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American Journal of Innovative Research & Applied Sciences
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  | ARTICLES | Am. J. innov. res. appl. sci. Volume 5,  Issue 4, Pages 254-259 (October 2017)
Research Article
 
American Journal of innovative
Research & Applied Sciences 
ISSN  2429-5396 (Online)
OCLC Number: 920041286
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| OCTOBER | VOLUME 5 | N° 4 | 2017 |
Authors Contact

*Correspondant author and authors Copyright © 2017:   | Bello, Florence Abolaji * | Udo, Ifiok Ikpeme | and | Mbak, Deborah Lawrence |



Affiliation.

Department of Food Science and Technology| University of Uyo | Uyo | Nigeria |

This article is made freely available as part of this journal's Open Access: ID | Florence-ManuscriptRef.1-ajira190917 |
PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF SPROUTED SORGHUM (Sorghum Bicolor) AND DEFATTED FLUTED PUMPKIN SEED (Telfairia Occidentalis) FLOUR BLENDS

     | Bello, Florence Abolaji * | Udo, Ifiok Ikpeme | and | Mbak, Deborah Lawrence |. Am. J. innov. res. appl. sci. 2017; 5(4):254-259.

    | PDF FULL TEXT |            |Received | 19 September 2017|          |Accepted | 28 September 2017|         |Published | 04 October 2017 |

ABSTRACT

Introduction:
Cereals and legumes play an important role in achieving the dietary pattern of many people in Africa as they solve protein-energy malnutrition by forming the major sources of proteins, carbohydrates, vitamins and mineral. Objectives: The study was aimed at evaluating the proximate composition and functional properties of the sprouted sorghum flour fortified with defatted fluted pumpkin seed flour. Materials and Methods: Sorghum grains (red variety) were purchased from Akpanandem market in Uyo Metropolis, Uyo while a pod containing fluted pumpkin seeds was purchased from Abak township market, Akwa Ibom State, Nigeria. Flour blends were formulated in a cereal-legume combination using sorghum and fluted pumpkin seed flours. Sorghum was sprouted to produce flour and fluted pumpkin seed was boiled and defatted to produce flour also. The flour blends were formulated as follow: SPA (100% Sprouted Sorghum Flour (SSF)), SPB (100% Defatted Fluted Pumpkin Seed Flour (DFPSF)), SPC (95% SSF/5% DFPSF), SPD (90% SSF/10% DFPSF), SPE (85% SSF/15% DFPSF) and SPF (80% SSF/20% DFPSF). SPA served as control. Proximate composition and functional properties were determined using standard methods. Results: Fortification of sprouted sorghum flour with defatted fluted pumpkin seed flour significantly (p˂0.05) increased the moisture, crude protein, crude fat and ash contents of the flour blends while the crude fibre and carbohydrate contents were noted to be decreased. However, bulk density and swelling capacity decreased as the level of substitution increased while water absorption and oil absorption capacity were significantly increased (p˂0.05). Least gelation of the fortified samples were not significantly (p˃0.05) different from the control. Conclusion: This study has shown that fortified flours formulated from locally available food commodities
contain nutrients needed by the children.
Keywords: Legume, fortification, malnutrition, bulk density, infants.