Quality Assessment and Sensory Evaluation of Complementary Food Formulated from Blend of Sweetpotato (ipomoea Batatas), Soybean (glycine Max) and Carrot (daucus Carota) Flour.

ABSTRACT Sweetpotato supplemented with soybean and carrot flour offers potential health benefits and essential nutrients such as vitamin A, C, E, protein, Folate, Beta-carotene to support immune system and overall health. The nutrient and sensory properties of Sweet potato, soybean and carrot flour was evaluated. The blends (Sweet potato flour: Soy flour: Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25) and H (60: 25: 15). There were significant (P ≤ 0.5) differences in the proximate, vitamin and minerals composition of the blends. The moisture content ranged between 3.71 - 5.10%. The protein, fat, ash and crude fiber content of the blends varied from 4.48 - 8.63, 3.74 - 9.12, 1.73 - 5.83 and 3.06 - 6.00% respectively. Sample E had significantly (P ≤ 0.5) the highest carbohydrate content of 79.52%, while it varied between 66.20 and 71.27 % for others. The Vitamin A, B2, B3, B9 and C varied between 34.90 - 94.14, 1.12 - 1.60, 16.44 -51.35, 1.29 - 4.88 and 13.54 - 2.00% respectively. The iron and zinc content ranged between 0.15 to 2.29 and 0.37 to 2.42% respectively. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (color, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the Sweet potato, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33.123g) had significantly the highest protein (8.63%), and fat (9.12%). This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the sweet potato process as to enhance the overall acceptability of the product.