International Journal of Nutrition and Food Sciences

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Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour

Received: 18 July 2014    Accepted: 15 August 2014    Published: 20 August 2014
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Abstract

Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.

DOI 10.11648/j.ijnfs.20140305.14
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
Page(s) 387-390
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Weaning Food, Formulation, Sensory Evaluation, Soybean Flour and Unripe Plantain Flour

References
[1] Aba, D.A., Idem, N.U.A., Marley, P.S. and Maigida, D.N. (2004):Sorghum. Idem, N.U.A. and Sowemimo, F.A.(eds.) Cereals crops of Nigeria: principles of production and utilization. Ade Commerical press, Zaria. Pp. 38-78.
[2] Enwere, N.J.(1998). Foods of Plant Origin. Afro-Orbis publishers Ltd., Nigeria. P.24.
[3] Mensah P, Ndiokwelu CI, Uwaegbute A, Ablordey A, van Boxtel AM, Brinkman C, Nout MJ,and Ngoddy PO.(1995). Feeding of lactic acid-fermented high nutrient density weaning formula in pediatrics settings in Ghana and Nigeria: acceptance by mother and infant and performance during recovery from acute diarrhea. Int J Food Sci Nutr. 46(4):353-362.
[4] Ihekoronye, A.I and Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers, London. Pp 236-253.
[5] Badi,S., Pedersen, B., Monowar, L. and Eggum, B.O.(1990). The nutritive value of new and traditional sorghum and millet foods from Sudan. Plants Foods Hum., 40:5-19.
[6] Hegedus, M., Pedersen, B. and Eggum, B.O.(1985). The influence of milling on the nutritive value of flour from cereal grains: vitamins and tryptophan. Qual plant Plant foods Hum., Nutr. 35:175-180.
[7] FAO (2006). Official Agricultural Statistics 18th edition, Food and Agricultural organization, Canada. Pp 1002-1004.
[8] Serna-saldivar, S.O., Telles-Giron, A. and Rooney, L.W. (1988). Production of tortilla chips from sorghum and maize. J.Cereal Sci.8: 275-284.
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  • APA Style

    Nwakalor, Chizoba N., Obi, Chioma D. (2014). Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. International Journal of Nutrition and Food Sciences, 3(5), 387-390. https://doi.org/10.11648/j.ijnfs.20140305.14

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    ACS Style

    Nwakalor; Chizoba N.; Obi; Chioma D. Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. Int. J. Nutr. Food Sci. 2014, 3(5), 387-390. doi: 10.11648/j.ijnfs.20140305.14

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    AMA Style

    Nwakalor, Chizoba N., Obi, Chioma D. Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. Int J Nutr Food Sci. 2014;3(5):387-390. doi: 10.11648/j.ijnfs.20140305.14

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  • @article{10.11648/j.ijnfs.20140305.14,
      author = {Nwakalor and Chizoba N. and Obi and Chioma D.},
      title = {Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {5},
      pages = {387-390},
      doi = {10.11648/j.ijnfs.20140305.14},
      url = {https://doi.org/10.11648/j.ijnfs.20140305.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.14},
      abstract = {Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.},
     year = {2014}
    }
    

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    T1  - Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
    AU  - Nwakalor
    AU  - Chizoba N.
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 387
    EP  - 390
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140305.14
    AB  - Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.
    VL  - 3
    IS  - 5
    ER  - 

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