Journal of Clinical Nutrition & Dietetics

Nutritional Quality and Sensory Acceptability of Complementary Food from Blend of Sorghum (Sorghum bicolor L Monech), Pumpkin (Cucurbita pepo) and Pigeon Pea (Cajanus cajan L.) in Maale and Benna Tsemay Woreda, Southern Ethiopia

This study assessed the nutrient composition and sensory properties of complementary food prepared from sorghum, pigeon pea and pumpkin flour blends. Four formulations of the composite flours were produced and evaluated. Results showed that moisture contents were <10%. Ash content had ranged from 1.72%-3.62%. Crude fiber content had ranged from 2.14%-11.36%. Protein content had ranged from 10.82%-13.04%. β-carotene contents were varied from 90 μg/100 g-4609 μg/100 g. Iron content varied from 3.867 mg/100 g-4.842 mg/100 g. Zinc content varied from 1.578 mg/100 g-1.710 mg/100 g. Phytate content was between 69.00 mg/100 g-92.40 mg/100 g. Tannin content was between 335.76 mg/100 g and 431.01 mg/100 g. Molar ratio of phytate to zinc varied from 0.404-0.549. Molar ratio of phytate to iron varied from 0.131-0.166. Sensory evaluation results showed that the mean score of overall acceptability ranged, 3.41-4.39. It can be concluded that BF3 (56% SF: 20% PF: 24% PPF) has high protein, β-carotene, iron, zinc and low phytate as compared to control (100% SF). BF1 (100% control) has low iron, vitamin A and β-carotene as compared to other ratios. Formulation BF3 (56% SF: 20% PF: 24% PPF) were highly acceptable by mother-child pairs. Generally, locally available and low cost food ingredients used in the present study have potential to develop complementary foods.

Author(s): Anteneh Tadesse and Tamerat Gutema

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