PROXIMATE COMPOSITION AND SENSORY EVALUATION OF A CEREALLEGUME-CRAYFISH BASED COMPLEMENTARY PORRIDGE
Keywords:Complimentary Porridge, Sensory Evaluation, Nutrient Composition
The study produced under-five porridge made from soya bean, white maize, groundnut and crayfish
flour. The different flours were combined in three concentrations of 30:30:20:20, 35:35:15:15 and
40:40:10:10 of soyabean, white maize, groundnut and crayfish respectively. Porridge was
prepared from the different samples of flour. The population of the study was 26 students. A 9-point
hedonic scale was the instrument used for data collection. Mean, standard deviation and analysis of variance (ANOVA) were used for data analysis. Nutrient composition analysis showed that the different samples of porridge had appreciable values of protein, fats, and carbohydrate. The sensory evaluation result indicated that there was no significant difference in the mean responses
of the students on the sensory evaluation of the porridge samples. However, Sample A had the highest value for colour, taste, flavour, mouth-feel and general acceptability. Among recommendations made is that mothers should be encouraged to produce porridge from soyabeans, white maize, groundnut and crayfish since it has high nutritional content.