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Dec 31, 2022Keywords:
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Main Article Content
Quality Evaluation and Sensory Acceptability of Complementary Foods made from Pearl Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa) and Carrot (Daucus carrota) Flour Blends
Abstract
Nutrient-dense and energy foods are increasingly in demand as complementary foods to ensure sufficient nutrients intake for infants. The studies was carried out to evaluate the proximate composition of flours from fermented pearl millet, fermented African yam bean and carrot fruit, and determine the effect of supplementation of the pearl millet flour with African yam bean and carrot flours on the chemical and sensory properties of complementary foods prepared from the blends. Pearl millet, African yam bean and carrot flours were blended in the ratios of 100:0:0, 90:5:5, 80:15:5 and 70:20:10, designated as M100, MAC MAC and MAC respectively. 1, 2 3 Standard analytical methods were employed to determine the proximate composition, energy values, mineral content, vitamin content and sensory attributes of the blends. Significant differences (p<0.05) existed in the proximate, energy, mineral, vitamin and sensory properties of the blends with increased inclusion of African yam bean and carrot flours into pearl millet flour. The proximate composition results indicated significant (p<0.05) increase in protein (10.80 – 19.72%), ash (0.70 – 3.70%), crude fibre (1.62 – 3.86%), and decease in fat (3.70 – 3.00%), carbohydrate (76.12 – 62.61%) and energy values (380.98 – 356.32 kcal/100 g) with increased addition of African yam bean and carrot flours into pearl millet flour. Increasing percent of African yam bean and carrot flours into pearl millet flour had increase effect on the beta-carotene, ascorbic acid, thiamin, riboflavin and niacin. The magnesium content ranged from (140.11 – 166.20 mg/100g), potassium (301.0 – 535.50 mg/100g),calcium (41.10 – 340.82 mg/100g),iron (6.56 – 11.65 mg/100g) and zinc (6.48 – 8.86 mg/100g).The sensory evaluation results showed that the formulated complementary foods were acceptable judging from the sensory scores, although the blend (MAC) containing 70% pearl millet, 20% African yam bean and 10 % carrot flours was the 3 most preferred, and the blend had the highest nutrient density and satisfied the recommended dietary allowance (RDA) for infants.
