Complementary Food Produced from “Atilla-Gan-Atilla” Wheat, Sorghum and Groundnut Fortified with Baobab Fruit Pulp

Abstract

The aim of this research work is to improve the nutritional quality of complementary food with addition of baobab fruit pulp powder. Five samples of complementary formulations of wheat (W), sorghum (S), groundnut (G) and baobab fruit pulp (BF) were prepared in different ratios viz. ASG1 (60% W;10% S; 10% G; 20% BF), ASG2 (65% W;10% S; 10% G; 15% BF), ASG3 (70% W;10% S; 10% G; 10% BF), ASG4 (75% W;10% S; 10% G; 5% BF), ASG1 (78% W;10% S; 10% G; 2% BF). The samples were analyzed for proximate composition, functional analysis and sensory evaluation. The results obtained show that ASG1 has a significantly higher value at P<0.05 of moisture content compared to the remaining samples, while sample ASG5 has significantly high amount of ash (1.22%), fat content (9.31%), fiber (3.40%) and protein (39.92%). The carbohydrate (74.68%) was found to be significantly higher in the control sample. The swelling index was significantly high in the control sample (100.35%), followed by sample AGS2 (94.72%). The lowest swelling index was observed for sample AGS3 (88.48%), while sample AGS4 had the highest significant level (97.30) which was close to the control sample. Sample AGS2 was found to have the highest water absorption capacity compared to all the remaining samples (76.7%). Bulk density of the sample AGS1, AGS2 and AGS3 were not significantly different (P<0.05). The scores obtained for the organoleptic test for the sample shows that, sample AGS2, AGS3 and AGS4 had no significant difference at P<0.05 for flavour, colour, taste and texture. Samples ASG3 and ASG4 had a 7.15 acceptance score in sensory analysis on a 9-point hedonic scale scorecard, which made them more acceptable than the other samples. The results showed that the addition of baobab pulp powder significantly increase the nutritional composition of the complementary food product.