OA Adedokun1*, TN Fagbemi1, TO Osundahunsi1 and G Oboh2
1Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
2Department of Biochemistry, Federal University of Technology, Akure, Nigeria
*Corresponding Author: OA Adedokun, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.
Received: November 25, 2019; Published: December 05, 2019
The use of under exploited oil seed plants are becoming more popular and relevant in various parts of the world due to their potentials in being used as protein substitute. Fluted pumpkin seeds which belong to this group are abundant in Nigeria. The study assessed complementary food formulated from Fluted pumpkin and Quality Protein maize in respect to a commercialized food in market. Proximate composition of the sample were evaluated which include crude protein, fat, moisture content, crude fiber and ash. Rat feeding method was used for nutritional quality determination. Formulated food and control diets were fed to albino rats for 28 days. Protein content of formulated diet was 17.57% compared to 9.0% of the Quality protein maize and 13.29 of the control sample GM and the microbial level is safe for consumption. Evaluation of protein quality revealed that the formulated diet compared favourably with casein diet at 10% iso nitrogenous protein level in all attributes studied. The high protein quality obtained can support growth of infants in developing countries.
Keywords: Quality Protein Maize; Fluted Pumpkin Flour; Complementary Food; Protein Quality; Microbial Quality
Citation: OA Adedokun.,et al. “Evaluation of Complementary Food from Blend of Fluted Pumpkin (Telfairia occidentalis) and Quality Protein Maize".Acta Scientific Nutritional Health 4.1 (2020): .
Copyright: © 2020 OA Adedokun.,et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.