Amino Acids Profile, Functional And Sensory Properties Of Infant Complementary Gruel Produced From Rice And Defatted Bambaranut Flour Meal
*Adedokun, I. I.1 , Mmuotoh, A. B.1 , Adedokun, C.J.3 , Ogbonna P. C.2 , Ekemeyen I.A1 , Madu, U.D1
1. Department of Food Science and Technology, Imo State Polytechnic Umuagwo, Imo State.
2. Department of Nutrition and Dietetics, Imo State Polytechnic Umuagwo, Imo State.
3. Home Management, Baptist College of Theology, Obinze Imo State.
*Corresponding author: [email protected]
ABSTRACT
Background: The type of complementary food a child is fed should consider the energy and nutrient quality of the
meal to meet the child’s growth requirement.
Objective: To determine amino acid profile, functional and sensory properties of infant complementary gruel
produced from rice and defatted bambaranut flour meal.
Materials and methods: Rice and defatted bambaranut composite flour meal was made into blends of various
proportions 90:10%, 80:20%, 70:30% and 60:40%. The amino acid profile, functional and sensory properties of the
blends were analyzed.
Results: Essential amino acids such as leucine(6.34g/100g-7.30g/100g), lysine (4.64g/100g-5.10g/100g),
isoleucine(3.48g/100g-3.70g/100g), phenylalanine (3.22g/100g-3.91g/100g),tryptophan(0.81g/100g-0.90g/100g),
valine(3.31g/100g-4.10g/100g),methionine(2.10g/100g-2.36g/100g),histidine (2.10g/100g-2.26g/100g) and
threonine (3.12g/100g-3.22g/100g) were detected; while non-essential acids such as Proline (3.10g/100g-3.30g/100g),arginine (5.02g/100g-6.38g/100g),tyrosine(2,12g/100g-3.30g/100g), cysteine (1.01g/100g-1.34g/100g),alanine(4.03g/100g-4.46g/100g), glutamic acid (11.12g/100g-13.20g/100g), glycine(3.19g/100g-4.20g/100g),serine(2.57g/100g-3.30g/100g), and aspartic acid (7.70g/100g-8.30g/100g) were also detected. The functional properties evaluated were bulk density which ranged from 0.54g/ml -0.58g/ml; water absorption capacity 141.40g/ml180.56g/ml; oil absorption capacity 166.32g/ml-128.21g/ml; swelling capacity 12.09g/ml-18.70g/ml; foam capacity 3.18g/ml-6.20g/ml; least gelation 3.80g/ml-7.62g/ml.
Conclusion: The samples were acceptable to the panelists (nursing mothers); although sample rice based contained 10% defatted bambaranut infant complementary gruel with highest average mean score of 7.93 was most preferred.
Keywords: Amino acid, complementary gruel, rice flour, bambaranut.
