Quality Characteristics of Soy-akamu Powder Formulated from Sorghum and Sprouted Soybean Flour Blends for Complementary Feeding

Abstract

Soy-akamu is nutritionally poor hence the improvement by formulating with sprouted soybean to fortify and restore protein and other nutrients lost during processing to prevent hidden hunger. Sprouted soybean obtained from hand dehulled 12h tap water steeped sorted soybean, 72h sprouted and 20min boiled in 0.05% sodium bicarbonate solution was milled with 72h steeped, drained and washed cleaned sorghum seeds according to75: 25, 50: 50 and 25: 75 sorghum; sprouted soybean blends. Blended pasts were sieved and dewatered separately with double layered calico cloth to obtain the pastes. Proximate results showed increase in dried matter content (85.94 to 86.68%) with increase in soybean paste inclusion, moisture content decreased (14.06 to 13.32%) protein increased (5.11 to 39.96%), fat increased (1.51 to 11.21%), fiber increased (1.41 to 4.82%), ash increased (0.46 to 4.61%), carbohydrate decreased (77.44 to 26.07%) and energy increased (335.26 to 364.99Kcal). Bulk density increased (0.33%to 0.66g/ml), viscosity decreased (117.02 to 84µPas), swelling power increased (22.83 to 30.04), gelatinization temperature decreased (66.00 to 45°C) and gelatinization time increased (0.35 to 0.37sec). Gruel from 100% sorghum scored the highest acceptability. Sprouted soybean blending showed an improvement in the nutrients content of soy-akamu and decrease in acceptability beyond 25% inclusion.