Organoleptic Evaluation of Cereal-Legume Based Complementary Pudding

Student: Peace Idowu Adeniran (Project, 2025)
Department of Human Nutrition and Dietetics
Ambrose Alli University, Ekpoma, Edo State

Abstract

This study investigates the Organoleptic evaluation of cereal-legume-base pudding made from complementary flour. Thirteen(13) samples were formulated at different proportions which represents samples A, B, C, D, E to M respectively. The different samples were further processed into pudding and then sensory evaluation was carried out by taste panelists to determine the taste, aroma, texture, appearance and general acceptability of the pudding samples. Result revealed that sample H(100% black-eye bean ) and sample I(50wc : 50cp) ranked highest in taste with a significant difference (p≤0.0 5) in the taste of others, sample I (50wc : 50cp) ranked highest in aroma with a significant difference (p≤0.0 5)in the aroma of other samples, sample D(100%patasco) ranked highest in texture while sample I(50wc:50cp) ranked highest in appearance and then sample D(100%patasco) was generally acceptable.Therefore, cereal-legume-base complementary flour is recommended to be used during pudding production in place of the regular black eye bean.

Keywords
organoleptic evaluation cereallegume complementary pudding
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