June 1, 2017 Thesis Open Access

Sintayehu Matewos

DCAT Export

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    <dct:title>Development of legume based complementary food Products</dct:title>
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    <dct:description>&lt;p&gt;The study was conducted with the aim of development of legume based complimentary food&lt;br&gt; products between age group of 6 to 18 months using drum dryer. The products can be used as a&lt;br&gt; protein and energy complimented combining legumes and cereals. Accordingly, chickpea, maize&lt;br&gt; and millet were selected based on their nutritional value, availability in the local market and&lt;br&gt; affordability. By Applying simplex-centroid design, formulation containing 66.66% chickpea,&lt;br&gt; 16.666% maize and 16.666% millet of flour was selected as the best source of protein and energy.&lt;br&gt; The physical properties (viscosity and bulk density), functional properties (water absorption&lt;br&gt; capacity, oil absorption capacity and Dispersibility) were done, the blend with drum temperature&lt;br&gt; only (130, and 150 0C), Drum speed (200 and, 300 rpm) and particle size (0.8 and 1 mm). Sensory&lt;br&gt; characteristics of complementary food products (color, appearance, odor, taste and overall&lt;br&gt; acceptability) were also studied to evaluate the suitability of the product. Using the blend ratio&lt;br&gt; obtained from the design, the product containing 16 % protein, 382.3kcal Energy, 3.07 % of fat&lt;br&gt; and 73.6 % of carbohydrate found in the complimentary food products. The viscosity and bulk&lt;br&gt; density were found highly affected by drum temperature and particle size. As the drum temperature&lt;br&gt; increased from 1300C to 1500C and the drum speed remain at 200 rpm and particle size 1mm. the&lt;br&gt; product viscosity decrease to (13.5*10-2Pa.s, 7.36*10-2Pa.s) respectively&lt;/p&gt;</dct:description>
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