Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 165

Full Length Research Paper

Production and sensory evaluation of food blends from maize-plantain-soybean as infant complementary food

Opara, B. J.1, Uchechukwu1, N., Omodamiro, R. M.2* and Paul, N.2
1Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. 2National Root Crops Research Institute, Umudike, Abia State, Nigeria.
Email: [email protected]

  •  Accepted: 01 February 2012
  •  Published: 16 March 2012

Abstract

The study was conducted to produce and evaluate food blends from maize- plantain - soybean as infant complementary food. Treatments consist of diet formulated with toasted soya beans flour, ogi flour from yellow maize corn and firm ripe plantain was used for the production of the plantain flour. Six experimental diets were formulated from the above flours, to contain the following percentage ratios: OPBL1 - 50% maize, 25% plantain, 25% soybean; OPBL2 - 50% maize, 20% plantain, 30% soybean; OPBL3 - 50% maize, 15% plantain, 35% soybean; OPBL4 - 50% maize, 10% plantain, 40% soybean; OPBL5 - 50% maize, 5% plantain, 45% soybean; OPBL6 - 33.33% maize, 33.33% plantain, 33.33% soybean. Sensory evaluation of the maize-plantain-soybean composite flours based complementary foods was carried out using 7-point hedonic scale with 20 panelists. Generally, sample  OPBL7  was most  acceptable  by  the  panelists, though  not  significantly  different  (P> 0.05)  from  samples  OPBL6, OPBL5  and  OPBL4. However, all samples were generally acceptable by the panelists.

 

Key words: Soya beans, plantain, maize and sensory evaluation.