EVALUATION OF THE NUTRITIONAL COMPOSITION, SENSORY AND PHYSICAL PROPERTIES OF A POTENTIAL WEANING FOOD FROM LOCALLY AVAILABLE FOOD MATERIALS - BREADFRUIT (ARTOCARPUS ALTILIS) AND SOYBEAN (GLYCINE MAX).
 
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Pol. J. Food Nutr. Sci. 2005;55(4):411–415
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ABSTRACT
A potential weaning diet was developed from locally available least expensive food items, using local processing methods. The supplement mixtures were breadfruit and soybean. The ingredients were mixed at different ratios of 90:10, 80:20, 70:30, and 60:40 and 50:50% of breadfruit and soy flour, respectively. The results of a proximate analysis of the supplements showed that their protein content accounted for 7.82-20.92%, that of carbohydrates – for 53.36-75.42%, and that of fat - for 6.77-16.30%, whereas energy values ranged from 1654.3 to 1864.0 KJ/100 g, and that they contained appreciable quantities of P, Zn, Fe, Mg, Ca, K and Na. The bulk density generally decreased with increasing SB supplementation. SBF 1 had the lowest (0.361 g/mL) while SBF 5 had the highest (0.425 g/mL) values of that parameter. SBF 1 had the highest water absorption capacity (WAC) (490 mL/g) and SBF 5 had the lowest value of that parameter (310 mL/g). The results demonstrate that at 40% soy flour supplementation, the meal could meet satisfactorily the Recommended Dietary Allowances (RDA) for children of 1 to 3 years of age and that it has tolerably low antinutrients level.
ISSN:1230-0322