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

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