June 1, 2017 Thesis Open Access

Sintayehu Matewos

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  <identifier identifierType="DOI">10.20372/nadre:4786</identifier>
  <creators>
    <creator>
      <creatorName>Sintayehu Matewos</creatorName>
    </creator>
  </creators>
  <titles>
    <title>Development of legume based complementary food Products</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2017</publicationYear>
  <dates>
    <date dateType="Issued">2017-06-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/4786</alternateIdentifier>
  </alternateIdentifiers>
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    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:4785</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aau</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
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  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&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;</description>
  </descriptions>
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