East African Journal of Sciences (2018) Volume 12 (2) 145-152

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Licensed under a Creative Commons *Corresponding Author. E-mail: heirumenure782@gmail.com
Attribution-NonCommercial 4.0 International License.

©Haramaya University, 2018
ISSN 1993-8195 (Online), ISSN 1992-0407(Print)

Effect of Processing Methods and Blending Cereal and Legume Grain on Some Mineral and
Sensory Qualities of Weaning Foods

Menure Heiru1*, Geremew Bultosa2, and Negussie Bussa3

1Dire Dawa University, Institute of Technology, Department of Chemical Engineering, P. O. Box 1362, Dire Dawa,
Ethiopia.
2Botswana University of Agriculture and Natural Resources, Department of Food Science and Technology, Gaborone,
Botswana.
3Haramaya University, Department of Food Science and Post-harvest Technology, Haramaya, Ethiopia.

Abstract: The most important nutritional problems in weaning foods consumed by infants in many parts
of developing nations including Ethiopia are deficiencies in macronutrients and micronutrients. In view of
this, the effect of processing method and blending of teff, finger millet, and sprouted groundnut on
mineral contents and sensory acceptability of weaning food gruel was investigated. The treatments
consisted of three blends B1 (20% teff + 40% finger millet + 40% groundnut), B2 (30% teff + 30% finger
millet + 40% groundnut) and B3 (40% teff + 20% finger millet + 40% groundnut) and six processing
condition (roasting, fermentation, three duration of sprouting and unprocessed blend as a control). The
experiment was laid out as a Completely Randomized Design (RCD) in a factorial arrangement (3 x 6 = 18
treatments) and replicated three times per treatment. The mineral contents of initial ingredients and
blended samples were analyzed using standard methods. Processing condition had significant (P < 0.05)
effect on mineral and sensory properties of weaning food gruel. On sprouting (groundnut), roasting, and
fermentation, zinc content increased. The highest zinc content (3.86 mg/100 g) was obtained in response
to sprouting groundnut for 12 hr in blend B3 and the lowest was (1.91 mg/100 g) in the control weaning
food B1. The highest iron (32.96 mg/100 g) content was recorded for roasted weaning food of B3, while
the lowest (14.70 mg/100 g) was obtained in the control blend B1. The highest calcium (304.82 mg/100 g)
content was in the roasted weaning food blend B1 and the lowest (110.63 mg/100 g) was in the control
blend B1. Sensory analysis revealed that the most acceptable product was obtained from roasted blends of
weaning food (i.e., color, flavor, taste and overall acceptability scores of 5.36, 5.66, 5.84 and 5.75 on 7-
point hedonic scale, respectively). Overall, the result showed, roasting or fermentation or sprouting of
groundnut (12 to 24 hr and drying the sprout at 50 oC for 20 hr) and blending level at B3 have improved
the nutrient quality and sensory acceptability of weaning food gruel compared to control sample. In the
developing country like Ethiopia factory processed weaning foods are not affordable for majority of the
population, such domestic processing conditions can be promoted at each household to improve weaning
food gruel quality for child of weaning age.

Keywords: Blending ratio; fermentation; finger millet; groundnut sprouting; teff, mineral
contents; roasting, sensory quality

1. Introduction
The growth and survival of infants after the
recommended period of exclusive breast feeding of six
months depends on the nutritional quality of the
weaning food (Ogbeide and Ogbeide, 2000; Dewey and
Brown, 2003). Breast milk is a sole and sufficient
source of nutrition during the first six months of infant
life since it contains all nutrients and immunological
factors that infants require to maintain optimal health
and growth. However, towards the middle of the first
year, breast milk alone is insufficient to support the
growing infant. Therefore, nutritious complementary
foods are needed to be introduced from six to twenty-
four months of age (Mamiro et al., 2005). Weaning
foods are traditionally processed from staple cereals
and legumes either individually or as composite gruel
(Huffman and Martin, 1994; Mensah and Tomkins,
2003), and supposed to serve as additional source of
energy and nutrients for babies at weaning (Ogbeide
and Ogbeide, 2000).

Traditional methods such as roasting, germination/
sprouting, and fermentation of grains are often used
separately or in combination during preparation of
weaning foods. Roasting is one of the processing steps
involved in the nut manufacturing industry to improve
the flavor, color, texture and overall acceptability of the
product (Ayyildiz et al., 2001). The textural
characteristic of the whole-kernel is affected by the
roasting condition while moisture content is reduced
on roasting (Boge et al., 2009). Color is an important
quality indicator of the roasting process (Cämmerer and
Kroh, 2009). Germination/sprouting is a food
processing method by which the quality of a cereals
and legumes can be improved for both digestibility,
nutrient bioavailability and physiological function.
During germination, enzymatic activity and bioactive
compounds increase within the seed. Germination is
induced by rehydration of the seed, which increases
both respiration and metabolic activity that allow the
mobilization of primary and secondary metabolites.
The process of germination comprises three unit

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Menure et al. East African Journal of Sciences Volume 12 (2) 145-152

146

operations: steeping, germination and drying (Lee et al.,
2007). Germination is a practical, cost-effective, and
sustainable process for production of weaning foods
with minimum paste viscosity, high energy, and
nutrient density (Mensah and Tomkins, 2003).
Groundnut (Arachis hypogaea), teff (Eragrostis tef) and
finger millet (Eleusine coracana) are major agricultural
products grown in many developing nations especially
in Ethiopia. Teff (Eragrostis tef) provides over two-thirds
of the human nutrition in Ethiopia (Uraga and
Narasimha, 1997). Both teff (Bultosa, 2016) and finger
millet (Chandra et al., 2016) are high in their nutritional
quality and research toward desirable weaning food
gruel processing from them are important.
The most important nutritional problems in weaning
foods consumed by children in many parts of
developing nations are protein energy malnutrition,
deficiency in micronutrients, presence of anti-nutrients
and lack of hygienic processing (Mensah and Tomkins,
2003; Millward and Jackson, 2004; Abrams et al., 2013).
So, diets that lack animal source of food (meat, poultry,
fish, or eggs and milk product) cannot meet the
nutritional requirements of children ages 6 to 24
months unless supplementary foods are used. If milk
and other animal source foods are not taken in
adequate amounts, grain legumes should be consumed
daily, preferably within the same meal, to ensure
adequate nutrient requirement (Mensah and Tomkins,
2003). Thus, weaning foods made from locally available
cereals and legumes are important at weaning age. With
appropriate processing and blending of cereal and
legume grains that can be easily conducted at
household level, there is a possibility to produce quality
weaning foods. Therefore, in this work, the effects of
processing methods (roasting, fermentation and three
duration of groundnut sprouting) and three blending
ratio (%) B1 (20:40:40), B2 (30:30:40) and B3 (40:20:40)
of teff, finger millet and sprouted groundnut,
respectively on Ca, Zn and Fe contents and sensory
acceptability of weaning gruel were reported.

2. Materials and Methods
2.1. Description of Study Site
Sample preparation and analysis were conducted at the
Department of Food Science and Postharvest
Technology, Haramaya University, Ethiopia.

2.2. Experimental Materials
Ingredients for the composite blends were acquired
from the following sources: 1) Groundnut (Werer 962
variety) was from Babile, Haramaya University
Research Center; 2) Finger millet (Padat variety) and
teff (Gemechis variety) were from MARC (Melkassa
Agricultural Research Center). The grains were all
obtained from the harvests of 2009/2010 cropping
year. All samples were stored at room temperature until
being analyzed.

2.3. Experimental procedures
2.3.1. Grains and Nuts Cleaning
Finger millet, teff, and groundnut were manually
cleaned of debris. Split and discolored seeds were
discarded. Groundnuts were shelled manually using

gloved hands, collected and stored in sealed plastic
bags.

2.3.2. Weaning Blend Formulations
Weaning blends were formulated at 60% cereal to 40%
legume ratios, which yield the highest projected amino
acid scores based on infant lysine requirements
(FAO/WHO/UNU 1985). Ingredients were weighed
and blended on dry matter basis.

2.3.3. Treatments and Experimental Design
Samples were divided into treatment of three blends
and six processing methods.
The three blends were: B1 (20% teff + 40% finger
millet + 40% groundnut), B2 (30% teff + 30% finger
millet + 40% groundnut) and B3 (40% teff + 20%
finger millet + 40% groundnut).
The six processing methods were: three duration
(12, 24 and 36 hr) of groundnut sprouting, roasting,
fermentation and control (unprocessed blended flour).
The experiment was laid out as a Completely
Randomized Design (RCD) in a factorial arrangement
(3 x 6 = 18 treatments) and replicated three times per
treatment.

2.3.4. Processing Methods
Unprocessed control: all the samples were cleaned,
free from abnormal odors, broken seeds, dust and
other foreign materials including live or dead insects
before grinding to flour. Finger millet and teff were
milled by cyclone mill (Model 3010-081P, Colorado,
USA) to particle size of ≤ 250 µm sieve pore size,
packed in plastic bottles with screw caps and stored at
room temperature prior to blending. Groundnut was
shelled and ground to paste using a grinding mill
(Model Typ A11 basic, China).

Natural fermentation: fermentation was performed
using the microorganisms naturally associated with the
grain. Slurries of the three composite blend levels (1:4
w/v) were made from unprocessed control (raw
ingredient blend) by mixing 200 g of the sample with
800 mL of distilled water in a sterile beaker. Slurries
were fermented in a temperature-controlled incubator
at 30°C for 72 hr (Chavan and Kadam, 1989). After 72
hr fermentation period, the slurries were transferred
into aluminum pans, and then oven-dried (Model 10 -
1A, China) at 55°C for 48 hr. Fermented dry blends
were further milled in to fine flour using a coffee
grinder.

Sprouting of groundnut: this was performed in a dark
room following the modified method of Griffith et al.
(1998). Groundnut were rinsed and soaked in distilled
water (1:3 w/v) for 9 hr at ambient temperature (23-
25oC). Seeds were blot dried and placed on perforated
aluminum pans lined with filter paper, then placed in a
dark, temperature-controlled cabinet at 30oC for 12, 24
and 36 hr for sprouting. Sprouted seeds were rinsed
twice daily with distilled water to reduce microbial
growth and to maintain adequate hydration. After
sprouting, seeds were dried in a forced air oven (Model
101-1A, China) at 50°C for 20 hr. Seed coat of dried

Menure et al. Effects of Processing Method and Blend on Qualities of Weaning Food

147

sprout groundnut was removed manually using hand
gloves and milled to paste by a grinding mill (Model
Typ A11 basic, China).

Roasting: the ingredients were roasted using flat
griddle until acceptable uniform roast color, aroma and
flavor developed and then cooled under room
temperature. Medium roasted groundnuts were coarsely
ground into paste using a coffee grinder mill. Roasted
finger millet and teff were milled by cyclone mill
(Model 3010-081P, Colorado, USA) to fine flour (≤
250 µm sieve pore size), packed in plastic bottles with
screw caps and stored at room temperature prior to
blending. Then the flours of roasted finger millet and
teff were mixed with groundnut paste.

2.4. Mineral Analysis
The mineral (zinc, iron and calcium) contents of initial
ingredients and blended samples of the weaning food
flour were analyzed using standard methods by Atomic
Absorption Spectrophotometer (AACCI, 2000 Method
40-70).

2.5. Sensory Evaluation
Sensory acceptability was evaluated by 50
undergraduate, postgraduate students and staff
members of the Department of Food Science and
Postharvest Technology, Haramaya University. The
weaning food gruels were prepared by mixing 135 g of
flour with 900 mL of distilled water (15% w/v). The
slurries were cooked in a boiling water until 15 min
with regular stirring to prevent lump formation. Just
before each test session, orientation was given and the
cooled sample (about 45 min) were served on a plate
with spoon as three digit codded samples in a random
order to judges. Water in a cup was provided to cleanse
carryover after each taste. The sensory attributes: taste,
visual color, flavor and overall acceptability were
evaluated on a seven point hedonic scale (7 = like
extremely and 1 = dislike extremely).

2.6. Statistical analysis
A triplicate data were subjected to analysis of variance
(ANOVA) using the statistical analysis system (SAS
Institute and Cary, NC). Means significant difference
were separated by Duncan’s multiple range tests at p <
0.05.

3. Results and Discussion
3.1. Mineral contents
Mineral contents of teff, finger millet, and groundnut used in the
weaning food gruel
The zinc and iron contents were highest in teff,
followed by groundnut and finger millet (Table 1). The
calcium content was highest in grain teff followed by
finger millet and peanut. Almost similar zinc content
(2.86 mg/100 g), but lower iron content (36.18 mg/100
g) was reported in grain teff by Abebe et al. (2007). The
calcium and zinc contents determined in grain teff were
almost similar to the value reported previously by Urga
et al. (1997). In addition to grain teff variety, the
variation in mineral composition of the soil on which
the teff plant was grown and differences in the
postharvest handling practices of grain teff, particularly
difference on soil contamination degree during
threshing are contributors toward grain teff mineral
contents difference.
The zinc content of groundnut seed was in the range
0.0-6.5 mg/100 g reported by Asibuo et al. (2008). The
finger millet zinc and iron contents found in this study
was almost similar to the value reported by Mamiro et
al. (2001) (i.e., zinc = 2.05 mg/100 g and iron = 5.48
mg/100 g), but were lower than the value reported by
Chandra et al. (2016) for calcium (344 mg/100 g) and
zinc (2.3 mg/100 g). The analysis shows high mineral
content to the weaning food blend can be contributed
by teff. Also high calcium and iron to then blend are
contributed by finger millet and groundnut,
respectively.

Table 1. The mineral contents of grains used for processing of weaning food.

Grain Zn (mg/100 g) Fe (mg/100 g) Ca (mg/100 g)

Teff 3.10 ± 0.03 21.13 ± 0.38 152.91 ± 3.44
Finger millet 1.58 ± 0.03 7.24 ± 0.40 139.20 ± 3.12
Groundnut 2.79 ± 0.00 19.16 ± 0.37 78.51 ± 3.12

Note: All values are mean ± sd on dry matter basis

3.2. Effect of Blending Ratio and Processing

Method Interaction on Mineral Contents of
Weaning Food

The interaction effect of blending ratio and processing
method significantly (P <0.05) influenced Zn contents
of the blended weaning food flour (Table 2). The
highest Zn content (3.86 mg/100 g) was recorded for
12 hr sprouted groundnut blend (B3) and lowest (1.91
mg/100 g) was in B1 of unprocessed control weaning
food flour. The increase in mineral contents of the
weaning food in response to processing of the grains
can be attributed to the destruction of anti-nutrient
(phytic acid and condensed tannin) factors that chelates
mineral elements and make them not bio-unavailable.

Germination enhances bioavailability of Zn, Fe and Ca
and improve protein quality in maize, legumes,
groundnuts, pumpkin and millet seeds (Sandstrom,
2001). Also germination and malting induce hydrolysis
of phytate and hence increase Zn, Fe, Ca and
magnesium absorption (Sandström, 2001;
Gharibzahedi and Jafari, 2017). The net effect on the
nutrient bioavailability depends on the balance between
factors that either inhibit or enhance nutrient
absorption and/or utilization in the whole diet
(Sandström, 2001; Gharibzahedi and Jafari, 2017).
Some inherent anti-nutritional factors such as protease
inhibitors, phytate, tannins and other phenolic
compounds, oxalic acid and saponins are plant

Menure et al. East African Journal of Sciences Volume 12 (2) 145-152

148

constituents which play an important role in biological
functions of plants. These compounds, in humans,
reduce the digestibility of nutrients and the absorption
of minerals (Dicko et al., 2005). Due to the various

processing methods (germination/sprouting and
fermentation) phytates can be hydrolyzed by phytase
enzymes and such processing leads to improved
mineral absorption in cereals/legumes food products.

Table 2. Effect of blending ratio and processing method interaction on mineral contents of weaning food.

Blend Zn (mg/100 g) Fe (mg/100 g) Ca (mg/100 g)

Unprocessed control
B1 1.91 ± 0.03o 14.70 ± 0.39k 110.63 ± 3.64k
B2 2.34 ± 0.03m 16.24 ± 0.00i 112.39 ± 3.39kj
B3 2.07 ± 0.03n 17.59 ± 0.00g 118.25 ± 3.46j
Roasted
B1 2.55 ± 0.03kl 19.79 ± 0.00d 304.82 ± 5.86a
B2 2.71 ± 0.03j 26.45 ± 0.02b 264.51 ± 5.80C
B3 2.86 ± 0.02i 32.96 ± 0.00a 293.14 ± 5.87b
Fermented
B1 3.19 ± 0.03h 19.51 ± 0.01e 138.77 ± 5.59i
B2 3.21 ± 0.03h 26.23 ± 0.00b 151.37 ± 5.90fg
B3 3.32 ± 0.02g 18.76 ± 0.00f 115.47 ± 5.77kj
12 hr sprouted groundnut blend
B1 3.66 ± 0.02d 15.44 ± 0.38j 139.01 ± 5.89i
B2 3.71 ± 0.03c 16.06 ± 0.39i 142.68 ± 3.46hi
B3 3.86 ± 0.03a 17.61 ± 0.00g 146.47 ± 3.48gh
24 hr sprouted groundnut blend
B1 3.43 ± 0.03f 16.71 ± 0.38h 150.61 ± 0.04fg
B2 3.50 ± 0.01e 17.98 ± 0.38g 157.68 ± 3.40ef
B3 3.77 ± 0.00b 19.11 ± 0.38ef 162.07 ± 0.04de
36 hr sprouted groundnut blend
B1 2.53 ± 0.02l 15.40 ± 0.38j 156.95 ± 0.10ef
B2 2.58 ± 0.03k 19.22 ± 0.39e 162.69 ± 0.09de
B3 2.72 ± 0.03j 20.31 ± 0.00c 166.17 ± 3.14d

Mean 3.00 19.59 166.31
CV 0.93 1.32 2.53

Note: Mean ± sd within a column with the same letter are not significantly different (P0.05); CV=Coefficient of Variation; B1=20%
teff + 40% finger millet + 40% groundnut; B2=30% teff + 30% finger millet + 40% groundnut; B3= 40% teff + 20% finger millet +
40% groundnut.

Iron content varied significantly (P < 0.05) among the
blends and processing methods (Table 2). The highest
value of iron (32.96 mg/100 g) was recorded for
roasted weaning food samples of blend (B3) where teff
content in the blend was high, while the lowest value
(14.70 mg/100 g) was recorded for B1 of unprocessed
control flour (i.e., where teff content in the blend was
low).
The interaction of blending ratio and processing
condition had a significant effect (P < 0.05) on calcium
content of blended weaning food sample (Table 2). The
highest calcium content was recorded for B1 of roasted
weaning food sample (304.82 mg/100 g) and the lowest
(110.63 mg/100 g) was recorded for B1 of control
weaning food sample. With roasting an increase in zinc,
iron and calcium contents were observed and similar
was reported in other works (Ayoola and Adeyeye,
2010) which was implicated because of the loss of
volatile components on roasting. Sprouted groundnut
blended food significantly (P < 0.05) affected calcium
content as compared to control sample. The calcium
contents of sprouted groundnut blended weaning food
sample at 12, 24, and 36 hr were 142.72, 156.08 and
161.93 mg/100 g, respectively (Table 3). This result
showed that there was a significant improvement in the

mineral contents of the blended weaning foods as
compared to the control weaning food sample.

3.3. Effect of Main Factors of Blending Ratio and
Processing Condition on Mineral Contents of
Weaning Food
Processing condition and blending ratio had a
significant (P < 0.05) effect on mineral contents of
weaning food sample (Table 3). The highest value of
Zn (3.86 mg/100 g) was recorded for 12 hr sprouted
groundnut blended weaning food (B3) and the lowest
(1.91 mg/100 g) was recorded for B1 of control
weaning food sample. Increasing teff proportion had
increased zinc content of blend from 2.88 mg/100 g in
B1 to 3.10 mg/100 g for B3 blends. This shows
sprouting groundnut and blending proportion had a
significant effect on mineral contents of weaning food
sample. Combination of cooking and fermentation
were known to improve the nutrient quality and to
reduce the content of anti-nutritional factors to safe
levels in comparison to other methods of processing
(Obizoba and Atii, 1991).
The work showed that Ca, Zn, and Fe contents were
significantly highest (P < 0.05) in the processed
samples as compared to the control weaning food

Menure et al. Effects of Processing Method and Blend on Qualities of Weaning Food

149

sample. During sprouting, roasting and fermentation,
zinc content was increased. Germination has been an
effective treatment to remove anti-nutritional factors
from legumes (e. g., phytates and galactosides) and in
mobilizing secondary metabolites (Uebersax, 2006).

Such domestic processing are cheap and more effective
in improving the nutritional value of grains and
legumes, and, therefore, hoped that this can contribute
to nutrition improvement for infants.

Table 3. Effect of the main factors processing methods and blending ratio on mineral contents of weaning foods.

Factor

Processing method Zinc (mg/100 g) Iron (mg/100 g) Calcium (mg/100g)

C 2.11 ± 0.19f 16.17 ± 1.26e 113.76 ± 4.59f
R 2.71 ± 0.13d 26.40 ± 5.70a 287.49 ± 18.66a
F 3.24 ± 0.06c 21.50 ± 3.56b 135.20 ± 16.54e
SD1 3.74 ± 0.09a 16.37 ± 1.00e 142.72 ± 5.65d
SD2 3.57 ± 0.15b 17.94 ± 1.09d 156.08 ± 5.28c
SD3 2.61 ± 0.08e 19.14 ± 1.08c 161.93 ± 4.32b

CV (%) 2.94 12.16 6.72

Blending ratio

B1 2.88 ± 0.61c 17.34 ± 1.98b 165.55 ± 65.34a
B2 3.01 ± 0.51b 20.36 ± 4.49a 166.80 ± 48.64a
B3 3.10 ± 0.64a 21.06 ± 5.56a 166.93 ± 61.53a

CV (%) 2.94 12.16 6.72
Note: values are means ± sd. Values followed by different letters with in a column indicate significant difference (P < 0.05): Note:
CV=Coefficient of variation, C=Unprocessed control, R=Roasted, F=Fermented, SD1, SD2, SD3 (sprouted groundnut blend at
12, 24, and 36 hr, respectively); B1=20% teff + 40% finger millet + 40% groundnut; B2=30% teff + 30% finger millet + 40%
groundnut; B3=40% teff + 20% finger millet+ 40% groundnut.

There was a significant (P < 0.05) effect on the iron
content of weaning food samples due to blending ratio
and processing method (Table 3). As compared to the
control blend, the iron content has significantly
increased with roasting, fermentation, duration of
groundnut sprouting and with an increase in the
proportion of teff in the blend. The highest (26.40
mg/100 g) iron content was obtained for roasted
weaning food blend and the lowest (16.70 mg/100 g
Fe) was recorded for the unprocessed control weaning
food blends. Iron content of the blends was increased
from 17.34 mg/100 g for blend B1 to 21.06 mg/100 g
for blend B3. Also during germination, iron content of
blended weaning food significantly (P < 0.05) increased
as compared to the control samples. Similar to this an
increase in iron and phosphorus contents in response
to germination of various cereals/legumes was earlier
reported by Sulieman et al. (2007). In addition to
reduction of phytic acid and condensed tannins,
fermentation can result into lower proportion of dry
matter in the food leading to an increase in the mineral
bioavailability (Adams, 1990; Mohite et al. 2013).
The calcium content of blended weaning food
significantly (P < 0.05) increased in roasted, fermented
and on sprouting of groundnut processing conditions,
but were not due to blending ratio of three blends (B1,
B2 and B3) (Table 3). The highest calcium content
(287.49 mg/100 g) was recorded for the roasted
weaning foods and the lowest (113.76 mg/100 g) was
recorded for the control weaning food sample. This
shows that processing significantly increases the
calcium content of weaning food flours. During
germination, calcium content increased with
germination time, possibly due to
degradation/hydrolyses of anti-nutrients factors.
Malting can improve safety of foods by degradation of

toxic and anti-nutritional substances such as phytates,
lectin and haemagglutinins thereby can improve the
bioavailability of essential minerals (iron, calcium, zinc,
phosphorus) (Chung et al., 2009; Li et al., 2014).
Consistent with the results, improvements in calcium
bioavailability was observed after germination and
fermentation of legume samples, which was attributed
to simultaneous reduction of phytic acid, tannin, and
dietary fibers (Ghanem and Hussein, 1999). Mensah et
al. (1991) also reported that long period of
fermentation hydrolyzed phytates and increased
minerals. Thus this study conquer that processing
methods at household levels such as soaking,
fermentation, germination and roasting of cereal staples
and legumes can be manipulated to enhance the
content of micronutrients and/or alter the levels of
absorption modifiers to improve micronutrients
bioavailability (Hotz and Gibson, 2001; Mensah and
Tomkins, 2003).

3.4. Sensory Evaluation of Weaning Food
The scores obtained for sensory attributes: aroma,
taste, color and overall acceptability demonstrated
significant (P < 0.05) differences among the formulated
weaning foods tasted (Table 4). The interaction of
processing condition and blending ratio had significant
(P < 0.05) effect on weaning food flavor. The highest
value of gruel flavor (5.72) was recorded for the roasted
weaning food gruel of B3 (liked very much) and the
lowest (4.50) was for fermented weaning food gruel
blend of B3 (liked slightly). The flavor in fermented
gruel blend appeared low probably because of lactic
acid. Whereas in roasted weaning gruel the flavor were
high because of flavor release by Maillard and
caramelization reactions on roasting. Similar to this,
roasting of legumes were reported to result in a

Menure et al. East African Journal of Sciences Volume 12 (2) 145-152

150

significant improvement in the flavor of the
formulations (Karen et al., 1984). Among sprouting
duration, 12 hr sprouted peanut scored high flavor.
Processing method and blending ratio had significant
effect on taste of the weaning food gruels. The highest
taste value (6.04) was in roasted weaning food blend
(B3) and the lowest (4.66) was in B2 of fermented
weaning food gruel. The roasting weaning food gruel
was preferred very much as compared to the other
processing methods. The highest weaning food (gruel)
color (5.88) was observed in B2 of control (liked very
much) and least (5.08) were obtained in B2 (liked
slightly) of roasted weaning food gruel. The color of
food gruel made from sprouted groundnut blended
sample was most preferred (liked very much), while

those prepared from roasted and fermented flour was
least preferred for color (liked slightly). Sprouting can
lead to production of more reducing sugars from starch
and free amino acids from proteins and this probably
helped to release color compounds on Maillard and
caramelization reactions during sprouted groundnut
drying at 50 oC for 20 hr that influenced color
acceptance. Germination is known to improve the
consistency, mouth feel, and taste of the product
(Helland et al., 2002) and in other works panelists have
highly rated for formulations from germinated grains
for all the sensory parameters investigated (Inyang and
Zakari, 2008). Overall acceptability of weaning food
gruel was significantly (P < 0.05) affected by processing
condition and blending ratio.

Table 4. Effect of blending ratio and processing condition interaction on sensory quality of weaning food.

Blend Flavor/aroma Taste Color Overall acceptability

Unprocessed control
B1 5.34 ± 1.09cde 5.74 ± 0.94abc 5.52 ± 1.07bcd 5.66 ± 0.89abc
B2 5.28 ± 0.92cde 5.40 ± 1.03bc 5.88 ±1 .04a 5.68 ± 0.89abc
B3 5.18 ± 0.84cde 5.58 ± 0.94bc 5.24 ± 0.65cd 5.38 ± 0.77def
Roasted
B1 5.62 ± 1.06abc 5.82 ± 0.98ab 5.30 ± 1.01cd 5.52 ± 0.83cde
B2 5.66 ± 1.06ab 5.68 ± 1.09abc 5.08 ± 1.19d 5.70 ± 1.12abc
B3 5.72 ± 1.05a 6.04 ± 0.69a 5.70 ± 0.95abc 6.04 ± 0.87a

Fermented
B1 4.98 ± 0.99de 4.92 ± 1.00d 5.10 ± 1.14d 5.20 ± 0.67def
B2 4.88 ± 1.17ef 4.66 ± 0.96d 5.26 ± 1.10cd 5.14 ± 0.98ef
B3 4.50 ± 1.01f 4.64 ± 1.24d 5.38 ± 1.19bcd 5.04 ± 1.04f
12 hr sprouted groundnut blend
B1 5.38 ± 0.98bcd 5.50 ± 1.01bc 5.50 ± 0.88bcd 5.76 ± 0.62abc
B2 5.34 ± 0.79cde 5.44 ± 0.86bc 5.82 ± 0.71ab 5.89 ± 0.77ab
B3 5.16 ± 0.93cde 5.52 ± 0.99bc 5.62 ± 0.92abc 5.42 ± 0.88def
24 hr sprouted groundnut blend
B1 5.22 ± 0.93cde 5.46 ± 0.73bc 5.46 ± 0.95bcd 5.38 ± 0.85def
B2 5.30 ± 0.83cde 5.50 ± 1.07bc 5.58 ± 0.78abc 5.68 ± 0.84abc
B3 5.04 ± 1.08de 5.42 ± 0.97bc 5.36 ± 1.00cd 5.46 ± 0.83cde
36 hr sprouted groundnut blend
B1 5.28 ± 0.80ecd 5.34 ± 0.84c 5.58 ± 0.73abc 5.38 ± 0.85def
B2 5.34 ± 0.93cde 5.52 ± 0.97bc 5.30 ± 0.99cd 5.68 ± 0.84abc
B3 5.18 ± 1.10cde 5.46 ± 1.01bc 5.52 ± 0.99bcd 5.46 ± 0.83cde

Mean 5.24 5.42 5.45 5.54
CV (%) 18.82 17.95 17.91 15.57

Note: Values followed by different letters within a column indicate significant difference (P < 0.05) using DMRT. * = Mean ± sd,
CV= coefficient of variation, B1=20% teff + 40% finger millet + 40% groundnut, B2=30% teff + 30% finger millet + 40%
groundnut, B3=40% teff + 20% finger millet + 40% groundnut.

The highest (6.04, liked very much) overall acceptability
was recorded in roasted of blend B3 and the lowest
(5.12, liked slightly) was recorded for the fermented
weaning food gruel. The highest (6.04) overall
acceptability of weaning food was observed in the
roasted sample blended at B3 and the lowest (5.04) was
observed in the fermented sample of blended at B3.
Over all the panelists have noted that flavor, taste,
color and overall acceptability of the weaning food
gruel prepared were highly acceptable in roasted and
sprouted groundnut processed weaning gruel. The
work showed domestic processing conditions such as
sprouting, roasting and fermentation have high

potential for processing acceptable and nutrients
improved food gruels.

4. Conclusions
The results of this study have demonstrated that
blending cereal and legume grains as well as processing
them significantly enhanced the mineral contents (zinc,
iron and calcium) of the weaning food samples.
Processing (roasting, fermentation or groundnut
sprouting) improved the mineral contents and sensory
quality attributes of the weaning food sample. Overall,
the result showed, roasting or fermentation or

Menure et al. Effects of Processing Method and Blend on Qualities of Weaning Food

151

sprouting of groundnut (12 to 24 hr and drying the
sprout at 50 oC for 20 hr) and blending level at B3
(40% teff + 20% finger millet + 40% groundnut) have
improved the nutrient quality and sensory acceptability
of weaning food gruel compared to control sample.
Blend formulation showed the strongest impact on
mineral contents i.e. zinc, iron and calcium and should
receive attention in the design and development of
weaning foods.

5. Acknowledgments
The authors thanks the Ministry of Education for
granting the first author the financial required to do
this research in connection with his MSc study. The
authors also thanks Melkassa Agricultural Research
Center for providing teff and finger millet samples;
Babile, Haramaya University Research Center for
providing groundnut; Center of Research on Grain
Quality, Processing and Technology Transfer at Food
Science and Postharvest Technology Department of
Haramaya University for supporting with facilities.

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