NUTRITIONAL AND SENSORY EVALUATION OF INFANT COMPLEMENTARY FOOD MADE FROM LIMA BEAN (PHASEOLUS LUNATUS) AND RICE (ORYZA SATIVA)
Abstract
The proximate composition, mineral composition and sensory characteristics of composite blend of Ofada rice flour and lima beans flour in the ratio 90:10, 80:20, 70:30, 60:40, and 50:50 w/w were investigated. Proximate composition data indicated increasing levels (p< 0.05) of’ ash, Fat, protein and crude fibre (2.12% to 3.92%, 2.54% to 8.06%, 6.12% to 19.03% and 1.93% to 3.13%) respectively, while carbohydrate content decreased (p< 0.05) (80.08% to 56.78%) with increasing level of substitution of rice flour with lirna beans flour. Data obtained from the mineral composition showed increasing levels (p< 0.05) of calcium, magnesium, iron and zinc contents (10.45 to 13.S3mg/100g, 1.86 to 2.2Omg/100g, 1.31 to 2.12mg/100g and 1.01 to 2.47mg/100g) respectively while potassium content decreased (p< 0.05) (7.28 to 5.87mg/100g) with increasing level of substitution of rice flour with lima beans flour. Data obtained from the sensory scores showed that all the formulated complementary diets were generally accepted. -apart from adding value and varieties to the meal due to textural improvement, fortifying Ofada Rice flour with lima beans flour at 30% level produced a more nutritionally balance and Acceptable product which will reduce problem of food insecurity among children in Nigeria where malnutrition due to protein deficiency is prevalent.
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