Physicochemical and Elemental Analyses of Banana Composite Flour for Infants
L. Amoakoah Twum *
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, AE 50 Kwabenya- Accra, Ghana
I. D. Kottoh
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, AE 50 Kwabenya- Accra, Ghana
I. K. Asare
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, AE 50 Kwabenya- Accra, Ghana
W. Torgby-Tetteh
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, AE 50 Kwabenya- Accra, Ghana
E. S. Buckman
Nutrition and Socio-Economic Department, Food Research Institute, CSIR M20, Accra, Ghana
A. Adu-Gyamfi
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, AE 50 Kwabenya- Accra, Ghana
*Author to whom correspondence should be addressed.
Abstract
Aim: To develop a nutritious product from banana for infants and increase banana utilization.
Methodology: Banana samples obtained from the Volta River Estate Limited were solar dried and milled into flour. Soybean and maize were obtained from a local market in Madina, Accra, mechanically dried and made into flour. Banana, soy bean and maize flour were mixed into composite flour in seven different percentage ratios. Physicochemical and elemental analyses were performed on the seven different banana composite flours.
Results: Results showed a significant difference in all parameters analysed for all the seven different banana compositions. Composite flour made of local crops, banana, soybean and maize, had high levels of potassium and sodium (19350 mg/kg and 12850 mg/kg respectively) and appreciable levels of Iron, Zinc and manganese. Physicochemical analyses showed total carbohydrate was relatively high in all the composites flour with a substantial amount of crude protein ranging between 5.46±0.51 to 8.95±0.51%, moisture content with a range of 3.16±0.39 to 8.15±0.96 % and pH values ranging from 6.13±0.04 to 6.23±0.01.
Conclusion: The proximate result and mineral content makes the banana composite flour an ideal product for weaning babies and infants. Formulation of banana composite flour requires minimal infrastructure and the technology involved is quite simple for the ordinary household.
Keywords: Banana, soy bean, maize, physicochemical, elemental composition