Chemical And Organoleptic Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Cooking Banana Flours.

ABSTRACT

This study was carried out in order to develop nutritious and acceptable blends of complementary food based on maize, pigeon pea and cooking bananas. The cereal (maize) and legume (pigeon pea) were fermented for 48 hours and 24 hours respectively. All the samples were hammer milled to fine flours. The flours were blended using different ratios (protein basis) to produce porridges. The flours - and porridges were chemically analyzed for proximate and mineral compositions using standard assay techniques. The porridges were compared with nutrend (control) which is a commercially available complementary food using sensory evaluation. Porridge A had the highest protein value of (9.71%), followed by C (9.14%), B (8.27%). The 40:40:20 porridge blends had the highest calcium (0.05mg). The 50:30:20 blends had the highest iron (0.16mg) and phosphorous (0.34mg). Sample D which is the control (nutrend) had the highest rating in terms of the general acceptability (8.00), followed by porridge C, B and A. Porridge A was most accepted in terms of colour (7.20). The local food crops used in this study possess great potentials 1 suitable for the formulation of adequate complementary foods.