PROXIMATE AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM BLENDS OF MAIZE, SOYBEAN AND ORANGE FLESHED POTATOES
Abstract
This study evaluated the proximate composition and sensory properties of complementary food formulated from blends of maize, soybean, and orange-fleshed sweet potato (OFSP). The blends were developed to improve the nutritional quality of traditional weaning foods. Proximate analysis assessed moisture, protein, fat, ash, fiber, and carbohydrate contents, while sensory evaluation determined acceptability in terms of taste, color, texture, aroma, and overall preference. Results showed improved protein and micronutrient content with increasing soybean and OFSP inclusion. Sensory scores indicated generally acceptable formulations, with moderate variation in preference across samples. The study concludes that maize–soybean–OFSP blends can serve as nutritious and acceptable complementary foods for infants and young children.
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