The Effect of Processing Variables on the Product Quality of Soya Plantain Baby Food

Appropriate technologies were used to produce soya-plantain baby food enriched with minerals and vitamins. Plantain was peeled, and dried using cabinet dryer. Soybean seeds were dried, dehulled, milled and extruded. The extruded soybean and plantain flour were blended with sugar, multi-vitamin and calcium carbonate and subjected to proximate analysis and cooking tests. It was found that a mixture of 60% plantain flour, 32% soybean grit and 8% sugar produced a blend whose proximate analysis showed protein 15.8%, fat 8.0%, carbohydrate 70.8% and energy 457.4 kcal/100g. There was no significant difference between the soya-plantain foods produced using extruded and non-extruded soybean grits.