Development and Evaluation of Complementary Porridge Blends From Germinated Maize, Soybean and Sweet Potato

Authors: Kumsa NA* and Ararso LJ

DOI: 10.23880/fsnt-16000242

Volume 5, Issue 6

Abstract

Porridge is an important complementary food in many developing countries and it is mainly prepared from different blended flour. It is however, relatively cheap or inexpensive, being made from local available crop. In line with this, research was initiated to produce porridge from formulated with germinated maize, soybean and sweet potato flour to investigate the possibilities of improving the proximate composition, functional and sensory properties of complementary porridge. Nine -formulations of the composite flour were prepared using mixture design using Minitab software of version 16with a range of Germinated maize 30-70%, soybean20-40% and sweet potato 10-30%. Results showed significance difference (p

Keywords: Porridge; Germinated Maize; Soybean; Sweet Potato; Blending Formulation; Sensory Quali

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