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BIOCHEMICAL CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF WEANING FOOD MADE FROM CEREALS (MILLET, MAIZE) AND LEGUMES (BEANS, SOYBEANS).

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Author(s): Brou Kouakou | N'Da-Kouassi A. Marie | Kouadio J. Halbin | Guehi Tagro | N'Guessan K. Florent | Gnakri Dago

Journal: Journal of Food Chemistry and Nutrition
ISSN 2308-7943

Volume: 1;
Issue: 1;
Start page: 22;
Date: 2013;
Original page

Keywords: Consistency | viscosity | digestibility | solubility | swelling | best formulation

ABSTRACT
From the sixth month, nutrient intakes of breast milk become inadequate. In order to prevent various forms of malnutrition, a supplement food balanced in nutrients with appropriate organoleptic characteristics was developed. Formulation of flour was carried out in the following proportions: 95% millet flour, 5% trade sugar for flour called FM (millet flour); 65% millet flour, 30% beans flour and 5% trade sugar for flour called FC1 (composite flour 1); 25% millet flour, 25% yellow corn flour, 45% soybean meal and 5% trade sugar for flour called FC2 (composite flour 2). The physico-chemical, rheological and functional properties and the lysis of amylase of these flours were determined. FC1 and FC2 contained respectively 5 and 8.66% of minerals, 38.21 and 50.48% of carbohydrates, 27.86 and 40.83% of starch, 14 and 24.5% of protein, 7.63 and 12.1% of fat, 277.87 and 408.98 kcal. The swelling and solubility of these flours increased with temperature. The solubility and swelling of FC1 were become more important than those of FC2 respectively from 70 to 85°C. On the other hand, the water absorption capacity, the oil absorption capacity, the foaming capacity and the water absorption index of FC2 were higher than those of FC1. However, the solubility index in water, the digestibility percentage, consistency and viscosity of porridge made from FC2 were lower than those of FC1. The rheological characterization showed that the FC2 porridge was less consistent and less viscous. Taken together, our findings indicated that FC2 seems to be much richer in nutrients with a high energy value and has functional properties up to standard, which suggest potential use as the best formulation in infant food.
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