Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M
ABSTRACT
This study evaluated the
physiochemical and sensory acceptability of complementary food from rice (Oryza
sativa) and soybean (Glycine max) sweetened with date (Phoenix dactylifera).
\Wholesome rice, date and soybean seed were procured and processed into flours.
Percentage (%) flour blends were formulated at the ratio of (75 % rice: 20 %
date: 5 % soybean, 70 % rice: 20 % date: l 0 % soybean, 60% rice: 20 % date: 20
% soybean, 50 % rice: 20 % date: 30 % soybean, 40 % rice: 20 % date: 40 %
soybean) respectively, while cerelac served as control. Functional properties,
proximate. mineral composition, physicochemical. and sensory properties of the
formulated complementary food were analyzed using standard methods. The
functional properties showed that bulk density, wettability, oil absorption
capacity, water absorption capacity, swelling power, solubility index, foam
capacity and gclation capacity ranged from 0. 70 to 0. 74 g/ml, 0.10 to 0.14
sec, 1.79 to 2.02 g/ml, 2.02 to 3.01g/ml, 2.59 to 2.93, 23.31 to 32.92 %, 2.26
to 4.84 % and 4.00 to 12.00 respectively. Mineral composition showed that
potassium, iron, magnesium, phosphorus and calcium ranged from 158.58 to
250.28mg/l OOg, 1.27 to 9.48 mg/100g, 21.74 to 82.03mg/100g. 19.91 to
62.79mg/100g and 21.95 to 230.62 mg/lOOg respectively. The Physicochemical
properties showed that color, viscosity and plH ranged from 30.02 to 60.74,
80.47 to I 35.24 and 5.40 to 6.49 respectively. Proximate results showed that
moisture, protein. fat, crude fibre, ash and carbohydrate ranged from 66.25 to
80.12 %, 3.95 to 16.17 %, 0.07 to 1.27 %, 0.02 to 1.44 %, 1.20 to 2.57 % and
5.73 to 16.23 %respectively. A complementary blend containing 50 % rice: 20 %
date: 30 % soybean flour had no significant (P> 0.05) difference with the
cerelac which is the most preferred. An acceptable and nutritive complementary
food comparable to cerelac can be produced froin flour blends of rice, date and
soybean which can be beneficial in the prevention of weaning deficiency most
especially protein-energy deficiency which results in marasmus, a severe limit
of physical growth, mental and intellectual capabilities in infants.
0.0
CHISOM, M (2025). Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M. Repository.mouau.edu.ng: Retrieved Nov 03, 2025, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-acceptability-of-complementary-food-from-rice-oryza-sativa-and-soybean-glycine-max-sweetened-with-dates-phoenix-dactylifera-ogbughalu-chisom-m-7-2
MARYCYNTHIA, CHISOM. "Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Nov. 2025, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-acceptability-of-complementary-food-from-rice-oryza-sativa-and-soybean-glycine-max-sweetened-with-dates-phoenix-dactylifera-ogbughalu-chisom-m-7-2. Accessed 03 Nov. 2025.
MARYCYNTHIA, CHISOM. "Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Nov. 2025. Web. 03 Nov. 2025. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-acceptability-of-complementary-food-from-rice-oryza-sativa-and-soybean-glycine-max-sweetened-with-dates-phoenix-dactylifera-ogbughalu-chisom-m-7-2 >.
MARYCYNTHIA, CHISOM. "Production And Evaluation Of The Physicochemical And Sensory Acceptability Of Complementary Food From Rice (Oryza Sativa) And Soybean (Glycine Max) Sweetened With Dates (Phoenix Dactylifera):- Ogbughalu, Chisom M" Repository.mouau.edu.ng (2025). Accessed 03 Nov. 2025. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-the-physicochemical-and-sensory-acceptability-of-complementary-food-from-rice-oryza-sativa-and-soybean-glycine-max-sweetened-with-dates-phoenix-dactylifera-ogbughalu-chisom-m-7-2