Optimization of the Proportions for Banana Based Weaning Flour by Variation in Ingredients

Oshaba¹, J. Kigozi^1* and A. Atukwase²

Abstract

The transformation of green banana flour by making various products is an alternative to add value to banana flour hence reducing postharvest losses in banana. This study aimed at optimization of the proportions for the banana based weaning flour for infants between 6 to 24 months of age by variation in ingredients. The composite flour consisted of banana flour (B), soybean flour (S) and grain amaranth flour (A). NutriSurvey2007 software was used to optimize the proportions for the ingredients in accordance with the recommended nutrient requirement for weaning children 6-24 months of age. The formulations developed were 60B:30S:10A, 60B:35S:05A, 55B:30S:15A, 55B:35S:10A, 50B:30S:20A and 50B:35S:15A. The different composites were analyzed for proximate composition, physical- chemical and sensory properties. The data was then fed into the D-Optimal mixture design under Design Expert software 11 to come up with the most desirable formulation that meets the nutrient requirement for weaning children 6-24 months of age. The optimum formulation was found to be 54.4B:35S:10.6A with a gross energy of 366.63 Kcal, protein content of 23.15%, Carbohydrate content of 52.23%, fat content of 7.23%, fiber content of 3.02, ash content of 4.07, moisture content of 10.3, in vitro protein digestibility of 78.97%, acceptability of 6.8 and desirability of 5.3.

Keywords:

optimization; formulation; weaning; flour; banana

Cite This Article

Oshaba, B., Kigozi, J., Atukwase, A. (2021). Optimization of the Proportions for Banana Based Weaning Flour by Variation in Ingredients. International Journal of Scientific Advances (IJSCIA), Volume 2| Issue 5: Sep-Oct 2021, Pages 692-697 , URL:https://www.ijscia.com/wp-content/uploads/2021/09/Volume2-Issue5-Sep-Oct-No.150-692-697.pdf

Volume 2 | Issue 5: Sep-Oct 2021