Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet

ABSTRACT

The study formulated and analyzed the chemical and sensory properties of cornpienientary foods using the standard methods of analysis. A total number of 30 respondents were involved in the study. Recipe for formulated foods were develop and grouped into BOA, BOB, BOC, BOD, and BOE. BOA contained 50% groundnut +50%millet at 0Ohours fermentation, BOB contained 50% groundnut +50%millet at l2hours fermentation, BOG contained 60% groundnut + 40%millet at 36hours fermentation, BOD contained 20% groundnut + 80% millet at 48h0urs fermentation, and BOE contained 70%groudnut and 30% millet at 72h0urs fermentation. The sample had 0.2grams of banana puree added into them, so as to improve their tastes, the protein levels were 9.10% for sample BOA, 10.68% for sample BOB, 11.11% for sample BOG, 13.74% for sample BOD, and 9.32% for sample BOE. Fat content was seen highest in sample BOD (26.05%) and lowest in sample BOA (18.10%). Moisture composition was seen least in sample BOO (32.97%) and highest in sample 130E (43.94%).The fermentation of the millet increased the protein content of the food from 9.10% to x 13.74%. The sensory evaluation showed that apart from BOF (wheat and beans cerelac) which is an infant commercially used food in the project work, samples BOB and BOC were the most acceptable porridges.