Evaluation of nutritional qualities of complementary food produce from malted rice, soybean and pumpkin pulp flour

Abstract

• Inadequate feeding, foods with low calorie and nutrient density, insufficient nutrient bioavailability, limited food access, and so on are major causes of malnutrition. • Artificial supplementary foods are expensive; low-income families cannot afford them, therefore rely on undernourished traditional foods. • This study would contribute new knowledge to the academic field by investigating nutritional and functional properties of the complementary food produced from combination of malted rice, soybean, and pumpkin flours, which provides appropriate nutritional diet for infants, affordable while also addressing malnutrition issue. The aim of the study was to determine the chemical and functional qualities of supplemental food products derived from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehusked before drying and milling. Soybean flour is made by soaking, drying, boiling, oven drying, and milling the seeds. The pumpkin was then washed, skinned, and diced before the fiber and seeds were removed before slicing, blanching, crushing, and sieving before being oven dried to make pumpkin flour. The proximate composition ranged from 20.49 - 41.07 % protein, 8.00 - 10.30 % moisture, 1.75 - 3.10 % ash, 0.50 - 8.25 % fat, 1.85 - 5.00 % fiber, and 13.16 - 63.96 % carbohydrate. The bulk density ranged from 0.16 - 0.81 g/ml, while the water absorption capacity was 8.50 - 18.50 %. The micronutrient values indicated 162.64 - 558.95 IU vitamin A, 0.44 - 1.17 mg/g iron, and 0.50 - 1.02 mg/g calcium. Statistical significance accepted at p < 0.05 using statistical package for service solution (SPSS) software version 23.00. This study shown that extremely nutritious, ready-to-eat supplemental food products made from malted rice, soybean, and pumpkin pulp flour blends may meet the nutritional demands of babies and young children.