IDEAS home Printed from
   My bibliography  Save this article

Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends


  • Emmanuel, Omale B.B.

    (Department of Hospitality and Tourism Management, Federal University Wukari, Nigeria)


Complementary foods are foods that are not breast milk or infant formula introduced to an infant to provide nutrients due to inadequacy of breast milk. The quality of Complementary foods prepared from sorghum, soybean and sesame flour blends was determined in this research. The flours were prepared and blended at different ratios; 70:30:0, 70:20:10, 60:30:10, and 50:40:10. The chemical, sensory and physical properties of the individual flours and the most acceptable complementary food were determined. The results show that the complementary food (50% SORF, 40% SOYF AND 10% SESF) contained 24.1% protein while SORF, SOYF and SESF had 7.8%, 48.4% and 15.1% respectively. The complementary food has higher carbohydrate 48.1% than those of the SOYF (19.4%) and SESF (23.3%). However, the SOYF flour had higher carbohydrate (82.2%) than the other flours. The bulk density of the complementary food was 0.72g/cm3 while those of the flours ranged from 0.53 g/cm3 to 0.81g/cm3. All the flours lacked foaming capacity, values ranging from 0.98 to 6.9%. However, the complementary food had higher water absorption capacity and emulsion capacity than the individual flours. The sensory evaluation result showed that the blend containing 50% SORF, 40% SOYF and 10% SESF received higher scores for taste, flavor, texture, colour and overall acceptability than the other flour blends and the commercial weaning food. The result showed that acceptable complementary food with chemical and physical properties similar to commercial weaning food may well be prepared from sorghum, soybean and sesame flour blends.

Suggested Citation

  • Emmanuel, Omale B.B., 2019. "Development and Quality Evaluation of Complementary Food Formulated from Sorghum, Soybean and Sesame Flour Blends," Journal of Nutrients, Conscientia Beam, vol. 5(1), pages 1-10.
  • Handle: RePEc:pkp:jounut:2019:p:1-10
    DOI: 10.18488/journal.87.2019.51.1.10

    Download full text from publisher

    File URL:
    Download Restriction: no

    File URL:
    Download Restriction: no


    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:pkp:jounut:2019:p:1-10. See general information about how to correct material in RePEc.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (Editorial Office). General contact details of provider: .

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service hosted by the Research Division of the Federal Reserve Bank of St. Louis . RePEc uses bibliographic data supplied by the respective publishers.