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Abstract

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, the composite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p < 0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

“…Low BD is advantageous in the formulation of food for our target demographic, namely school children, because a minimal quantity of powder is necessary to achieve the desired bulkiness of the food products. Higher-BD foods are suitable for use as thickeners, gels and other high-viscosity food products [ 60 , 61 ].…”