Sensory evaluation of complementary food based on cooking banana (musa spp.)and African yam bean (sphenostylis stenrcarpa)

Adeoye-Agomoh Queen Chisom, Happiness Chidinma Ezenwa


This study evaluated the sensory qualities of infant complementary food based on cooking banana (CB) (Musa sapientum) and African yam bean (AYB) (Sphenostylis stenocarpa). These raw materials were purchased from Nkwoegwu local market in Umuahia North Local Government Area, Abia State. The legumes were picked and washed, boiled for 25 minutes and dehulled while cooking banana was washed, peeled, washed with warm water and sliced to 2mm thickness. The samples were separated, dried, milled and sifted into fine flour with muslin cloth. The flour was blended to composites in various proportions (80:20 (CAA), 60:40 (CAB)and 40:60 (CAC). Porridges were produced based on the composites. The organoleptic attributes of this food was assessed using 20 mothers, from a mother and child health clinic of Umuahia North Local Government, Abia State. The sensory assessment showed that the formulated porridges had moderate acceptability. This could be because the judges were not familiar with these porridges.  The result was compared with “Nutrend” (a complementary food in the market produced by Nestlé Foods Nigeria) and pap (maize traditional complementary food). 

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