Formulation and sensory evaluation of complementary foods from low-cost, locally-available and nutrient-dense ingredients using linear programming.

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dc.contributor.authorTesha, A. P.
dc.contributor.authorNyaruhucha, C. N.
dc.contributor.authorMwanri, A. W.
dc.date.accessioned2023-01-10T07:21:12Z
dc.date.available2023-01-10T07:21:12Z
dc.date.issued2021
dc.descriptionTanzania Journal of Agricultural Sciences (2021) Vol. 20 No. 2, 295-308en_US
dc.description.abstractMeeting 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.en_US
dc.identifier.urihttp://www.suaire.sua.ac.tz/handle/123456789/4882
dc.language.isoenen_US
dc.publisherTanzania Journal of Agricultural Sciencesen_US
dc.subjectComplementary foodsen_US
dc.subjectLinear programmingen_US
dc.subjectFormulationen_US
dc.subjectSensory attributesen_US
dc.titleFormulation and sensory evaluation of complementary foods from low-cost, locally-available and nutrient-dense ingredients using linear programming.en_US
dc.typeArticleen_US
dc.urlhttps://www.ajol.info/index.php/tjags/article/view/225889en_US

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