Evaluation of the Quality Characteristics of Complementary Food from Whole Maize Fortified with Bambara Groundnut and Tiger Nut

Abstract

Complementary foods produced from formulation of whole maize flour (WMF), maize flour supplemented with bambara groundnut and tiger nut flour (MBTF), maize flour supplemented with bambara groundnut flour (MBF) and maize flour supplemented with tiger nut flour (MTF) were evaluated for their quality characteristics. The results obtained showed that MTF was the most acceptable in taste (4.40 ± 0.70), consistency (4.10 ± 1.10) and aroma (4.30 ± 0.67). In moisture and ash contents, WMF recorded the highest mean scores of 9.10 ± 0.12% and 5.05 ± 0.10% respectively. Compared with WMF, MBF and MBTF, MTF had the highest mean scores in carbohydrate (53.62 ± 0.75%) and crude fibre (6.04 ± 0.69%). However, crude protein content was reportedly higher in MBF (32.13 ± 1.22%), while MBTF recorded the highest mean score in fat content (14.13 ± 0.23%). The in vitro protein digestibility (IVPD) and in vitro starch digestibility (IVSD) of the products were influenced by the inclusion of bambara groundnut flour; and the results showed that MBTF recorded the highest IVPD and IVSD at mean values of 73.00% and 70.50% respectively. The water absorption capacity of the products were relatively low; and is considered important for the transportation and extension of their shelf stability. The optimization of the protein digestibility and nutritional qualities of observed in the products indicated that bambara groundnuts and tiger nuts could find applications in a variety of complementary food products that are beneficial to infants; especially among rural dwellers and low-income individuals.