scholarly journals Nutritional and sensory evaluation of carrot flour-incorporated complementary food mixtures for infants

2019 ◽  
Vol 5 (2) ◽  
pp. 27 ◽  
Author(s):  
M. R. Roshana ◽  
T. Mahendran
Keyword(s):  
Sensory Evaluation ◽  
Complementary Food

scholarly journals Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin

2021 ◽  
Vol 12 (04) ◽  
pp. 343-351
Author(s):  
Nkereuwem Sunday Etukudoh ◽  
Essiet Akanimo Gordon ◽  
Ejinaka Reginald Obiora ◽  
Oluwo Fredrick ◽  
Obeta M. Uchejeso ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Complementary Food ◽  
Animal Origin

Nutritional and Sensory Evaluation of a Complementary Food Formulated from Rice, Faba Beans, Sweet Potato Flour, and Peanut Oil

2014 ◽  
Vol 35 (4) ◽  
pp. 403-413 ◽  
Author(s):  
Amal H. Mahmoud ◽  
Ayman Mohammed El Anany
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Saturated Fatty Acids ◽  
Complementary Food ◽  
Peanut Oil ◽  
World Health ◽  
Potato Flour ◽  
Sweet Potato Flour

Background Childhood malnutrition is a common disorder in developing countries. Objective To formulate a complementary food from rice, germinated-decoated faba bean, orange-fleshed sweet potato flour, and peanut oil (RFPP formula) for infants aged 6 to 24 months. Methods The nutritional and sensory characteristics of the RFPP complementary food in comparison with those of a commercial complementary food were determined using standard official procedures. Results The levels of protein (17.89 g/100 g), fat (10.35 g/100 g), carbohydrate (67.82 g/100 g), and energy (435.99 kcal/100 g) of the RFPP complementary food met the specifications of the Codex standard (1991) and the Egyptian Standard No. 3284 (2005). The essential amino acid contents of the RFPP complementary food were higher than the amino acid profile of the Food and Agriculture Organization/World Health Organization/United Nations University (2002) reference protein for children 0.5 to 1 and 1 to 2 years of age. The RFPP complementary food had high levels (54.00%) of monounsaturated fatty acids. However, the highest level of saturated fatty acids (51.10%) was recorded for the commercial complementary food. The sensory evaluation results, using a nine-point hedonic scale ranging from 1 (dislike extremely) to 9 (like extremely), show that the RFPP complementary food was acceptable in appearance (7.20), color (6.35), aroma (6.75), taste (7.25), and mouthfeel (7.10) and had an overall acceptability of 6.40. Conclusions The RFPP formulated complementary food was acceptable and adequate in nutrients for weaning purposes.

scholarly journals Evaluation of Nutritional Composition and Sensory Attributes of Breadfruit-Soybean Flour Blends for Complementary Foods

2020 ◽  
pp. 13-21
Author(s):  
S. O. Arinola ◽  
T. P. Ojo ◽  
J. O. Akinmolayan ◽  
A. O. Kehinde
Keyword(s):  
Sensory Evaluation ◽  
Low Income ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Complementary Food ◽  
Soybean Flour ◽  
Complementary Foods ◽  
Energy Value ◽  
Mineral Compositions ◽  
Flour Blends

The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ratios 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) respectively. Proximate and mineral compositions of the blends were determined using standard analytical methods; energy value was estimated using the Atwater factor. The blends were prepared for sensory evaluation by cooking with the addition of vegetable oil and sucrose and then subjected to sensory evaluation using a commercial complementary food as control. The crude protein, crude fat, ash and crude fiber contents increased significantly with increased inclusion of soybean flour from 5.36 to 22.02 g/100 g, 1.03 to 6.03 g/100 g, 1.06 to 2.55 g/100 g and 4.77 to 5.86 g/100 g respectively while carbohydrate content reduced from 81.81 to 55.24 g/100 g. The energy value ranged from 357.97 to 363.31 kcal/100 g. The samples contained 66.74 - 76.50 mg/100 g sodium, 687.43 – 725.65 mg/100 g potassium, 64.00 – 103.04 mg/100 g calcium, 145.76 – 242.51 mg/100 g phosphorus, 4.80 – 9.98 mg/100 g iron and 3.18 – 4.61 mg/100 g zinc. The result of the sensory evaluation showed that 70:30 complementary food was the most preferred and acceptable in terms of all the sensory attributes evaluated and it compared favourably with the control. This sample also showed a promising capacity to meet the Recommended Dietary Allowances (RDAs) of protein, carbohydrate, potassium, phosphorus, iron and zinc for infants (7 -12 months). This study has shown that complementary food produced from breadfruit and soybean flour has appreciable nutritional density in terms of proximate and mineral compositions and could be used as a substitute for expensive commercial complementary foods especially among families with low income in Nigeria and other developing countries of the world.

scholarly journals Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation

10.5219/618 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Vladimír Sýkora ◽  
Hana Šulcerová ◽  
Michal Mihok ◽  
Roman Pytel
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Complementary Food
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