ABSTRACT
The study
was carried out to evaluate the chemical and sensory characteristics of infant
food made from local rice, soybean and banana. Local rice grains (Oryza
sativa), soybean seeds (Glycine max) and ripen banana (Musa acuminate) used for
this study were procured from Ubani Main Market in Umuahia North Local
Government Area,while cerelac was purchased from Umuahia shopping mall.
Processed Flours of local rice, soybean and ripen banana were formulated into
three different samples as LSB1 (80% rice, 10% soybean and 10% banana), LSB2
(70% rice, 20% soybean and 10% banana) and LSB3 (60% rice, 30% soybean and 10%
banana). Commercially sold cerelac was used as control. The data was
statistically evaluated and analysed by One Way Analysis of Variance (ANOVA)
using Statistical Product of Service Solution (SPSS Version 22.0). The
proximate composition of the formulation were determined. There was significant
difference (P<0.05) in the nutrients analysed. Formula LSB3 had the highest
protein (16.22%), fat (14.16%) and ash (8.26%). This was followed by formula
LSB2 which had protein (10.10%) fat (12.62%) and ash (6.20%). The carbohydrate
content of the formulated blend samples differs significantly (p<0.05) and
ranged between 39.22 - 65.00%. In the formulated blend samples, LSB1 with (80%
rice, 10% soybean and 10% banana) had the highest carbohydrate content of
56.66%. However, the value is lower when compared to the control sample (CRC)
which had relatively higher carbohydrate content (65.00%). There was significant
difference (P<0.05) in vitamins (A, Bl, B6, vit C, analysed. Meanwhile,
vitamin B3 and E showed no significant differences (P>0.05) among the
products. There was no significant difference (P>0.05) among the product in
the mineral composition (Calcium, Iron, Sodium, Magnesium, Potassium and
Phosphorus). Meanwhile, the control had the least (Potassium and Phosphorus)
values. There was no significant difference (P>0.05) in the antinutrient
analysed, though traces of the values were found. The sensory properties of the
samples were evaluated and LSB1 and LSB3 were generally accepted, though the
control (CRC) was the most preferred. In conclusion, the high ash content of
both LSB3 (8.26%) and LSB2 (6.20%) showed that these two blends has a very high
content of both micro and macro nutrients needed for infant development, growth
and health. In this regard, the formulated samples supersede the control in
nutritional content. The formulated samples were generally accepted by the
panelist, therefore, would be good for making infant food. Efforts should be
geared at improving the drying and milling process of these samples especially
the ripen banana. Industries in production of infant complementary foods should
adopt the formula of the products of this study to mass- produce, package and
distribute them.
-- (2024). Chemical And Sensory Evaluation Of Infant Food Made From Local Rice, Soybean And Banana:- Aniagu,Jennifer O. Repository.mouau.edu.ng: Retrieved Oct 11, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-infant-food-made-from-local-rice-soybean-and-banana-aniagujennifer-o-7-2
--. "Chemical And Sensory Evaluation Of Infant Food Made From Local Rice, Soybean And Banana:- Aniagu,Jennifer O" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-infant-food-made-from-local-rice-soybean-and-banana-aniagujennifer-o-7-2. Accessed 11 Oct. 2024.
--. "Chemical And Sensory Evaluation Of Infant Food Made From Local Rice, Soybean And Banana:- Aniagu,Jennifer O". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Sep. 2024. Web. 11 Oct. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-infant-food-made-from-local-rice-soybean-and-banana-aniagujennifer-o-7-2 >.
--. "Chemical And Sensory Evaluation Of Infant Food Made From Local Rice, Soybean And Banana:- Aniagu,Jennifer O" Repository.mouau.edu.ng (2024). Accessed 11 Oct. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-infant-food-made-from-local-rice-soybean-and-banana-aniagujennifer-o-7-2