Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet
ABSTRACT
The study formulated and analyzed the chemical
and sensory properties of cornpienientary foods using the standard methods of
analysis. A total number of 30 respondents were involved in the study. Recipe
for formulated foods were develop and grouped into BOA, BOB, BOC, BOD, and BOE.
BOA contained 50% groundnut +50%millet at 0Ohours fermentation, BOB contained
50% groundnut +50%millet at l2hours fermentation, BOG contained 60% groundnut +
40%millet at 36hours fermentation, BOD contained 20% groundnut + 80% millet at
48h0urs fermentation, and BOE contained 70%groudnut and 30% millet at 72h0urs
fermentation. The sample had 0.2grams of banana puree added into them, so as to
improve their tastes, the protein levels were 9.10% for sample BOA, 10.68% for
sample BOB, 11.11% for sample BOG, 13.74% for sample BOD, and 9.32% for sample
BOE. Fat content was seen highest in sample BOD (26.05%) and lowest in sample
BOA (18.10%). Moisture composition was seen least in sample BOO (32.97%) and
highest in sample 130E (43.94%).The fermentation of the millet increased the
protein content of the food from 9.10% to x 13.74%. The sensory evaluation showed
that apart from BOF (wheat and beans cerelac) which is an infant commercially
used food in the project work, samples BOB and BOC were the most acceptable
porridges.
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OCHIABUTO, U (2021). Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet . Mouau.afribary.org: Retrieved Nov 19, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-complementary-foods-formulated-from-roasted-groundnut-fermented-and-unfermented-millet-7-2
UZOAKU, OCHIABUTO. "Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet " Mouau.afribary.org. Mouau.afribary.org, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-complementary-foods-formulated-from-roasted-groundnut-fermented-and-unfermented-millet-7-2. Accessed 19 Nov. 2024.
UZOAKU, OCHIABUTO. "Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet ". Mouau.afribary.org, Mouau.afribary.org, 30 Jun. 2021. Web. 19 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-complementary-foods-formulated-from-roasted-groundnut-fermented-and-unfermented-millet-7-2 >.
UZOAKU, OCHIABUTO. "Chemical And Sensory Evaluation Of Complementary Foods Formulated From Roasted Groundnut, Fermented And Unfermented Millet " Mouau.afribary.org (2021). Accessed 19 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-complementary-foods-formulated-from-roasted-groundnut-fermented-and-unfermented-millet-7-2