Home / Current Issue / Paper 1719242
Proximate, Minerals and Sensory Properties of Protein Fortified Weaning Food Produced from Maize (Zea Mays), African Yam Bean (Sphenostylis Stenocarpa) And Blood Leaf (Justicia Secunda)
Subject area: Science,Engineering and Technology · Area of research: Food Science and Technology
DOI: https://doi.org/10.64388/IREV9I12-1719242
Abstract
This research evaluated the proximate composition, mineral constituents and sensory properties of protein-fortified weaning food produced from composite blends of maize (Zea mays), African yam bean -AYB (Sphenostylis stenocarpa), and blood leaf (Justicia secunda) flours. Maize grains were soaked, gelatinized, oven-dried (55 °C), milled and sieved (500µm). AYB was soaked, dehulled, boiled (100 °C) for 30min, tray-dried (60 °C) for 12hr, milled and sieved (500µm). Blood leaf leaves were washed, blanched at 80 °C for 3min, tray-dried (60 °C) for 10 hr, milled and sieved (500µm). The maize, African yam bean, and blood leaf flours were blended in ratios 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25). Samples were subjected to laboratory analysis using standard methods, data generated were analysed statistically. Results showed moisture range (9.76-10.10%), protein (8.03-16.52%), fat (3.99-4.83%), ash (1.00-5.00%), fibre (2.02-4.75%) and carbohydrates (59.14-75.60%), with energy values of 346.11-370.43 kJ/100g. Mineral contents (mg/100g) ranged: calcium 30.02-88.52, iron 3.02-7.99, magnesium 88.12-169.48, zinc 2.97-6.54 and phosphorus 117.59-194.86. Sensory scores declined slightly with increased substitution, with the control most preferred though all samples remained acceptable. The research concludes that incorporating AYB and Blood leaf flours into maize-based formulations enhances nutritional and sensory acceptability, offering a sustainable approach to combating malnutrition among children
Keywords
African Yam Bean, Blood Leaf, Maize and Weaning Food
How to cite this paper
@article{1719242,
author = {Mofunanya, Grace Nneka, Ugwu, Linus Ejiofor, Emejulu, Cynthia Onyeka, Anaeke E. J., Onyeneje, Gladysmary. Nonyelum},
title = {Proximate, Minerals and Sensory Properties of Protein Fortified Weaning Food Produced from Maize (Zea Mays), African Yam Bean (Sphenostylis Stenocarpa) And Blood Leaf (Justicia Secunda)},
journal = {Iconic Research And Engineering Journals},
year = {2026},
volume = {9},
number = {12},
pages = {3316-3322},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1719242.pdf},
abstract = {This research evaluated the proximate composition, mineral constituents and sensory properties of protein-fortified weaning food produced from composite blends of maize (Zea mays), African yam bean -AYB (Sphenostylis stenocarpa), and blood leaf (Justicia secunda) flours. Maize grains were soaked, gelatinized, oven-dried (55 °C), milled and sieved (500µm). AYB was soaked, dehulled, boiled (100 °C) for 30min, tray-dried (60 °C) for 12hr, milled and sieved (500µm). Blood leaf leaves were washed, blanched at 80 °C for 3min, tray-dried (60 °C) for 10 hr, milled and sieved (500µm). The maize, African yam bean, and blood leaf flours were blended in ratios 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25). Samples were subjected to laboratory analysis using standard methods, data generated were analysed statistically. Results showed moisture range (9.76-10.10%), protein (8.03-16.52%), fat (3.99-4.83%), ash (1.00-5.00%), fibre (2.02-4.75%) and carbohydrates (59.14-75.60%), with energy values of 346.11-370.43 kJ/100g. Mineral contents (mg/100g) ranged: calcium 30.02-88.52, iron 3.02-7.99, magnesium 88.12-169.48, zinc 2.97-6.54 and phosphorus 117.59-194.86. Sensory scores declined slightly with increased substitution, with the control most preferred though all samples remained acceptable. The research concludes that incorporating AYB and Blood leaf flours into maize-based formulations enhances nutritional and sensory acceptability, offering a sustainable approach to combating malnutrition among children},
keywords = {African Yam Bean, Blood Leaf, Maize and Weaning Food},
month = {June},
doi = {https://doi.org/10.64388/IREV9I12-1719242}
}