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Evaluation of Nutritional Composition and Sensory Attributes of Weaning Food Prepared from Sweet Potato and Soybean

M.R. Haque
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU),Dinajpur-5200, Bangladesh

M.O. Gani
Agril. Engineering Unit, NRM Division, BARC, Farmgate, Dhaka, Bangladesh

H. Khatun
Department of Food Science and Nutrition, HSTU, Dinajpur-5200, Bangladesh

R. Alam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. M. Hosain
Department of Food Processing and Preservation, HSTU, Dinajpur-5200, Bangladesh

Abstract/ Executive Summary:

Weaning foods were prepared using sweet potato flour, soybean flour, wheat flour, whole milk powder and sugar at different ratios. The prepared samples were analyzed for proximate composition, retinol content, minerals content and amino acid composition, and compared with the commercial weaning food (Control). The prepared weaning food samples were found to have 13.23 to 16.76% protein, 5.61 to 7.56% fat, 1.90 to 2.14%ash, 8.05to 8.16 % moisture and 65.41 to 71.2%1 total carbohydrate content. The retinol content, iron (Fe), and calcium (Ca) contents did not meet the requirement given by FAO but phosphorus (P) content satisfies the FAO specifications given for infant and babies (1-3 years groups). The sample with the highest protein content was analyzed for amino acid content and all essential amino acids fulfilled the requirements for infant and babies growth except threonine content having chemical score of 68.68. The sensory attributes of the prepared weaning foods were evaluated and compared with commercial one. The highest score was given by commercial weaning food followed by sample containing 10% sweet potato flour and 25% soybean flour.

Keywords: Weaning food, Proximate composition, Amino acids

Location: Department of Food Technology and Rural Industries, Bangladesh Agriculture University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fortified food

Objectives:

1. To prepare weaning food from available sources, and to evaluate the nutritional quality and sensory attributes of the prepared weaning food.

Methodology:

Collection of food materials: Sweet potato, wheat flour, whole milk powder and sugar were collected from the local market. Soybean and other relevant materials for chemical analysis were supplied by the department of Food Technology and Rural Industries, Bangladesh Agriculture University, Mymensingh. Preparation of sweet potato flour: Sweet potatoes were collected from the local market and washed in clean water to remove adhering dirt, soil and stone. The washed and cleaned sweet potatoes were peeled with knife and cut into slices of about 2.0 mm thickness. The slices were then blanched at 90⁰C for about 4-5 min. in boiling water to inactive the enzyme system. The blanched pieces of sweet potato were dried in the cabinet drier on stainless steel trays. The drying temperature and time were 65⁰C for 8 hrs. After cooling to room temperature, the pieces were ground in hammer mill (Culatti, Model: JKA Werk, Type: DCFH, Germany) and sieved with a 60 mesh screen (Model BS 410, Endeco London, England). The sweet potato flour is then packed in polythene bags for further use. This flour has been subsequently used in the formulation of weaning food. Preparation of soya flour: Soya flour was processed from the straw yellow or yellowish green varieties of soybean free from immature, field damaged and block soybeans. Using grain cleaners, the foreign materials were removed. Heavy aspiration removed loose hulls, weed seeds and other light foreign matter. The clean and fresh soybean seeds were then soaked in water [water contained 0.5% sodium bicarbonate (NaHCO₃)] for overnight and applied steam for 20 min. The main purpose of using NaHCO₃ was to remove the bitterness and anti-nutritional factors. The hulls were then removed and dried at 65ºC for 5 hrs. The dehulled soybean was then grinded in hammer mill (Culatti, Model: JKA Werk, Type: DCFH, Germany) and sieved with a 60 mesh screen (Model BS 410, Endeco London, England). The soya flour was packed in a high density polythene bags, sealed and stored. Formulation of weaning foods: The formulation of weaning foods is generally based on this assumption that the child consumes an average of 100g per day. From this basis the formulation of the weaning foods are prepared. Then the prepared sweet potato flour and soybean flour were blended with wheat flour, whole milk powder and sugar. The blends were packed in polythene bag, sealed and stored at room temperature (32-37ºC). Serving procedure: Drinking water was boiled for 5 minutes and allowed to cool. Then 75ml water was added to 25 g of weaning food in a bowl and stirred until the weaning food become smooth and soft paste. Bio-chemical analysis: All determinations were done in triplicate and the results were expressed as an average value of the three. The crude fat was estimated by exhaustive extraction with petroleum ether (B.P.40 to 0°C) using a Soxhlet apparatus. The micro Kjeldahl method was used for the determination of protein (N × 6.25). The moisture and ash were determined by the AOAC (2004) methods while total carbohydrate was obtained by difference (100 – (% moisture + % crude protein + % crude fat + % ash). Retinol content was also determined by AOAC. Mineral content: Mineral content such as Calcium (Ca), Phosphorus (P), Iron (Fe) were estimated by atomic absorption spectrophotometer using Perkin-Elmer 290 instrument as per the methods described by AOAC. Amino acid content: After determining the proximate composition, the sample having maximum protein content was then used for amino acid analysis. The analysis was done following the method described by the Association of Official Analytical Chemists. Sensory evaluation: Weaning foods were tested by a panel of 15 judges. The panelists were selected from the nursing mothers. The judges were briefed about the procedure for judgment and marking the product within the numerical value of 1-9 in ascending order of some quality parameters like color, flavor, taste and overall acceptability. Statistical analysis: The data were subjected to analysis of variance (ANOVA) where applicable and a difference was considered to be significant at p ≤ 0.05. Means were separated using Duncan’s multiple comparison tests through SPSS software (version16.0).

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 8, Issue: 2, Page: 127-133, March - April, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In Bangladesh, the weaning foods are imported to overcome the problem of malnutrition of infants and babies during weaning periods. But these foods are too expensive for low income peoples/families. So it is important to prepare weaning food from locally available raw materials because commercial weaning food is gradually getting out of the reach for these families. Developing a technology to prepare weaning from low cost materials has drawn lots of attention now in the country. From this research work, it may be concluded that weaning food can be prepared using sweet potato flour and soybean flour, to meet the macro nutritional needs of infants and babies. However, certain aspects like the digestibility and bio-availability of macronutrients as well as micronutrients in the prepared weaning food needs further study to know whether the prepared food needs further modification with or without fortification.

Knowledge Management: Journal