ABSTRACT

This study determined the Sensory Evaluation and Functional properties of gruel made from Guinea corn, soybean, ligernut, almond nut, date palm. The study made use of experimental research design. Raw material that was used for this study include guinea corn, soybean, tigernut, almond nut and date palm and corn were all purchased from Ndoro Market. Chemicals and equipment that was used for the analysis were obtained from the biotechnology laboratory of National Root Crop Research Institute (NRCRI). The multi-ingredients were processed with substitution ratios of 30:25:20:15:10, 25:10:30:20:15, 10:30:15:25:20, 20:15:25:10:30, 15:20:10:30:25 and corn (ogi) which served as control was 70:0:0:30:0 and labelled as sample 101,102,103,104,105 and 106. Sensory attributes of colour, aroma, flavor, taste, mouth feel, texture and overall acceptability was evaluated on a 9point scale. The data obtained from all the experiments were subjected to the analysis of variance (ANOVA) while treatment means was separated using Duncan multiple range test at 95% confidence level (p < 0.05). The results from the sensory evaluation of the gruel showed that sample 105 had the highest values for colour (8.15a±0.88), aroma (7.65a±1.31), flavor (7.90a±0.97), taste (7.95a±1.36), mouth feci (7.65a±1.23), texture (7.70a±1.08) and general acceptability (7.83ai0.83). Results for the functional properties revealed that sample 106 (control) was higher in WAC, SI and GT while sample 105 was higher in BD. The total cost required for purchasing and milling of the food product was N3200 as compared to corn, N3300 indicating affordability ofthe newly formulated gruel. From the study, it can be deduced that gruel developed from Guinea corn, soybean, tigernut, almond nut and date palm provides a close substitute to ogi which provides an affordable, nutritious and appealing breakfast option for the family. The study recommends that there is need to introduce a blend of different food samples as alternative sources of nutrients in the making of gruel so as to improve the nutrient content.