PRODUCTION AND EVALUATION OF RECIPE FOR INFANT FEEDING FORMULATION FROM HIGH PROTEIN PAP (MILLET, SOYA BEANS, GROUNDNUT AND PUMPKIN)
Abstract
ABSTRACT
This study presents the formulation and evaluation of high protein infant feeding formulation derived from millet,groundnuts,soybeans,andpumpkin.Formulate pap based recipes using a combination of groundnut,millet, soybeans ,and pumpkin,Evaluate the sensory acceptability of the formulated recipes among target populations, Assess the nutritional composition of the formulated recipes,Carry out microbial analysis. Result were analyzed, using simple statistical method to generate goodpercentage,sampleA and control moisture content(3.20%),(3.60%)protein(26.03%),(25.0%),ash(2.02%),(3.45%).Crudelipid(30.54%),(25.5%)crudefiber(4.04%),(2.10%)carbohydrate(34.17%),(45.45%)the result of the microbial analysis of SampleA.Microbial analysis was conducted on product to determine if the blend was wholesome for consumption. Bacteria and enterobacteriacease counts were low3.2x103(cfu/g)and1.6x103(cfu/g)respectively however high counts were obtained for yeast/mould3.5x10³(cfu/g).It is therefore concluded from the study evaluate of recipe for infant feeding food formulation is relatively adequate compared to their nutritional status.
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