Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria

Ikese Chris Oche; Okoye Patrice-Anthony Chudi; Ubwa Simon Terver; Akende Samue

doi:doi:10.11648/j.ijfsb.20170204.12

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Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria

Ikese Chris Oche, Okoye Patrice-Anthony Chudi, Ubwa Simon Terver, Akende Samue

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 4)

Received: 19 April 2017 Accepted: 19 July 2017 Published: 15 August 2017

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Abstract

In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 4)
DOI	10.11648/j.ijfsb.20170204.12
Page(s)	106-113
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Infant Malnutrition, Infant Food, Proprietary Formula, Proximate Composition

References

[1]	K. J. Ahima, (2008). Formulation of weaning foods using composite of maize, groundnut and soybean and assessing its nutritional effects using animal model (Unpublished master’s thesis). Kwame Nkrumah University of science and technology, Ghana. pp. 1-37.
[2]	World Health Organisation (2003). Infant and young children nutrition: A global strategy in infant and young children feeding. World Health Organisation, Geneva, Switzerland. pp. 55-58.
[3]	Food and Agricultural Organisation/ World Health Organisation (1985). Report of a joint FAO/WHO expert consultation on energy and protein requirement: technical report series 724. WHO, Geneva, Switzerland. pp. 98-113.
[4]	World Health Organization (2000). Child and Adolescent Health and Development: Nutrition and Infant Feeding: technical Report series 880. WHO, Geneva, Switzerland. pp. 740.
[5]	M. Solomon, (2005). Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutritional Sciences. 5 (2) 1-7.
[6]	World Health Organization (1986). Thirty-Ninth World Health Assembly Guidelines on the main health and socio-economic circumstances in which infants have to be fed on breast-milk substitutes, series A39/8. World Health Organisation, Geneva, Switzerland. pp. 42-57.
[7]	A. O. A. C. (2005). Official methods of analysis of the Association of Official Analytical Chemist, Washington, D. C. 23rd edition. AOAC. Arlington Virginia. pp. 327.
[8]	E. A. Amankwah, J. Barimah, A. K. M. Nuamah, J. H. Oldham, C. O. Nnaji, (2009). Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pakistan Journal of Nutrition 8(11); 1747-1752.
[9]	Allergy UK (2012). Wheat and Gluten Intolerance. British Allergy Foundation publishers, Planwell House, Edgington. Culled on 23/11/2016 from www.allergyuk.org
[10]	C. Masterjohn, (2016). Thyroid Toxins: The double-edged swords of the kingdom plantae. Retrieved on 23/11/2016 from http://cholesterol-and-health.com
[11]	E. Guy, N. Kyei, Y. Baffour, Y. P. Ackah, (2013). Nutrient content and sensory acceptability of a weaning diet formulated from mixtures of soya bean, groundnut and rice. African journal of home economics education. Vol 1(1), pp 1-7.
[12]	H. D. Almeida, S. O. Saldivar, M. H. Gomez, L. W. Rooney. (1993). Production and Nutritional Value of Weaning Foods from Mixtures of Pearl Millet and Cowpeas. American Association of Cereal Chemists, 70(1): 14-18.
[13]	M. Temesgen, (2013). Nutritional Status of Ethiopian Weaning and Complementary Foods: A Review. Afri. J. Nutr. 2: (2) 621.

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APA Style

Ikese Chris Oche, Okoye Patrice-Anthony Chudi, Ubwa Simon Terver, Akende Samue. (2017). Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. International Journal of Food Science and Biotechnology, 2(4), 106-113. https://doi.org/10.11648/j.ijfsb.20170204.12

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ACS Style

Ikese Chris Oche; Okoye Patrice-Anthony Chudi; Ubwa Simon Terver; Akende Samue. Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. Int. J. Food Sci. Biotechnol. 2017, 2(4), 106-113. doi: 10.11648/j.ijfsb.20170204.12

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AMA Style

Ikese Chris Oche, Okoye Patrice-Anthony Chudi, Ubwa Simon Terver, Akende Samue. Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. Int J Food Sci Biotechnol. 2017;2(4):106-113. doi: 10.11648/j.ijfsb.20170204.12

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@article{10.11648/j.ijfsb.20170204.12,
  author = {Ikese Chris Oche and Okoye Patrice-Anthony Chudi and Ubwa Simon Terver and Akende Samue},
  title = {Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {106-113},
  doi = {10.11648/j.ijfsb.20170204.12},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.12},
  abstract = {In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.},
 year = {2017}
}

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TY  - JOUR
T1  - Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria
AU  - Ikese Chris Oche
AU  - Okoye Patrice-Anthony Chudi
AU  - Ubwa Simon Terver
AU  - Akende Samue
Y1  - 2017/08/15
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.12
DO  - 10.11648/j.ijfsb.20170204.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 106
EP  - 113
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.12
AB  - In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.
VL  - 2
IS  - 4
ER  -

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Author Information

Ikese Chris Oche

Department of Chemistry, Benue State University, Makurdi, Nigeria
Okoye Patrice-Anthony Chudi

Department of Chemistry, Benue State University, Makurdi, Nigeria
Ubwa Simon Terver

Department of Chemistry, Benue State University, Makurdi, Nigeria
Akende Samue

Department of Chemistry, Benue State University, Makurdi, Nigeria

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Plain Text BibTeX RIS

APA Style

Ikese Chris Oche, Okoye Patrice-Anthony Chudi, Ubwa Simon Terver, Akende Samue. (2017). Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. International Journal of Food Science and Biotechnology, 2(4), 106-113. https://doi.org/10.11648/j.ijfsb.20170204.12

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ACS Style

Ikese Chris Oche; Okoye Patrice-Anthony Chudi; Ubwa Simon Terver; Akende Samue. Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. Int. J. Food Sci. Biotechnol. 2017, 2(4), 106-113. doi: 10.11648/j.ijfsb.20170204.12

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AMA Style

Ikese Chris Oche, Okoye Patrice-Anthony Chudi, Ubwa Simon Terver, Akende Samue. Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria. Int J Food Sci Biotechnol. 2017;2(4):106-113. doi: 10.11648/j.ijfsb.20170204.12

Copy | Download

@article{10.11648/j.ijfsb.20170204.12,
  author = {Ikese Chris Oche and Okoye Patrice-Anthony Chudi and Ubwa Simon Terver and Akende Samue},
  title = {Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {4},
  pages = {106-113},
  doi = {10.11648/j.ijfsb.20170204.12},
  url = {https://doi.org/10.11648/j.ijfsb.20170204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170204.12},
  abstract = {In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Proximate Analysis and Formulation of Infant Food from Soybean and Cereals Obtained in Benue State, Nigeria
AU  - Ikese Chris Oche
AU  - Okoye Patrice-Anthony Chudi
AU  - Ubwa Simon Terver
AU  - Akende Samue
Y1  - 2017/08/15
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170204.12
DO  - 10.11648/j.ijfsb.20170204.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 106
EP  - 113
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170204.12
AB  - In a bid to stem the tide of infant malnutrition occasioned by the high cost of proprietary infant food in developing countries, the study formulated a nutritious infant food by beneficiating a cereal-legume composite prepared from short rice, yellow maize and soybean grains obtained in Benue State, Nigeria using crayfish, egg yolk and banana flavour. Among the cereals species compared by proximate analysis, short rice and yellow maize were found to be the most soybean-complementing cereal pair. The proximate compositions, caloric value and sensory properties of the formulated food were determined and statistically compared with their respective means in two common proprietary infant formulae sold in the market. The formulated food was found to compete favourably with both proprietary formulae as its proximate composition (protein; 16.71%, Carbohydrate; 55.51%, crude fat; 10.39%, crude fibre; 12.64%, ash; 4.20% and moisture; 10.55%) was quite comparable to the mean proximate composition of both proprietary formulae (protein; 15.63%, Carbohydrate; 64.42%, crude fat; 10.84%, crude fibre; 1.74%, ash; 3.03% and moisture; 4.35%). The formulated food complied with united nation’s protein advisory group (PAG) recommendation for each proximate food component in infant food except in carbohydrate which was 9% less than the PAG benchmark for carbohydrates in infant food (65%). Accordingly, the caloric value of the formulated food (380 Kcal/100g) was less than the mean in both proprietary formulae (417 Kcal/100g). Sensory evaluation showed that with exception in flavour, the formulated food did not differ significantly (p=0.05) from the proprietary formulae in appearance, taste, after-taste, mouth-feel, colour and overall acceptability. Sensory judges had a higher preference for both proprietary formulae than for the formulated food because the residual flavour of the crayfish and egg yolk components were mildly perceivable. Most judges observed that the formulated food could be improved upon by further reducing its particle size to give it a much finer texture. The microbial shelf life of the formulated food was found to be 6 weeks from the date of formulation.
VL  - 2
IS  - 4
ER  -

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