Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

Table 4 Functional properties of complementary foods from maize, defatted groundnut and ginger flour blends

Parameters	RDG	GDG	FDG	NBM
Bulk Density (g/mL)	1.5 ± 0.01^b	1.6 ± 0.01^a	1.4 ± 0.03^b	1.1 ± 0.02^c
Least Gelation (%)	4.0 ± 0.01^c	6.0 ± 0.01^b	4.0 ± 0.06^c	19.9 ± 0.1^a
Water Absorption Capacity (%)	15.6 ± 0.3^b	10.5 ± 0.06^c	15.8 ± 0.007^b	58.2 ± 0.4^a
Swelling Capacity (%)	1.09 ± 0.01^c	0.5 ± 0.007^d	1.2 ± 0.01^b	3.3 ± 0.01^a

RDG Raw maize, defatted groundnut and ginger in ratio 76.7:20.8:2.5
GDG Germinated maize, defatted groundnut and ginger in ratio 74.4:23.1:2.5
FDG Fermented maize, defatted groundnut and ginger in ratio 72.6:24.9:2.5
NBM Nutribom (a commercial maize-based complementary food)
^{a, b, c, d}Means (±SEM) with different alphabetical superscripts in the same row are significantly different at P < 0.05

ISSN: 2661-8974