Abstract: Flours of soyabean, cornstarch, crayfish, plantain and dried fish (bonga) were mixed to obtain the traditional weaning food (TWF). The material balance method was used in obtaining the proportions of the flours for mixing with 70% cornstarch flour and 30% enriched soyabean. The proximate nutrient, some mineral concentrations, sensory evaluation and some vitamin composition of the formulated food were compared with Nestle Nutrend, a commercial weaning food (CWF). The TWF was superior in terms of protein and carbohydrate content but the CWF had more sensory scores. The moisture content of the TWF (9.72 + 0.09%) was significantly higher (P<0.05) than that of the CWF (3.46 + 0.02%) while the crude fibre and the fat contents were significantly higher in CWF when compared with TWF (P<0.05). the mineral analysis showed that potassium, iron and magnesium were significantly (P<0.05) higher in TWF while CWF had higher content of phosphorus, sodium and calcium (P<0.05). vitamin analysis showed that there was no significant difference in niacin, thiamine and ascorbic acid contents. The traditional weaning food is comparable to the commercial weaning food and can serve as a substitute to the commercial weaning food.
Keywords: Weaning food, Nutritional qualities, Sensory qualities.
Title: COMPARATIVE STUDY OF THE NUTRITIONAL AND SENSORY QUALITIES OF A TRADITIONAL AND A COMMERCIAL WEANING FOOD
Author: Osuchukwu, C.O; Abiodun I.K; Obijuru, N.T; Ikonne, P.; Ukachi, C.I., Osuchukwu A.A
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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