Development and Quality Evaluation of Supplementary Food for Infants from Blends of Maize Flour with Soybean Flour.

Abstract

Supplementary food is any food other than breast milk given in the supplementary feeding period. supplementary foods can be prepared specially for infant or can be the same foods available for family members, modified in order to meet the eating skills and needs of the infant. develop and evaluate supplementary food for infants from blends of maize flour with soybean flour. Sample collection maize and soybean were collected from local market that used for production of infant production of infant food made or produced from the proportion of from maize flour and soybean flour. mixture design was used to find high and low value of blended maize and soybean. composite flours as 63%: 37%: (A1), 60%: 40%: (A2), 65%: 35%:(A3), 65%:35%(A4),70%:30% (A5) and 100% (A0) are control. proximate compositions moisture and fat functional properties water adsorption and bulk density sensory quality microbial analysis. The moisture content of the samples ranges from A0 to A5 (6.48±3.8) was not significant difference (P<0.05) Fat blende varies from A0(4.5±0.42) and other the fat content of maize lower than soybean because A0 was control or not blended soybean functional properties of the sample A5 (303.35±1.48) was high amount of water absorption capacity then other in order to these result was different blended ratio. sensory of mean scores increase with increase in the proportion of soybean and product samples in all the infant food samples in terms of all the sensory attributes tested. microbial count were low A4B0 in our result concentration increases microbial increase from (100 to 10-4 ) in generally our product was best.