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
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For the full publication, please contact the author directly at: obasijohnota@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 13
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10