YELMI, M. B.
SAMUEL, O. E.
HARUNA, U. S.
ANAYO, G. J.
Department of Food Science and Technology.
Federal Polytechnic
Bauchi , Nigeria.


Abstract
Weaning food was formulated from malted pearlmillet (pennisetum glaucum) and bambaragroundnut (Vandozea L. Theuares). The malted millet flour was obtained by steeping the grain followed by germinating, drying, toasting, grinding and sieving. The bambaragroundnut flour was obtained by cleaning whole sound seeds, soaking, dehulling drying, milling and sieving. Products were obtained by mixing the flours in the ratio of (A) 90:10, B (80:20); (70:30); D (60:40); E(50:50). A control sample (Cerelac) F was used as reference sample. Proximate composition of the various products showed that misture ranged from 6.01 to 7.08(%); Protein ranged from 11.58 to 25.40. Viscosities of the products decrease with increased amount of bambaragroudnut from 4.6 x10-2NSM-2 to 3.8x10-2NSM-2. Sensory evaluation of the products showed that there was no signification difference (P£0.05) among the products in terms of Colour, taste and texture. However samples B and C compared favourably well with the control sample in terms of general acceptability. 

Keywords: Physicochemical, Weaning, Viscosity, Germination, Sensory