PHYSICOCHEMICAL CHARACTERISTICS AND ANTI-NUTRITIONAL FACTORS OF FERMENTED COMPLEMENTARY FOODS BASED ON MAIZE PIGEON PEA FLOUR

Main Article Content

C. U. OKORONKWO
E. A. UDENSI
H. C. OKEREKE
N. O. NWACHUKWU

Abstract

Complementary foods were formulated by fermentation based on maize (Zea-mays) and pigeon pea seeds (Cajanus cajan) and mixed in different proportions (25:75%, 50:50% and 75:25% respectively). The physicochemical parameters were analyzed using standard analytical methods. The proximate composition show that the protein content ranged from (7.69% (A) to 16.49 (B). The carbohydrate level ranged from 68.33% (B) to 77.20% (C) while the Ash content and Crude fibre ranged from 2.32% -2.97% and 4.50% - 6.59% respectively. Moisture content was low (2.29% - 2.97%). The functional properties recorded a closely related bulk density 0.69 g/ml (B), 0.71 g/ml (C), 0.72 g/ml (A) respectively. The water absorption capacity and oil absorption capacity ranged from 2.709 mg/g – 3.10 mg/g and 1.00 mg/g to 1.70 mg/g respectively. The level of anti-nutritional factor ranged from oxalate (93.75-219.36 mg / 100 g), tannin (ND), saponin (0.95- 2.18%), alkaloid (2.05 – 2.50%), cyanogenic glycosides (0.16 mg / 100 g), and phytate (0.39 – 0.57 mg / 100 g). The level of these anti-nutritional content reduced due to the processing methods adopted. There are significant difference in the level of anti-nutrients. The mineral composition show that calcium is the highest value in the mix which ranged from 480 mg/g(C) to 640 mg/g(B) while magnesium is the lowest value (2.05 mg/g to 16.60 mg/g), Sodium (75.6 -94.4 mg/g), Potassium (13.9 -278.5 mg/g), Iron (46.0 -148.2 mg/g), phosphorus (2.16 -212 mg/g) and all the minerals were significantly different (P<0.05). The sensory evaluation unveiled sample B (50:50FMF:FPPF) as the most acceptable with the highest value(7.40). Nutrend (control) scored second with 7.10. Sample B should be recommended as a substitute to the more expensive commercial complementary foods.

Keywords:
Maize, pigeon pea, complementary, flour, fermentation

Article Details

How to Cite
OKORONKWO, C. U., UDENSI, E. A., OKEREKE, H. C., & NWACHUKWU, N. O. (2017). PHYSICOCHEMICAL CHARACTERISTICS AND ANTI-NUTRITIONAL FACTORS OF FERMENTED COMPLEMENTARY FOODS BASED ON MAIZE PIGEON PEA FLOUR. Journal of Advances in Food Science & Technology, 4(1), 38-43. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/3665
Section
Original Research Article