Nutrient composition and functional properties of maize groundnut cake (Kulikuli) based complementary food Department: Food Science Technology By: Arinze1 Project ID: 5434 Rating: (3.3) votes: 6Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractComplementary foods were formulated from maize and groundnut cake“kulikuli” and examined for nutrient composition, functional properties and organoleptic attributes. The different flours were combined in ratios 70:30, 80:20, 90:10 (Protein basis) of maize and groundnut cake“kulikuli”. Nutrend which is an industrially prepared food served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyze the composite flours for nutrient composition and functional properties. The composite flours contained higher moisture, fat and Energy level than the control. The protein level of the blends ranged between 8.35% to 14.63%. The blends contained high amount of carbohydrate but were higher in the control with range 56.5% to 66.19%. The result of the functional properties showed no significant difference (p0.05) in bulk density but there was a significant difference in wettability, swelling index and gelatinization temperature. All the samples wetted showing they can dissolve in water. The samples gelled at certain temperatures and also swelled in hot water indicating they can serve as food complementary foods. Sensory evaluation revealed that the porridge from the control was preferred over the others. Among the blends, the porridge made from 80:20 maize/groundnut cake“Kulikuli” was preferred over the others. The study showed that composite blends from maize, and groundnut cake“kulikuli” are nutritionally adequate and possess good functional properties which are required for the preparation of complementary foods for infants. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour