TITLE

FUNCTIONAL PROPERTIES OF COMPLEMENTARY DIETS DEVELOPED FROM SOYBEAN (GLYCINE MAX), GROUNDNUT (ARACHIS HYPOGEA) AND CRAYFISH (MACROBRACHIUM SPP)

AUTHOR(S)
Omueti, Olusola; Otegbayo, Bolanle; Jaiyeola, Olayinka; Afolabi, Olukayode
PUB. DATE
September 2009
SOURCE
Electronic Journal of Environmental, Agricultural & Food Chemist;Sep2009, Vol. 8 Issue 8, p563
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Complementary feeding is the provision of foods or fluids to infants in addition to breastmilk between the ages of 6-24months. Functional properties of complementary diets: Propalm and Prowena formulated from blends of Soybean (Glycine Max), Groundnut (Arachis Hypogea) and Crayfish (Macrobrachium Spp) were investigated in this study and compared with a traditional complementary diet; Yellow Ogi and commercial complementary diet; Nutrend for the appropriateness of the diets to the growing child in terms of texture, dietary bulk density and caloric density. The Functional properties (Bulk density, pasting characteristics, gelation, emulsifying capacity, oil absorption capacity, swelling capacity and solubility index, water absorption capacity) were determined by standard methods. Results showed that the diets: Propalm and Prowena have high gelation end point, low bulk density, viscosity, swelling and water binding capacity. This implies that it forms a low bulk, low viscous and high caloric density food per unit volume rather than a dietary bulk (high volume /high viscosity diet).
ACCESSION #
46816073

 

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