Effect of Avocado Pear Inclusion on Nutrient Composition and Sensory Qualities of a Complementary Food

摘要

The study determined effect of avocado pear inclusion on the quality of complementary food made from sorghum and soybean using roasting method. Sorghum, soybean and avocado pear were all processed into powder separately and three blends were produced from them. The blends were; sample A (control) which contained 60% sorghum and 40% soybean), sample B (sorghum 60%, soybean 35%, avocado pear 5%) and sample C (sorghum 60%, soybean 30%, avocado pear 10%). The functional properties, nutrients composition and anti-nutritional contents of the samples were determined. The sensory attributes were determined using 9-point hedonic scale and the results were analyzed using analysis of variance (ANOVA) at P<0.05 and means were separated by Duncan multiple range tests. There was no significant difference in the bulk density while the swelling capacity of the samples was significantly different and it increased from the control to the sample with 10% avocado pear. Carbohydrate (60.11 - 55.15 %), protein (20.3 - 20.05 %), moisture (2.40 - 2.12 %), fiber content (7.28 - 6.38 %) of the samples reduced as avocado pear content increased. While the fat (7.80 - 13.80 %), ash (2.10 - 2.50 %), energy (391.88 - 426.60 kcal) increased with the addition of avocado pear. The mineral content (magnesium, iron, potassium, and calcium), phytate and oxalate increased while hydrogen cyanide decreased with increased avocado pear content. There was no significant difference in the acceptability of the samples at the concentration of avocado powder used. Avocado pear inclusion in complementary food can help in the reduction of malnutrition due to its contribution to caloric and micronutrient requirements of complementary food.