Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable

Abstract

This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were analyzed. The results obtained showed that at 2 weeks, Samples D and F had the highest score (5.00) for colour quality while least score was recorded in sample E (2.00). At 4 weeks, Samples D and F had the same score (5.00) and Sample E also had the least colour score (2.00). At 0 week, there were no significant (p>0.05) change in the texture among Samples A (4.00), B (5.00), C (5.00), D (5.00), and F (5.00). At 0 week, Samples C (5.00) and D (5.00) had the highest score for overall acceptability. The least moisture was seen in defatted soybean (5.07%), this was followed by fermented maize (9.71%) and the highest moisture content was observed in carrot (12.91%). Defatted soybean had the highest (41.2%) protein content next was carrot (10.63%) and the least was maize (6.14%) in that decreasing order. The highest (270%) water holding capacity  was observed in Sample E, this was followed by Samples D (240%), C (240%), B (166%) and A (140%) in that decreasing order. The highest value for oil absorption was seen in Sample C (144%), this was followed by Sample A (121%), D (120%), B (105%) and E (90%) in that order. In this study products C and D were preferred as they were able to compete favourably with the commercial diet (F=control). However, product D was more preferred having the best color quality, texture quality as well as good functional properties. This study recommends the complementary of maize flour by the supplementation of carrot at 15% and soybean 20% inclusion level for better sensory and functional characteristics.