+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

Sensory Evaluation, Microbial Analysis, Invitro protein digestibility of weaning food blend prepare from Maize, Cray Fish, Bambara nut and Soya beans

  • Type:Project
  • Pages:61
  • Format:Microsoft Word
(Nutrition Project Topics & Materials)

Abstract

According to the available literature, West African mothers usually breastfeed for 12 months. Many urban poor and rural women breastfeed for up to 18 to 24 months. These reports indicate that there is early supplementation with solid foods or early weaning. Although the majority of women start weaning their infants at the age of three to four months, a few begin within the first two months of life. The first solid food and the most popular weaning food is a thin cereal gruel that is called by different names depending on the type of cereal or the West African country. The weaning process may be gradual, lasting for months until the infant is finally introduced to the family diet. On the other hand, in abrupt weaning, the infant is introduced straight into the family menu. This latter option creates a problem, as the child may not be able to eat enough of the adult diet to meet his or her nutritional needs. In West African countries, weaning can be a period of problems and vulnerability for the survival of a child. We looked at the conventional or traditional weaning foods and weaning practices in some West African nations. The nutritive values, nutritional problems, and possible solutions are presented.

In Nigeria the usual first weaning food is called pap, akamu, ogi, or koko and is made from maize (Zea mays), millet (Pennisetum americanum), or guinea corn (Sorghum spp.). In Borno State most mothers introduce the thin gruel at three to six months of age. The baby is fed on demand with a spoon or a cup, although in certain parts of the country, a few mothers use the traditional forced hand-feeding method. Cereal such as maize are known to be deficient in some essential amino acids such as lysine and tryptophone

Sensory Evaluation, Microbial Analysis, Invitro protein digestibility of weaning food blend prepare from Maize, Cray Fish, Bambara nut and Soya beans

Share This

Details

Type Project
Department Nutrition
Project ID NUT0008
Price ₦3,000 ($20)
No of Pages 61 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Nutrition
    Project ID NUT0008
    Price ₦3,000 ($20)
    No of Pages 61 Pages
    Format Microsoft Word

    Related Works

    Abstract According to the available literature, West African mothers usually breastfeed for 12 months. Many urban poor and rural women breastfeed for up to 18 to 24 months. These reports indicate that there is early supplementation with solid foods or early weaning. Although the majority of women start weaning their infants at the age of three to... Continue Reading
    PRODUCTION AND EVALUATION OF WEANING FOOD FROM BLEND OF MALTED MAIZE(Zea mays), UNRIPE PLANTAIN (Musa paradisaca) AND CRAYFISH (Astlaciden leptodactylus) ABSTRACT This research work is on the production and evaluation of weaning food from the blend of malted maize, unripe plantain and crayfish, by determining the proximate composition and sensory... Continue Reading
    Abstract   This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were washed, soaked overnight, cooked, dehulled, dried and milled into flour to pass a... Continue Reading
    CHAPTER ONE 1.0     INTRODUCTION 1.1   Background of the Study Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal 7kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per... Continue Reading
    ABSTRACT The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the Study Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal (17kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per gram. The... Continue Reading
    ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading
      ANALYSIS OF LABOR USE AND FOOD SECURITY AMONG RURAL MAIZE FARMERS IN ODEDE LGA, OGUN STATE. ABSTRACT The study examined the Analysis of labor use and food security among rural maize farmers in odede lga, ogun state. More specifically, the study sought to assess the labor use and food security among farmers. The study consist of all farmers in... Continue Reading
    ABSTRACT A nations’ capacity for industrialization and employment depends on her improvement in level of production enhanced by available information. This is necessary for promoting entrepreneurship in agricultural transformation agenda for food security and poverty alleviation in Nigeria. This study assessed the value chain information sources... Continue Reading
    ABSTRACT Micro organisms associated in fermentation of castor bean seeds \'ogiri\' (COSO) were investigated. Organisms isolated include micrococcus, Bacillus and proteus. Soyabean paste was produced and divided into three portions; one portion was inoculated with the pure culture from caster bean seed \'ogiri\' the second portion was... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us