Journal of Food Technology

Year: 2012
Volume: 10
Issue: 2
Page No. 46 - 49

Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

Authors : F.M. Makinde and A.T. Ladipo

Abstract: In this study, ogi, a Nigerian fermented weaning food was prepared from sorghum seeds using the traditional process. Four complementary foods, containing 50-80% sorghum ogi flour were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9-66.0% carbohydrates, 16.0-24.6% protein, 14.13-21.75% fat and 1.35-1.93% ash. These values were significantly (p<0.05) higher than values obtained for ogi. The loose bulk densities of complementary flours ranged from 0.37-0.43 g mL-1 and packed bulk densities from 0.70-0.75 g mL-1 while ogi flours were 0.42 and 0.70 g cm-3, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x103-2.4x104 cfu g-1; coliforms, mould and yeast were absent in some of the products. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes.

How to cite this article:

F.M. Makinde and A.T. Ladipo, 2012. Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum). Journal of Food Technology, 10: 46-49.

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