PROXIMATE AND SENSORY COMPOSITION OF COMPLIMENTARY FOOD FROM BLENDS OF MAIZE, KIDNEY BEANS AND CARROT FLOUR
Abstract
ABSTRACT
Production and proximate composition of complementary food from blends of guinea corn, kidney beans and carrot flour at different proportion was carried out in this study, in the ratio of 80:10:10, 70: 20:10, 60: 30:10, 50: 40:10. The proximate and sensory properties of the blends were determined using standard methods. Significant difference (P 0.005) existed in the values of the proximate and sensory attributes. The proximate composition indicated significant (P 0.005) increase in protein (6.15 to 9.47%), fat (3.06 to 3.75%) Ash content (1.32 to 1.46%) and significant (P 0.005) decrease was observed in fiber (1.87 + 2.72%) and carbohydrate 78.04 to 82.60%) as the inclusion of kidney beans into blends increased. There was significant difference (P 0.005) in the sensory scores among the blends tested.
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