Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours

Makanju Dehinde Awogbenja; Oluwatooyin Faramade Osundahunsi; Tayo Nathaniel Fagbemi

doi:doi:10.11648/j.jfmhc.20200603.18

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Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours

Makanju Dehinde Awogbenja, Oluwatooyin Faramade Osundahunsi, Tayo Nathaniel Fagbemi

Published in Journal of Family Medicine and Health Care (Volume 6, Issue 3)

Received: 6 July 2020 Accepted: 20 July 2020 Published: 10 August 2020

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Abstract

Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at P<0.05. Protein, fat, fibre and ash content of the formulated samples ranged from 18.18-20.46, 10.89-20.72, 3.44-3.89, and 1.62-3.30g/100g, respectively, and all were significantly higher (P<0.05) than in ogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher P<0.05) than in ogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.

Published in	Journal of Family Medicine and Health Care (Volume 6, Issue 3)
DOI	10.11648/j.jfmhc.20200603.18
Page(s)	97-105
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Millet, Moringa oleifera, Fermentation, Functional Properties

References

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Makanju Dehinde Awogbenja, Oluwatooyin Faramade Osundahunsi, Tayo Nathaniel Fagbemi. (2020). Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. Journal of Family Medicine and Health Care, 6(3), 97-105. https://doi.org/10.11648/j.jfmhc.20200603.18

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Makanju Dehinde Awogbenja; Oluwatooyin Faramade Osundahunsi; Tayo Nathaniel Fagbemi. Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. J. Fam. Med. Health Care 2020, 6(3), 97-105. doi: 10.11648/j.jfmhc.20200603.18

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AMA Style

Makanju Dehinde Awogbenja, Oluwatooyin Faramade Osundahunsi, Tayo Nathaniel Fagbemi. Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. J Fam Med Health Care. 2020;6(3):97-105. doi: 10.11648/j.jfmhc.20200603.18

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@article{10.11648/j.jfmhc.20200603.18,
  author = {Makanju Dehinde Awogbenja and Oluwatooyin Faramade Osundahunsi and Tayo Nathaniel Fagbemi},
  title = {Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours},
  journal = {Journal of Family Medicine and Health Care},
  volume = {6},
  number = {3},
  pages = {97-105},
  doi = {10.11648/j.jfmhc.20200603.18},
  url = {https://doi.org/10.11648/j.jfmhc.20200603.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfmhc.20200603.18},
  abstract = {Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at Pogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher Pogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.},
 year = {2020}
}

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TY  - JOUR
T1  - Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours
AU  - Makanju Dehinde Awogbenja
AU  - Oluwatooyin Faramade Osundahunsi
AU  - Tayo Nathaniel Fagbemi
Y1  - 2020/08/10
PY  - 2020
N1  - https://doi.org/10.11648/j.jfmhc.20200603.18
DO  - 10.11648/j.jfmhc.20200603.18
T2  - Journal of Family Medicine and Health Care
JF  - Journal of Family Medicine and Health Care
JO  - Journal of Family Medicine and Health Care
SP  - 97
EP  - 105
PB  - Science Publishing Group
SN  - 2469-8342
UR  - https://doi.org/10.11648/j.jfmhc.20200603.18
AB  - Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at Pogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher Pogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.
VL  - 6
IS  - 3
ER  -

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Author Information

Makanju Dehinde Awogbenja

Department of Home Science and Management, Faculty of Agriculture, Nasarawa State University, Shabu-Lafia Campus, Lafia, Nigeria
Oluwatooyin Faramade Osundahunsi

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
Tayo Nathaniel Fagbemi

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria

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Makanju Dehinde Awogbenja, Oluwatooyin Faramade Osundahunsi, Tayo Nathaniel Fagbemi. (2020). Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. Journal of Family Medicine and Health Care, 6(3), 97-105. https://doi.org/10.11648/j.jfmhc.20200603.18

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ACS Style

Makanju Dehinde Awogbenja; Oluwatooyin Faramade Osundahunsi; Tayo Nathaniel Fagbemi. Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. J. Fam. Med. Health Care 2020, 6(3), 97-105. doi: 10.11648/j.jfmhc.20200603.18

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AMA Style

Makanju Dehinde Awogbenja, Oluwatooyin Faramade Osundahunsi, Tayo Nathaniel Fagbemi. Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours. J Fam Med Health Care. 2020;6(3):97-105. doi: 10.11648/j.jfmhc.20200603.18

Copy | Download

@article{10.11648/j.jfmhc.20200603.18,
  author = {Makanju Dehinde Awogbenja and Oluwatooyin Faramade Osundahunsi and Tayo Nathaniel Fagbemi},
  title = {Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours},
  journal = {Journal of Family Medicine and Health Care},
  volume = {6},
  number = {3},
  pages = {97-105},
  doi = {10.11648/j.jfmhc.20200603.18},
  url = {https://doi.org/10.11648/j.jfmhc.20200603.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfmhc.20200603.18},
  abstract = {Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at Pogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher Pogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours
AU  - Makanju Dehinde Awogbenja
AU  - Oluwatooyin Faramade Osundahunsi
AU  - Tayo Nathaniel Fagbemi
Y1  - 2020/08/10
PY  - 2020
N1  - https://doi.org/10.11648/j.jfmhc.20200603.18
DO  - 10.11648/j.jfmhc.20200603.18
T2  - Journal of Family Medicine and Health Care
JF  - Journal of Family Medicine and Health Care
JO  - Journal of Family Medicine and Health Care
SP  - 97
EP  - 105
PB  - Science Publishing Group
SN  - 2469-8342
UR  - https://doi.org/10.11648/j.jfmhc.20200603.18
AB  - Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at Pogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher Pogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.
VL  - 6
IS  - 3
ER  -

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