Compositional, physical,micorocrobiological and keeping Quality of formulated dehulled toasted Maize-egg Flour weaning Food.
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Dehulled Toasted Maize - Egg Flour (DTMEF) , a cereal-based food for infants and young children made from dehulled maize, was prepared by a procedure in which millet amylase rich flour (MARF) ( for viscosity reduction) was incorporated to dehulled toasted maize flour (DTMF) - dried whole egg powder (DWEP) porridge at levels of 2-8%, as a means of determining the level at which it could be added to the mixture in the dry form. The objective was to have a final product of lower dietary bulk. There was no significant difference between the viscosity reduction percentages at 2, 4, 6 and 8 percent MARF level. For economic reasons, a 2% MARF level was chosen. At this rate of usage, viscosities obtained compared well with the recommended range of 1,000-3,000 cl'. Physico-chemical and microbiological properties were determined as an evaluation of the product's quality. It was low in moisture (3.2%), an indication of good storage stability, high in protein (17.9%) and fat (10.3%) with a calcium content of 57.2 mg/IOO g and energy content of 423 Kcalll00 g. These results compare well with the Protein Advisory Group (PAG) guidelines for weaning foods which recommend that the protein content should be at least 20% (on a dry weight basis), fat levels up to 10%, moisture 5 to 10%, and total ash not more than 5%. It had a neutral pH (7.1). Its yeast and mould count, expressed as 'the logarithm to base ten of the colony forming units per gram of sample, was low (3.3) and Salmonella was undetected. These results are a good indication that the developed weaning food is likely to supply (to a greater extent) the protein and energy requirements of weaning children if adopted for feeding. viii
Sponsorhipuniversity of Nairobi
University of NairobiDepartment Of Food Science and Technology