NUTRITIONAL AND MICROBIOLOGICAL ASSESSMENT OF A COMPLEMENTARY FOOD FROM GRAIN AMARANTH (AMARANTHUS HYPOCHONDRIACUS), AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) SEED AND CARROT (DAUCUS CAROTA) BLENDS
Abstract
ABSTRACT
This study produced and assessed the nutritional and microbiological qualities of flour blends of a complementary food from grain amaranth (Amaranthus hypochondriacus), African yam bean (Sphenostylis stenocarpa) seed, and carrot (Daucus carota).
The methods employed comprised cleaning, soaking, drying, toasting, dry milling and formulating ratios of the flour blends while a commercial cereal-based product was used as the control. Proximate composition, antinutritive constituents, qualitative and quantitative phytochemicals components, antioxidative activities, mineral contents, Beta- carotene, microbiological status and sensory characteristics of the flour blends were evaluated using standard methods. All generated were analyzed with Statistical Package for Social Sciences (SPSS) version 21 (ANOVA at 5% confidence level) and the means separated with New Duncan’s Multiple Range Tests (NDMRT).
Results of proximate composition; protein, fat, fiber, and ash content antioxidative activities; DPPH and FRAP, and TPC minerals; Ca, Na, K, Fe, beta-carotene and vitamin C contents indicated significant (p
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