June 1, 2017 Thesis Open Access

Sintayehu Matewos

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{
  "DOI": "10.20372/nadre:4786", 
  "author": [
    {
      "family": "Sintayehu Matewos"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2017, 
        6, 
        1
      ]
    ]
  }, 
  "abstract": "<p>The study was conducted with the aim of development of legume based complimentary food<br>\nproducts between age group of 6 to 18 months using drum dryer. The products can be used as a<br>\nprotein and energy complimented combining legumes and cereals. Accordingly, chickpea, maize<br>\nand millet were selected based on their nutritional value, availability in the local market and<br>\naffordability. By Applying simplex-centroid design, formulation containing 66.66% chickpea,<br>\n16.666% maize and 16.666% millet of flour was selected as the best source of protein and energy.<br>\nThe physical properties (viscosity and bulk density), functional properties (water absorption<br>\ncapacity, oil absorption capacity and Dispersibility) were done, the blend with drum temperature<br>\nonly (130, and 150 0C), Drum speed (200 and, 300 rpm) and particle size (0.8 and 1 mm). Sensory<br>\ncharacteristics of complementary food products (color, appearance, odor, taste and overall<br>\nacceptability) were also studied to evaluate the suitability of the product. Using the blend ratio<br>\nobtained from the design, the product containing 16 % protein, 382.3kcal Energy, 3.07 % of fat<br>\nand 73.6 % of carbohydrate found in the complimentary food products. The viscosity and bulk<br>\ndensity were found highly affected by drum temperature and particle size. As the drum temperature<br>\nincreased from 1300C to 1500C and the drum speed remain at 200 rpm and particle size 1mm. the<br>\nproduct viscosity decrease to (13.5*10-2Pa.s, 7.36*10-2Pa.s) respectively</p>", 
  "title": "Development of legume based complementary food Products", 
  "type": "thesis", 
  "id": "4786"
}