ABSTRACT
Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyze the composite flours. The protein content of African yam bean and crayfish flours complemented the sorghum protein and improved the nutritional quality of the formulated food. The result of the functional properties showed no significant difference (P > 0.05) in both bulk density and viscosity. Sensory evaluation revealed that the porridge from the control was preferred over the others. Among the blends, the porridge made from 70:20:5 sorghum / African yam bean / crayfish was preferred over the others. The study showed that composite blends from sorghum, African yam bean and crayfish are nutritionally adequate and possess good functional properties which are required for the preparation of complementary foods for infants.
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TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire