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Production and Evaluation of Finger MilletSoybeanEgg Yolk Flour A Complementary Food

Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food

Project / Seminar Material
Reference ID: PS-382-TM

DEDICATION

This research material titled “Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

  • 1.0 Introduction
  • 1.1 Scope of the study
  • 1.2 Significance of the study
  • 1.2.1 Objective of the study
  • 1.2.2 Specific objectives
  • 1.2.3 Hypothesis

CHAPTER TWO

  • 2.0 Literature review
  • 2.1 Nigerian experience
  • 2.1.2 Finger millet (Eleusine Coracana)
  • 2.1.3 Soybeans (Glycine max)
  • 2.1.4 Dried egg Yolk 9

CHAPTER THREE

  • 3.0 Methodology and material
  • 3.1 Sample collection
  • 3.2 Sample preparation into flour
  • 3.2.0 For the production of finger millet (eleusine coracana) flour
  • 3.2.1 For the production of soybeans (glycine max)
  • 3.2.2 For the production of powdered egg yolk
  • 3.2.3 Preliminary investigation
  • 3.2.4 Preliminary observation
  • 3.2.5 Methods
  • 3.2.6 Proximate analysis

CHAPTER FOUR

  • 4.0 Result and discussion
  • 4.1 Result
  • 4.3 Discussion

CHAPTER FIVE

  • 5.0 Conclusion and Recommendation
  • 5.1 Conclusion
  • 5.2 Recommendation

REFERENCES


Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food

CHAPTER ONE

1.0 Introduction

Adequate infant nutrition is important during infancy and the world health organization recommends exclusive breastfeeding till 6 months of age. Childhood nutrition remains a public health challenge as the underlying cause of mortality and morbidity.

In Nigeria, the food consumption and nutrition survey conducted in 2004 under Nigeria health and demographic survey revealed that four out of every ten children are stunted as a result of poor diet. In Nigeria, the first complementary food is usually a then cereal porridge made from fermented maize, millet, sorghum, etc. This porridge provides 20-26kcal/kg body weight /day, leading to a Nigerian infant having an average density of 0.26klal/g of complementary food (Adepoju & Etukumoh, 2014).

The period during which other foods or liquids are given to a young child is considered the period of complementary feeding and any Nutrient containing foods or liquid other than breast milk provided to the child during this period are defined as complementary food (W. H.O 1998) cited in Opara, Uchechukwu, Omodamiro & Paul, 2012. Several types of commercial complementary food marketed in many countries including Nigeria are Nutritious but expensive for most Nigerian families, hence mothers in both Rural and Urban depend on readily available, low cost food mixtures to feed their infants.

Several strategies may be used to improve the nutritive value of complementary foods and this can be achieved by combining locally available foods that complement each other in such a way that the new pattern created by this combination is similar to that recommended for infants.

Soybean is a rich source of protein. The finger millet a rich source of energy and the dried egg yolk which represents an untapped protein source, vitamins and minerals.

A lot of emphasis has been laid on developing cereal-Legume baby food to address mainly protein malnutrition. This study was designed to formulate a baby food using finger millet, soybean and dried egg yolk to meet the nutritional requirements of babies over six months.

1.1 Scope of Study

The aim is to provide a complementary food for babies at risk of malnutrition. The use of locally available low cost food ingredients to formulate a complementary food for babies can help solve the double burden of malnutrition.


1.2 Significance of Study

Protein/energy malnutrition is mainly due to the unavailability of low cost, high quality food for the low income family. However local indigenous cereals (millet), legumes (soybeans) and dairy food (dried egg yolk) are good sources of cheap high quality nutrients, macronutrients and micronutrients.

The project will develop a complementary food using locally produced raw materials that are normally seasonal and pose a problem of storage when in surplus. Micronutrient deficiencies such as vitamin A is a major concern in the world today and it is present in abundance in egg yolks.

There is the need to increase the use of locally available raw materials as this further improves economic values of the crops to the producers. Commercial energy and nutrient rich ready to eat complementary foods may be available but are unaffordable for routine use in poor countries.


1.2.1 Objective of Study

To improve the nutrient content of the local millet based complementary food by adding locally available materials.


1.2.2 Specific Objectives

  1. To formulate a nutritional blend of finger millet soybeans and dried egg yolk.
  2. To determine the proximate composition of the flour.
  3. To carry out sensory evaluation of the flour.
  4. To determine the shelf life stability of the flour.

1.2.3 Hypothesis

Ho: it is not possible to produce a pre-cooked complementary baby food from the blend.

H1: it is possible to produce a pre-cooked complementary baby food from the blend.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food



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