THE INFLUENCE OF ALMOND FLOUR ON THE QUALITY OF FERMENTED WEANING FOOD FROM YELLOW MAIZE AND SOYBEAN MIXTURES

The study was conducted to produce weaning food from fermented yellow maize-soybean composite flour blends, fortified with almond nut flour. The composite flours was prepared at ratios; 100:0, 95:5, 90:10, 85:15, 80:20: of yellow maize flour(YMF) - soybean flour(SBF), and almond nut flour respectively to obtain five blends for weaning food composite flours. The 100%, which composed of 70% yellow maize and 30% soybean composite flour for weaning food production served as the control. Standard chemical methods were used to determine the blends’ functional properties, proximate composition, minerals, and sensory evaluation. The functional properties such as water absorption capacity ranged from (6.33 – 12.67 g/cm3), foam capacity (17.61 - 42.73 %), and gelatinization temperature (75.67 - 83.33 oC) increased with increasing level of almond nut flour substitution, while oil absorption capacity (16.33 – 24.33 g/cm3) and swelling capacity (45.56 – 66.66 %) decreases. The result showed a significant difference (p < 0.05) in protein content (12.46 - 27.88 %), ash content (4.74 - 6.94 %), moisture content (5.86 - 9.17 %), crude lipid content (9.81 - 19.54 %), crude fibre content (8.89 - 14.16 %) increases with almond nut flour inclusion. Carbohydrate (24.51 - 56.04 %) and the energy value ranged from 362.29 Kcal/100g to 385.45 Kcal/100g. Mineral analysis showed significant difference (p < 0.05), in calcium, magnesium, potassium, and iron compared with the control, same with the sensory evaluated attributes. The study shows that acceptable and nutritious weaning food, could be produced from the composite flour blends of fermented yellow maize-soybean, fortified with almond nut flour. The weaning food composite flour can also be a cost-effective and a possible tool to overcome malnutrition among children in developing countries.