EFFECT OF SPRAY-DRYING CONDITIONS ON EGG POWDERS QUALITY TO ENHANCE THE NUTRITIONAL VALUE OF PLANT BASED COMPLEMENTARY FOODS (MITIN-AJA AND BULLA

Abstract

Locally available complementary foods are high in carbohydrates and little protein made of cereal or starchy root crops. The purpose of this study optimize spray drying conditions to improve the macro-nutritional content of commercially available complementary foods commonly sold in Wolkite, (Bulla and Mitin-Aja) by incorporating egg yolk and white powders. Addressing infant under nutrition requires attention to the quantity and quality of foods introduced during infancy. To achieve this, four complementary food blends were formulated to enhance their nutritional profiles. Spray-drier was used to convert liquid egg into powder, by varying processing conditions (inlet-temperature, feed rate, and dilution rate). These parameters were selected to optimize the moisture content of egg powders by using response surface methodology. Parameters such as physicochemical, water activity, bulk density, and sensorial attributes were evaluated to assess the overall quality and acceptability of the products. Standard official procedures were used to determine the macronutrient composition of developed foods and ingredients and there was a significant difference between developed and commercial complementary foods in all macronutrient compositions. The protein content of complementary foods varied from 1.45% to 18.74%. Egg powders increase the protein content of bulla from 1.45 to 14.72% and mitin-Aja from 11.11 to 18.74%. In this study, the energy density of 3.8kcal/g from egg yolk powder blended with Mitin-aja and Bulla can fulfill the requirements in 53, 81, and 144g/day for 6-8, 9-11, and 12-23 month-old children respectively. However, complementary foods composite animal-source foods can be a possible tool to overcome malnutrition. In general, the formulated diets were better than commercially available complementary foods..