Chemical Analysis And Sensory Evaluation Of Formulated Complementary Foods

ABSTRACT

Studies were carried on the formulation of chemical analysis and sensory evaluation of complementary foods using standard methods of analysis. A total number of 20 mothers and 20 children were involved in the study. Recipe for formulated foods were developed and grouped into A, B,C, and D or 1, II, III and IV. Group A contained Rice, crayfish, palm oil and sugar, Group B contained rice, beans, palm oil and sugar. Group C contained yam, beans, palm oil and sugars. and Group D contained yam, crayfish, palm oil and sugar. Result of chemical analysis of the cooked samples showed lipid content of 8.00%, 8.8 1%, 7.60%, and 9.20% for samples A, B, C and D respectively. Protein content values were 14.23% for sample A, 15.98% for sample B, 17.15% for sample C and 11.32% for sample D. The energy (in Kcal) content .in sample A was 431 .04Kcal, 435.73Kcal in sample B, 429.643Kacl for sample C and 443.80Kcal for sample D. The raw samples (uncooked) contained 11.10%, 9.50% 10.80% and 9.00% for samples A, B. C and D respectively, for lipid content. The protein content of sample A was 15.75%, 11.81% for sample B, 12.25% for sample C and 11.38% for sample D. The energy (in Kcal) contents of sample A were 443.22dKcal, 440.94Kcal for sample B, 446.52Kcal for sample C, and 428.76 Kcal for sample D. The nutrients content of all the samples were affected by cooking to different degrees. Iron contents were reduced by about 50%. Sensory evaluation indicated that sample A and B were the most acceptable among the diets.