Weaning is a period of transition for the infant during which its diet changes in terms of consistency and food source. The study was carried out to investigate the effect of soybean flour supplementation on functional and physico-chemical properties of malted finger millet (FM) weaning blend. FM and yellowish soy beans (SBs) were used for the development of the blend. FM was malted at 25oC for 48 hrs, oven dried at 60oC overnight and milled into flour, while SBs were oven dried, roasted at 100oC for 10 mins, decorticated and milled into fine flour. Four (4)complementary food samples (including the control) were formulated and mixed in ratios 100:0, 80:20, 60:40 and 40:60 (malted FM:SB) respectively. The samples were analysed for functional properties, proximate composition and thermal properties. Data was analysed using SPSS version 24 software programme. Results showed that protein content ranged from 10.57-46.03%, moisture 3.88-6.80%, fat (4.11 -16.67%), crude fibre (3.34-9.32%), ash (3.34-5.51%) and carbohydrate (17.56-73.19%).The physico-chemical and functional analyses showed that bulk density ranged from 0.66 – 0.69 ml/g, water absorption index 2.43 – 2.66 g/g, oil absorption index (1.21–1.50 g/g), pH (5.64-6.18), dispersibility (76.00.00%), swelling power (2.53-3.42 g/g), cold paste viscosity (16.67-18.67 cP) and cooked paste viscosity (284.00-1921.67) cP. Thermal properties showed onset temperature mean scores range from (70.92-106.14oC), peak temperature (78.09-115.54oC), conclusion temperature 85.02113.38oC, gelatinization temperature range 7.24-14.10oC, enthalpy ()1.24-5.29J/g and peak height index (0.09-0.73 J/g/°C). Colour measurements showed L* (54.53-76.77), a* (6.60-24.70), C* (6.43-22.80), Ho (66.23-70.23), ∆E (24.20- 51.93). SB flour gradually improved the physico-chemical, functional, thermal and colour attributes of the produced blend. The study showed that there was a potential for using SB flour in cereal based complementary food.
Dr. S.E. Ramashia graduated her PhD in Agriculture (Food Science and Technology) on the 21st of September 2018 ( University of Venda), Masters degree in Food Technology on the 5th of May 2013 (Tshwane University of Technology) and Bachelor of Science in Food Science and Technology on the 16 of September 2004 (University of Venda). She is now permanently employed as a Lecturer at the Department of Food Science and Technology (2017 to date). She teaches Cereal