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Title: Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff.
Authors: Okafor, JNC 
Ozumba, AU 
Osibanjo, I 
Onu, LK 
Daudu, AM 
Olatunji, O 
Keywords: Weaning food;production;quality;acceptability
Issue Date: 2008
Publisher: Federal Institute of Industrial Research, Oshodi (FIIRO)
Source: Okafor J.N.C., Ozumba A.U., Osibanjo, I., Onu L.K., Daudu, A.M. & Olatunji, O. 2008. Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff. Journal of Industrial Research and Technology (2):31-36
Abstract: Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, bambara nut, sesame and soyabean. The formulated weaning food mixes were analysed for proximate, microbiological and organoleptic qualities using a cereal based commercial brand as standard for proximate composition and sensory properties. The moisture content of the weaning mixes ranged from 6.43-7.32%, crude protein content(15.71-16.49%), fat(8.33-10.60%), Ash(2.01-2.80%), crude fibre(2.87- 3.79%), carbohydrate(61.18-62.46%) and energy content from 388-406 calorie per 100g of the mixes. Formulations A and B had similar values in protein, fat and energy content like the commercial brand, and met the SON standard for these parameters. Total bacterial counts were 1.3 x 10 for formulation(A), 3.1 x 10 (B) and 2.1 x 10 (C). 2 3 2 Except for formulation B with 0.2 x 10 mould contamination. There were no mould growth 1 in formulations A and C. Equally, coliform and E-coli were not detected in the weaning mixes. Sensory analysis revealed acceptability of all the weaning mixes and preference for weaning mix A that compared favourably well with the standard in all the quality attributes analysed except in mouthfeel.
Appears in Collections:Dr. Jane N C Okafor

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