Nutrient Composition And Sensory Evaluation Of Sorghum Based Complementary Food Fortified With Soybean, Carrot And Crayfish

Summary

This laboratory study evaluated the nutritional quality and sensory acceptability of a sorghum-based complementary food fortified with soybean, carrot and crayfish across different formulation ratios. The optimal formulation (60% sorghum, 25% soybean, 10% carrot, 5% crayfish) met international Codex standards for complementary foods and achieved the highest sensory preference scores. The fortified product offers a potential nutrient-dense option for addressing protein-energy malnutrition in infants and young children.

Regional applicability

This research was conducted in Nigeria and reflects African dietary staples and feeding practices. The findings may have limited direct applicability to United Kingdom complementary feeding contexts, where regulatory frameworks and infant nutrition guidance follow different protocols; however, the methodological approach to fortification and sensory evaluation of plant-based complementary foods could inform development of nutrient-dense alternatives for diverse populations.

Key measures

Proximate composition (moisture, ash, fat, fibre, protein, carbohydrate); mineral content (calcium, zinc, magnesium, manganese, iron); vitamin A; sensory properties (preference testing)

Outcomes reported

The study evaluated nutritional composition (proximate analysis, mineral content, vitamin A) and sensory characteristics of sorghum-based complementary food fortified with soybean, carrot and crayfish at varying substitution levels. Results demonstrated that the optimal formulation (60% sorghum, 25% soybean, 10% carrot, 5% crayfish) met Codex Alimentarius guidelines and was most preferred in sensory evaluation.

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