ABSTRACT

This. research work is on the acceptability of dishes prepared with sorghum (sorghum bicolor) and African breadfruit (Treculia africana). The sorghum grains were divided into three parts. One for mom-mom was soaked in water for lOhours. The second part and the third part which are for the instant porridge were fermented for 24h0urs and 48hours respectively. They were boiled for 20m1nutes to prevent further fermentation and dried under the heat of the sun for 24hours. The African breadfruit grains were also boiled for 20 minutes dehulled and was divided into two parts. One part was fermented for 24hours. All were boiled for 20minutes to prevent further fermentation. They were dried under the heat of the sun for 24hours. Both African breadfruit grains and sorghum grains were all milled into flour. Each of the flours was used alone and blended in different ratios; 50:50 and 40:30:30 to formulate instant porridge and mom-mom. Bean and maize mom-mom served as control for the mom-mom. The various blends and controls were analysed chemically and evaluated for organoleptic acceptance. The functional properties of the various flour samples were determined. Some of which are water absorption capacity, oil absorption capacity, bulk density, foam capacity and stability. Analysis of variance (ANOVA) was used for the statistical analysis of the proximate composition of the dishes, sensory evaluation of the dishes and functional properties of the flours. Level of significance was accepted at p < 0.05. Result for the proximate analysis showed that sample A (mom-mom 100% sorghum) has the highest carbohydrate content of 20.22%. Sample D instant porridge (24h0ur5 fermented sorghum 50% blended with 50% 24h0urs fermented African breadfruit) has the highest carbohydrate content of 6.45%. The researcher recommended that mothers should include sorghum and African breadfruit in their children's meal, especially mom-mom (50% sorghum and 50% African breadfruit). This will help to improve the nutritional status of their children.