Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour
Mike Ojotu Eke
Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture Makurdi, Nigeria and Center for Food Technology and Research, Benue State University Makurdi, Nigeria.
Lorita Nchung *
Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture Makurdi, Nigeria and Department of Chemistry, Benue State University Makurdi, Nigeria.
Chi Ngunjoh Emmanuel
Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture Makurdi, Nigeria and Center for Food Technology and Research, Benue State University Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Childhood malnutrition especially vitamin A deficiency and protein-energy malnutrition are widely prevalent in many parts of the world, particularly in developing countries due to the high cost of commercial infant food. Complementary food from OFSP, Soybean and Tropical Almond Seed Flour was produced to improve the nutritional content of locally made infant food. The study evaluated the quality and sensory attributes of complementary food. A commercial sample was used as a reference standard. The sample formulations were in the ratios; 100:0:0, 90:5:5, 80:15:5, 70:25:5. The anti-nutrient composition ranged thus: alkaloid (0.122-0.961%), trypsin inhibitor (0.003-0.455%), tannin (0.036-0.321%), oxalate (0.017-0.049%). The total essential and total non-essential amino acid composition respectively ranged thus in the samples; 14.12-59.55 g/100g of protein and 30.21-41.65 g/100g of protein. Sensory evaluation results showed that all the complementary food samples were generally accepted by the panellists. The composite flour herein produced significantly (p<0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.
Keywords: Antinutrients, composite flour, sensory evaluation, malnutrition, amino acid profile