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Evaluation of amino acids and fatty acids profile of a complementary food developed from african walnut and fermented maize flour

Author: 
Osunbade, O.A.., Abodunrin, T.O., Olagoke, H.B. and Mapamile, A.D.
Subject Area: 
Health Sciences
Abstract: 

This work aimed at formulating and evaluating the fatty acids and amino acids profile of complementary food developed from African walnut and fermented maize flour. African walnut, turmeric roots and maize grains (Zea Mays) were processed separately into flour and formulated into blends containing 25 to 45% African walnuts. The most preferred blend was evaluated for amino acids and fatty acids profiles using standard methods. The fatty acids result revealed saturated fatty acids (14.25%) and total unsaturated fatty acids (85.75%). The results of amino acids ranged from 0.79-13.18%. Amino acids score of 51.4 was obtained for this complementary food. This show that the most preferred blend containing high essential amino acids and fatty acids required to support children growth. The study has shown that an acceptable nutrient-dense complementary food can be made from African walnut.

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