Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp
1 Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
2 Department of Food Science and Technology, Delta State university of Science and Technology Ozoro, Delta State, Nigeria.
3 Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
4 Department of Agricultural Education, Federal College of Education Technical, Asaba
5 Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic.Unwana, Afikpo, Ebonyi State, Nigeria.
6 Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu, Igbariam Campus, University, Anambra State, Nigeria.
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(03), 1557–1567
Article DOI: 10.30574/wjarr.2024.22.3.1823
Publication history:
Received on 17 May 2024; revised on 24 June 2024; accepted on 26 June 2024
Abstract:
The study aimed to assess the phenolic, microbiological, and sensory aspects of a supplemental food made from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehulsked before being dried and milled. While to make soybean flour, the seeds were while pumpkins were washed, skinned, and chopped. The fiber and seeds were removed before slicing, then blanched, crushed, and sieved before being oven dried. The phenolic, microbiological, and sensory characteristics of the supplemental food were assessed. The results showed 1.12 to 2.25% phenolic content and 1.3x103 to 8.3 x 102 cfu/g overall viable count. Mold counts range from 0.0 x 10 cfu/g to 1 x 10 cfu/g. The study indicated that malted rice, soybean, and pumpkin pulp flour blends produce an excellent sensory rating, are inexpensive in cost, and are ready to eat complementary foods.
Keywords:
Phenolic; Malted rice; Soybean flour; Pumpkin flour; Complementary foods
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