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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: 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
References
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[3] Adegboyega, A. T., Amadi, E. A., Abayomi, M. A., Igwe, C. C., & Ade-Omowaye, B. I. O. (2020). Evaluation of nutritional and antinutritional properties of African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) seeds. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/6569420
[4] Adelekan, A. O., Adejuyitan, J. A., & Akinola, S. A. (2020). Nutritional composition and sensory properties of complementary food formulated from maize, soybean and Moringa oleifera leaf powder. Journal of Food Science and Nutrition Research, 3(4), 267–276. https://doi.org/10.26502/jfsnr.2642-11000057
[5] Dewey, K. G. (2013). The challenge of meeting nutrient needs of infants and young children during the period of complementary feeding: An evolutionary perspective. The Journal of Nutrition, 143(12), 2050–2054. https://doi.org/10.3945/jn.113.182527
[6] El-Sayed, H. F., et al. (2022). Promoting weaning practices and growth of Egyptian infants by nutrition education using a health belief model. BMC Pediatrics, 22, Article 741. https://doi.org/10.1186/s12887-022-03741-0
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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}
}