Chemical Composition, Microbiological and Sensory Qualities of Banana Based Complementary Diets Fortified with African Breadfruit Seed and Carrot Flours.

Abstract:

Ratios of cooking banana, African breadfruit seed and carrot flour blends in 90:0:10 as Diet 1, 85:5:10 as Diet 2, 80:10:10 as Diet 3, 75:15:10 as Diet 4 and 70:20:10 as Diet 5, were used for formulation of complementary diets. The flour blends for Diet production showed bulk density and gelatinization temperature decreased from 0.98 to 0.65 g/ml and 85.67 to 78.10 oC respectively, while swelling and water absorption capacity increased from 268.33 to 295.00 % and 208.33 to 243.33 % respectively, with increase in African breadfruit seed flour in the composite blends. Phytate (1.25 11.03 mg/100g) and trypsin inhibitor activities (1.05 1.17 TIU/100g) increased with increasing African breadfruit flour supplementations. Proximate composition of diets showed increased protein (2.16 18.47 %), fat (1.81 2.23 %), ash (2.42 2.96 %) and decrease carbohydrate (73.14 89.80 %). Iron and calcium content of Diets increased from 14.11 19.23 mg/100g and 28.24 43.23 mg/100g, while magnesium decreased from 6.24 8.25 mg/100g respectively with increasing African breadfruit flour. Vitamin A and C decreased from 13.09 to 9.16 and 0.98 0.75 mg/100g respectively. Microbial quality of all Diets developed were within the acceptable limit of 103 cfu/g for both total bacterial (TBC) and total fungal count (TFC). Diet 3 (80:10:10) was most accepted in sensory qualities.