Nutritional value and sensory properties of sorghum gruel enriched with sweet potato and date palm flour

Abstract

Background: Sorghum gruel is a breakfast cereal that is commonly eaten by adults and also used as complementary food for infants in southwest Nigeria.

Objective: To determine the nutritional value and sensory properties of sorghum gruel enriched with date palm and sweet potato flour using different proportions.

Methods: The study was experimental in design. A total of seven composite samples [A- G] were produced from the mixture of different concentrations of sorghum flour [SF], date palm flour [DPF] and sweet potato flour [SPF]. Sample A served as the control containing 100% of Sorghum while samples B to G were mixtures of SF, DPF and SPF prepared in ratio 50:10:40; 50:20:30; 50:30:20; 50:40:10; 50:50:0 and 50:0:50w/w respectively. Proximate composition and selected minerals of the samples were determined using standard methods. Each sample was prepared into gruel using standard recipe and their sensory attributes were assessed using a nine-point hedonic scale. Data obtained were expressed as mean ±S.D and analysed using Duncan Multiple Range Test.

Results: The carbohydrate content ranged from 56.97% to 75.9%; protein content ranged from 5.84% to 7.29% and fat content ranged from 3.25% to 20.05%. Sample A had the highest carbohydrate content, sample G had the highest protein content and sample E had the highest fat content). Iron content ranged from 124.43mg to 825.63mg, calcium content ranged from 0.05mg to 0.13mg, zinc content ranged from 2.63mg to 34.21mg, magnesium content ranged from 0.01mg to 0.15mg. Calcium concentration in samples E and F were significantly higher than in other samples [p<0.05]. Sample F had the highest iron content, sample E had the highest magnesium concentration and sample D had the highest zinc content (p< 0.05). Sample A had significantly low amount of micronutrients compared with other samples [p<0.05]. In terms of overall acceptability, samples B, C and D were significantly rated higher than other samples (p<0.05).

Conclusion: Enriching sorghum with date palm and sweet potato flour significantly improved its nutritional qualities especially the protein and micronutrient contents and has potential to be used as complementary food for infants.

Keywords: Enriched sorghum gruel, Date palm flour, Sweet potato flour