EVALUATION OF PROXIMATE COMPOSITION OF COMPLEMENTARY FOOD FORMULATED FROM ASHA SEED AND SOY BEAN.

Abstract

The study investigated the formulation of complementary food, comprising of Asha flour, and soy bean flour. The Asha flour and soy bean flour were substituted in ratio 50:50, 70:30, 80:20 respectively. The proximate compositions were analyzed using standard method. The result shows that sample A 50:50 has protein  of 33.46±0.07, fat 29.23±0.04, carbohydrate 20.64±0.04, fibre 4.16±0.08, while B 70:30 has protein of 34.28±0.05, fat 29.20±0.01, carbohydrate 18.77±0.01, fibre 5.85±0.01 and sample C 80:20 has protein of 36.48±0.05, fat 26.84±0.07, carbohydrate 21.43±0.01, fibre 4.91±0.05. The result showed that 50:50 (SA) has the highest fat and moisture and kcal content (29.23 %), and (5.92 %) respectively. 70:30 (SB) has the highest fibre content and Ash content to be (5.85%), (6.52%) and 80:20 (SC) has the highest protein content and carbohydrate content . The Soya-Asha powder was very much preferred to ordinary soya powder because addition of Asha powder increases the protein content.

Keywords: Asha flour, Soybean flour, Proximate composition, Soy-asha powder, Asha seed powder.