Sensory And Chemical Evaluation Of Processed And Unprocessed Porridges Based On Maize And Pigeon Pea Blends
ABSTRACT
The aim of the study was to develop
nutritious and acceptable blends of complementary food based on pigeon pea and
maize. The grains were purchased from Ogige market, Nsukka. After cleaning the
grains, the pigeon peas were roasted or fermented while some did not undergo
any treatment. Some of the maize were sprouted, some were fermented while some
did not undergo any treatment. The mixes were compared organolepticaly with Nutrient,
a commercial infant weaning food which was used as control. Analysis of
variance was used to compare mean score for the different attributes. Result of
the analysis showed that the processed samples were organoleptically better
accepted than the unprocessed sample. The flour samples were also analyzed
using internationally accepted chemical analytical methods. It was found out
that the protein of maize and pigeon pea was increased due to sprouting and
fermentation respectively and the anti-nutrient content (phytate and tannin)
was reduced due to sprouting.
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MBA, N (2021). Sensory And Chemical Evaluation Of Processed And Unprocessed Porridges Based On Maize And Pigeon Pea Blends. Repository.mouau.edu.ng: Retrieved Oct 18, 2024, from https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-and-unprocessed-porridges-based-on-maize-and-pigeon-pea-blends-7-2
N., MBA. "Sensory And Chemical Evaluation Of Processed And Unprocessed Porridges Based On Maize And Pigeon Pea Blends" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jul. 2021, https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-and-unprocessed-porridges-based-on-maize-and-pigeon-pea-blends-7-2. Accessed 18 Oct. 2024.
N., MBA. "Sensory And Chemical Evaluation Of Processed And Unprocessed Porridges Based On Maize And Pigeon Pea Blends". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jul. 2021. Web. 18 Oct. 2024. < https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-and-unprocessed-porridges-based-on-maize-and-pigeon-pea-blends-7-2 >.
N., MBA. "Sensory And Chemical Evaluation Of Processed And Unprocessed Porridges Based On Maize And Pigeon Pea Blends" Repository.mouau.edu.ng (2021). Accessed 18 Oct. 2024. https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-processed-and-unprocessed-porridges-based-on-maize-and-pigeon-pea-blends-7-2