PROXIMATE AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOOD MADE FROM SORGHUM AND DEFATTED GROUNDNUT FLOUR ENRINCHED WITH DATE PALM FLOUR AND TAMARIND

The production of complementary foods from sorghum and defatted groundnut flours enriched with date palm and tamarind flour was locally processed into five ratios. Groundnut paste porridge served as the control. Proximate composition and organoleptic parameters were assessed using the standard method for proximate composition and the 9-point hedonic scale for organoleptic properties. Results showed that the defatted groundnut complementary porridge had an average mean value for protein (10.40 % to13.25 %), fat (2.50 % to 3.77 %), fiber (0.15 % to 0.20 %), ash (6.20 % to 7.50 %), moisture (62.60 % to 68.15 %), and carbohydrate content (13.03 % to 1.14 %) in an increasing order or mean in all the samples. The results of organoleptic properties showed a mean score value from the lowest to the highest, where textural properties ranged from 7.44 to 8.78, taste from 7.59 to 8.67, color attribute from 6.47 to 8.33, flavor from 7.26 to 7.96, and general acceptability from 7.30 to 8.89. SDCDT was the most preferred parameter among all the parameters evaluated. The nutrient density of the defatted groundnut complementary porridge was the highest compared with that of the control SGT sample. The organoleptic properties evaluated showed high scores in the defatted groundnut porridge sample compared with the control and most preferred. It also showed economic benefits where the extracted oil could be used for other purposes. As a consequence, the use of defatted groundnut in porridge making could be encouraged and thus adopted by food scientist, dietitians, nutritionists and other health care practitioners in their dietary prescriptions and interventions.