Potential infant food formulation using adlai (Coix lacryma-jobi L.) flour

Date

12-2015

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Peñaflor

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Adlai or Job's tears is a potential grain having higher protein to carbohydrate ratio than any other cereal. In this study, adlai flour is mixed with wheat flour in different ratios to determine the effectiveness of adlai as a substitute for wheat flour in commercial infant foods. The following concentrations are: Treatment A (100% adlai flour), Treatment B (75% adlai flour, 25% wheat flour), Treatment C (50% adlai flour, 50% wheat flour), and Treatment D (25% adlai flour, 75% wheat flour). Chemical composition, rate of dissolution, and consistency of different treatments were determined. The results showed that Treatment B and C attained the closest to the recommended daily values for infant food. Treatment B has a carbohydrate, fat, and protein value of 52.20%, 15.70%, and 8.58% respectively. While Treatment C has a carbohydrate, fat, and protein value of 49.95%, 15.17%, and 7.85% respectively. A verification process was done that contains 60% adlai flour and 40% wheat flour (Treatment E). The chemical composition of Treatment E are as follows: It contains 61.44% carbohydrates, 15.5% fats, and 8.06% protein. It has a consistency of 0.1cm/s, similar to the recommended consistency. It was concluded that Treatment E attain the much closest formulation for the adlai-based infant food.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /L67

Document Type

Thesis

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