Rheology and Functional Properties of Complementary Food Made from Maize (Zea mays) Supplemented wit

Background: Studies have shown that inadequate or lack of suitable complementary feeding is the major cause of PEM and micronutrient deficiency that leads to growth faltering and high rates of infection during infancy and early child hood.

Objective: To evaluate the rheology and functional properties of complementary food made from local food blends.

Methods: One kilogram (1kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for rheology and functional properties using standard methods.

Results: The pasting properties of the porridges were Peak viscosity 90.73-92.31 RVU, trough viscosity 31.42-59.91 RVU and breakdown viscosity 42.87-67.03 RVU. The water absorption capacity, bulk density, oil absorption capacity, swelling index, gelation temperature and swelling capacity of the flour ranged between 33.41-120.56%, 1.02-1.11g/ml, 1.36-5.62%, 42.53-72.50%, 47.67-90.71% and 3.80-8.27% respectively.

Conclusion: The study revealed that acceptable and nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children.

More details: https://www.journalajbge.com/index.php/AJBGE/article/view/30074