Production And Evaluation Of Complementary Food From Sorghum (Sorghum Bicolor), Wheat (Triticum Aectivum) And Soybean (Glycine Max).

ABSTRACT

Complementary food was produced using flour blends of sorghum (Sorghum hi color) wheat (Trilicum aesrivum) and soybean (Glycine max). The different samples of the flour blends were toasted and evaluated for proximate composition, amino acid profile and sensory properties using nutrend as the control sample. The result of the proximate composition of the complementary food ranged from 4.70 — 11.23% moisture, 0.87 — 3.00% ash, 1.76 — 3.20% for crude fibre, 2.27 — 7.73% fit content 9.42 — 18.23% protein content, 63.13 — 74.33% carbohydrate and 340.60 — 435.53Kcal for caloric value. The result of the amino acid profile for sample 400 (70% wheat: 30% soybean) and 430 (50% sorghum: 50% soybea) ranged from 1.10— 1.37mg for methioninc, and 12.29-- 15.14mg for glutamic acid respectively. The sensory evaluation conducted on the complementary food samples showed that sample 450 (nutrend ) which is the control was the most accepted by the panelists. However, sample 400 (70% wheat: 30% soybean, flour) and 440(50% wheat: 50% soybean) competed favourably with the control in terms of general acceptability.