Abstract:
The nutritive and ready to eat complementary foods were formulated from the blends of malted
sorghum, soybean and irish potato flour and evaluated for proximate, vitamin and sensory
properties using standard analytical methods. The protein, fat, ash and crude fibre contents of the
samples increased significantly (p<0.05) with increased substitution with soybean and irish
potato flours from 9.30±0.02 15.15±0.41%, 0.86±0.03 2.00±0.14%, 2.45±0.01 4.02±0.14%
and 2.18±0.03 3.66±0.29%, respectively, while the carbohydrate decreased. The control
sample without soybean and irish potato flours substitution (100% malted sorghum flour) had the
highest carbohydrate value (78.69±0.72%). The vitamin content of the complementary foods also
showed similar increases in ascorbic acid (10.12±0.14 22.64±0.11 mg/100g), niacin (2.47±0.01
3.18±0.09 mg/100g), thiamine (27.33±1.57 41.02±0.78 mg/100g), riboflavin (9.41±0.01
10.83±0.08 mg/100g), vitamin A (0.88±0.02 10.02±0.14 mg/100g) and folic acid (7.11±0.01
10.15±0.09 mg/100g), respectively as the ratios of soybean and irish potato flours increased in
the blends. The colour, taste mouthfeel and the texture of the control sample were significantly
(p<0.05) the most acceptable to the judges compared to the formulated samples substituted with
soybean and irish potato flours at different levels. Although, it had better consumers’ sensory
attributes, it was significantly (p<0.05) the least in nutrient contents with the exception of
carbohydrate. The study, therefore, showed that the macro and micronutrient contents of the
porridges can be improved by substituting sorghum based traditional complementary foods with
soybean and irish potato flour at the levels of 5 to 30% and 5 to 20%, respectively in the
preparation of complementary foods |
