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Amino acids profile, functional and sensory properties of infant complementary gruel produced from rice and defatted bambaranut flour meal
Abstract
Background: The type of complementary food a child is fed should consider the energy and nutrient quality of the meal to meet the child’s growth requirement.
Objective: To determine amino acid profile, functional and sensory properties of infant complementary gruel produced from rice and defatted bambaranut flour meal.
Materials and methods: Rice and defatted bambaranut composite flour meal was made into blends of various proportions 90:10%, 80:20%, 70:30% and 60:40%. The amino acid profile, functional and sensory properties of the blends were analyzed.
Results: Essential amino acids such as leucine(6.34g/100g-7.30g/100g), lysine (4.64g/100g-5.10g/100g),Isoleucine (3.48g/100g-3.70g/100g), phenylalanine (3.22g/100g-3.91g/100g), tryptophan (0.81g/100g-0.90g/100g), valine (3.31g/100g-4.10g/100g), methionine (2.10g/100g-2.36g/100g), histidine (2.10g/100g-2.26g/100g) and threonine (3.12g/100g-3.22g/100g) were detected; while non-essential acids such as Proline (3.10g/100g-3.30g/100g), arginine (5.02g/100g-6.38g/100g), tyrosine (2,12g/100g-3.30g/100g), cysteine (1.01g/100g-1.34g/100g), alanine (4.03g/100g-4.46g/100g), glutamic acid (11.12g/100g-13.20g/100g), glycine (3.19g/100g-4.20g/100g),serine(2.57g/100g-3.30g/100g), and aspartic acid (7.70g/100g-8.30g/100g) were also detected. The functional properties evaluated were bulk density which ranged from 0.54g/ml -0.58g/ml; water absorption capacity 141.40g/ml- 180.56g/ml; oil absorption capacity 166.32g/ml-128.21g/ml; swelling capacity 12.09g/ml-18.70g/ml; foam capacity 3.18g/ml-6.20g/ml; least gelation 3.80g/ml-7.62g/ml.
Conclusion: The samples were acceptable to the panelists (nursing mothers); although sample rice based contained 10% defatted bambaranut infant complementary gruel with highest average mean score of 7.93 was most preferred.
