NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

ABSTRACT

Sorghum, African yam bean, and crayfish were used to create complementary foods. The formulated complementary foods’ nutrient composition, functional properties, and organoleptic properties were investigated. Sorghum, African yam bean, and crayfish flours were combined in the following proportions: 70:20:5, 80:15:5, 75:20:5. A commercial sample, Cerelac, was used as a control. Porridge was made from the composite blends for organoleptic testing. The composite flours were analyzed using standard methods. African yam bean and crayfish flours’ protein content supplemented sorghum protein and improved the nutritional quality of the formulated food. The functional properties revealed no significant difference (P > 0.05) in bulk density or viscosity. Sensory evaluation revealed that the control porridge was preferred over

the rest. The porridge made from 70:20:5 sorghum, African yam bean, and crayfish was preferred over the others. According to the findings, composite blends of sorghum, African yam bean, and crayfish are nutritionally adequate and have good functional properties, which are required for the preparation of complementary foods for infants.

NUTRIENT COMPOSITION, FUNCTIONALITY, AND ORGANOLEPTIC PROPERTIES OF SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

TABLE OF MATERIALS

CHAPITRE ONE

Introduction

CHAPITRE TWO

Review of Literature

CHAPITRE THREE

Materials and Procedures

CHAPITRE FOUR

Discussion of the Findings

CHAPITRE FIVE

Conclusion

Recommendations

References

Appendix

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

CHAPTER ONE

INTRODUCTION

In developing countries like Nigeria, complementary foods are mainly based

the others. The porridge made from 70:20:5 sorghum / African yam bean / crayfish was preferred over the others. The study found that composite blends of sorghum, African yam bean, and crayfish are nutritionally adequate and have good functional properties, which are required for the preparation of complementary foods for infants.

NUTRIENT COMPOSITION, FUNCTIONALITY, AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS MADE FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

TABLE OF CONTENTS

PART ONE

Introduction

CHAPTER TWO

Review of the Literature

CHAPTERS THREE AND FOUR

Materials and Methods

CHAPITRE 4

Results and Discussion

FIVETH CHAPITRE

Conclusion

Recommendations

References

Appendix

NUTRIENT COMPOSITION, FUNCTIONALITY, AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS MADE FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

PART ONE

INTRODUCTION

Complementary foods are primarily based in developing countries such as Nigeria.

FAO encourages the use of fertilizers and other inputs by a large number of small-holder farmers in many countries (1999).

The African yam bean (Sphenostylis stenocarpa) is an underutilized legume crop grown primarily in Western Africa. It grows in marginal areas where other pulses fail to thrive and produces nutritious pods and highly portentous seeds (Enwere, 1998). It has the potential to meet the region’s ever-increasing protein requirements.

Crayfish, also known as crawfish, are related to freshwater lobsters; taxonomically, they belong to the superfamilies Astacoidea and Parastacoidea (Hart 1994). Southeastern North America has the most crayfish species diversity, with over 330 species in nine genera, all in the Cambraridae family (Tennessee).

2007; Aquatic Nuisance). Another astacid crayfish genus can be found in the Pacific Northwest and the headwaters of some rivers east of the Continental Divide. Many crayfish can be found in lowland areas where the water is high in calcium and oxygen is emitted by underground springs (Thompson et al., 2007).

Because many African mothers use sorghum gruels as complementary foods for their infants due to their inability to afford the cost of nutritionally superior commercial meaning foods, this study was carried out to assess the nutrient composition, functional, and organoleptic properties of complementary foods made from sorghum, roasted African yam bean, and crayfish locally formulated into flour blends.

GOAL AND OBJECTIVE

To ascertain the nutrient composition, functional and organoleptic properties of sorghum-based complementary foods, Roasted African yam bean and crayfish.