Full Length Research Paper
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.
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