Tizazu, Shimelis (2009) Improvement of Energy and Nutrients Density of Sorghum Based Weaning Food Using Germination. Masters thesis, Addis Ababa University.
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Abstract
Weaning foods prepared commercially are not available and if available, unaffordable for the poor in developing countries. Weaning foods prepared traditionally from locally available raw materials such as cereal and/or legume flours have a high viscosity when reconstituted, which limits the total food intake by the infants. Weaning foods from plant sources are also high in antinutrients content which decreases nutrients bioavailability. The main objective of this study was to investigate the possibilities of improving the energy and nutrients density of sorghum based weaning foods using germination. Two varieties of sorghum (Sorghum bicolor) (L.) Moench) seeds (varieties 76T1#23 and Meko) were collected for this study. Sorghum seeds were cleaned, soaked for 22 hours at room temperature (22±20C) and germinated for 36 and 48 hours at the soaking temperature. The germinated seeds were dried at 550C for 24 hours and milled into flour. The ungerminated sorghum seeds were also dried at 550C for 2 hours and milled. Using ungerminated and geminated sorghum flour and blend of the two in ratios of 85:15, 75:25, 50:50 and 75:25, eleven weaning foods were formulated for each of the two sorghum varieties. Germination of sorghum seeds increased significantly (P<0.05) the contents (%) of crude protein from 12.25 to 12.65 and from 10.44 to 10.87; of total phosphorus (mg/100g)from 208.42 to 223.26 and from 183.04 to 193.56; non-phytate phosphorous from 95.95 to 169.69 and from 52.02 to 136.14; iron from 8.21 to 11.99 and 7.19 to 10.98; zinc from 1.86 to 2.01 and from 1.78 to 1.89; calcium from 17.09 to 25.93 and from 20.99 to 29.62 for varieties 76T1#23 and Meko, respectively. In contrast, germination of sorghum grain decreased phytic acid levels (mg/100g) from 399.12 to 190.11 and from 464.94 to 203.76 and (molar ratios) of phytate to iron from 4.12 t � o 1.35 and from 5.49 to 1.58; phytate to zinc from 21.18 to 9.31 and from 25.72 to 10.64; and viscosity values (cP) at 13% dry matter concentration from 8689.74 to 2386.78 and from 8794.78 to 2415.19; at 5% dry matter concentration from 2893.78 to 1142.11 and from 2987.43 to 1149.2, respectively. The sensory panelists preferred the gruel that contained 15% of germinated sorghum flour for all the sensory attributes investigated; while gruels prepared from 100% germinated sorghum flour was least preferred. Hence, germination appeared to be a promising food processing method to improve the nutrients and energy density and to decrease phytate levels and viscosity values of weaning food gruels significantly and to increased food intake in infants.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Food Science and Nutrition |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine S Agriculture > S Agriculture (General) T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TX Home economics |
| Divisions: | Africana |
| Depositing User: | Andriamparany Edilbert RANOARIVONY |
| Date Deposited: | 27 Nov 2018 13:24 |
| Last Modified: | 27 Nov 2018 13:24 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/7738 |
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