Nigerian Food Journal

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Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation

O.G. Onuoha, E. Chibuzo, M. Badau


This work was aimed at evaluating the functional properties of six varying percentage blends of locally abundant, under-utilized crops; malted acha (Digitaria exilis), aya (Cyperus esculentus) and ede (Colocasia esculenta) as a substitute for the traditional weaning food. The results of bulk density and starch digestibility  showed a decrease with increasing percentage addition of  malted acha with values from 5.889 ± 0.98 to 7.953 ± 0.103 and -5.45 to -13.6 respectively. While water absorption capacity, measure of dispersibility, wettability, swelling power, %  solubility increased with increase in percentage addition of malted acha with values from 6.6 ± 0.712 to 8.1 ± 0.1, 2.12 to 37.225, 3.21 ± 0.04 to 3.6 ± 0.03 and 20.64 to 24.46 respectively. There was no significant difference between any of the formulae and the control. Results of pasting properties showed that the peak viscosity, break down, final viscosity and setback values ranges from -0.42 ± 0.085 to -3.67 ± 0.085, 5.63 ± 0.045 to 1.79 ± 0.04, -3.88 ± 0.045 to -1.475 ± 0.275 and 2.17 ± 0.045 to 2.93 ± 0.045 respectively. The formulae compared favourably with the control, a commercially sold weaning food.

Keywords: Weaning food, functional properties, under-utilized crops, blends.
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