Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.ijnfs.20140305.14 |
| Page(s) | 387-390 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Weaning Food, Formulation, Sensory Evaluation, Soybean Flour and Unripe Plantain Flour
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APA Style
Nwakalor, Chizoba N., Obi, Chioma D. (2014). Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. International Journal of Nutrition and Food Sciences, 3(5), 387-390. https://doi.org/10.11648/j.ijnfs.20140305.14
ACS Style
Nwakalor; Chizoba N.; Obi; Chioma D. Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. Int. J. Nutr. Food Sci. 2014, 3(5), 387-390. doi: 10.11648/j.ijnfs.20140305.14
AMA Style
Nwakalor, Chizoba N., Obi, Chioma D. Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour. Int J Nutr Food Sci. 2014;3(5):387-390. doi: 10.11648/j.ijnfs.20140305.14
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Download@article{10.11648/j.ijnfs.20140305.14,
author = {Nwakalor and Chizoba N. and Obi and Chioma D.},
title = {Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {5},
pages = {387-390},
doi = {10.11648/j.ijnfs.20140305.14},
url = {https://doi.org/10.11648/j.ijnfs.20140305.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.14},
abstract = {Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.},
year = {2014}
}
TY - JOUR T1 - Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour AU - Nwakalor AU - Chizoba N. AU - Obi AU - Chioma D. Y1 - 2014/08/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140305.14 DO - 10.11648/j.ijnfs.20140305.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 387 EP - 390 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140305.14 AB - Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred. VL - 3 IS - 5 ER -
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