Proximate Composition Energy Content And Sensory Properties Of Complementary Foods Produced From Blends Of Sorghum And African Yam Bean Flour

the proximate composition energy content and sensory properties of complementary foods prepared from sorghum and African yam bean flour blends were investigated. The sorghum flour SF was blended with African yam bean flour AYBF in the ratios of 9010 8020 7030 6040 and 5050 and used for the production of complementary foods. The complementary foods produced were evaluated for proximate composition energy content and sensory qualities using standard methods. The proximate composition of the samples showed that the protein content of the complementary foods increased gradually with increased level of African yam bean flour addition from 8.64 in 9010 SF AYBF to 13.44 in 5050 SF AYBF samples while carbohydrate decreased. In the same vein the energy content of the samples also increased with increased supplementation with African yam bean flour from 368.84KJ100g in 9010 SF AYBF to 382.98KJ100g in 5050 SF AYBF. The sensory evaluation carried out on different samples of complementary food after reconstitution into gruels with boiling water showed that the formulation prepared from 100 sorghum flour used as control was most acceptable by the judges and also differed significantly p2688040.05 from the other samples in flavour texture and taste. However the sample fortified with 50 African yam bean flour was scored highest in colour.