Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food

Abstract

Sensory evaluation of formulated cereal based complementary food was carried out. Paddy and parboiled rice, soybean and crayfish were obtained from the open market in Jos, Nigeria. The paddy rice malted for 72h and other food stuffs were processed into flours. Parboiled rice and dehulled soybean mix was formulated in a standard ratio 70:30g. A modified standard formulation of parboiled rice, dehulled soybean, malted rice and crayfish in the ratio of 65:25:5:5g was prepared. From the formulation fermentation of different blends at varying periods was carried out for 24, 48, 72, 96 and 120h. The unfermented standard and modified standard (PR:DSB_o and PR:DSB:MR₇₂:CF_o respectively) blends were the controls. Sensory evaluation was carried out on the unfermented and fermented blends by a 10-member untrained but experienced staff. Five texture characteristics were evaluated based on colour, taste, aroma consistency and overall acceptability of the blends. The results showed the two unfermented (PR:DSB_o and PR:DSB:MR₇₂:CF_o) blends had the highest values for colours (5.0 and 4.6 respectively), followed by the PR:DSB:MR₇₂:CF₂₄ and the PR:DSB:MR₇₂:CF₄₈ blends (3.5 and 3.4 respectively). The modified standard and standard blends had the highest values for taste (4.8 and 4.5 respectively) followed by the PR:DSB:MR₇₂:CF₂₄ and the PR:DSB:MR₇₂:CF₄₈ blends (4.0 and 2.9 respectively). The PR:DSB:MR₇₂:CF₂₄ blend had the highest value for aroma (3.2). For consistency the PR:DSB:MR₇₂:CF₁₂₀ and the PR:DSB:MR₇₂:CF₉₆ blends had the highest values (3.7 and 3.4 respectively). In overall acceptability the two unfermented blends scored the same (4.2 each) while the PR:DSB:MR₇₂:CF₂₄ had the highest value (3.7) among the fermented blends. The results revealed that fermentation of complementary food should not go beyond 24h.