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.
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NJOKU, I (2021). Chemical And Organoleptic Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Cooking Banana Flours.. Repository.mouau.edu.ng: Retrieved Dec 21, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-pigeon-pea-and-cooking-banana-flours-7-2
IJEOMA, NJOKU. "Chemical And Organoleptic Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Cooking Banana Flours." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 13 Jul. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-pigeon-pea-and-cooking-banana-flours-7-2. Accessed 21 Dec. 2024.
IJEOMA, NJOKU. "Chemical And Organoleptic Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Cooking Banana Flours.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 13 Jul. 2021. Web. 21 Dec. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-pigeon-pea-and-cooking-banana-flours-7-2 >.
IJEOMA, NJOKU. "Chemical And Organoleptic Evaluation Of Complementary Food Formulated From Maize, Pigeon Pea And Cooking Banana Flours." Repository.mouau.edu.ng (2021). Accessed 21 Dec. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-organoleptic-evaluation-of-complementary-food-formulated-from-maize-pigeon-pea-and-cooking-banana-flours-7-2