Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+44 1704335730

Ajifolokun OM

Ajifolokun OM

South Africa

  • Research Article
    Nutritional Composition and Organoleptic Properties of Composite Maize Porridge
    Author(s): Ajifolokun OM, Basson AK, Osunsanmi FO and Zharare GEAjifolokun OM, Basson AK, Osunsanmi FO and Zharare GE

    Porridge is one of the most popular staple food eaten by many people in some developed countries, most especially African countries. This study was aimed at exploring the potentials of compositing maize with wheat to produce porridge. Composite flours in ratios of 10:90%, 20:80%, 30:70% and 40:60% (maize:wheat) were formulated to produce composite porridge while 100% wheat flour was used as the control sample. The nutritional compositions of the composite flour produced were evaluated. Organoleptic evaluation of the composite porridge produced was also conducted using a 7-point hedonic scale; results obtained were subjected to inferential and descriptive statistics. Results from this study revealed that the protein content of composite flour ranged between 6.14% to 15.10%, with the control sample having the highest protein content 15.10% and composite flou.. Read More»

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