Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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. Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum).
DOI: https://doi.org/10.36478/jftech.2012.46.49
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2012.46.49