Research Article

Anti-nutrient and mineral properties of Complementry Food produced from Malted Red Sorgum and Defatted Soybean Flour Blend

Oloye DA*, Agbaje RB, Olatunji CA and Olawale-Olakunle OE

Published: 31 August, 2017 | Volume 1 - Issue 1 | Pages: 033-038

This study was aimed at producing a high nutritious food that will meet the nutritional requirements of consumers. Blends of malted red sorghum and defatted soybeans flour were processed and the resulting flours were formulated at ratios of 100:00; 95:5; 90:10 and 80:20 (malted red sorghum: defatted soybeans flour). The resulting products were subjected to antinutrients and minerals properties determination. The results obtained showed that the antinutrients decreased linearly with increase in the mineral elements. Antinutrients in the blends decreased from 2.25-1.80mg/g (oxalate); 2.45-2.16mg/g (phytate); 14.16-9.26g/100g (Alkaloids); 2.12-1.69/100g (saponin) and 0.18-0.13mg/g (Tannin). A percentage increase of 12.6% (sodium); 10.8% (calcium); 9.5% (potassium); 3.7% (magnesium) and 14.1% (Iron) was recorded as the quantity of defatted soybeans flour increased in the blends. The low levels of antinutrients in the blends produced make them safe and suitable for human consumption. Substitution of malted red sorghum with 20% defatted soybean flour showed a remarkable improvement in the mineral contents of the diets

Read Full Article HTML DOI: 10.29328/journal.afns.1001006 Cite this Article Read Full Article PDF


Antinutrient; Complementary; Malted; Flour; Mineral


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