Evaluation of Proximate, Pasting and Sensory Properties of Complementary Food from Millet and Firm Ripe Pawpaw Flour Blends
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 1
Abstract
Complementary food was formulated from millet and firm ripe pawpaw flour blends. The formulations were coded 415, 514, 144, 652, 311 and 212 while 415 served as control. The proximate compositions, sensory and pasting properties of the formulations were evaluated using standard methods. The result of proximate composition showed significant (p≤0.05) decrease in moisture content, increase in ash, fibre and carbohydrate content acceptable level of fat as substitution with firm ripe pawpaw flour increased. There was, however, an insignificant effect of pawpaw on the protein content of the food. Pasting properties showed variations in the pasting viscosity of the blends and little differences in pasting temperature. There was slight reduction in pasting temperature of the samples, an indication of shorter cooking time. Sensory evaluation showed no significant (p≤0.05) difference between samples 415, 514, 144, 652 and 311 for colour, texture and taste. These were significantly different from sample 212 for the attributes of colour, texture, taste, and mouth feel. Although samples 415, 652 and 212 compared favorably with the control, sample 212 containing 50/50 millet/pawpaw flour was most accepted. All the samples showed no difference in aroma. The study showed that papaw and millet flours could be used in the production of complementary food with high energy value, mineral and quality protein that could play a key role in reducing energy mal-nutrition.
Authors and Affiliations
Egwujeh S
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