CHARACTERISTICS OF COMPLEMENTARY FOODS PRODUCED FROM SORGHUM, SESAME, CARROT AND CRAYFISH

ONABANJO O. O., AKINYEMI C. O., AGBON C. A.

Abstract


Low-cost, nutritive but bulk-reduced complementary foods using sorghum, sesame, carrot and crayfish        flour were evaluated for proximate compositions (energy, protein, fats, fibre, ash), minerals (Fe, Zn,        Ca, Cu, Se), total carotenoids, vitamin C, organoleptic attributes, and functional characteristics with        respect to bulk density, dispersibility, water absorption capacity, swelling power, solubility and pasting        properties. The composite flours contained higher moisture, protein, fat, fiber, ash, Fe, Zn, Cu, Se,        carotenoids, vitamin C than the control. There were significant differences (p<0.05) in the chemical,        functional and pasting properties of the different blends and the control. The Sensory panelists ratings        showed that porridge from the control was preferred over the others because it possessed good sen-        sory   qualities.   With   the   satisfactory   nutritive   value   and   functional   characteristics   of   the   composite        flours, they can be recommended to infants and young children. 

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