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
For the full publication, please contact the author directly at: adeniranpeace80@gmail.com
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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 138
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10