食品加工与技术杂志

抽象的

Effect of Grain Teff, Sorghum and Soybean Blending Ratio and Processing Condition on Weaning Food Quality

Menure Heiru

This study was conducted to evaluate the effect of grain teff, sorghum and soybean blending ratio and processing condition on weaning food quality with three specific objectives. Therefore, this study was initiated to address the protein energy malnutrition and sensory quality of weaning food. The proximate composition and sensory quality of blended samples were analyzed using standard methods. Processing condition had significant effect on nutritional and sensory properties of weaning food products. Moisture, ash, and crude fiber were significantly (p<0.05) higher (7.76%, 3.21%, 2.34%) respectivily. A significant high ash (3.85%) crude protein (17.50%) and crude fat (16.33%) contents were observed in weaning food blend processed via fermentation. So, the proximate analysis results obtained from feremented blend B₁ showed significantly higher (p<0.05) crude protien, ash and crude fat contents (16.62%, 3.47%, 11.35%) respectively and lower fiber (1.2%) content. The mean values of moisture, protein, fat, fiber, ash and carbohydrate were 4.19%, 17.17%, 14.33%, 1.26%, 3.11% and 59.91% respectively in fermented weaning foods. Sensory analysis revealed that highly acceptable product was obtained from fermented blends of teff, sorghum and soybean flour. The color, flavor, taste and overall acceptability scores of fermented blends were 5.72, 5.83, 5.77 and 5.77 (on 7- point hedonic scale), respectively. Among the treatments, fermented weaning food was found to produce acceptable weaning food gruel enriched by protein, ash and carbohydrate contents. So, fermented weaning food was enriched by proximate composition and acceptable sensory quality as compared to other processing conditions.