Comparative Evaluation Of Four Formulated Weaning Foods And A Commercial Product

  • CE Onuorah Department Of Food Science & Technology, Federal Polytechnic, Bauchi
  • FA Akinjede Department Of Food Science & Technology, Federal Polytechnic, Bauchi
Keywords: Weaning foods, Millet, Soybean, Crayfish, evaluation-chemical, microbiological, sensory

Abstract

Four weaning foods were produced with millet, soyabean and crayfish in varying proportions. The quantity of crawfish was constant while the Millet and Soyabean were varied. Four formulations were prepared designated A, B, C, and D. The samples were evaluated chemically, microbiologically and sensorily in comparison with a commercially available weaning food. The protein, fat, ash, moisture, carbohydrate and energy content of the formulated weaning food: A, were 10.2%, 4.2%, 0.62%, 7.02%, 73.5% , and 372.6 Kcal/100g respectively; while sample B, were 13.30%, 5.50%, 1.0%, 6.80%, 65.26% and 364.9 Kcal/100g, respectively; sample C, 18.96%, 6.20%, 1.3%, 5.02%, 59.81% and 366.9 Kcal/100g respectively; and D, 23.01%, 7.50%, 1.58%, 3.80%, 66.11%, and 416.0 Kcal/100g respectively. The samples were subjected to 30 days accelerated total aerobic count; sample A ranged from no growth to 2. X 103 cfu/g, sample B from no growth to 3. X 103 cfu/g, sample C was from no growth to 2.8 x 103 cfu/g, sample D was from no growth to 2.5 x 103, while the commercial product(E) from no growth to 2.0 x 103 cfu/g. Sensory evaluation showed that the product were significantly different (P>0.05) in taste, flavour, and texture. Sample D was judged best in all sensory parameters except texture. The product is considerably cheaper in cost than a commercial product of same quality.
Key words: Weaning foods, Millet, Soybean, Crayfish, evaluation-chemical, microbiological, sensory.
Nigerian Food Journal Vol.22 2004: 48-53
Published
2005-05-09
Section
Articles

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