TITLE:
Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin
AUTHORS:
Nkereuwem Sunday Etukudoh, Essiet Akanimo Gordon, Ejinaka Reginald Obiora, Oluwo Fredrick, Obeta M. Uchejeso, Ocheola Oki Ene Joyce
KEYWORDS:
Sensory, Complementary Food, Milk, Acceptability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.4,
April
8,
2021
ABSTRACT: Sensory
analysis tools are the classic means for guaranteeing sensory quality,
assessing acceptability, and recognizing faults in food products. Powerful sensory
analysis techniques, were applied to evaluate Homemade Complementary Food (HCF) using milk
combination of plant and animal origin. An experimental but descriptive method
of research was used with Mubi as the study area. Milk from animal, (cow and goat) as well as
milk from plant origin (soya beans milk,) was used. Milk from animal source was
pasteurized using Vat pasteurization process (FDA, 2015) while quality soya
beans milk was used to prepare milk of plant origin. Blended banana was also
used as part of the home made complementary food alongside milk on a 50:50
ratio. A 15 member trained panel made up of mothers with children under the age
of 5 years
and currently breast feeding were the respondents, a sensory evaluation sheet based
on the 9-point hedonic scale was used for scoring. Proximate analysis of sample
was done using standard methods, AOAC (2000). Data was analyzed statistically using means
and standard deviation. Results showed that sample B4 (a combination of
cow, goat, and soya beans milk + blended banana slurry) had the best sensory
attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall
acceptability (8.00 ± 1.22), while
sample B5 (goat milk + blended banana slurry) had the best sensory attributes
of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition
showed that the home made complementary food contained protein above (10.97 ±
0.00) from complementary food, this is far above the recommended 6.2 g/day, required for children
23 months and below assuming the child has an average breast milk intake daily,
and fat (2.76 ± 0.00) from complementary foods, was within the recommendation
range, required for children age between 9 - 11
months, also assuming the child is on average breast milk intake daily. These
results can be of significant benefits in research, and in food processing industries,
globally. Further research in other regions is needed to compare the obtained
results in terms of its variance.