Proximate and Sensory Analysis of an Infant Formular Produced from Pearl Millet (pennisetum Glaucum ) and Soybeans (glycine Max) With Milk

Student: Halima Abdulmalik Jibrin (Thesis, 2025)
Department of Food Science and Technology
Bayero University, Kano, Kano State

Abstract

ABSTRACT The use of millet, soybean flour and milk in weaning food formulation was investigated. Three blends B, C and D were formulated with millet and soya beans and with varying amount of milk respectively. Blend B had soybean (10%), millet (80%), and milk (10%) Blend C had soybean (20%), millet (70%) and milk (10%). Whilst Blend D had soybean (30%), millet (60%) and milk (10%). Chemical, sensory, microbial analysis were conducted. The formulations were evaluated by 12 semi-trained panelists using a 9-point hedonic scale. Eighty percent of the panelist showed acceptance of sample D and E requesting that it be processed on market scale. There was significant difference (p>0.05) between the acceptability of the products. The protein content in C and D were 22.10% and 23.60% respectively were the highest. The microbial count of the formulations was 0.113 × 10^2 and 0.114×10^2 cfu/ml respectively, of yeast and mould in C and D the most acceptable samples and were within the acceptable range of 1 x 105 cfu/ml. The blends can therefore be used as alternatives to the weaning foods in the Nigerian market as well as other countries in the world to improve the nutritional status of children and help to curb protein-energy malnutrition.

Keywords
pearl millet soybeans infant formula complementary feeding infant nutrition food science sensory evaluation physicochemical properties milk formulation Nigeria
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