Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour

Abstract

Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.