PHYSIOCHEMICAL AND SENSORY EVALUATION OF COMPLEMENTARY FOOD MIXES FORMULATED FROM SOYA BEANS, CARROTS, DATES, TIGERNUTS, GROUNDNUT, GINGER AND GARLIC

Abstract

This study evaluates the physiochemical and sensory characteristics of complementary food mixes formulated from soya beans, carrots, dates, tigernuts, groundnut, ginger, and garlic. Malnutrition remains a significant public health concern, particularly in developing regions where protein-energy malnutrition and micronutrient deficiencies are prevalent. The formulated mixes aim to enhance nutrient intake, especially for infants aged 6 to 18 months, by incorporating locally available, nutrient-dense ingredients. The research involved the preparation of three different formulations with varying ingredient ratios. Physicochemical analysis included assessments of moisture, ash, fat, protein, and carbohydrate content, while sensory evaluation focused on taste, aroma, texture, and overall acceptability. The results showed that soya beans and groundnuts contributed significantly to protein content, while carrots and dates enriched the mixes with vitamins and minerals. Tigernuts provided additional energy and fiber. The sensory evaluation indicated that formulations with a balanced proportion of ingredients were more acceptable in terms of taste and aroma. Findings suggest that these complementary food mixes can serve as an effective alternative to conventional weaning foods, helping to address malnutrition among infants and young children. The study recommends further research on the shelf-life and long-term acceptability of these formulations. Additionally, promoting the use of locally sourced nutrient-rich ingredients can support sustainable nutrition interventions. These formulations, if widely adopted, can play a crucial role in improving infant nutrition and reducing the prevalence of malnutrition in vulnerable populations.