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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 5421-5428
DOI: https://doi.org/10.20546/ijcmas.2017.612.507


Nutrient Composition and Sensory Evaluation of Complementary Food Made From Maize, Plantain Soybean Blends
Noah Abimbola Aduke*
Department of Food Technology, The Federal Polytechnic, Ilaro, Nigeria
*Corresponding author
Abstract:

Complementary foods were formulated from maize, plantain and Soybean composite blends in different ratios100% Maize as the control; 65:15:20, 60:10:30, 70:15:15, maize plantain soybean respectively. The Nutrient and sensory qualities of the composite formulations were evaluated. The ash content ranged from 1.00 ± 0.00 to 3.05 ± 0.08% with the crude protein ranging from 10.60 ± 0.05 to 15.86 ± 0.08 %. The results of the three-blend weaning food formulations showed that the protein was highest in sample c of M60%: P10%: S30% with mean value of 15.86.% and the met the Codex Alimentarius Commission Guidelines formulated supplementary foods for older infants and young children. The crude fibre range from 0.11± 0.01 to 0.22 ± 0.01 %, fat 4.82±0.03 to 5.25±0.01%, moisture content range from 6.49±0.03 % to 7.03±0.022%. The carbohydrate ranged from 72.26±0.02.09% to 83.42 ±0.09 %. The mineral content was seen to be higher than the control sample as a result of fortification with plantain and soybean. The formulated foods were nutritionally sound since they could provide reasonable percentage of the recommended daily allowance for protein, carbohydrate, and some micro/macronutrient. Equally, the porridges made from the composites were accepted slightly by the judges, the results of sensory evaluation of complementary food formulations rated more than average for all sensory attributes. The study shows that composite blends are nutritiously adequate for the preparation of weaning foods for infants.


Keywords: Nutrient, maize, plantain, soya bean, complementary food
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How to cite this article:

Noah Abimbola Aduke. 2017. Nutrient Composition and Sensory Evaluation of Complementary Food Made From Maize, Plantain Soybean Blends.Int.J.Curr.Microbiol.App.Sci. 6(12): 5421-5428. doi: https://doi.org/10.20546/ijcmas.2017.612.507