Sensory evaluation of complementary foods based on cooking banana (Musa sapientum) and African yam bean (Sphenostylis stenocarpa)

Abstract

This study evaluated the sensory properties of infant complementary food based on cooking banana (CB) (Musa sapientum) and African yam bean (AYB) (Sphenostylis stenocarpa). These raw materials were purchased from a local market in Umuahia North Local Government Area, Abia State. The legumes were picked and washed, boiled for 25 minutes and dehulled while cooking banana was washed, peeled, washed with warm water and sliced to 2mm thickness. The samples were separated dried, milled and sifted into fine flour with muslin cloth. The flours were blended to composites in various proportions (80:20, 60:40 and 40:60) the organoleptic attributes of these porridges were evaluated by 20 mothers. The sensory assessment showed that the formulated porridges had moderate acceptability. This could be because the judges were not familiar with these porridges. The result was compared with “nutrend” (NuD) (a complementary food in the market produced by Nestle Foods Nigeria) and pap (PpE) (maize traditional complementary food).