Chemical Composition, Functional and Sensory Properties of Infant Formula Produced from Blends of Quality Protein Maize, Malted Sorghum, Bambara Groundnut Seed and Prawn

Abstract

Quality protein maize, malted sorghum, bambara groundnut seed, and prawn were processed into flours. The flour samples were mixed  in the ratio of 40:40:10:10 (F1), 40:35:15:10 (F2), 40:30:20:10 (F3) and 40:25:25:10 (F4) (Quality protein maize: malted sorghum: bambara  groundnut seed: prawn flour, respectively). The chemical composition, functional and sensory properties of the blends were determined.  The protein contents of F3 and F4 (14.50 and 14.40%) were significantly (p<0.05) higher than those of F1 and F2 with 13.70 and 13.63%,  respectively. The ash and crude fibre contents ranged from 2.02 to 3.62% and 1.50 to 2.50%, respectively, with samples F2 and F1 having  the highest values. The mineral composition of F1 was significantly (p≤0.05) higher for potassium, calcium, and zinc than those of the  other formulated food samples. The bulk density of F1 was the highest (0.84 g/ml) while that of F4 was the lowest (0.65 g/ml). The water  absorption capacity of the samples ranged from 66.7% to 74.1% with a significant (p≤0.05) difference between sample F4 and the others.  All formulated samples were accepted for colour, taste, aroma, and sample F3 had the highest rating for overall acceptability. The study  concluded that the nutrient composition of formulated samples was suitable for infant formula as the blending ratios constituted  formulations that had enough energy and nutrients to meet the requirements of infants. Sample F4 with outstanding nutrient  composition and functional properties could be used as infant formulas.