RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutrients, antioxidant and sensory evaluation of complementary food produced from soybeans, orange flesh sweet potato and sorghum fortified with tropical almond seed
https://doi.org/10.31248/RJFSN2024.176 | Article Number: A5B41D111 | Vol.9 (3) - June 2024
Received Date: 15 April 2024 | Accepted Date: 18 May 2024 | Published Date: 30 June 2024
Authors: Alebiosu, I. A. , Olanrewaju, O. I.* , Adedayo, E. O. and Olanrewaju, E. I.
Keywords: minerals, protein, flavonoid, Complementary food, sorghum., vitamins, OFSP
It is a known fact that at the age of 6 months, breast milk is no longer sufficient to meet the daily nutrient requirements of an infant; as such, the introduction of complementary foods becomes necessary to fill the energy and nutrient gap. This study determined the nutrients, antioxidant composition, and sensory attributes of the complementary foods produced from a blend of soybeans, orange flesh, sweet potato, and sorghum fortified with tropical almond seed. Raw materials and other ingredients used for this production were purchased from Ojakoko in Owo Local Government, Ondo State. Three samples were formulated in different ratios. Sample SST1: Sorghum: Soybean: Almond Seed (70:20:10); sample OST2: Orange Flesh Sweet Potato: Soybean: Tropical Almond Seed (70:20:10); and sample OSST3: Orange Flesh Sweet Potato: Sorghum: Soybean: Tropical Almond Seed (40:30:20:10). A commercial complementary food was used as a control. Samples were subjected to chemical and instrumental analysis according to the standard method, while a 9-point hedonic scale was used for the sensory characteristics of the samples. The data obtained were statistically analysed using an analysis of variance (ANOVA) performed using Statistical Package for Social Science (SPSS) version 25. The difference was considered statistically significant at p<0.05. The results show that ash, fat, crude fibre, and protein were significantly (p<0.05) higher in sample SST1. Moisture and carbohydrate content were higher in OSST3 but lower in ash, fat, crude fibre, and protein content. Mineral composition revealed that Na, Ca, K, Mg, Fe, Zn, and Mn were significantly (p<0.05) higher in SST1, while P and Se were significantly (p<0.05) higher in sample OST2. Beta-carotene, Vitamin E, B1B2, and B6 were significantly (p<0.05) higher in sample SST1, while OSST3 had the highest value of vitamin B3 and vitamin B5. The antioxidant content shows that total phenol and flavonoid were significantly (p<0.05) higher in sample OSST3, while sample SST1 had the least value for total phenol. The sensory evaluation results show that sample SST1 was the most acceptable in terms of flavour (7.87), aroma (8.00), mouth-feel (7.80), aftertaste (7.80), and colour (7.27). There was no significant difference (p<0.05) between samples. In conclusion, the study showed that the addition of OFSP and tropical almonds improved the nutrient content of the complementary foods formulated.
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