Nutritional Quality of Complementary Porridge for Feeding Children Aged 6-24months from Selected Local Food Ingredients
Published: 14-04-2023
Page: 140-149
Issue: 2023 - Volume 2 [Issue 3]
Wilson Martha *
Department of Food Science and Agro-Processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Alex Wenaty
Department of Food Science and Agro-Processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
*Author to whom correspondence should be addressed.
Abstract
Flours from yellow maize, pumpkin seeds, soybeans and carrots were blended in different proportions. Formulated flour samples were; MPSC1 (55:15:20:10), MPSC2 (60:17:15:8), MPSC3 (65: 20:15:5) and control samples were MP (75:25) and MS (75:25). Extruded flour samples were assessed for proximate, minerals (magnesium, iron, zinc) and vitamin A content and data obtained were analyzed statistically by using One way ANOVA. Protein content results of the formulated flour samples ranged from 18.45 g/100g in to 14.08 g/100g. Vitamin A content in formulated flours ranged from 324.5 µg/100g to 21 µg/100g. Zinc amount, results ranged from 22.58 mg/100g to 9.41 mg/100g. Magnesium amount, results ranged from 281.33 mg/100g to 31.08 mg/100g. Iron content from the formulated samples ranged from 13.22 mg/100g to 45.54 mg/100g. Based on the targeted nutrients of interest of this study results showed that, soybeans contributed to protein level, carrots contributed to high beta carotene amount, while pumpkin seeds contributed to zinc, magnesium and iron.
Keywords: Yellow maize, formulation, proximate composition, minerals