Recipe development, chemical and organoleptic evaluation of complementary food blends made from available agricultural products
Journal of Home Economics Research
Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
The study was done to improve on the traditional infant complementary food. The nutrient potential and organoleptic attributes of porridges based on processed maize and sweet potato flour, in which was added either of these: groundnut paste, palm oil or soybean oil were produced. Maize, sweet potato and groundnut were processed. Palm and soybean oils were purchased from the Nsukka main market. Four products PSP (maize + sweet potato flour + palm oil) (65:30:5), PSG-(maize + sweet potato flour + groundnut paste) (60:30:10) and PSS-(maize+ sweet potato flour + soybean oil) (65:30:5) were developed and CON-(maize gruel) (100:0) used as control. Nutrient content of the porridges and their organoleptic attributes were analyzed using standard techniques. Data were statistically analyzed using percentages, mean and standard deviation of means. Duncan's New Multiple Range Test was used to separate and compare means. The PSG had the highest protein (14.73%), folate (0.8mg), iron (4.0mg) than others. The PSG also had the highest organoleptic attributes (6.97-7.68) on a 9-point hedonic scale than any of the products. The PSG appears to have the most desirable nutrient profile (protein 14.73%, fibre 0.95%, ash 6.45% and energy value 328.40kcal). While samples PSP and PSS had comparable energy values (314.90 and 313.77 kcal).