Physicochemical And Nutritional Evaluation Of Extruded Complementary Food Developed From Low Tannin White Sorghum And Chickpea Blends

Physicochemical and nutritional evaluation of extruded complementary food developed fromrnlow tannin white sorghum and chickpea flours were studied. Sorghum and chickpea blendingrnwere designed to meet the required amount of protein from complementary foods for olderrninfant and young children. Extrusion was performed using a pilot scale co-rotating twin-screwrnfood extruder. One way analysis of variance were used to analyze effect of sorghum andrnchickpea flours blending ratio on extrudates compositions (moisture, crude protein, fat, ash,rnfiber and carbohydrate), specific length (SL), diametric expansion (DE), bulk density (BD),rnhardness (H), water absorption index (WAI), water solubility index (WSI), antinutritionalrnfactors (condensed tannin and phytate), viscosity of the gruel and sensory properties(color,rnflavor, taste, texture (mouth feel) and overall acceptability of the gruel). Increasing the levelrnof chickpea flour addition to sorghum flour from 0-30% resulted in a significant increasern(P

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