TY - JOUR T1 - Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified with Cowpea and Peanut AU - Adenuga, W. JO - Journal of Food Technology VL - 8 IS - 5 SP - 223 EP - 228 PY - 2010 DA - 2001/08/19 SN - 1684-8462 DO - jftech.2010.223.228 UR - https://makhillpublications.co/view-article.php?doi=jftech.2010.223.228 KW - Weaning food KW -sweet potato KW -cowpea KW -peanut KW -proximate KW -sensory qualities AB - The nutritional and sensory properties of infant weaning food developed using sweet potato, cowpea and peanut flours were investigated. The flours were combined in specific ratios (sweet potato: 60, 65, 70%, cowpea: 25, 15, 15% and peanut: 15, 20, 15%) to produce three weaning foods which were compared with a commercial weaning food brand. The results of the nutritional properties revealed a significant increase (p<0.05) of crude protein ranging from 18.9±3.2-38.5±8.4% (dry matter basis), ash content (2.8±0.8-3.6±1.8%), fat (2.4±0.3- 7.8±3.2%), crude fibre (2.8±0.7-4.8±0.8%) and carbohydrate (42.3±8.0-62.5±3.9%). The values were comparable and in the range of the literature values. The addition of cowpea and peanut flours increased the protein content but decreased the sensory qualities of the weaning food. Fortification with <25% cowpea and 15% peanut flours was acceptable. The results indicated that sensory characteristics of the sweet potato based products were comparable to the commercial baby food, Nutrend® used in Nigeria. ER -