Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
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Abstract
Acha (Digitaria exilis), soybean (Glycine max) and sesame (Sesamun indicum 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 (< 2.550 Cps) which will enhance consumption by the intending infants. The inclusion of sesame flour boosted the level of protein of the blends.
How to cite this article:
A.V. Ikujenlola . Chemical and Functional Properties of Complementary Food from Malted and Unmalted Acha (Digitaria exilis), Soybean (Glycine max) and Defatted Sesame Seeds (Sesamun indicuml.).
DOI: https://doi.org/10.36478/jeasci.2008.471.475
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2008.471.475