Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Ikujenlola A Victor and Ogunba B Olubukola
The study developed and assessed blends of quality protein maize (QPM), defatted sesame seed and mushroom flours as potential complementary food. The crops were processed to flour separately using standard methods. The flours were blended at various proportions of 100:0:0; 70:30:0; 70:0:30; 70:15:15. The proximate, mineral, amino acids profile, functional and sensory properties of the blends were analysed. The results showed that protein ranged between 10.64% and 25.32%, fat 2.41%-4.67% and ash 3.88%-6.90%. The packed bulk density ranged between 0.52 and 0.69 g/ml, water absorption capacity of the samples was 76.60% to 93.30%. Leucine 7.13-7.44 g/100 gcP was the most abundant essential amino acid while tryptophan 1.28-1.32 g/100 gcP was the least. The essential amino acid index and predicted biological values ranged between 45.89%-95.56% and 38.32%-92.46% respectively. The samples were acceptable to the panelists however, the 100%QPM sample was most preferred. The study concluded that supplementation of QPM with sesame and mushroom improved the nutritional, functional and sensory quality of the blends. This product is a potential alternative to exorbitant commercial complementary food in Nigeria.