Formulation and sensory evaluation of complementary foods from low-cost, locally-available and nutrient-dense ingredients using linear programming.
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Tanzania Journal of Agricultural Sciences
Abstract
Meeting energy and micronutrient requirements during complementary feeding period
especially in developing countries is limited by many factors one of them being poverty. This
study was carried out in Rombo district, Kilimanjaro region with the aim of developing low-cost
complementary foods using locally available ingredients by linear programming. Frequently
used complementary foods and their ingredients were identified by using 24-hour dietary-recall
questionnaire. Market and field survey was done to identify available ingredients and their
monetary values. Linear programming was used to identify the cheapest possible combination
of food ingredients that meet a set of nutritional requirements. Data was analysed by one-way
analysis of variance (ANOVA) model using R software (Ri386) version 3.3.1. Means and standard
deviations were calculated for acceptability of the sensory attributes of the complementary foods
and for categorical variables frequencies and percentages were used. Seven recipes (banana puree
with either minced beef, fish, pumpkins or milk as well as maize and composite flour porridges)
were developed, prepared and then subjected to sensory evaluation using 5-point Likert scale.
Banana porridge with minced beef was highly acceptable. There was no significant difference
in terms of acceptability between banana porridge with fish, maize porridge, composite flour
porridge and banana porridge with pumpkins. Banana porridge with milk had the least score.
Linear programming was found to be a good method to improve nutrient content of complementary
foods using low cost, locally available and culturally acceptable ingredients.
Description
Tanzania Journal of Agricultural Sciences (2021) Vol. 20 No. 2, 295-308
Keywords
Complementary foods, Linear programming, Formulation, Sensory attributes