Chemical and sensory properties of complementary food produ | 16353
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African Journal of Food Science and Technology

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Chemical and sensory properties of complementary food produced from sorghum (Sorghum bicolor l), pigeon pea (Cajanus cajan) and carrot (Daucus carrota) blends


Okudu, H.O,Ojinnaka, M.C and Kalu, M.O

The work was designed to develop a complementary food from sorghum, pigeon pea and carrot flour blends. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. Means and standard deviation were calculated and compared using ANOVA. The chemicals and sensory properties were compared to those of cerelac. Ccerelac had significantly (p<0.05) higher protein (5.31%) and fat (3.93%). Sorghum:Pigeon pea:Carrot (50:20:30) had significantly higher fiber (0.17%) and ash (1.08%) while Sorghum:Pigeon pea:Carrot (50:30:20) was significantly higher in carbohydrate and energy (27.25g/100g and 159kcal/100g). Minerals of significant amounts in the products were P (213.22–216.86mg/100g), K(191.32– 194.63mg/100g), and Zn(88.8–93mcg/100g). β-carotene (7280mcg/100g) and vitamin C (4.78mg/100g) were significantly higher in S:P:C (50:20:30), while tecopherol (3.16mg/100g), riboflavin (0.29mg/100g), niacin (3.93mg/100g), pyrodixine (0.63mg/100g) and cyanocobalamin (0.24mg/100g). No phytochemical was detected in cerelac, in the blends all phytochemical assessed were below 1%. Sensory evaluation showed that cerelac was better accepted in terms of colour, texture, taste and flavor than the blends. Though the blends were not as acceptable as cerelac chemical test however showed that S:P:C (50:20:30) was richer in key nutrients such as β-carotene and vitamin C than cerelac.

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