Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica)

Abstract

This study sought to provide a nutritionally adequate and culturally acceptable weaning food for infants, as well as untapped the potential of broken rice fraction as an alternative use for weaning formulation in Ghana. Flour from broken rice fractions in combination with soybeans and mangoes were used to develop three different weaning foods. The products were evaluated for their nutritional composition, sensory characteristics and pasting properties. Instrumental Colour evaluation was also determined for the flour and porridge samples. All the three newly formulated rice-mango weaners met the RDAs for energy (393.71-403.25) kCal/100g, protein (10.7-15.24)g/100g, carbohydrates (68.44-73.87)g/100g, calcium (87.2-111.7)mg/100g, zinc (8.67-10.84)mg/d and vitamin C(13.96-17.79)mg/100g levels. The beta-carotene levels ranges from 2.5-11.6% of the RDA. RSM-10 had a somewhat higher value ( 167.37ugug/100g) of beta-carotene than RSM-5 (55.67ug/100g). All other nutrients of interest did not show significant differences. The sensory quality of RSM-5 was the most preferred however there was no significant difference observed between the sensory quality of all the three newly formulated products The pasting profile for the blends with low amounts of mango (RSM-5 and RSM-10) had a similar profile as the control (RSM-0), while RSM-15 had a lower profile. The addition of mangoes gave the Rice-mango weaners a sweet taste and pleasant aroma. RSM-10 may be recommended and adopted for promotion within Ghanaian household based on its high nutritional and good sensory qualities