Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours.

Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined.

Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist.

Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.