ABSTRACT

The study was carried out to evaluate the chemical and sensory characteristics of infant food made from local rice, soybean and banana. Local rice grains (Oryza sativa), soybean seeds (Glycine max) and ripen banana (Musa acuminate) used for this study were procured from Ubani Main Market in Umuahia North Local Government Area,while cerelac was purchased from Umuahia shopping mall. Processed Flours of local rice, soybean and ripen banana were formulated into three different samples as LSB1 (80% rice, 10% soybean and 10% banana), LSB2 (70% rice, 20% soybean and 10% banana) and LSB3 (60% rice, 30% soybean and 10% banana). Commercially sold cerelac was used as control. The data was statistically evaluated and analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (SPSS Version 22.0). The proximate composition of the formulation were determined. There was significant difference (P<0.05) in the nutrients analysed. Formula LSB3 had the highest protein (16.22%), fat (14.16%) and ash (8.26%). This was followed by formula LSB2 which had protein (10.10%) fat (12.62%) and ash (6.20%). The carbohydrate content of the formulated blend samples differs significantly (p<0.05) and ranged between 39.22 – 65.00%. In the formulated blend samples, LSB1 with (80% rice, 10% soybean and 10% banana) had the highest carbohydrate content of 56.66%. However, the value is lower when compared to the control sample (CRC) which had relatively higher carbohydrate content (65.00%). There was significant difference (P<0.05) in vitamins (A, B1, B6, vit C, analysed. Meanwhile, vitamin B3 and E showed no significant differences (P>0.05) among the products. There was no significant difference (P>0.05) among the product in the mineral composition (Calcium, Iron, Sodium, Magnesium, Potassium and Phosphorus). Meanwhile, the control had the least (Potassium and Phosphorus) values. There was no significant difference (P>0.05) in the antinutrient analysed, though traces of the values were found. The sensory properties of the samples were evaluated and LSB1 and LSB3 were generally accepted, though the control (CRC) was the most preferred. In conclusion, the high ash content of both LSB3 (8.26%) and LSB2 (6.20%) showed that these two blends has a very high content of both micro and macro nutrients needed for infant development, growth and health. In this regard, the formulated samples supersede the control in nutritional content. The formulated samples were generally accepted by the panelist, therefore, would be good for making infant food. Efforts should be geared at improving the drying and milling process of these samples especially the ripen banana. Industries in production of infant complementary foods should adopt the formula of the products of this study to mass- produce, package and distribute them.