Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 54: 3901 - 3910. Published June 30, 2012.
Production and quality evaluation of complementary food formulated from fermented sorghum, walnut and ginger
Adebayo-Oyetoro, AO1*; Olatidoye, OP2; Ogundipe, OO1; Akande, EA3 and Isaiah, CG1
1Department of Food Technology, Yaba College of Technology, Nigeria
2Department of Food Science and Technology, Igbinedion University Okada, Nigeria.
3Department of Food Science and Technology, Ladoke Akintola University of Technology, Nigeria
*Corresponding Author e-mail: wonunext@yahoo.com
RESUME
Objective: To evaluate the effect of sorghum and walnut variation on physicochemical properties and acceptability of breakfast meal.
Methodology and results: Sorghum, walnut and ginger were processed into flour separately and were then blended in ratios 100:0:0(SWG1); 80:15:5(SWG2); 70:25:5(SWG3); 60:35:5(SWG4) and 50:45:5(SWG5). The sorghum was soaked in water for 48hr to softened kernel and then milled, sieved to remove the hulls and allowed to ferment naturally for 72hr. The fermented cake was dried in hot air oven at 600C for 10hr and milled to produce the fermented sorghum flour. Walnut was cooked for 30min, deshelled, soaked in 0.2% potassium metabisulfite and dried in air oven at 600C and then milled to obtain walnut flour while ginger flour was obtained by peeling, washing, dried in oven at 500C 5hr and then sieved. Different samples were prepared by combining 80%, 70%, 60% and 50% fermented sorghum flour, 15%, 25%, 35% and 45% walnut flour with a constant 5% of Ginger powder. The proximate, pasting, and sensory properties of processed flour were determined. The result indicates that the protein content increases as walnut proportion of the samples increased. The protein content of the resulting flour increased significantly from 6.52 to 10.21%, with a corresponding decrease in the carbohydrate content from 85.23 to 77.22%; the moisture content(flour) ranged from 6.30 to 9.01%; fat content from 1.67 to 2.28%; ash content from 0.05 to 0.11%; crude fibre from 0.27 to 0.3%; carbohydrate from 85.23 to 77.22%. The break down set point ranged from 5.57 to 66.30 RVU; peak viscosity from 90.40 to 212 RVU; final viscosity from 114 to 277 RVU; set back from 23.75 to 64.57 RVU; peak time from 5.32 to 8.51min and the pasting temperature from 74.16 to 677.160C. The set back value and breakdown viscosity of sorghum flour containing zero or 10% walnut flour were significantly higher than those containing 30 and 50% walnut flour. There exists significant difference (P < 0.005) among the samples analyzed. Sensory evaluation conducted on the porridge showed no significant difference (p < 0.05) in color and odour.
Conclusion and application of findings: The nutritional and textural qualities of sorghum flour were improved with the addition of walnut and ginger flour. Samples with 25% walnut and 5% ginger were more acceptable than the samples containing 15% walnut and 5% ginger, 35% walnut and 5% ginger, 45% walnut and 5% ginger. Processing of sorghum into flour and porridge will encourage the use and utilization of the sorghum in other forms. Fortification of sorghum with walnut and ginger flour makes the food more nutritious thereby alleviating the problem of malnutrition especially in children.
Keywords: Sorghum, walnut, ginger, fortification, proximate analysis, sensory properties
