Show simple item record

Development and sensory evaluation of soyamusa: a soybeanplantain baby food

dc.contributor.authorOyewusi, F.
dc.contributor.authorOzumba, A.
dc.contributor.authorOgundipe, H.
dc.contributor.authorOsifo, B.
dc.contributor.authorLukambi, F.
dc.contributor.authorOgazi, P.
dc.date.accessioned2019-12-04T11:21:04Z
dc.date.available2019-12-04T11:21:04Z
dc.date.issued2000
dc.identifier.citationOyewusi, F., Ozumba, A., Ogundipe, H., Osifo, B., Lukambi, F. & Ogazi, P. (1996, October). Development and sensory evaluation of soyamusa: a soybean-plantain baby food. Acta Horticulturae, 540, 575-582.
dc.identifier.issn0567-7572
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3654
dc.description.abstractAppropriate technologies were used to process plantain and soybean into flour which were used for the formulation of ‘Soyamusa’, a soybean-plantain baby food that requires little cooking. Extruded and non-extruded soybean grits were produced and mixed with plantain flour in varying proportions to determine the blend that would give the required energy and protein level in baby foods. A mixture of sugar, vitamins and minerals was added to improve the taste and to meet the recommended daily vitamin and mineral requirements for babies. The final blend was subjected to nutritional and sensory evaluations. The sensory test was to determine the acceptability of the two products of ‘Soyamusa’ and compare them with other popular market brands. It was found that a mixture of 60% plantain flour, 32% soybean grit and 8% sugar produced a blend whose proximate analysis showed 15.8% protein, 8.0% fat, and 72.8% carbohydrate with an energy content of 457.4 kcal per 100g. The sixteen weaning Wister rats on ‘Soyamusa’ had normal growth, packed cell volume and white blood cell count. Hemagglutination test did not indicate any immunological reaction against ‘Soyamusa’. Results of the comparative assessment of the two samples for color, flavor, consistency, mouthful, taste and overall acceptability did not show any significant difference (P > 0.05). However, the samples differ significantly in all attributes (P < 0.01) from the two popular market brands but were equally acceptable.
dc.language.isoen
dc.subjectSoybeans
dc.subjectVitamins
dc.subjectProteins
dc.subjectPlantains
dc.subjectCalcium Carbonate
dc.titleDevelopment and sensory evaluation of soyamusa: a soybeanplantain baby food
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationRaw Materials Research and Development Council, Abuja
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationFederal Institute of Industrial Research, Nigeria
cg.contributor.affiliationUniversity of Ibadan
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectAgribusiness
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectFarm Management
cg.iitasubjectLivelihoods
cg.iitasubjectSmallholder Farmers
cg.iitasubjectPlant Diseases
cg.iitasubjectPests Of Plant
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.iitasubjectNutrition
cg.iitasubjectPost-Harvesting Technology
cg.iitasubjectMarkets
cg.accessibilitystatusLimited Access
local.dspaceid95809
cg.identifier.doihttps://doi.org/10.17660/ActaHortic.2000.540.63


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record