ABSTRACT

Complementary food blends were produced from banana puree and tiger-nut milk using three (3) varieties of firm ripe banana such as Cardaba, Blugoe and Fiat 8 and Yellow variety of tiger-nut tubers (Cyperus esculentus). The firm, ripe bananas ere washed, trimmed, blanched, peeled and pureed, while milk was extracted from fresh tiger-nut tubers. Six (6) formulations were made by blending bOg of each of the banana variety with 35m1 and 20m1 of tiger-nut milk respectively, then three samples were not blended with tiger-nut milk (only banana puree). The proximate, vitamins, mineral composition as well as pH of nine samples were determined. Plate counts of refrigerated samples were carried out for a period of three weeks. The Organoleptic qualities (colour, sweetness, aroma, taste, consistency and general acceptability) of the samples were also determined. The crude protein contents of samples blended with tiger-nut milk were greater than those of only banana puree. The inclusion of tiger-nut milk also increased the fat content of the products. Mineral and vitamin contents of the products varied with banana varieties as well as the ratio of tiger-nut milk addition. Addition of tiger-nut milk increased the potassium content of Fiat 8 banana variety (from 41 8.44mg/I OOg to 422.93mg/I OOg). No significant difference existed in the potassium content of all the samples except sample CC (bOg of banana puree from cardaba variety). The total microbial counts of bacteria and fungi increased with storage time from first to third week. Sensory evaluation indicated that the blends of 35m1 of tiger-nut mu with 1 OOg of banana puree from firm ripe Fiat 8 banana variety was the most preferred sample to the reference sample (ogi).