ABSTRACT
This work was designed to evaluate the
chemical composition and sensory properties of complementary food made from
plantain and squash. The quest for a healthier life associated with rapid and
practical alternative ways of eating has led to a spontaneous search for
alternative product that offers both convenience and nutritional balance.
Complementary foods made from plant-based ingredients have the potential to be
more nutritious and affordable than ultra-processed commercially available
options. This has led to a growing interest in developing complementary foods
from locally available ingredients in Nigeria to address malnutrition among
children. The findings can guide the development of commercially viable
complementary food products using Squash and plantain. This can expand access
to nutritious options for families across Nigeria. This study examined the nutritional composition and sensory
attributes of plantain and squash puree blends, revealing unique
characteristics across different formulations. Sample A3 is with the highest
moisture content (85.37%), demonstrated significant levels (P=5%) of Vitamin A
(8.27µg/g) and Vitamin C (14.37µg/g), likely due to the high proportion of
squash. These attributes enhance its potential as an antioxidant-rich food but
suggest limited shelf life due to higher susceptibility to microbial growth.
Sample A2 stood out nutritionally, with higher protein (4.32%), fat (1.49%),
potassium (143.65µg/g), and iron (5.73µg/g) levels than the other sample
blends, positioning it as a high-energy, nutrient-dense option for consumers
focused on dietary protein and mineral intake. However, its lower fiber content
(1.65%) may reduce its appeal as a fiber source. Sample A1 achieved the most
balanced profile, combining moderate nutritional value of calcium (138.56),
iron (3.86), vitamin C (12.56) with high acceptability (5.65) in sensory
evaluation. Its balanced ratio of plantain (50%) and squash (50%) contributed
to an appealing color (6.05), smooth texture (5.35), and favorable flavor
profile (5.70), making it the preferred choice for general consumer acceptance.
Given the high moisture content in the Samples A1 (84%), A2 (81.67%) and A3
(85.37%), efforts should be made to enhance the shelf stability of such
formulations. The lower content of some nutrients like protein, carbohydrates,
and iron in some samples (A1 and A3) suggests the potential for nutrient
fortification. By incorporating additional sources of protein, carbohydrates or
iron, such as fortified plant extracts or mineral supplements, the overall
nutritional profile of these purees could be enhanced, further boosting their
appeal to health-conscious consumers or those with specific nutritional
deficiencies.
FAVOUR, A (2025). Chemical Composition And Sensory Evaluation Of Complementary Food Made From Squash (Cucurbita Maxima Duchesne) And Plantain (Musa Balbisiana) And Their Blends:-Iwunze, Favour A. Mouau.afribary.org: Retrieved Jul 09, 2025, from https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-complementary-food-made-from-squash-cucurbita-maxima-duchesne-and-plantain-musa-balbisiana-and-their-blends-iwunze-favour-a-7-2
AMARACHI, FAVOUR. "Chemical Composition And Sensory Evaluation Of Complementary Food Made From Squash (Cucurbita Maxima Duchesne) And Plantain (Musa Balbisiana) And Their Blends:-Iwunze, Favour A" Mouau.afribary.org. Mouau.afribary.org, 08 Jul. 2025, https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-complementary-food-made-from-squash-cucurbita-maxima-duchesne-and-plantain-musa-balbisiana-and-their-blends-iwunze-favour-a-7-2. Accessed 09 Jul. 2025.
AMARACHI, FAVOUR. "Chemical Composition And Sensory Evaluation Of Complementary Food Made From Squash (Cucurbita Maxima Duchesne) And Plantain (Musa Balbisiana) And Their Blends:-Iwunze, Favour A". Mouau.afribary.org, Mouau.afribary.org, 08 Jul. 2025. Web. 09 Jul. 2025. < https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-complementary-food-made-from-squash-cucurbita-maxima-duchesne-and-plantain-musa-balbisiana-and-their-blends-iwunze-favour-a-7-2 >.
AMARACHI, FAVOUR. "Chemical Composition And Sensory Evaluation Of Complementary Food Made From Squash (Cucurbita Maxima Duchesne) And Plantain (Musa Balbisiana) And Their Blends:-Iwunze, Favour A" Mouau.afribary.org (2025). Accessed 09 Jul. 2025. https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-complementary-food-made-from-squash-cucurbita-maxima-duchesne-and-plantain-musa-balbisiana-and-their-blends-iwunze-favour-a-7-2