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Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2021.13.1.07 Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria<\/em><\/p>\n Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3491","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3491"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3491\/revisions"}],"predecessor-version":[{"id":3495,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3491\/revisions\/3495"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3491"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nProximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding <\/strong><\/h1>\n
![\"https:\/\/orcid.org\/0000-0002-8651-5712\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ID-1-150x150.jpg\" "\\"https:\/\/orcid.org\/0000-0002-8651-5712\\"")
<\/strong><\/a>CHRISTIANA TENIOLA <\/strong>GBADEBO, <\/strong>YLATIFAH TAIYE <\/strong>GBADEBO<\/strong><\/p>\n\n\n
\n ARTICLE INFO<\/strong><\/td>\n ABSTRACT<\/strong><\/td>\n<\/tr>\n \n Article history:
\n<\/em><\/strong>Received: April 18, 2019
\nAccepted: October 6, 2020<\/td>\nThe study determined the proximate\u00a0 composition and sensory evaluation\u00a0 of Guinea corn (Sorghum bicolor<\/em>) meal enriched with soybeans (Glycine max<\/em>) and groundnut (Arachishypogaea<\/em>) for infant feeding. Three (3) research questions were raised and one (1) hypotheses formulated and tested at 0.05 significant level. The research design adopted for this study is Research and Development Design. The panelists used for the study comprised of forty (40) Nursing Mothers, who have children age 6 month-2 years. The panelists were presented with 6 coded samples produced from a composite of seven possible formulations of Guinea corn blends enriched\u00a0 with soybeans and groundnut. The study used Sensory Evaluation Score Card, which was filled by participants during the testing session. Proximate analysis was determined by calculating the proximate composition of the products with Association of Analytical Chemists method. One-way Analysis of Variance (ANOVA) was used to test for the significant differences in the proximate\u00a0 and sensory properties of the samples. Findings of\u00a0 proximate\u00a0 composition revealed that GCS (Guinea corn<\/em> and Soybean<\/em>) has the highest protein (14.98%) and moisture content (48.82%). For sensory evaluation,\u00a0 the sample GCG (Guinea corn and Groundnut<\/em>) was the most preferred with mean score\u00a0 6.25(\u00b11.01) while\u00a0 the sample GCO (Guinea corn only<\/em>) was the least preferred with mean score 4.25(\u00b11.51). <\/em>The findings of hypothesis revealed a significant difference between the sensory qualities of guinea corn only and guinea corn enriched\u00a0 with soybeans (p<0.05). Based on the findings, the study concludes that Guinea corn blend enriched\u00a0 with soybeans and groundnut increases the nutritive and sensory qualities of the products and therefore suitable for children feeding. It was recommended that guinea corn blend enriched\u00a0 with soybeans and groundnut should be incorporated into children feeds to increase the intake of balanced diet by the children and prevent malnutrition in infants.<\/td>\n<\/tr>\n \n Keywords:
\n<\/em><\/strong>Guinea corn meal
\nsoybean
\ngroundnut
\ninfant
\nchildren
\nfeeding
\nblends<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"