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    Journal of Dietitians Association of Nigeria (JDAN)Journal of Dietitians Association of Nigeria (JDAN)
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      2020

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      • 2020
      • Amino Acids Profile, Functional And Sensory Properties Of Infant Complementary Gruel Produced From Rice And Defatted Bambaranut Flour Meal

      Amino Acids Profile, Functional And Sensory Properties Of Infant Complementary Gruel Produced From Rice And Defatted Bambaranut Flour Meal

      • Posted by Journal of Dietitians Association Nigeria
      • Categories 2020, Current Edition
      • Date December 7, 2020

      *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: ishola66@yahoo.com

      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.

      Download Journal Here [527.57 KB]

      Tag:Amino acid, bambaranut., complementary gruel, rice flour

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      Journal of Dietitians Association Nigeria
      Journal of Dietitians Association Nigeria
      Dietitians Association of Nigeria (DAN) is an association of all dietitians in Nigeria. According to the International Confederation of Dietetic Association's (ICDA) definition, “a Dietitian is a person with a qualification in nutrition and dietetics recognized by national authority(s).

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