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Dec 31, 2023Keywords:
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Evaluation of Complimentary Food Produced from Maize/Orange Fleshed Sweet Potato Blend
Abstract
Corn jellos (Agidi) is a gelatinous starchy food made by boiling a paste of fermented maize meal or flour. It can be substituted with legumes roots, or seeds at different constitutions to boost its nutritional value. The maize and orange-fleshed sweet potato (OFSP) were sourced from a local Market (Ahia eke market Umuahia) and at the National Root Crops Research Institute, Umudike. The maize was processed into maize paste (MP) while the OFSP was prepared into flour, by soaking for 24hs, draining, and sun drying for 48hrs. It was milled to obtain orange-fleshed sweet potato flour (OFSPF). They were used to form blends at the following constitution: 1) at 100 maize, (2) at 90 % maize and 10 %OFSP, (3)80 % maize and 20 % OFSP, (4)70 % maize and 30 %OFSP, and lastly (5)50 % maize and 50 % OFSP to get the following samples MSC1, MSC2, MSC3, MSC4 and MSC 5 respectively. The results showed that the proximate compositions ranged from 15.74% to 16.43%, 0.23% to 0.289, 18.40 to 22.13%, 0.24% to 0.31%, 3.68% to 4.90 % and 56.10% to 60.92% for moisture, ash, fat, fibre, protein, and carbohydrate, respectively. Organoleptic evaluation of the samples with parameters; appearance, taste, flavour, texture, and general acceptability ranged from 6.00 to 8.75, 4.92 to 7.55, 5.42 to 8.00, 4.00 to 7.50, and 6.17to 8.00 respectively. The vitamin A ranged from 151.10µ/100g to 193.50 µ/100g. Substitution of maize with orange-fleshed sweet potato gave better organoleptic properties in terms of appearance, flavour and general acceptability, while there was a progressive increase in all the vitamins evaluated across the samples. The inclusion of OFSP for the preparation of corn jellos is recommended to boost the nutritional content and sensory qualities.
