion of preference for complementary foods 62
CHAPTER FIVE
SUMMARY AND RECOMMENDATION 63
5.1 Summary 63
5.2 Recommendation 64
References
Appendices
LIST OF TABLES
Table 4.1: Formulation for CF2, CF4, CF5 and CF6 Complementary
foods (%) 55
Table 4.2: Functional properties of complementary foods 56
Table 4.3: Proximate composition of the complementary food 58
Table 4.4: Sensory evaluation of the complementary foods by a
semi-trained panel 61
LIST OF FIGURES
Fig. 1: Proportion of preference for complementary foods 62
LIST OF PLATES
Plate 1: Cat fish flour 43
Plate 2: Soybean and yellow corn 43
Plate 3: Mixture of catfish, soybean and yellow corn samples 44
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Complementary feeding is usually given to children when the time breast milk alone cannot meet the nutritional needs and energy of the growing child and therefore other foods and liquid are needed along with breast milk .The time of introduction of complementary food is usually between 4 to 6months of age (WHO 2000; Martinez, 2004 and Agostoni, 2008).
Complementary food is introduce to improve both the energy and nutrient intake since the child will no longer gain weight despite appropriate breast feeding and will be feeling hungry always despite frequent breast feeding (Barbac, 2001). Complementary foods are also used to rehabilitate under nourished children especially those recovering from illness (Iwe, 2010). Complementary food should be clean and safe with no pathogens (diseases bacteria or other harmful organism), no harmful chemical toxins, easy for the child to eat and liked by the child. This time is very important time for health, growth and development of a child to avoid mal nutrition which is a major health problem.
WHO (2000) recommended the major criteria for a good quality complementary food to be adequate protein content, high energy value per unit of food volume, soft and texture, to this effect the formulation and development of nutritious complementary foods from local and readily available foods and received a considerable attention in many developing countries like Nigeria. Every community has a staple food ,main food eaten which includes cereals like maize, millet, and legume such as soy bean which is a good source of protein and vitamin A an essential micronutrient for maintaining eye sight ,immune function ,growth and development .Vitamin A will be good the development of complementary food. The thrust of this study is to develop and determine the nutrient value and acceptability of soy bean, yellow corn-based complementary food fortified with pro vitamin A.
Soy bean (Glycine max) is a legume found and known to be a good source of protein for all including children and infant (Borget, 1992). Soy bean is highly notorious and contain a higher percentage of protein than any other grain. Soy bean is a species of legume native to East Asia widely grown for its edible bean has numerous uses .Soy bean is by far the cheapest and also the superior amino acid profile compared to other source of plant protein. The majority of soy bean is processed into oil and meal. The high protein meal remaining after extraction of oil can be processed into soy bean flour for human food .The ancient Chinese considered soy bean necessary for life (Smith and Circle, 1992).
Yellow corn or maize (Zea mays) grain contain a high carbohydrate which in provide energy and calories requirement of people consuming it. The diverse functionality as a good source for human and animals .Maize protein is deficient in the essential amino acid and lysine is also low in tryptophan as observe in other cereals like sorghum (Ihekoronye and Ngoddy, 1985 and Okaka, 2005). However Okaka 2005 indicated that yellow corn does not lack amino acid lysine as observed in other cereals. The word corn has many different meaning depending on the country you are in .Corn mentioned in the bible probably refers to wheat or barley, corn in England means wheat ,in Scotland and Ireland, it is refers to as oats. Pro vitamin A is a substance that can be transformed into vitamins as carotene which to vitamin in the liver, pro vitamin is a name for B (beta) carotene. Vitamin A Deficiency (VAD) is a public health problem among young children and pregnant women in low income countries. Vitamin A is an essential micronutrient for maintaining eye sight, Immune functions, growth and development .Vitamin A deficiency is caused by low dietary intake of vitamin A in combination with mal-absorption and high excretion of vitamin A due to common illness. Fish is more nutritious than staple food, though fish is highly perishable, processing of fish into flour adds value to product .The fish is called cat fish because of whisker that grow out of their face like those of a cat. Eating catfish makes it easy to increase your fish intake because this fish is widely available and inexpensive compared to any other types of fish. This catfish nutrition facts will help you determine if this catfish is right for diet calories. Catfish provides a low calorie source of protein and omega-3-fatty acids.
1.2 STATEMENT OF THE PROBLEM
All complementary food including staple foods have been associated with high carbohydrate content like yellow corn. Nutritional losses due to processing and storage destroyed or reduce food nutrients (Iwe, 2003 and Akubundu, 2008). Complementary feeding in developing countries like Nigeria is characterized by infection and infestations which prolonged antibiotics meditations which leads to loss of the B- group vitamin (Uwaegbute, 2008).One of the problem that limits the potential use of soy bean includes processing and it become a worthy research effort to investigate on the addition of pro vitamin A (catfish).
1.3 OBJECTIVES OF THE STUDY
The general objective of the study was to produce complementary food for infant and young children and specifically
1) To produce complementary food with yellow corn, soy bean and blends of pro vitamin A fish (catfish)
2) To determine the functional properties of complementary food
3) To determine proximate composition of complementary food
4) To evaluate acceptability of complementary food produce from yellow corn, soy bean and pro vitamin A.
1.4 RESEARCH QUESTIONS
1) What are the method of producing complementary food from soy bean ,yellow corn and catfish nutrient compositions of complementary food produced with pro vitamin A fish?
2) What are functional properties of the product?
3) What are the nutrient composition of the product?
4) What ways can be used to evaluate the product?
1.5 SIGNIFICANCE OF THE STUDY
This study provides knowledge on the qualities of complementary food for infant and growing children produce with pro vitamin A fish there by making nursing mothers, pregnant women and nutritionist introduce it to enrich their product. In other words, the research will enable the researcher to appreciate the use of pro vitamin A fish to meet the nutritional needs of children thereby complementing with breastfeeding. Enrichment of complementary food with pro vitamin A fish flour will increase the protein value and provide good quality products.
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