Development and evaluation of a millet-based infant food fortified with plant protein

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Samples of low-cost protein rich millet based infant food fortified with cowpea, were formulated and analysed for their quality and acceptability. Blends were formulated with a millet base constitution of malted, roasted and raw millet with cowpea substitution at 20%, 25% and 30%. Addition of cowpea increased the protein content of the blends up to 7.5%. The crude fat and crude fibre contents were all within acceptable levels. Cooking of the blends further increased the protein content. Increase in Protein Efficiency Ratio was significant (P<0.05) for the 30% substituted cooked blend. SGOT and SGPT levels were normal for all the blends. Sensory scores were all above average for all the blends. However, it was observed that all the blends required fortification with minerals.
A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Philosophy in Biochemistry, 1992