Chemical Evaluation and Sensory Properties of Complementary Foods from Blends of Maize, Lima Beans, Trifoliate Yam Flours Sweetened with Date Palm
DOI:
https://doi.org/10.64229/mr1c4g83Keywords:
Chemical Evaluation, Sensory Properties, Complementary Foods, Date PalmAbstract
The chemical and sensory properties of complementary food made from fermented maize, fermented lima beans, trifoliate yam flours sweetened with date palm was evaluated. Both maize grains, lima beans, trifoliate yam and date palm fruit were processed into flours by fermenting the maize and lima beans, soaking trifoliate yam and date palm fruit. The flours were mixed in varying proportions to produce five (5) blended flour samples, A, B, C, D and E with percentage fermented maize: fermented lima beans, trifoliate yam and date palm flours proportions 100:0:0:0, 80:5:5:10, 70:10:10:10, 60:20:10:10 and 50:25 15:10 respectively. Result of the proximate composition showed that moisture content ranged from 6.80% (Sample E) to 9.70% (Sample A), ash content ranged from 2.22% (Sample A) to 4.34% (Sample D), protein content ranged from 6.20% (Sample A) to 8.22% (Sample E), crude fibre ranged from 2.20% (Sample A) to 2.90% (Sample E). Crude fat content ranged from 2.28% (Sample A) to 2.74% (Sample E), carbohydrate content ranged from 74.89% (Sample D) to 77.40% (Sample A). The study showed that the substitution of maize-based complementary foods with fermented lima beans flour, trifoliate yam flour and date palm flour improved the protein, fat, fibre, and amino acid profile of the products as well as improved functional properties. The sensory scores obtained were highly acceptable complementary gruel and the formulated complementary food blends produced were found to be safe.
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