Download complete project material on Determine the Sensory Qualities of the Enriched Ogi from Finger Millect With Soya Beans from chapter one to five
CHAPTER ONE
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1.0 INTRODUCTION
Poor infant feeding practice coupled with high rate of infectious diseases, are the major causes of malnutrition in children. Infancy is a critical nutritional period, it is the time, when malnutrition starts in many children contributing to the high prevalence of malnutrition in children under two years of age. (WHO, 2003).
Infant and young children are at increased risk of malnutrition from six months of age on ward, when breast milk alone is no longer sufficient to meet all their nutritional requirement and complementary foods need to be given.(WHO, 2003).
In Nigeria as in most African countries cereal are usually introduced first as gruels at age of 4-6 months of the infant. This continuous with other family foods until the child is 1-2 years of age.(FAO, 2011)
However, lack of quality and quantity of the complementary foods, poor feeding practices and high rates of infection contributes to ill health and growth faltering in the importance years and these are further aggravated by underlying poverty and ignorance. (FAO, 2011).
Ogi is an important traditional weaning food processed from maize sorghum or millet it is also consumed by adult, it may be eaten by gelatinising into a stiff gel or made into a gruel that is popular amongst infants as a weaning food, a breakfast meal and food for convalescents.(Banigo, 1977).
Traditional food using readily available food commodities such as finger millet and soya beans will help to reduce the prevalence of micronutrients and macronutrients connected to hidden hunger in the infants as the most vulnerable group.(FAO, 2011).
Therefore the primary objective of this project is to produce an enriched complementary food using finger millet with soya beans.
1.1 AIM AND OBJECTIVES
To produce and enriched Ogi from finger millet with soya beans.
To determine the sensory qualities of the enriched ogi.
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