ABSTRACT

 Proximate, mineral and vitamin analysis were carried out in the different flours. The flours were later used to formulate four different composite blends labeled SRG 113 (soybean 30%, rice 60%, and groundnut 20%), SRG 285 (soybean 30%, rice 60%, groundnut 10%), SRG 359 (soybean 20%, rice 50%, groundnut 30%), SRG 465 (soybean 30%, rice 50%, groundnut 20%). Sensory evaluation was carried out on the porridges developed from the blends, using a 30 member taste panel. The colour of the blend SRG 285 seemed to be better appreciated than others. The flavour of the porridge were moderately liked by panelist except for 519 which was neither liked or disliked. The taste attribute of the sample followed almost the same trend. The sample 285 and 359 were liked moderately while sample 113 and 465 were liked slightly. There was no significant difference in the general acceptability of the four blends except for the sample 359. The control 519 was generally accepted. The chemical composition of the composite flours and the organoleptic evaluation of the porridges showed that SRG 285 (30:60:10) produced acceptable and nutritious foods. The protein levels ranged from 2.50% to 20.50%. SRG 465 had the highest value of carbohydrate while the commercial oat had the lowest carbohydrate value. The blends were low in fat when compared with the commercial oat. The fibre ranged from 2.80% to 9.80%. The fibre of all the blends were comparable (P < 0.05). The mineral analysis showed that the sample SRG 465 (30:50:20) is a very good source of phosphorus, calcium and iron.