Functional and physico-chemical properties of complementary | 16393
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African Journal of Food Science and Technology

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Functional and physico-chemical properties of complementary diets produced from breadfruit (Artocarpus altilis)


Adepeju A. B., Gbadamosi S.O., Omobuwajo T.O. and Abiodun O.A.

Babies are normally breastfed as long as possible, sometimes up to two years. However as the child grows, other foods are introduce as from six months. These foods are complementary to breast milk which is usually inadequate in basic nutrient for the rapid growth and development of the babies. Functional and physicochemical properties of complementary diet formulated from blends of breadfruits(Artocarpus altilis), Soybean (Glycine max) and groundnut (Arachis hypogeal) were investigated in this study and compared with a commercial complementary diet for the suitability of the diets to the growing child in terms of texture , dietary bulk density and caloric density. BRESOG1 was formulated to contain (80% Basal: 10% Soybean: 10% Groundnut); BRESOG2 (80% Basal: 5% Soybean: 15% Groundnut); BRESOG3 (80% Basal: 15% Soybean: 5% Groundnut). The functional properties (Water Absorption Capacity, Oil Absorption Capacity, Gelation Capacity, Swelling and Solubility), Pasting characteristics and physicochemical analysis (Bulk Density and pH) were determined by standard methods. Result showed that the diets BRESOG1, BRESOG2 and BRESOG3 have high gelation end point, low bulk density, swelling capacity, viscosity, and water binding capacity. This implies that it forms low viscous and high caloric density food per unit volume rather than a high viscosity/high volume density.

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