标题：Physico-Chemical and Sensory Properties of Complementary Foods from Blends of Malted and Non-Malted Sorghum, Soybean and MoringaOleifera Seed Flours
期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2019
卷号：8
期号：1
页码：1-13
DOI：10.12691/ajfst-8-1-1
出版社：Science and Education Publishing
摘要：Complementary foods for infants in developing countries are mainly cereals, thus meeting all their nutrient needs is difficult due to micronutrient deficiency. The aim of this study is to evaluate the quality of complementary foods from blends of malted and non-malted sorghum, soybean and Moringa oleifera seed flours. Four samples each of malted and non-malted sorghum and soybean based foods were formulated by material balance to obtain 16g protein/100g food by adding to each formulated food sample; 0%, 5%, 10% and 15% Moringa oleifera seed flour respectively. The food formulations were analyzed for physico-chemical and sensory properties using standard methods. Results showed that malting and addition of Moringa oleifera significantly (PMoringa oleifera seed flour addition. The most acceptable food formulation was the one that had 10% Moringa oleifera seed flour addition. In conclusion, this study showed the possibility of producing complementary foods from cheap raw materials using simple malting technology which can also meet the nutrient needs of infants and children and thus its production should be encouraged.
