Abstract
Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, were applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area. Milk from animal, (cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5 years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample was done using standard methods, AOAC (2000). Data was analyzed statistically using means and standard deviation. Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22), while sample B5 (goat milk + blended banana slurry) had the best sensory attributes of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition showed that the home made complementary food contained protein above (10.97 ± 0.00) from complementary food, this is far above the recommended 6.2 g/day, required for children 23 months and below assuming the child has an average breast milk intake daily, and fat (2.76 ± 0.00) from complementary foods, was within the recommendation range, required for children age between 9 - 11 months, also assuming the child is on average breast milk intake daily. These results can be of significant benefits in research, and in food processing industries, globally. Further research in other regions is needed to compare the obtained results in terms of its variance.
Highlights
The period where an infant changes from a milk-based diet to one made up of a variety of foods and drinks that complement the milk portion of the diet describes Weaning, some renowned documentation has acknowledged that the period between birth and 2 years of age is a critical window to promote health and development and prevent stunting [1]
The World Health Organization (WHO) and UNICEF recommend that infants begin consuming safe and nutritionally adequate solid, semisolid, or soft foods starting at 6 months of age while continuing to be breastfed until 2 years of age or beyond
To each of the milk samples, an equal volume of banana blended slurry was added, and mixed properly giving a 50/50 volume preparation, this made up the home based complementary food, and each sample was placed in a transparent rubber container, and labeled appropriately, preparatory for sensory evaluation
Summary
The period where an infant changes from a milk-based diet to one made up of a variety of foods and drinks that complement the milk portion of the diet describes Weaning, some renowned documentation has acknowledged that the period between birth and 2 years of age is a critical window to promote health and development and prevent stunting [1] For this reason, foods consumed during these periods (alongside breast milk) are often called “complementary foods”. The word Complementary foods, known as “weaning foods” or “baby foods”, which most times are interchangeable, facilitate the transition from a liquid diet based on breast milk and/or infant formula, to one which includes solid foods alongside milk based foods/ and or breast milk This is because studies have shown that insufficient quantities and inadequate quality of complementary foods, together with poor feeding practices and increased rates of infection during this period are direct risk factors for stunting [2] [3]. Recipes for high energy nutrient complementary foods have been formulated the world over, but these recipes don’t take to consideration the formulation of a Homemade Complementary Food (HCF) using milk combination of plant and animal origin
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