Evaluation of Functional Properties and Nutrient Composition of Blend Formulated from Soyabean, Walnut and Ginger

Abstract

Soyabean, walnut and ginger were processed into flour separately and were then blended in ratios 100:0:0(SWG1);80:15:5(SWG2); 70:25:5(SWG3); 60:35:5(SWG4) and 50:45:5(SWG5). The proximate, functional and sensory properties of processed flour were determined. The result indicates that the protein content increases as walnut proportion of the samples increased. The protein content of the resulting flour increased significantly from 6.52 to10.21%, with a corresponding decrease in the carbohydrate content from 85.23 to 77.22%; the moisture content(flour) ranged from 6.30 to 9.01%; fat content from 1.67 to 2.28%; ash content from 0.05 to 0.11%; crude fibre from 0.27 to 0.3%; carbohydrate from 85.23 to 77.22%. The levels of the anti-nutrients were lower in the complementary foods than the control samples. The water absorption capacity, bulk density and swelling index were lower in fermented complementary blends than the control samples. There exists significant difference (P < 0.005) among the samples
analyzed. Fortification of soyabean with walnut and ginger flour makes the food more nutritious thereby alleviating the problem of malnutrition especially in children.