TY  - JOUR
T1  - Chemical and Functional Properties of Complementary Food from Malted and Unmalted Acha (<I>Digitaria exilis</I>), Soybean (<I>Glycine max</I>) and Defatted Sesame Seeds (<I>Sesamun indicuml</I>.)
AU - , A.V. Ikujenlola 
JO  - Journal of Engineering and Applied Sciences
VL  - 3
IS  - 6
SP  - 471
EP  - 475
PY  - 2008
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2008.471.475
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2008.471.475
KW  - Acha
KW  -malting
KW  -complementary food
KW  -functional
KW  -viscosity
AB  - Acha (<I>Digitaria exilis</I>), soybean (<I>Glycine max</I>) and sesame (<I>Sesamun indicum </I>L.) seeds were cleaned  separately  of  dirt  and  extraneous  materials. The  acha grains were malted by steeping, germinating (72 h), drying (60°C, 20 h), dehulling, milling and sieving. Soybean and sesame seeds were processed into flours using standardized methods. Complementary food blends were formulated at various ratios from malted and unmalted acha, full fat soybean and defatted sesame flours. The formulations thus produced were assessed for chemical and functional properties. The results showed that the blends containing the malted acha had better functional properties with respect to the viscosity, water absorption capacity and bulk density. The viscosity was particularly low (&lt; 2.550 Cps) which will enhance consumption by the intending infants. The inclusion of sesame flour boosted the level of protein of the blends.
ER  -