Effect of Blending Ratio and Processing Technique on Physicochemical Composition, Functional Properties and Sensory Acceptability of Quality Protein Maize (QPM) Based Complementary Food

In developing countries like Ethiopia, complementary foods are usually made from plant sources with high anti-nutrients content using less modification techniques in order to increase its nutrient density. The purpose of this study was to evaluate effects of blending ratio and processing technique on physicochemical composition, functional properties and sensory acceptability of Quality Protein Maize (QPM) Based Complementary porridge. Flavor optimization using sensory evaluation was done on seven different blending proportions of QPM and chickpea before the development of complementary porridge. Porridge prepared from 50:50 and 60:40 QPM and chickpea blends were selected during the flavor optimization. Based on that, 72gm of 50:50 or 60:40 blends of raw, germinated or soaked QPM and chickpea, 18gm of OFSP and 10gm of red teff were used for complementary food formulation. The 72:18:10 formulations were based on the Recommended Daily Allowances (RDA) for children aged 6-24 months. The 2x3 factorial experimental design was used. Sensory evaluation of porridge was done at the laboratory level using nine points' hedonic scales and viscosity was measured at 15%w/v concentration. Increment in chickpea content slightly increased fat and reduced viscosity of complementary porridge. Germination and soaking improved complementary porridges by reducing phytate (17-39%) and tannin (21-77%) contents and viscosity (27-40%). All complementary porridges prepared in this study were accepted at laboratory (6.25 to 6.80) level using nine point hedonic scales and satisfy the minimum RDA for energy and protein and 2/3 of RDA for iron (7mg) and zinc (3mg). QPM based CFs prepared from 72 (50:50) of germinated QPM and chickpea was chosen by its high nutrient content, bioavailability and functional properties among the six products. Nutritionally improved and energy rich CFs can be prepared from a blend of QPM, chickpea, Orange Flesh Sweet Potato (OFSP) and red tef.