Download nutritional quality, functional and sensory evaluation of

NUTRITIONAL QUALITY, FUNCTIONAL
AND SENSORY EVALUATION OF
COMPLEMENTARY FOOD MADE FROM
CEREALS, LEGUME, OIL SEED AND
VEGETABLE.
Afam –Anene, O.C and Ahiarakwem Jovita .H
Department of Nutrition and Dietetics
FAVM, Imo State University. Owerri.
ABSTRACT
Complementary foods were prepared from locally available raw material such as maize, sorghum, soyabean,
sesame seeds and moringa leaf powder. The maize and sorghum were divided into two portions respectively. A
portion of maize and sorghum were germinated and the other portion ungerminated. Composite flour of the
blends were formulated in the ratio 60:30:10 (maize, soyabeans, moringa leaf powder) Diet 1and 3, (sorghum,
sesame, moringa leaf powder) Diet 2 and 4. The proximate composition and functional property of the formulated
diets were determined and compared with that of Nutrend (control) a commercial formula and FAO
recommended daily intake (RDI). The organoleptic properties were determined using 9- point hedonic scale (1Dislike extremely to like extremely-9) for general acceptability. SPSS 15.0 software were used to find out the
difference between means. Results showed that the protein content of the formulated diets were higher
(30.71%,26.81%,29.91% and 26.00%) for diets 1,2,3 and 4 respectively than that of Nutrend (control)
16.00%.When analyzed statistically there were significant difference (p<0.05) between the blends. Carbohydrate
value was 47.86%,39.45%,52.34% and 37.02% for diets 1, 2, 3 and 4 respectively while that of the control was
63.40%. There was significant difference (p<0.05) between diets 2 and 3, diets 3 and 4. Energy value was
409.56kcal, 455.50kcal,407.41kcal and 441.87kcal for diets 1,2,3 and 4 respectively while that of the control was
390.60kcal . There were no significant difference (p>0.05) in the swelling capacity of the composite blends of
Diet1 and 2. The bulk density ranged from 0.46 ±0.03 (diet 3) to 0.53 ± 0.00 (diet 4). The water absorption index
ranged from 1.25 ± 0.07 (diet2) to 2.12 ±0.09 (diet 3). Diet 3 was most preferred for colour, taste, mouthfeel,
consistency and general acceptability.
Keywords: Cereals, legumes, moringa leaf powder, oil seeds, complementary foods, functional properties,
sensory properties.
INTRODUCTION
• Studies have shown that breast milk is the ideal food for the infants during the first six
months of life (1).However, breast milk alone cannot provide all the nutrients and
calories that allow infants to thrive or increase in birth weight after six months of life.
Therefore, infants and young children from six months until two years should be
gradually introduced to different types of nutritious semi-solid or complementary foods
(2). When complementary foods are introduced too early or too frequently they displace
breast milk (3).Commercially available complementary foods are not within the reach of
the low income families as a result most of these families depends on locally produced
foods based on local staple foods usually cereals that are processed into gruels. Cereal
based gruels are often low in protein and are limiting in some essential amino acids
particularly lysine and tryptophan (4). The nutritive value of cereals can be improved by
supplementation with legumes and oil seeds.
• To avert the occurrence of protein-energy malnutrition which have adverse
irreversible effect on growth and mental development especially among infants from low
income families. Securing the right foods for complementary feeding is necessary in early
childhood. The use of cereals and legumes/oil seeds has been used to develop
complementary foods that are high in calorie. However, these seeds contain some
antinutritional factors which hinder their bioavailability ,therefore processing technique
aimed at improving the nutritive quality of these foods is necessary.
Introduction contd
• Regardless of the degree of processing, complementary foods should have specific
attributes that encourages their use in infant feeding. Nutritional scientists consider the
innate biological properties of food as valuable; specifically complementary foods should be
sufficiently energy and micro nutrient dense and should be safe for consumption (5)
• Processed complementary foods should have the following characteristics (i) appropriate
viscosity for age, children need semi-solid preparation until about 12 months of age, (ii)
desirable sensory properties,(iii) processed, if necessary to avoid the presence of
antinutritional factors,(iv) Easy to prepare without making excessive demands on care givers
(v) Low cost, (vi) Fun to eat. When complementary foods are introduced too early or too
frequently they displace breast milk (3). Processed complementary foods whether
produced by public or private sector need to be in compliance with the code of marketing
breast milk substitute and codex alimentarius. For the code, this means the food must
never be promoted as breast milk substitute
• (6). The participation of young children, s mothers in complementary food formulation
and acceptability testing encourages them to gain nutrition knowledge and positive attitude
towards dietary improvements (7). This work investigates the proximate composition,
functional and organoleptic properties of local complementary foods produced from
cereals, legume, oil seeds and moringa leaf powder.
MATERIALS AND METHODS
The food commodities: Maize (Zea mays), sorghum (Sorghum bicolour), sesame
(Sesamum indicum), soya bean (Glycine max) and moringa (Moringa oleifera)
used in formulating the composite blends (diets) were purchased from Ekeukwu
market, Owerri, Imo State.
PREPARATION OF THE COMPLEMENTARY FOOD MIXES
 Cereals (maize and sorghum) were carefully sorted and washed. They were separately
soaked overnight for germination
after which they were drained and then spread on a
clean jute sack for germination at room temperature for three days. The germinated cereals
were again washed with clean water and sundried for 3 days.
 Soybeans were also sorted, washed and soaked in tap water for 12 hours; it was then
washed by rubbing between the palms to remove the testa. After removal of the testa it
was boiled in water for 15 minutes and air dried for 72hours and then roasted for 40
minutes.
 Sesame seeds were sorted, cleaned, washed in tap water by rubbing between the palms
to remove testa, air-dried for 3 days and roasted for 10 minutes.
 The moringa leaves were washed and air-dried on clean sacks for five days or 120hrs.
 Ungerminated maize and sorghum were sorted, cleaned, washed with tap water and air
dried for 2 days.
Materials & method contd
•
•
•
•
•
The prepared food materials were milled separately into flour using the hammer mill
and the composite flour of the two complementary foods were formulated as follows:
Diet 1: Germinated maize, soyabean, moringa (GMSM) 60:30:10
Diet 2: Germinated Sorghum, sesame, moringa (GSSM) 60:30:10
Diet 3: Ungerminated maize, soyabean, moringa (UMSM) 60:30:10
Diet 4: Ungerminated sorghum, sesame, moringa (UMSM) 60:30:10.
The proximate compositions, functional and sensory evaluations of the composite blends
were done and compared with a standard formula.
The percentage moisture, ash and crude fiber were determined using gravimetric methods
(8).Crude fat was determined using soxhlet extraction method, crude protein was
determined by microkjeldhl method. Carbohydrate was determined by arithmetic
difference method and the energy content were determined by calculation using Atwater
factor Onyeike (9).
Materials & method contd
Functional properties
•
•
•
•
•
•
Water swelling capacity
This was carried out by method described by, Filli (1999,) (10)
Water absorption capacity
This was done by method described by Onwulata et. al., (1998).(11)
Bulk density
The bulk density of the sample was determined using the method
described by( Bhattacharya and Hanna,1986).(12)
SENSORY EVALUTATION OF COMPLEMENTARY MIXES

The four formulated complementary food mixes were prepared into gruels using
100g sample, 10g sugar and 400ml of water. The reconstituted blends were evaluated
along with a commercial formula (Nutrend).

Sensory evaluation was conducted on the reconstituted samples to test their
acceptability using the nine point hedonic scale (9 = like extremely, 1 = dislike extremely).
The attributes that were tested were colour, texture, taste, aroma and general
acceptability where; 1 = Dislike extremely, 2 = Dislike very much, 3 = Dislike moderately, 4
= Dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like
very much, 9 = like extremely.

A total of twenty adult female untrained panelist was used in this study. The use of
adult female instead of the target recipient, children were necessary because of their
ability to objectively evaluate the sensory characteristics of the formulation.
STATISTICAL ANALYSIS
The mean and standard error of means (SEM) of the triplicate
analyses of the samples were determined. The one way analysis of variance
(ANOVA) and Turkey’s HSD test were performed to determine the significant
differences between the means of the proximate composition, functional
properties and sensory attributes at p ≤ 0.05 using SPSS 15.0 (SPSS software
for windows, release 15.0, SPSS inc. USA).
RESULTS
TABLE 1 PROXIMATE COMPOSITION OF COMPOSITE BLENDS AND NUTREND
Nutrend
Rv
g/100g
6.17± 0.41a
5.10±0.04a
<5
2.45±0.41a
2.70±0.24a
2.60±004a
<3
26.81±0.25c
29.91±0.78b
26.00±0.73d
16.00±021e
<15
12.32±0.06b
19.39±0.72a
10.46±0.25c
19.35±0.25a
9.00±0.08d
<10-25
Crude fibre%
4.03±0.14b
2.47±0.25d
3.77±0.13c
4.85±0.04a
6.00±0.04e
<5
Carbohydrate%
47.86± 0.56c
39.45±1.69d
52.34±0.65cb
37.02±029de
63.40±0.04a
64
Energy kcal
409.56±0.05c
455.50±0.02a
407.41±0.04d
441.87±0.3b
390.60±0.03e
400-425
Nutrients
Diets 1
Diets 2
Diet 3
Diet 4
GMSM
GSSM
UMSM
USSM
Moisture %
6.40±080a
5.46±0.15a
4.99±0.40a
Ash %
2.50± 0.41a
2.57±0.27a
Crude protein %
30.71±0.74a
Crude fat%
Values are means ± sd) for three determination. Means value with the same superscript in a row are not significantly different p>0.05.
RV - recommended values g/100g (CODEX CAC/GL08.1991). Codex alimentary: guidelines on formulated supplementary food for older infants
and young children.
GMSM (Diet 1):
Germinated maize, soyabean, moringa
GSSM (Diet2):
Germinated sorghum, sesame, moringa
UMSM (Diet 3):
Ungeminated maize, soyabean, moringa
USSM (Diet4):
Ungerminated sorghum, sesame, moringa
TABLE 2: FUNCTIONAL PROPERTIES OF THE COMPOSITE BLENDS
Parameters
GMSM Diet1
GSSM diet2
UMSMdiet3
USSMdiet4
Nutrend
Swelling capacity
1.40 ± 0.01cd
1.30 ± 0.08d
1.70 ± 0.00a
1.48 ± 0.08b
2.71±0.43e
Bulk density
0.46 ± 0.03c
0.50 ± 0.08b
0.48 ± 0.08cd
0.53 ± 0.00a
0.46±0.00c
Water
absorption
Index
1.92 ± 0.00b
1.25 ± 0.07d
2.12 ± 0.09a
1.49 ± 0.04c
4.71±0.20e
Means bearing the same superscript on the same row are not significantly different (P>0.05)
GMSM (diet 1):germinated maize, soybean, Moringa
GSSM (diet 2):germinated sorghum, sesame, moringa
UMSM (diet 3):Ungerminated maize, soybean, moringa
USSM (diet 4):ungerminated sorghum, sesame, moringa
Table 3
SENSORY EVALUATION
Diet 1
Diet 2
Diet 3
Diet 4
Attributes
GMSM
GSSM
UMSM
USSM
Nutrend
Taste
6.60±1.62b
6.60±1.82b
7.40±0.28b
6.45±1.36b
8.30±0.02a
Smell
6.40±1.44d
5.85±1.18e
6.70±1.31c
6.80±1.50b
8.40±0.02a
Mouthfeel
6.50±1.75c
5.75±1.79e
6.80±1.68b
6.25±1.50d
8.20±0.03a
Colour
6.70±1.76b
6.35±1.52b
6.40±1.16b
6.65±1.49b
8.46±0.01a
Consistency
6.35±1.56c
6.15±0.85d
7.20±0.81b
6.35±1.09d
8.35±0.06a
Acceptability
6.15±1.50cd
5.80±1.08c
7.25±0.88b
6.00±1.26c
8.46±0.01a
Means bearing same superscript on the same row are not significantly different (p>0.05)
GMSM (diet 1):
germinated maize, soybean, Moringa
GSSM (diet 2):
germinated sorghum, sesame, moringa
UMSM (diet 3):
Ungerminated maize, soybean, moringa
USSM (diet 4):
Ungerminated sorghum, sesame, moringa.
DISCUSSIONS
PROXIMATE COMPOSITION
 The protein content of all the diets were relatively high, it met the
recommended dietary intake of >15 (15). However, the higher protein value
observed in Diet 1 and Diet 2 could be as a result of germination of the cereals.
 Crude protein values of 13g to 14g is the value recommended for infants up to
one year (17).In this study a value higher than this was obtained.
 Adequate protein intake is particularly important in infancy and childhood
when rapid growth requires amino acids from which to build new tissue (20).
 The fat content of the formulated complementary diets met the
recommended nutrient intake of <10-25g/100g (21).
 The increase in fat value could be attributed to the inclusion of oil dense soya
beans and sesame seeds in the diets.
 Dietary fat provide the infant and young children with energy, essential fatty
acids and the fat soluble vitamin.
 A maximum level of 5% of fibre for infants and young children is set by the
FAO/WHO.UNU codex standard (21).
 Foods used for complementary feeding should not contain much fibre as the
adult diet (20).
DISCUSSION CONTD
 Increased fibre level in locally formulated complementary food may result in increased
bulk and lower caloric density, irration of the gut mucosa and adverse effects on the
efficiency of absorption of various nutrients of significance in diet with marginal
nutrient content (23).
 There was decrease in carbohydrate value of diet1 compared with ungerminated
counterpart (diet 3) ).
 This could be attributed either to its breakdown to simple sugar by endogenous
enzymes and its use for growth by the seedling or nutrient loss during processing.
 The energy value of the formulated diet met the recommended value of 400-425 kcal.
 The high energy value of the formulated diets could be as a result of inclusion of
soyabeans and sesame which are high in fat.
 FAO/WHO have recommended that foods fed to infants and children should be energy
dense ones (21).
 Low energy foods tend to limit total energy intake and the utilization of other
nutrients.
FUNCTIONAL PROPERTIES
 The functional properties of the food materials are very important for the
appropriateness of the diets particularly for growing children (27).
 The swelling capacity is an important factor used in determining the amount of
water that food samples would absorbed and the degree of swelling within a given
time.
 Lower swelling capacity and this is an advantage in complementary feeding as it
increases the nutrient density of the food and the child is also able to consume more in
order to meet the nutrient requirement.
 The bulk density is a measure of heaviness of flour. Diet 1 and 2 showed decrease
in bulk densities, the processing method could have led to the lower bulk. Bulk density
value is important in packaging (28).

High bulk density reduces the caloric and nutrient intake per, feed of a child which
can result in growth faltering (30).
FUNCTIONAL PROPERTIES CONTD
 The water absorption capacity is an index of the water absorbs and retain
(31).
 Microbial activities of food product with low water absorption capacity
would be reduced and shelf life of such product is extended (32).
 High water absorption capacity is disadvantageous in complementary
feeding as it limit the absorption of nutrients by the infant .
 Nutritionally loose or lower bulk density promotes digestibility of the food
product, particularly among children with immature digestive system (29).
 The infant may be required to be fed more per day in order to obtain the
required nutrient from the diet.
 The differences in the water absorption capacities may be explained by
their respective content of hydrophilic constituents such as carbohydrates
which binds more water than either protein or lipids (33).
SENSORY CHARACTERISTICS OF COMPLEMENTARY FOOD
 The taste and colour of complementary food may influence their consumption.
 Roasting of the soyabean and sesame seed had an improvement on the flavour of
the complementary diets
 Germination could have resulted in loss of flavour component in diet 1 and 2.
 Diet 3 from ungerminated cereal was most preferred by the panelist,due to lack of
knowledge about the effects of different processing methods the mothers believe that
diet 3 will provide more energy unlike those from germinated cereals.
 This indicates that there is need to educate mothers on the positive effects of
germination on the nutritional and functional properties of foods
 Sensory evaluation with mothers can be used to know their acceptance to give a
kind of gruel to their child but the validity of this approach is limited by the reliability of
their answers.
Generally the panelist rated the control higher followed by diet 3 than the other
formulations in all the sensory parameter investigated.
The formulated diets were rated lower than the control (Nutrend).
CONCLUSION

This study showed that production of complementary food from cheap raw
material to meet the nutritional needs of infants and children 6 to 24 months of age
is possible and should be encouraged.

Nutrition education of mothers especially in the rural setting is necessary to
enable make maximum use of the available nutritious food materials in their local
setting.
 The sesame seeds and the moringa leaf are not commonly consumed in the
eastern Nigeria therefore, there is need to educate mothers on the nutritional
benefit of these raw material.
 Further studies to explore the possibility of formulating local complementary
foods using other lesser known raw material which have been found to be rich in
nutrients and could assist in eliminating malnutrition and also affordable to the
income families who could not afford the expensive commercial formula should be
encouraged.