Mineral Profile and Sensory Evaluation of Composite Complementary Food Prepared from Blends of Maize (zea Mays), Soybean (glycine Max) and Moringa Oleifera Leaves

Student: John Ota Obasi (Project, 2025)
Department of Human Nutrition and Dietetics
University of Nigeria, Nsukka, Enugu State

Abstract

This study evaluated the mineral profile and sensory properties of complementary food made from maize (zea mays), soybean (glycine max) and moringa oleifera leaves. The raw materials that were used in this study were bought from Ogige market in Nsukka L.G.A, Enugu state. The samples were processed into flours. The composite flour for the complementary food was formulated on protein basis in the ratio: CFA (70:20:10), CFB (60:30:10) and CFC (50:40:10) of maize, soybean and moringa leaves, respectively. The composite flours were used to make gruels using a standard recipe. The gruels were analyzed for their proximate, vitamins and mineral composition using standard analytical methods. The sensory properties of the gruels were evaluated using a 9-point hedonic scale. Data obtained were analyzed using statistical product for service solution (SPSS) version 23. Data were presented as means and standard deviation. Analysis of variance (ANOVA) was used to separate the means and Duncan's New Multiple Range Test (DNMRT) was used to compare the means at p

Keywords
mineral profile sensory evaluation composite complementary prepared blends maize soybean
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