ORGANOLEPTIC PROPERTIES AND MINERAL CONSTITUENT OF SUPPLEMENTAL FOOD MADE FROM MIXTURES OF MALTED SORGHUM, MILLET, CRAYFISH, SOYBEAN AND GINGER

Abstract

In this study, the organoleptic properties and mineral content of supplemental food made from blends of crayfish, soybean, malted millet, and ginger were examined. The organoleptic criteria yielded scores of 6.87–8.5, 6.30–8.40, 6.70–8.50, 6.95–8.10, and 7.05-8.70, respectively, for taste, appearance, mouthfeel, scent, and overall acceptability. However, at a 5% confidence level (p<0.05), the complementary foods' sensory analysis results indicated a significant difference in the mouthfeel and overall acceptance of the samples. Calcium, zinc, iron, and iodine concentrations ranged from 49.39 to 54.69±0.02 mg/100g, 0.31 to 0.61 mg/100g, 1.35 to 2.22 mg/100g, and 0.10 to 0.14 mg/100g, according to the mineral analysis results. According to the study's findings, complementary food sample A (control), which is composed of 20% millet flour, 30% sorghum, and 50% soybeans, is the most widely accepted in terms of organoleptic characteristics. Supplemental food sample E, which contains 15% sorghum, 20% millet, 50% soybean, 10% crayfish, and 5% ginger flour, has a much higher concentration of essential components than the other samples. Consequently, this study proposes a nutrient-dense diet that includes soybeans, ginger, and crayfish together with malted sorghum, malted millet, and soybeans to boost neonatal and early child productivity.