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OBJECTIVES: To improve the nutrition status of weaning food. METHODS: The sorghum was soaked for 4 hours, germinated for 72 hours at ambient temperature for 3 days. The mushroom was cultivated for 21 days using cocoa waste as the substrate. The flush was harvested and processed into flour. The harvested mushroom was blanched, drained, cleaned and cut into pieces for easy drying, spread over tray, dried using a dryer. The flour was blended in ratio 80:20 sorghum to mushroom, 70:30 mushroom to sorghum, 60:40 sorghum to mushroom and 50:50: sorghum to mushroom which were coded as AAA, BBB, CCC and DDD respectively. RESULTS: Proximate analysis was carried out on the blended flour, the protein ranges from 12.40% to 15.61%, the protein increases as the mushroom content increases in the sample. Sample AAA has 12.40% protein, BBB has 13.62%, CCC has 15.61% with the exception of sample DDD where the value of protein decreased. Moisture content ranges between 7.94%-8.96%. Sample AAA has the lowest moisture content while sample DDD has the highest, 8.96%. Carbohydrate ranges between 64.21% to 54.51%, it decrease as sorghum flour decreases. Sample AAA has the highest carbohydrate content of 64.21%. Sensory evaluation by 20 mothers who are familiar with commercial brand weaning food. It was evaluated for aroma, flavour, taste, color and overall acceptability of the product using 9.hedonic scale. Sample BBB was widely accepted by the panelist which was 30% mushroom and 70% sorghum and the commercial brand based on the fact that the panelists are familiar with it. CONCLUSIONS: The weaning food produced based on germination of sorghum, oyster mushroom has improved the nutritional quality, Mushroom is a source of protein which can be used to complement cereals in the formulation of weaning foods. FUNDING SOURCES: self funded. |
