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Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants

Received: 19 August 2015    Accepted: 20 August 2015    Published: 02 September 2015
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Abstract

This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P<0.05) than the controls while the controls had higher (P<0.05) carbohydrates and energy values in dry weight matter. The mineral and vitamin determination indicate that iron, sodium, pro-vitamin A values of some of the mixes were higher than the controls. The controls had higher (P<0.05) values in vitamin C and calcium. There was no significant difference in their phosphorus levels. The porridges were mixed with water, cooked and sweetened with sugar to taste and presented to the panel (mothers). The results of the sensory evaluation showed that there were no significant differences (P>0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children.

DOI 10.11648/j.sjbm.s.2015030501.16
Published in Science Journal of Business and Management (Volume 3, Issue 5-1, September 2015)

This article belongs to the Special Issue Sustainable Entrepreneurial Developments in Agribusiness

Page(s) 26-29
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Complementary Foods, Cooking Banana, Composites/Blends, Nutriend, Pap and Soybean

References
[1] WHO/NUT/98.1 (1998). Complementary deeding of young children in developing countries: a review of current scientific knowledge. Geneva: World Health Organization.
[2] Uwaegbute A C and Nnanyelugo DO (1998). Towards improving the nutritional value of traditional weaning foods. In Fashakin JB, ed. Proceedings of the workshop on present knowledge on weaning foods in Nigeria held in Lagos, 29th -30th August, 1989. Oshodi - Lagos Institute of Industrial Research; 63- 85.
[3] Fashakin J.B and Ogunsoola F (1982). The utilization of Local foods in fermentation of weaning foods. Trop Paed (London); 28:93-6
[4] Addo A.A Akeredolu I.A (1995). Organoleptic and objective Evaluation Pearl Millet - Conophor Weaning mix; Nigeria. J. Nutr. Sa; 26(1): 13-18
[5] Plahar W.A and Hoyle N.T (1991). Estimated protein quality of weaning blends from local cereals and legumes. In Sefa-Deden S.Ed. The development of high protein energy foods from grain. February 1991. Accra; University of Ghana: 75-87.
[6] Uwaegbute AC (1982). Infant feeding patterns comparative assessment of formulated weaning foods on vegetable proteins. Doctoral thesis. University of Nigeria Nsukka.
[7] Association of Official Analytical Chemists (AOAC) (1990). Official methods of analysis 15th edn. Washington, D.C.USA.
[8] Osagie AU and Eka OU (1998). Nutritional Quality of Plant foods. Pp 53-83.
[9] Uwaegbute AC, Iroegbu CU and Ezeikpe DO (1999). Organolaptic and Nutritional Evaluation of Soybean fortified pap. Ecol. Of Food and Nutrition, Vol.38, pp 415-426.
[10] Eka OU (1998). Nutritive value of "tuwo" Shinkafa Da-Taushe, a traditional rice meal of the Hausas of Northern Nigerian. Nig. J. Nutr.Sci; 3:87-90.
Author Information
  • Department of Home and Rural Economics, Federal College of Agriculture, Ishiagu, Ebonyi Nigeria

  • Department of Vocational Education, Abia State University, Uturu, Nigeria

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    Agomoh-Adeoye Q. C., Ezenwa H. C. (2015). Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Science Journal of Business and Management, 3(5-1), 26-29. https://doi.org/10.11648/j.sjbm.s.2015030501.16

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    ACS Style

    Agomoh-Adeoye Q. C.; Ezenwa H. C. Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Sci. J. Bus. Manag. 2015, 3(5-1), 26-29. doi: 10.11648/j.sjbm.s.2015030501.16

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    AMA Style

    Agomoh-Adeoye Q. C., Ezenwa H. C. Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Sci J Bus Manag. 2015;3(5-1):26-29. doi: 10.11648/j.sjbm.s.2015030501.16

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  • @article{10.11648/j.sjbm.s.2015030501.16,
      author = {Agomoh-Adeoye Q. C. and Ezenwa H. C.},
      title = {Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants},
      journal = {Science Journal of Business and Management},
      volume = {3},
      number = {5-1},
      pages = {26-29},
      doi = {10.11648/j.sjbm.s.2015030501.16},
      url = {https://doi.org/10.11648/j.sjbm.s.2015030501.16},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjbm.s.2015030501.16},
      abstract = {This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children.},
     year = {2015}
    }
    

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    AB  - This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children.
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