Authors : O. Steve Ijarotimi and Ayantokun O. Ayobami
Abstract: The chemical composition of the food samples ranged between 6.4 -7.9% moisture contents, 12.7-28.0% crude protein, 2.3-3.2% fat, 1.4-2.2% crude fiber, 5.2-6.5% ash and 53.7-71.8% carbohydrate, calcium 252-268mg/Kg, sodium 151.2-172.3 mg/Kg, potassium 2247-2645 mg/Kg and magnesium 152.6-260.2 mg/Kg while others iron 18.2-42.4 mg/Kg, Zinc 6.2-8.2 mg/Kg, copper 0.215-0.815 mg/Kg, aluminum 0.821-1.80 mg/Kg, phosphorous 231.6-264.3 mg/Kg and lead was not detected in the food samples. Table 5 shows the result of sensory evaluation of the formulated weaning food samples. The result showed that there was significant a difference between the control food sample and the experimental food samples in term of taste, color and aroma. The overall acceptability result showed that SP1 was rated 92% of the control, SP2 59.6%, SP3 59.6%, SP4 65.4% and SP5 51.9%. The biological evaluation result showed PER ranged between 55.4% of SP5 and 92.8% of SP3, NPU ranged between 109.9% of SP1 and 116.1% of SP5, BV ranged between 71.7% of SP5 and 111.3% of SP1 and TND ranged between 94.9% of SP4 and 117.5% of SP1. Findings show that at 20% pigeon peas flour supplementation, the meal could meet satisfactorily the recommended Dietary Allowances (RDA) for children of 1 to 3 years of age and has tolerably low antinutrients level
Ijarotimi, O. Steve and Ayantokun O. Ayobami , 2006. Nutritional Composition, Sensory and Biological Evaluation of A Potential Weaning Diet from Low Cost Food Materials (Sorghum bicolor and Cajanus cajan). Journal of Food Technology, 4: 178-184.