Wabi Bajo
Food Science and Nutrition Research, Melkassa Agricultural Research Centre, Ethiopian Institute of Agricultural Research, Ethiopia
Publications
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Research Article
Evaluating Nutritional and Sensorial Attributes of a Nutritious Porridge with Maize-Cowpea-Carrot Flour
Author(s): Wabi Bajo*, Segedu Belew, Eressa W/Dasa and Banchu Abdeta
In Ethiopia, one of the biggest issues with public health is malnutrition. One of the solutions to this issue is food-to-food fortification. The purpose of this study was to develop nutritious porridge for children 6-23 months old and assess its organoleptic qualities. Cowpea, carrot, and quality protein maize (QPM) were combined to formulate the composite flours. The proximate composition of the composite flour was evaluated using AOAC procedures. The composite flour's functional properties were also measured. Finally, the porridge was developed and its organoleptic quality was assessed using 25 semi-trained consumers’ panels. Water absorption capacity decreases with incorporation of cowpea and carrot while the remaining properties were increased. The water solubility index of the composite flour 75 M: 10 CP: 15 C was 9.6, greater than that of the 100% QPM, and it contained.. Read More»