Abstract

This work examined the chemical and organoleptic profile of fermented maize gruel enriched with roasted melon and fermented local species of cowpea (oraludi). The chemical composition of the processed food samples were assessed using standard methods. Blends were formulated in the ratio of 70: 30 (14 g protein basis) of maize gruel and cowpea flour or melon paste; and 70: 20: 10 (14 g protein basis) of maize gruel, cowpea flour and melon paste. Young students of the University community were selected for sensory evaluation. Sensory attributes were assessed with a nine-point Hedonic scale. Fermented maize gruel was the control. The proximate result revealed that melon paste had higher values than cowpea flour in protein, ash, crude fibre and fat (35.00: 29.75; 3.60: 2.40; 4.85: 2.33 and 39.95: 3.15%, respectively). Cowpea flour showed superior percentage value to melon paste in moisture and carbohydrate (8.76: 2.28; 57.26: 14.32%, respectively). Melon paste and cowpea flour had close values for iron (5.53: 5.48 mg/100 g, respectively) and zinc (0.019: 0.012 mg/100 g, respectively). There was not much difference in the phytate and tannins values of melon paste and cowpea flour (0.12: 0.18; 8.81: 10.48 mg/100 g, respectively). The blends were generally acceptable (5.46 to 6.88; p>0.05). Composite blends of locally available and under-utilized legumes should be used to add variety to infant diet.

Key words: Complementary food, gruel, chemical composition, organoleptic test.