Citation
Chamba, M. V. M. and Moyo, R. and Chimbalanga, M. and Ngoma, W. T. (2024) Nutritional composition, functional properties, and sensory acceptability of complementary flour blends from sorghum, pigeon peas, eggplants, and pumpkin seeds. International Food Research Journal (Malaysia), 31 (6). pp. 1459-1470. ISSN 2231 7546
Abstract
A nutritious complementary flour was formulated using inexpensive and locally available ingredients, and simple household-based preparation techniques (fermentation, roasting, and boiling) were used. Three complementary flour blends (SPEP-1, SPEP-2, and SPEP3) were made using sorghum, pigeon peas, eggplants, and pumpkin seeds, in the ratios of 60:20:15:5, 55:25:10:10, and 50:30:5:15, respectively. Proximate analysis revealed that moisture (6.89 - 7.89%), ash (3.02 - 4.48%), crude protein (6.17 - 14.96%), crude fat (16.16 - 20.26%), crude fibre (3.10 - 6.69%), and carbohydrate (51.72 - 60.15%) contents of the three flour blends varied significantly (p < 0.05). Calcium (236.12 - 312.30 mg/100 g) was the principal mineral, followed by iron (53.67 - 70.32 mg/100 g) and zinc (1.58 - 10.83 mg/100 g). Functional properties analysis was observed as follows: gelatinisation temperature (75.67 - 82.67°C), bulk density (0.63 - 0.69 g/mL), foaming capacity (2.33 - 4.0%), swelling capacity (312.67 - 346.67%), water absorption capacity (189.0 - 206.67%), oil absorption capacity (180.67 - 251.0%), emulsion capacity (11.33 - 16.23%), and emulsion stability (9.57 - 14.83%). SPEP-2 had the highest overall acceptability scores, and compared favourably (20%) with a commercial complementary flour (80%), indicating great potential for the use of underutilised crops such as eggplants and pigeon peas in complementary feeding flour.
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Abstract
A nutritious complementary flour was formulated using inexpensive and locally available ingredients, and simple household-based preparation techniques (fermentation, roasting, and boiling) were used. Three complementary flour blends (SPEP-1, SPEP-2, and SPEP3) were made using sorghum, pigeon peas, eggplants, and pumpkin seeds, in the ratios of 60:20:15:5, 55:25:10:10, and 50:30:5:15, respectively. Proximate analysis revealed that moisture (6.89 - 7.89%), ash (3.02 - 4.48%), crude protein (6.17 - 14.96%), crude fat (16.16 - 20.26%), crude fibre (3.10 - 6.69%), and carbohydrate (51.72 - 60.15%) contents of the three flour blends varied significantly (p < 0.05). Calcium (236.12 - 312.30 mg/100 g) was the principal mineral, followed by iron (53.67 - 70.32 mg/100 g) and zinc (1.58 - 10.83 mg/100 g). Functional properties analysis was observed as follows: gelatinisation temperature (75.67 - 82.67°C), bulk density (0.63 - 0.69 g/mL), foaming capacity (2.33 - 4.0%), swelling capacity (312.67 - 346.67%), water absorption capacity (189.0 - 206.67%), oil absorption capacity (180.67 - 251.0%), emulsion capacity (11.33 - 16.23%), and emulsion stability (9.57 - 14.83%). SPEP-2 had the highest overall acceptability scores, and compared favourably (20%) with a commercial complementary flour (80%), indicating great potential for the use of underutilised crops such as eggplants and pigeon peas in complementary feeding flour.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | yoghurt |
| AGROVOC Term: | cow milk |
| AGROVOC Term: | functional foods |
| AGROVOC Term: | fermentation |
| AGROVOC Term: | food processing |
| AGROVOC Term: | probiotics |
| AGROVOC Term: | Lactobacillus acidophilus |
| AGROVOC Term: | Streptococcus thermophilus |
| AGROVOC Term: | Lactobacillus delbrueckii |
| AGROVOC Term: | melatonin |
| Geographical Term: | Malawi |
| Uncontrolled Keywords: | complementary flour, sorghum, pigeon peas, eggplants, pumpkin seeds |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 07 May 2026 04:42 |
| Last Modified: | 07 May 2026 04:42 |
| URI: | http://webagris.upm.edu.my/id/eprint/4061 |
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