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Apr 30, 2020Keywords:
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EFFECT OF MALTING AND ADDITION OF WINGED TERMITES ON THE NUTRIENT, FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF MAIZE-BASED COMPLEMENTARY FOODS
Abstract
This study evaluated the effect of malting and addition of winged termite on the functional, nutrient, pasting and
sensory properties of maize-based complementary foods. The winged termites were added to malted yellow
maize flour at the following percentages: 0%, 10%, 20% and 30% while 100% un-malted maize served as the
control. The functional, nutrient, pasting properties of the flours and sensory qualities of the resulting
complementary foods were evaluated using standard methods. Results showed that the swelling index of the flour
blends ranged from 0.71 – 1.24g/ml in 70% malted maize flour: 30% termite and the control. The gelatinization
temperature of the control (60oC) was significantly lower than the flour blends (63oC – 64oC). Crude protein and
fat contents of flour blends which ranged from 13.13- 14.37% and 6.89 – 12.91% respectively, were significantly
(p<0.05) higher than the control (9.65 and 5.66%). The peak viscosity of the flours ranged from 268.07-
320.67RVU in 70% malted maize: 30% termite and the control. The scores for all the sensory parameters of the
complementary gruels decreased with increase in the proportion of termite. However, all the gruel samples were
generally acceptable. It is therefore recommended that the nutritional advantages of winged termites be exploited
in production of complementary foods.
