This study was
conducted to evaluate the effect of grain teff, sorghum and soybean blending
ratio and processing condition on weaning food quality with three specific
objectives.
Therefore, this
study was initiated to address the protein energy malnutrition and sensory
quality of weaning food. The proximate composition and sensory
quality of blended samples were analyzed using standard methods. Processing
condition had significant effect on nutritional and sensory properties of
weaning food products.
Moisture, ash,
and crude fiber were significantly (p<0.05) higher (7.76%, 3.21%, 2.34%)
respectivily. A significant high ash (3.85%) crude protein (17.50%) and crude
fat (16.33%) contents were observed in weaning food blend processed via
fermentation.
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