ABSTRACT
Protein
energy malnutrition is a major health problem in communities leading to
excessive rates of morbidity and stunted growth. The main objective ofthis
study was to determine the chemical and organoleptic evaluation of
complementary food formulated from maize groundnut and crayfish. The
complementary food was formulated using different, proportions 70:10:20 (sample
512), 65:15:20 (sample 513), 50:20:30 (sample 514), of maize, groundnut and
crayfish respectively, as well custard was used as control. Chemical analysis
was done using standard analytical methods and 7 point hedonic scale was used
to judge the organoleptic parameters. Twenty nursing mothers were used to
assess the organoleptic properties of the complementary food. The result
obtained from chemical analysis and sensory evaluation was subjected to
analysis of variance (ANOVA) and significant difference was accepted at
(P<0.05), using SPSS 21st edition. Results revealed that there was variation
in the nutrient composition of the sample. In proximate analysis result showed
that sample 514 (50:20:30) of the formulated complementary food had the highest
scores of, 12.46%, 1.4%, 8.24%, 10.43% and 1.65% of protein, fibre, lipid, ash,
carbohydrate and energy value respectively except in moisture content where it
has the lowest moisture content of64.83% ofall the samples. Sample 515
(control) had the lowest scores of 5.28%, 1.05%, 1.24%, 1.82%, and 16.58%and
100.13% of protein, fibre, lipid ash, carbohydrate and energy value
respectively except in moisture content ofwhere it has the highest moisture
content of 73.87%. In mineral analysis, sample 514 had the highest mineral
content of 53.25%, 47.63%, 31.63%, 26.55%, 3.81%, and 1.31% of sodium, magnesium,
phosphorus, potassium iron and zinc, except in calcium, content where it has
the score 10.22% and sample 515 had the highest score of 16.53% of calcium
content when compared to other samples. Thus, there was a significant
difference (P< 0.05). In vitamin analysis. There was a significant
difference (P<0.05) between sample 512 (70:10:20) and 513 (65:15:20), 514
and 515 except in vitamin Bl content ofsample 512 and sample 513 which ranged
from 0.37% to 0.33% respectively. In antinutrient analysis there was a
significant difference between sample 512, 513, 514 and 515 except in phytate
analysis where there was no significant difference P>0.05 between sample
513, 514 and 515. Sample 512 was significantly higher in colour than the other
samples. There was a significant difference P<0.05 in the taste ofthe
samples. In general, there was significant difference P<0.05 among the
samples in texture, aroma and general acceptability. Based on this study, the
formulation of complementary food using maize, groundnut and crayfish have
shown to be good both in terms of nutrient composition and organoleptic
evaluation. Therefore, this will play a wonderful role in combating protein
energy malnutrition in the communities that are suffering from it.
IGWE, I (2024). And Organoleptic Evaluation Of Complementary Food Formulated From Maize (Zea Mays), Groundnut (Arachis Hypogaea) And Crayfish (Euastacus Spp.):- Igwe, Joy A.. Repository.mouau.edu.ng: Retrieved Dec 09, 2024, from https://repository.mouau.edu.ng/work/view/and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-zea-mays-groundnut-arachis-hypogaea-and-crayfish-euastacus-spp-igwe-joy-a-7-2
IGWE, IGWE. "And Organoleptic Evaluation Of Complementary Food Formulated From Maize (Zea Mays), Groundnut (Arachis Hypogaea) And Crayfish (Euastacus Spp.):- Igwe, Joy A." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jan. 2024, https://repository.mouau.edu.ng/work/view/and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-zea-mays-groundnut-arachis-hypogaea-and-crayfish-euastacus-spp-igwe-joy-a-7-2. Accessed 09 Dec. 2024.
IGWE, IGWE. "And Organoleptic Evaluation Of Complementary Food Formulated From Maize (Zea Mays), Groundnut (Arachis Hypogaea) And Crayfish (Euastacus Spp.):- Igwe, Joy A.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jan. 2024. Web. 09 Dec. 2024. < https://repository.mouau.edu.ng/work/view/and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-zea-mays-groundnut-arachis-hypogaea-and-crayfish-euastacus-spp-igwe-joy-a-7-2 >.
IGWE, IGWE. "And Organoleptic Evaluation Of Complementary Food Formulated From Maize (Zea Mays), Groundnut (Arachis Hypogaea) And Crayfish (Euastacus Spp.):- Igwe, Joy A." Repository.mouau.edu.ng (2024). Accessed 09 Dec. 2024. https://repository.mouau.edu.ng/work/view/and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-zea-mays-groundnut-arachis-hypogaea-and-crayfish-euastacus-spp-igwe-joy-a-7-2