摘要
Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, w<span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area.</span><b> </b><span style="font-family:Verdana;">Milk from animal,</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> done using standard methods, AOAC</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">(2000). Data was analyzed statistically using means and standard deviation.</span><b> </b><span style="font-family:Verdana;">Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22),</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">while sample B5 (goat milk + blended banana slurry
Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, w<span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area.</span><b> </b><span style="font-family:Verdana;">Milk from animal,</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> done using standard methods, AOAC</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">(2000). Data was analyzed statistically using means and standard deviation.</span><b> </b><span style="font-family:Verdana;">Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22),</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">while sample B5 (goat milk + blended banana slurry
作者
Nkereuwem Sunday Etukudoh
Essiet Akanimo Gordon
Ejinaka Reginald Obiora
Oluwo Fredrick
Obeta M. Uchejeso
Ocheola Oki Ene Joyce
Nkereuwem Sunday Etukudoh;Essiet Akanimo Gordon;Ejinaka Reginald Obiora;Oluwo Fredrick;Obeta M. Uchejeso;Ocheola Oki Ene Joyce(Department of Haematology, Federal School of Medical Laboratory Science, Jos, Nigeria;Department of Basic Science, Federal School of Medical Laboratory Science, Jos, Nigeria;Department of Parasitology, Federal School of Medical Laboratory Science, Jos, Nigeria;Department of Medical Microbiology, Federal School of Medical Laboratory Science, Jos, Nigeria;Department of Medical Laboratory Management, Federal School of Medical Laboratory Science, Jos, Nigeria;Federal School of Medical Laboratory Science, Jos, Nigeria)
