Malnutrition is a major health problem for children in developing countries. This study examines the use of fonio and soya bean flours as locally and readily available raw materials for production and formulation of weaning foods. Weaning food was produced from fonio and soya bean flour in varying proportions. Four blends A, B, C and D were formulated respectively. Proximate, vitamin and mineral contents were determined using standard methods. The chemical compositions of the formulations were as follows, for samples A, B, C and D respectively. Moisture contents = 3.20%, 3.00%, 2.50% and 2.00%. Ash contents = 3.30%, 3.20%, 3.00% and 2.80%. Protein = 29.00%, 25.00%, 20.00% and 17.50%. Fibre contents = 3.50%, 3.30%, 3.00% and 2.70%. Fat contents = 11.00%, 10.00%, 10.00% and 8.00%. Carbohydrate contents = 50.00%, 55.50%, 61.50% and 67.00%. Energy contents (Kcal/100g) = 415.00, 412.00, 416.00 and 410.00 Kcal/100grespectively. The mineral content of the formulated weaning food were determined which confirmed the presence of calcium, magnesium, sodium, potassium, copper, iron and phosphorus. Vitamin A, B1, B2 and C were also determined. These values fall within the Food and Agriculture Organization (1966) recommended values of food for infants. The complementary diet prepared from fonio and soya bean flour was also compared with Cerelac and Nutrend a commercial weaning food. Sample C was compared favourably with those of the commercial weaning foods. It is also complied with infant food specification established by Food and Agricultural Organization (FAO)/World Health Organization (WHO) which had agreeable appearance, light yellow colour, good flavour and taste and readily dispersed in hot water. Sample C is recommended as the best formulated weaning foods which can therefore used as alternatives to the weaning foods in the Nigerian market as well as other countries in the world to improve nutritional status of children and also help to curb protein–energy malnutrition.
| DOI | 10.11648/j.sjac.20200803.16 |
| Published in | Science Journal of Analytical Chemistry (Volume 8, Issue 3, September 2020) |
| Page(s) | 122-127 |
| 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 |
Weaning Food, Fonio, Soya Bean, Flour, Formulation, Malnutrition
| [1] | Berhanu, B., Abegaz, K., and Kinfe, E. (2015). Assessment of knowledge and Practices on Complementary Food Preparation and Child Feeding at Shebedino, Sidama Zone, Southern Ethiopia. International Journal of Food Science and Nutrition Engineering, 5 (2): 82–87. |
| [2] | Brinstone, C. Badau, M. H., Igwebuike, J. U. and Danbaba, N. (2019). Physicochemical and Manufacturing Cost Elements of Complementary Food Formulations from Broken Fraction of Rice Cultivars, Soybean and Sorghum Malt. Croatian Journal of Food Science and Technology 11 (2): 174–186. |
| [3] | UNICEF, (1999). Breastfeeding: Foundation for a Healthy Future, UNICEF, New York. |
| [4] | Aggarwal, A., Verma, S., Faridi, M. M. and Dayachand, A. (2008). Complementary Feeding Reasons for Inappropriateness in Timing Quantity and Consistency, Indian J. Pediatr. 75: 49-53. |
| [5] | WHO/UNICEF, (2001). Global Strategy for Infant and Young Child Feeding. Fifty Four World Health Assembly, World Health Organization Geneva. Accessed on September 10, 2010. |
| [6] | Shipra, S., Nerubala, S., Shikha, S. and Mohammad, Z. S. (2015). Nutritional Composition of Weaning Food using Malted Cereal and Pulses Flour for Infants. International Journal of Pure and Applied Biosciences 3 (1): 171–185. |
| [7] | Pandy, L. and Singh, V. (2019) Development and Nutritional Evaluation of Weaning Foods to Prevent Protein Energy Malnutrition in Infants. International Journal of Chemical Studies 7 (1): 5–9. |
| [8] | Olu-Owolbi, B. I., Olayinka, O. O., Adegbemile, A. A. and Adebowale, K. O. (2014). Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (DigitariaexilisStapf) Grains. Food and Nutrition Sciences, 5: 222–230. |
| [9] | Ojinnaka, M. C., Ebinyasi, C. S., Ihemeje, A. and Okorie, S. U. (2013). Nutritional. Evaluation of Complementary Food Gruels Formulated from Blends of Soy bean Flour and Ginger Modified Cocoyam Starch. Advanced Journal of Food Science and Technology, 5 (10): 1325–1330. |
| [10] | Umeta, M., West, C. E., Haidar, H. J. V. and Hautvast, J. G. A. (2003). Factors Associated with Stunting in Infants Aged 5-11 Months in the Dodota–sire District Rural Ethopia. J. Nutr. 133: 1064-1069. |
| [11] | Brimstone, C., Chibueze, E. O., Badu, M. H. and Katsala, L. H. (2017). Production of Powdered Maize ‘Ogi’ (Indigenous Complementary Food) Flours Complemented with Soy bean and Sorghum Malt. MAYFEB Journal of Agricultural Science 3: 1–14. |
| [12] | Nwosu, O. I. C., Nnam, N. N., Ibeziako, N. and Maduforo A. N. (2014). Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea mays), Soy bean (Glycine max) and Moringaoleifera Leaves. International Journal of Nutrition and Food Sciences 3 (4): 290–299. |
| [13] | Kalandea, B. F., Verhoeff, F. H. and Brabin, B. J. (2006). Breast and Complementary Feeding Practices in Relation to Morbidity and Growth in Malawian Infants, Eur. J. Clin. Nutr. 60: 401-407. |
| [14] | Owheruo, J. O., Ifesan, B. O. T. and Kolawole A. O. (2019). Physicochemical Properties of Malted Finger Millet (Eleusinecoracana) and Pearl millet (Pennisetumglaucum). Food Science and Nutrition 7 (2): 476–482. |
| [15] | AOAC, (2005). Official Methods of Analysis, Association of Analytical Chemists, International 18thEdn, Washington D. C. pp: 22: 113-114; 169: 207-208. |
| [16] | AOAC, (2000). Official Method of Analysis of the Association of Official Analytical Chemists 16th Ed. AOAC. Pub Washington D. C. USA. pp. 128- 134. |
| [17] | Okwunodulu, I. N., Uluocha, D. M. and Okwunodulu, F. U. (2019). Influence of Plantain and Sprouted Soya bean Pastes on the Nutrient and Proximate Composition of two Species of Cocoyam Puddings as a Complementary Food. Sustainable Food Production, 5: 24–37. |
| [18] | Harper. L. (2003). Development of Weaning Food Formulations Based on Cereal. International J. Food Sci. and Technol., 24-28. |
| [19] | American Public Health Association (APHA), (1998). Standard Method for Examination of Water and Waste Water, 20th Edition, New York. pp. 193-199. |
| [20] | Nelson, S. S. (1992). Introduction to the Chemical Analysis of Foods, International Thomson Publishing, New York, 93-96, 113-115, 137-148. |
| [21] | Oduro, I., Ellis, W., Sulemana, A. and Oti-Boateng, P. (2007), Breakfast Meal from Breadfruit and Soyabeans Composite Discovery and Innovation, 19: 238–242. |
| [22] | Morens, C., Bos, C., Pueyo, M. E., Benamouzig, R., Gausseres, N., Luengo, C., Tome, D. and Gaudichon, C. (2003). Increasing Habitual Protein Intake Accentuates differencies in Post Prandial Dietary Nitrogen Utilization between Protein Sources in Humans. Journal of Nutrition, 133: 2733–2740. |
| [23] | Protein Advisory Group (1972). Guidelines of Protein Rich Mixture for use in Weaning Food. Protein Advisory Group, New York, 50. |
| [24] | Okaka, J. C. and Ene, G. L. (2005). Food Microbiology Method in Food safety Control. OCJANCO. Academic Publisher Enugu, Nigeria. p. 262. |
| [25] | FAO (1998). Methods of Food Analysis and Conversion Factors, Agriculture and Consumer Protection. Retrieved on 31th January, 2013. |
| [26] | FAO of the United Nations (1966). Grain Legumes in Africa 3rd Edition. Food and Agriculture Organization Rome. pp. 82–83. |
| [27] | FAO/WHO, (1982). Codex Standards for Foods for Special Dietary Uses including Food for Infant and Children and Related Code of Hygienic Practice, Codex AlimentariusVol IX, 1st Edition, Rome: Food and Agriculture Organization / World Health Organization, 15-58. |
| [28] | Jude-Ojei, B. S., Lola, A., Ajayi, O. and Liemobayo, S. (2017). Functional and Pasting Properties of Maize ‘Ogi’ Supplemented with Fermented Moringa Seeds. Journal of Food Processing and Technology, 8: 5. |
| [29] | Kamran, M., Saleem, N. and Umer, Z. (2008). Ready–To–Eat (R. T. E). Wheat Bran Breakfast Cereals as a High Fibre Diet. Journal of Food Processing and Preservation, 32: 853–867. |
| [30] | Shewry, P. R. (2009). Comparative Properties of Cereal Seed Proteins. Cereal Food World Suppl., 2009; 54 (4): 47. |
| [31] | Lanna, A. C., Jose, I. C., Oliveira, M. G., Barros, E. G and Moreira, M. A. (2005). Effect of Temperature on Polyunsaturated Fatty Acid Accumulation in Soyabean Seed, Brazilian J. Plant Physiol., 17. |
| [32] | Okafor, U. I., Omemu, A. M., Obadina, A. O., Bankole, M. O., Adeyeye, S. A. (2018). Nutritional Composition and Anti Nutritional Properties of Maize ‘Ogi’ Cofermented with Pigeon Pea. Food Science and Nutrition, 6: 2. |
| [33] | Szalai, G., Janda, T., Paldi, E. and Dubacq, J. (2001). Changes in the Fatty acid Unsaturation after Harding in Wheat Chromosome Substitution Lines with Different Cold Tolerance, J. Plant Physiol., 158: 663–666. |
APA Style
Nkiruka Charity Eboagu, Collins Chibuzor Odidika, Kate Ekwy Ochiagha, Joy Nwando Nwokoye, Chiagozie Michael Ekwunife. (2020). Formulation of Weaning Food from Fonio (Digitaria exilis Stapf) and Soya Bean (Glycine max). Science Journal of Analytical Chemistry, 8(3), 122-127. https://doi.org/10.11648/j.sjac.20200803.16
ACS Style
Nkiruka Charity Eboagu; Collins Chibuzor Odidika; Kate Ekwy Ochiagha; Joy Nwando Nwokoye; Chiagozie Michael Ekwunife. Formulation of Weaning Food from Fonio (Digitaria exilis Stapf) and Soya Bean (Glycine max). Sci. J. Anal. Chem. 2020, 8(3), 122-127. doi: 10.11648/j.sjac.20200803.16
AMA Style
Nkiruka Charity Eboagu, Collins Chibuzor Odidika, Kate Ekwy Ochiagha, Joy Nwando Nwokoye, Chiagozie Michael Ekwunife. Formulation of Weaning Food from Fonio (Digitaria exilis Stapf) and Soya Bean (Glycine max). Sci J Anal Chem. 2020;8(3):122-127. doi: 10.11648/j.sjac.20200803.16
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.sjac.20200803.16,
author = {Nkiruka Charity Eboagu and Collins Chibuzor Odidika and Kate Ekwy Ochiagha and Joy Nwando Nwokoye and Chiagozie Michael Ekwunife},
title = {Formulation of Weaning Food from Fonio (Digitaria exilis Stapf) and Soya Bean (Glycine max)},
journal = {Science Journal of Analytical Chemistry},
volume = {8},
number = {3},
pages = {122-127},
doi = {10.11648/j.sjac.20200803.16},
url = {https://doi.org/10.11648/j.sjac.20200803.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20200803.16},
abstract = {Malnutrition is a major health problem for children in developing countries. This study examines the use of fonio and soya bean flours as locally and readily available raw materials for production and formulation of weaning foods. Weaning food was produced from fonio and soya bean flour in varying proportions. Four blends A, B, C and D were formulated respectively. Proximate, vitamin and mineral contents were determined using standard methods. The chemical compositions of the formulations were as follows, for samples A, B, C and D respectively. Moisture contents = 3.20%, 3.00%, 2.50% and 2.00%. Ash contents = 3.30%, 3.20%, 3.00% and 2.80%. Protein = 29.00%, 25.00%, 20.00% and 17.50%. Fibre contents = 3.50%, 3.30%, 3.00% and 2.70%. Fat contents = 11.00%, 10.00%, 10.00% and 8.00%. Carbohydrate contents = 50.00%, 55.50%, 61.50% and 67.00%. Energy contents (Kcal/100g) = 415.00, 412.00, 416.00 and 410.00 Kcal/100grespectively. The mineral content of the formulated weaning food were determined which confirmed the presence of calcium, magnesium, sodium, potassium, copper, iron and phosphorus. Vitamin A, B1, B2 and C were also determined. These values fall within the Food and Agriculture Organization (1966) recommended values of food for infants. The complementary diet prepared from fonio and soya bean flour was also compared with Cerelac and Nutrend a commercial weaning food. Sample C was compared favourably with those of the commercial weaning foods. It is also complied with infant food specification established by Food and Agricultural Organization (FAO)/World Health Organization (WHO) which had agreeable appearance, light yellow colour, good flavour and taste and readily dispersed in hot water. Sample C is recommended as the best formulated weaning foods which can therefore used as alternatives to the weaning foods in the Nigerian market as well as other countries in the world to improve nutritional status of children and also help to curb protein–energy malnutrition.},
year = {2020}
}
TY - JOUR T1 - Formulation of Weaning Food from Fonio (Digitaria exilis Stapf) and Soya Bean (Glycine max) AU - Nkiruka Charity Eboagu AU - Collins Chibuzor Odidika AU - Kate Ekwy Ochiagha AU - Joy Nwando Nwokoye AU - Chiagozie Michael Ekwunife Y1 - 2020/10/12 PY - 2020 N1 - https://doi.org/10.11648/j.sjac.20200803.16 DO - 10.11648/j.sjac.20200803.16 T2 - Science Journal of Analytical Chemistry JF - Science Journal of Analytical Chemistry JO - Science Journal of Analytical Chemistry SP - 122 EP - 127 PB - Science Publishing Group SN - 2376-8053 UR - https://doi.org/10.11648/j.sjac.20200803.16 AB - Malnutrition is a major health problem for children in developing countries. This study examines the use of fonio and soya bean flours as locally and readily available raw materials for production and formulation of weaning foods. Weaning food was produced from fonio and soya bean flour in varying proportions. Four blends A, B, C and D were formulated respectively. Proximate, vitamin and mineral contents were determined using standard methods. The chemical compositions of the formulations were as follows, for samples A, B, C and D respectively. Moisture contents = 3.20%, 3.00%, 2.50% and 2.00%. Ash contents = 3.30%, 3.20%, 3.00% and 2.80%. Protein = 29.00%, 25.00%, 20.00% and 17.50%. Fibre contents = 3.50%, 3.30%, 3.00% and 2.70%. Fat contents = 11.00%, 10.00%, 10.00% and 8.00%. Carbohydrate contents = 50.00%, 55.50%, 61.50% and 67.00%. Energy contents (Kcal/100g) = 415.00, 412.00, 416.00 and 410.00 Kcal/100grespectively. The mineral content of the formulated weaning food were determined which confirmed the presence of calcium, magnesium, sodium, potassium, copper, iron and phosphorus. Vitamin A, B1, B2 and C were also determined. These values fall within the Food and Agriculture Organization (1966) recommended values of food for infants. The complementary diet prepared from fonio and soya bean flour was also compared with Cerelac and Nutrend a commercial weaning food. Sample C was compared favourably with those of the commercial weaning foods. It is also complied with infant food specification established by Food and Agricultural Organization (FAO)/World Health Organization (WHO) which had agreeable appearance, light yellow colour, good flavour and taste and readily dispersed in hot water. Sample C is recommended as the best formulated weaning foods which can therefore used as alternatives to the weaning foods in the Nigerian market as well as other countries in the world to improve nutritional status of children and also help to curb protein–energy malnutrition. VL - 8 IS - 3 ER -
Information
Email: