QUALITY EVALUATION OF WEANING FOOD PRODUCED FROM MAIZE FLOUR, AND SUPPLEMENTED WITH AFRICAN YAM BEANS AND PIGEON PEA FLOUR BLENDS
DOI:
https://doi.org/10.33003/jaat.2025.1101.14Keywords:
Weaning food;, sprouted maize flour (SMF);, African yam bean (SAYBF);, sprouted pigeon pea flour (SPPF),, and, nutritional evaluationAbstract
Quality evaluation of weaning food produced from sprouted maize flour (SMF) supplemented with sprouted African yam bean (SAYBF) and sprouted pigeon pea flour (SPPF) was carried out. Most weaning food are inadequate in protein and incorporation using underutilized protein source such as SAYBF and SPPF will improve its nutrition. Maize, African yam bean and pigeon pea were condition and allow to sprout before blending. Five blend formulations were developed with varying proportions of maize and the legumes: 100 % SMF (Sample A) as control, and blends containing 5 - 20 % SPPF with a constant 5% SAYBF (Samples B–E). The blends were analysed for proximate composition, mineral contents, functional properties, antinutrient contents, and sensory characteristics using standard methods. The results showed a significant improvement in the nutritional profile with increasing legume supplementation. The moisture, protein, fat, ash, and energy values increased, while carbohydrate and fiber content decreased. Protein content ranged from 9.2% in the control to 29.5% in weaning food with 75:5:20 blends of SMF, SAYBF and SPPF respectively. Mineral analysis revealed higher levels of magnesium, potassium, calcium, iron, and phosphorus in the legume-fortified samples. Bulk density, water and oil absorption capacities, foam capacity, and foam stability improved with higher legume contents. However, antinutrients like oxalates, tannins, phytates, and saponins also increased but remained within acceptable limits. Sensory evaluation indicated that all the samples were acceptable with the control (100 % SMF) most preferred followed by, 75:5:20 blends of SMF, SAYBF and SPPF respectively. The study demonstrates that incorporating sprouted African yam bean and sprouted pigeon pea into maize-based weaning foods enhances their nutritional and functional properties without compromising acceptability. Use of underutilized legumes could help in combating protein-energy malnutrition in infants in resource constrained environment.
References
Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K. and Oyawoye, O. M. (2019). Effect of Co-fermentation on the Quality Attributes of Weaning Food Produced from Sorghum (Sorghum bicolor) and pigeon pea (Cajanus cajan). African Journal of Food Science, 13(4), 78–85.
Adelekan, A. O. and Adebayo, S. S. (2012). Nutritional, Functional, and Sensory Properties of Complementary Food Formulated from Maize, Soybean, and Pigeon Pea. Journal of Nutrition and Food Sciences, 2(3), 1–8.
Adenuga, W., Abiodun, B. J. and Igbabul, B. D. (2010). Development and Evaluation of a Complementary Diet from Blends of Maize (Zea mays), Soybeans (Glycine max), and Pigeon Pea (Cajanus cajan). African Journal of Food, Agriculture, Nutrition and Development, 10(3), 2275–2288.
Adeoye, B. K., Olaofe, O., Fagbemi, T. N. and Sobukola, O. P. (2019). Development and Nutritional Evaluation of Complementary Foods from Maize, Millet, and Pigeon Pea. Nigerian Journal of Nutritional Sciences, 40(2), 108–117
Adepeju, A. B., Gbadamosi, S. O., Adeniran, A. H. and Omobuwajo, T. O. (2011). Functional and Pasting Characteristics of Breadfruit (Artocarpus altilis) Flours. International Journal of Food Properties, 14(2), 370–379
Agu, H. O. and Aluyah, E. I. (2004). Production and Chemical Analysis of Weaning Food from Maize, Soybean, and Fluted Pumpkin Seed Flour. Nigerian Food Journal, 22, 1–5.
Akinyele, K. N., Emma-Okon, B. O., Fajobi, A. O., Morakinyo, A. E. and Oyedapo, O. O. (2020). Studies of the Anti-hyperglycemic and Antioxidant activities of the extract of Aerial Yam (Dioscorea bulbifera). Journal of Medicinal Plants Research, 5(10), 503-514.
Alam, M. S., Kaur, J., Khaira, H. and Gupta, K. (2019). Development and Evaluation of Nutritious Weaning Food using Sorghum and Legumes. Journal of Food Science and Technology, 56(4), 2103–2112.
AOAC. (2012). Official Methods of Analysis of AOAC International (19th ed.). Gaithersburg, MD: AOAC International.
Banigo, E. B. and Muller, H. G. (1992). Manufacture of Ogi (a Nigerian fermented cereal porridge): Comparative Evaluation of Corn, Sorghum and Millet. Journal of Food Science, 37(2), 216–219.
Bheemaiah-Balyatanda, C., Nataraja, T. N. and Saritha, V. S. (2024). Antinutritional Factors in Legumes: Role in Mineral Absorption and Strategies for Reduction. International Journal of Nutrition and Food Sciences, 13(1), 1–11.
Bolade, M. K., Adeyemi, I. A. and Ogunsua, A. O. (2009). Production and Evaluation of maize-Based Non-fermented Breakfast Cereals. Nigerian Food Journal, 27(1), 78–86.
Douglas, J. H., Babcock, B. A. and Smale, M. (1983). Cereal Grains: Properties and Utilization. Food Technology Review, 10(3), 45–55.
Edeoga, H. O., Okwu, D. E. and Mbaebie, B. O. (2020). Nutritional and Phytochemical Composition of Some Leafy Vegetables used in Traditional Medicine. Journal of Medicinal Plants Research, 14(2), 122–130.
Edima-nyah, A., Etim, I. E. and Etuk, E. U. (2019). Sensory Evaluation of Complementary Food Formulated from Unripe Plantain, Sweet Potato, and Soybean. Journal of Food Research, 8(6), 59–66.
Edith, E. N., Ifeanyi, E. N. and Chinazaekpere, N. U. (2019). Water Absorption and Functional Properties of Legume and Cereal Flour Blends. Nigerian Journal of Food Technology, 36(1), 40–49.
Ezegbe, O. B., Echeta, N. N. and Agim, E. I. (2023). Physicochemical and Sensory Qualities of Breakfast Cereal Blends of Maize and Pigeon pea. International Journal of Food Science and Nutrition, 8(1), 45–52.
Ezegbe, O. B., Uzochukwu, S. V. A. and Achi, O. K. (2009). Nutrient and Sensory Properties of Breakfast Cereals Produced from Maize and Pigeon Pea. Nigerian Food Journal, 27(2), 132–140.
Ezeocha, C. V., Nwosu, J. N. and Ejiofor, C. A. (2025). Evaluation of Breakfast Cereals from Flour Blends of Maize and Pigeon pea. African Journal of Food, Agriculture, Nutrition and Development, 25(1), 11000–11016.
Ferry, S., Matsuda, M., Yoshida, H. and Hirata, M. (2002). Inositol hexakisphosphate blocks tumour cell growth by activating apoptotic machinery as well as by inhibiting the Akt/NFkB-mediated cell survival pathway. Carcinogenesis, 23, 2031–2041.
Gahfoori, M., Ghahraman, T. and Yousefi, R. (2020). Effects of Germination on Functional and Nutritional Properties of Legumes: A review. Journal of Food Biochemistry, 44(7), e13278.
Igwe, V. S., Okorie, S. U. and Onuegbu, N. C. (2024). Production and Nutritional evaluation of germinated pigeon pea flour. Journal of Agricultural and Food Science Research, 12(2), 89–97.
Ihenkoronye, A. I. and Ngoddy, P. O. (1985). Integrated Food Science and Technology for the Tropics. London: Macmillan Press.
Kalu, F. A., Ezeocha, C. V., & Oti, E. (2019). Nutritional composition of flour blends from water yam, yellow maize, and African yam bean. Journal of Food Science and Technology, 56(10), 4440–4447.
Keshinro, O. O., Olatunde, G. O. and Oladiran, A. O. (1993). Nutrient Composition and Acceptability of Soy ogi Fortified with Pigeon Pea Flour. Plant Foods for Human Nutrition, 43(3), 229–234.
Konietzny, U. and Greiner, R. (2002). Molecular and catalytic properties of phytate degrading enzymes (phytases). International Journal of Food Science and Technology, 37, 791–812.
Lopez, H. W., Leenhardt, F., Coudray, C. and Rémésy, C. (2002). Minerals and phytic acid interactions: Is it a real problem for human nutrition? International Journal of Food Science and Technology, 37, 727–739.
Macrae, R., Robinson, R. K. and Sadler, M. J. (1993). Encyclopedia of Food Science, Food Technology and Nutrition (Vol. 8). San Diego: Academic Press.
Martinez, C. R., Krieger, I. and Branco, R. J. (2004). Complementary feeding: A Critical Step in the Growth of Infants. Journal of Pediatric Nutrition, 21(4), 205–212.
Obadoni, B. O. and Ochuko, P. O. (2001). Phytochemical Studies and Comparative Efficacy of the Crude Extracts of Some Homeostatic Plants in Edo and Delta States of Nigeria. Global Journal of Pure and Applied Sciences, 8(2), 203–208.
Okafor, C. A. and Usman, M. A. (2013). Chemical and Sensory Evaluation of Breakfast Cereal Produced from African yam Bean and Maize. Nigerian Journal of Agriculture, Food and Environment, 9(4), 30–35.
Okereke, J. N., Okechukwu, R. I. and Ogu, N. C. (2021). Nutritional Importance of Minerals in Human Diet: A Review. International Journal of Advanced Academic Research, 7(2), 15–30.
Okoye, J. I., Mazi, E. A. and Agbo, B. C. (2023). Effects of Sprouting on the Nutritional Quality of Maize Flour. Journal of Food Biochemistry, 47(1), e13500.
Onwuka, G. I. (2005). Food Analysis and Instrumentation: Theory and Practice. Lagos: Naphtali Prints.
Otegbayo, B. O. and Alamu, E. O. (2023). Production and Nutritional Evaluation of Sprouted African Yam Bean Flour. Nigerian Journal of Food Science and Technology, 41(3), 55–63.
Shamsuddin, A. M., Yang, G. Y. and Vucenik, I. (1996). Novel anti-cancer functions of IP6: Growth inhibition and differentiation of human mammary cancer cell lines in vitro. Anticancer Research, 16, 3287–3292.
Singh, R. P., Agarwal, C. and Agarwal, R. (2003). Inositol hexaphosphate inhibits growth, and induces G1 arrest and apoptotic death of prostate carcinoma DU145: Modulation of CDKI-CDK-cyclin and pRb-related protein-E2F complexes. Carcinogenesis, 24, 555–563.
Singh-Ackbarali, D. and Maharaj, R. (2014). Sensory Evaluation as a Tool in Determining the Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1), 10–27.
Vucenik, I., Tantivejkul, K., Zhang, Z. S., Cole, K. E., Saied, I. and Shamsuddin, A. M. (1998). IP6 treatment of liver cancer. I. IP6 inhibits growth and reverses transformed phenotype in HepG2 human liver cancer cell line. Anticancer Research, 18, 4083–4090.
Zhou, L., Deng, Y., Zhang, H. and Liu, R. (2021). Effect of Protein Concentration on Foaming Capacity and Stability of Legume Protein Isolates. Journal of Food Engineering, 304, 110–115.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 FUDMA Journal of Agriculture and Agricultural Technology
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
