Research Article
Volume 17 Issue 7 - 2022
Production and Evaluation of White Sorghum Based Weaning Food Blends and its Consumer Acceptability
Fussam Shettima Kuburi1*, Mohammed AG1, Falmata AA2 and Goni C3
1Department of Science Laboratory and Technology, Ramat Polytechnics, Maiduguri, Nigeria
2Department of Food Science and Technology, Ramat Polytechnics, Maiduguri, Nigeria
3No.3. Biu Road. NAFDAC Area Laboratory, Maiduguri, Borno State, Nigeria
*Corresponding Author: Fussam Shettima Kuburi, Department of Science Laboratory and Technology, Ramat Polytechnics, Maiduguri, Nigeria.
Received: February 05, 2020; Published: June 28, 2022




Abstract

Weaning is a gradual introduction of solid food into a baby’s diet during the first year of life. During this crucial process, the baby will progress from breast milk or formula milk only to a fully mixed diet with foods of different textures and tastes. The aim of this study was to produce weaning food blends from white sorghum and pumpkin seeds. The samples were sourced from gamobru market, in Maiduguri, borno state, Nigeria, and were identified in University of Maiduguri, Biological Science Department. The samples were subjected to different processing methods The white sorghum was fermented to reduce the antinutritional factors, and also enhance the nutrient content, white the pumpkin seeds were toasted. The samples were assayed for proximate composition using standard Laboratory technique, while sensory evaluation was conducted for gruel prepared from the blends using standard methods. The result of the moisture content showed a significant (P < 0.05) difference, with blend 1 having the lowest moisture content of 4.10 ± 0.01%. However, the moisture content of the food blends was higher than the moisture content of the commercial weaning food (cerelac). There were significant (P < 0.05) differences in the total ash, protein, total fast and fiber content, while no significant (P > 0.05) difference was observed in the carbohydrate content of food blend 1 and the commercial weaning food blend. For the sensory evaluation, the general acceptability also showed that there was no blend that was generally rejected. It can thus be concluded that weaning food can be prepared using fermented white sorghum flour (WSF) and soya bean flour(SBF), and the prepared weaning food can be used a weaning food, the results of the proximate revealed that the food bleeds are nutrient dense, and can be used as a supplement for breastmilk during infancy stage.

Keywords: White Sorghum; Weaning; Malnutrition

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Citation: Fussam Shettima Kuburi., et al.“ Production and Evaluation of White Sorghum Based Weaning Food Blends and its Consumer Acceptability”. EC Nutrition 17.7 (2022): 01-09.

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