The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour

Abstract

In this work, ready-to-eat weaning foods were formulated from cereal (chickpea), plant (banana), indigenous family (bulla). Legumes including chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added weaning food made by supplementation of chickpea flour, banana flour & bulla flour The purpose of this study was to evaluate the effect of blending ratio and cooking temperature on quality of weaning food on Proximate composition, functional properties was done on seven different blending proportion of chickpea, banana, bulla before the development of weaning porridge then to conduct sensory evaluation by nine hedonic scale points. The result showed that moisture content range from (2.68-8.11%), ash content range from (8.01-11.21%). The functional analysis showed that water absorption capacity range from (1.12-1.84%), oil absorption capacity (1.4-2.09%), dispersibility (67.67-84.34%), bulk density (0.63-0.73%). The sensory evaluation showed mean scores range: color (4.76-6.39), appearance (4.90-6.23), aroma (4.26-6.51), texture (5.11-5.93), taste (4.89-6.41), overall acceptability (5.26-6.73). Likewise the sensory evaluation shows that significant differences at P>0.05 were observed for sensory attributes of color, texture, aroma, taste and overall acceptability in chickpea supplemented weaning food up to 10% chickpea flour addition. The weaning food prepared with the optimized mixture had high protein quality and digestibility and could be used to support the growth of infants.