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Formulation and Evaluation of Complementary Food Produced from Fermented Brown Rice (Oryza Glalerrima), Germinated Bambara Nut (Vigna Subterranean) Seed and Jute Leaf (Corchorus Olitorius) “Eweduâ€

Author

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  • Mgbebu, P.O.

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki. Nigeria)

  • Okpala, L.C

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki. Nigeria)

  • Ibeogu, I.H

    (Department of Food Science and Technology, Ebonyi State University, Abakaliki. Nigeria)

Abstract

Formulation and Evaluation of Complementary Food Produced from Fermented Brown Rice (Oryza Glalerrima), Germinated Bambara Nut (Vigna Subterranean) Seed and Jute Leaf (Corchorus Olitorius) “Ewedu†were evaluated. The result of this experiment was evaluated using standard procedure. A total of twenty (20) runs were generated with fourteen experimental combinations and six replicates at the centre point. The fermentation and germination times range from 24 to 72 hours while the quantity of jute leave ranges from 1-15%. The results of the proximate composition of the formulated weaning foods revealed that almost all the parameters studied had values within the FAO/WHO (1991) recommendation. The moisture content varied from 1.00 to 5.33%, protein from 15.07 to 24.95%, fat from 10.51 to 20.12%, fibre from 0.75 to 3.50%, ash from 1.74 to 3.50% and carbohydrate from 47.52- 64.97%. Significant differences (p

Suggested Citation

  • Mgbebu, P.O. & Okpala, L.C & Ibeogu, I.H, 2022. "Formulation and Evaluation of Complementary Food Produced from Fermented Brown Rice (Oryza Glalerrima), Germinated Bambara Nut (Vigna Subterranean) Seed and Jute Leaf (Corchorus Olitorius) “Eweduâ€," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 6(11), pages 920-924, November.
    • Handle: RePEc:bcp:journl:v:6:y:2022:i:11:p:920-924
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