Production And Chemical Analysis Of Weaning Food From Maize, Soybean And Fluted Pumpkin Seed Flour

  • HO Agu Department of Food Science and Technology, Federal Polytechnic Bauchi, P.M.B. 0231 Bauchi
  • E Aluyah Department of Food Science and Technology, Federal Polytechnic Bauchi, P.M.B. 0231 Bauchi
Keywords: Weaning food, Maize, Soybean, Fluted pumpkin seed

Abstract

The use of maize (ogi), soybean and fluted pumpkin seed flours in weaning food formulation was investigated. Three samples were made from the three flours: sample A 100% maize ogi; sample B 50:50 maize-soybean and sample C 60:30:10 maize-soybean-fluted pumpkin seed flour. The chemical composition of the formulations were as follows, for samples A, B and C respectively: protein 2.6%, 21.5% and 16.18%; fat 2.2%, 5.1% and 3.5%, ash 0.6%, 1.3% and 2.0%; moisture content 9.0%, 7.8% and 5.0%, carbohydrate 85.62%, 64.35% and 71.35%, energy 372.4%, 389.3% and 384.1%. The microbial count of the formulations after 3 weeks of storage at room temperature showed that sample A had the range between 3 x 102 to 12 x 104 cfug-1, sample B: 8 x 102 to 16 x 104 cfug-1, sample C: 6 x 102 to 19 x 104 cfug-1.
Key words: Weaning food, Maize, Soybean, Fluted pumpkin seed
Nigerian Food Journal Vol.22 2004: 171-177
Published
2005-05-09
Section
Articles

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