Adebayo et al. .…J. Appl. Biosci. 2012.

Evaluation of complementary food formulated from fermented sorghum, walnut

and ginger

Journal of Applied Biosciences 54: 3901– 3910

ISSN 1997–5902

Production and quality evaluation of complementary

food formulated from fermented sorghum, walnut and
ginger
Adebayo-Oyetoro, AO1*; Olatidoye, OP2; Ogundipe, OO1; Akande, EA3 and Isaiah, CG1
1Department of Food Technology, Yaba College of Technology, Nigeria
2Department of Food Science and Technology, Igbinedion University Okada, Nigeria.
3Department of Food Science and Technology, Ladoke Akintola University of Technology, Nigeria

*Corresponding Author e-mail: [email protected]

Original submitted in on 16th April 2012. Published online at www.m.elewa.org on June 30th 2012.

ABSTRACT
Objective: To evaluate the effect of sorghum and walnut variation on physicochemical properties and
acceptability of breakfast meal.
Methodology and results: Sorghum, walnut and ginger were processed into flour separately and were then
blended in ratios 100:0:0(SWG1); 80:15:5(SWG2); 70:25:5(SWG3); 60:35:5(SWG4) and 50:45:5(SWG5).
The sorghum was soaked in water for 48hr to softened kernel and then milled, sieved to remove the hulls
and allowed to ferment naturally for 72hr. The fermented cake was dried in hot air oven at 600C for 10hr
and milled to produce the fermented sorghum flour. Walnut was cooked for 30min, deshelled, soaked in
0.2% potassium metabisulfite and dried in air oven at 600C and then milled to obtain walnut flour while
ginger flour was obtained by peeling, washing, dried in oven at 500C 5hr and then sieved. Different samples
were prepared by combining 80%, 70%, 60% and 50% fermented sorghum flour, 15%, 25%, 35% and 45%
walnut flour with a constant 5% of Ginger powder. The proximate, pasting, and sensory properties of
processed flour were determined. The result indicates that the protein content increases as walnut
proportion of the samples increased. The protein content of the resulting flour increased significantly from
6.52 to 10.21%, with a corresponding decrease in the carbohydrate content from 85.23 to 77.22%; the
moisture content(flour) ranged from 6.30 to 9.01%; fat content from 1.67 to 2.28%; ash content from 0.05 to
0.11%; crude fibre from 0.27 to 0.3%; carbohydrate from 85.23 to 77.22%. The break down set point
ranged from 5.57 to 66.30 RVU; peak viscosity from 90.40 to 212 RVU; final viscosity from 114 to 277
RVU; set back from 23.75 to 64.57 RVU; peak time from 5.32 to 8.51min and the pasting temperature from
74.16 to 677.160C. The set back value and breakdown viscosity of sorghum flour containing zero or 10%
walnut flour were significantly higher than those containing 30 and 50% walnut flour. There exists
significant difference (P < 0.005) among the samples analyzed. Sensory evaluation conducted on the
porridge showed no significant difference (p < 0.05) in color and odour.
Conclusion and application of findings: The nutritional and textural qualities of sorghum flour were improved
with the addition of walnut and ginger flour. Samples with 25% walnut and 5% ginger were more acceptable
than the samples containing 15% walnut and 5% ginger, 35% walnut and 5% ginger, 45% walnut and 5%
ginger. Processing of sorghum into flour and porridge will encourage the use and utilization of the sorghum

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Adebayo et al. .…J. Appl. Biosci. 2012. Evaluation of complementary food formulated from fermented sorghum, walnut
and ginger

in other forms. Fortification of sorghum with walnut and ginger flour makes the food more nutritious thereby
alleviating the problem of malnutrition especially in children.
Keywords: Sorghum, walnut, ginger, fortification, proximate analysis, sensory properties

INTRODUCTION
Inadequate intake of protein in developing human consumption (Murty and Kumar, 1995).
countries has led to various forms of malnutrition in Whole sorghum grain is an important source of
both children and adults. It has been reported that vitamin B complex and some minerals like
in developing countries; protein malnutrition phosphorus, magnesium, calcium and iron (FAO,
persists as a principal health problem among 1995). The protein content of sorghum is similar to
children below the age of five in Nigeria (UNICEF, that of wheat and maize with lysine as the most
1996). Nutritionists believe that animal source limiting amino acid (FAO, 1995). Sorghum grains
proteins provide the best proteins for good diets. serve as an ingredient for many unique indigenous
However, animal source of proteins are quite foods and beverages. Fermented sorghum
expensive in most of the sub Sahara Africa- porridge is an important staple food item for people
Saharan (SSA) countries and thus there is a high of the West African sub-region and is also
dependence dependency on plant protein. important weaning foods for infants and
Proteins. Consequently, the need to find convalescents due to its high caloric value and
inexpensive sources of protein of good quality significant presence of some mineral elements. A
cannot be overemphasized. Plant proteins are porridge or stiff paste, a basic diet in most of east
known to have limiting amino acids (Ihekoronye Africa, is prepared by adding pounded flour to hot
and Ngoddy, 1985) and it is therefore pertinent to water. In Nigeria, particularly in the northern
combine these plant proteins in proportions that region, it is utilized mainly in the preparation of
would improve the protein intake of majority of tuwo a thick dough prepared by mixing sorghum
consumers in SSA. In Nigeria, the infant flour in hot water and allowing the paste to cool
complementary foods have been found to be and gelatinize which is then eaten with soup.
inadequate in protein contents (Nnam, 2002). Akamu, koko or pap is prepared by soaking the
About 40% of the Nigerian population lives below grains in cold water, milling and filtering through a
poverty line and therefore cannot afford cloth and the expressed mass is reconstituted in
commercial feeding formula for their infant cold water after which boiling water is added to it.
(Wardlaw, 1999) or good quality animal source of The rhizome of the popular ginger species, Zinger
proteins. Also, most of these infants are fed with officinale, is widely used as a spice and food
high carbohydrate gruels made from cereals which seasoning due to its sweet aroma and pungent
are not nutritious and too watery to meet the taste. It is well known to have antioxidant activity
nutritional needs of a growing infant. Adequate (Jitoe et al., 1992; Zia-ur-Rehman et al., 2003,)
processing and judicious blending of the locally and effective antimicrobial agents. A ginger
available foods could result in improved intake of rhizome extract exhibited the highest antioxidant
nutrients to prevent malnutrition problem (Nnam, activity (Mansour and Khalil. 2000) due to the
2002). effect of its total phenols (Stoilova et al., 2007).
Sorghum, walnut and ginger are food materials Apart from the antimicrobial properties, spices are
that are readily available in Nigeria and they have believed to have medicinal values (especially in
promising nutritional attributes. Sorghum (Sorghum African settings) and have desirable determinative
bicolor (L.) is an important cereal crop grown in the influences on the overall organoleptic quality of
semi-arid tropics of Africa and Asia due to its food when used. In addition, the use of low
drought tolerance. It is a staple food crop cultivated temperature storage to retard and stabilize
on a substantial level by farmers in these areas for

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Adebayo et al. .…J. Appl. Biosci. 2012. Evaluation of complementary food formulated from fermented sorghum, walnut
and ginger

microbial growth in food is well documented (Jay, rich in both protein and lysine, but usually deficient
1978; Ogiehor et al., 1998; Ogiehor et al., 2004). in sulphur containing amino acids (methionine and
The conophor plant (Tetracarpidium conophorum), cystine) can form good complements for each
commonly called the African walnut, is a perennial other (Eggum et al., 1983). It is often, therefore,
climbing shrub found in the moist forest zones of emphasized that legume protein and oil seeds are
sub-Sahara Africa. Conophor plant is cultivated the natural supplement to cereal grain to improve
principally for the nuts which are cooked and the level of essential amino acid. Also, there is a
consumed as snacks, along with boiled corn. growing recognition that legumes, oil seeds and
Ogunsua and Adebona (1983) and Nwokolo their products are good sources of vitamins and
(1987) have all reported on the high nutrient value minerals (Amjad et al., 2006). This study forms
potentials of cooked conophor nut. Adesioye part of exploration work on the improvement of the
(1991) reported on the impact of traditional nutritional quality of the traditional complementary
processing on the nutrient and sensory qualities of foods in Nigeria using cheap and locally available
the nut. Adebona et al. (1988) developed a biscuit- foods. In this study, an attempt is made to improve
like snack food from conophor nut, throwing some sorghum protein quality and quantity by
light on the functional significance of the oilseed. formulating a composite flour from fermented
With the increased interest in the exploitation of sorghum, walnut and ginger for possible use as
less-common oilseeds, sorghum like other cereals complementary food for older infants and young
having limitations in some essential amino acids children.
particularly lysine, while legumes and oilseeds are

MATERIALS AND METHODS

Flour preparation: Sorghum, walnut and ginger were walnut was size reduced with a stainless steel kitchen
all purchased from local market in Lagos. The knife to increase surface area and then blanched by
fermented sorghum flour was produced by soaking adding into boiling water and allowed standing for
sorghum grains in water for 48hrs. The softened kernel 5mins before draining . This helps to reduce the tannin
was milled and sieved to remove the germs and hulls. content of the walnut The blanched walnut was then
The sorghum slurry was allowed to ferment naturally in dried in hot air oven at 600C for 5hrs to produce walnut
clean plastic bucket anaerobically for 72hrs and the flour. The ginger flour was produced by washing in
steep water decanted. hours. The fermented meal was sterile water after peeling and then in air oven at 500C
then pressed using a clean muslin cloth to produce the 5hrs and sieved using 0.25mm mesh screen. Different
fermented cake. The cake was then dried in hot air samples were prepared by combining 80%, 70%, 60%
oven at 600C for 10hrs and milled to produce the and 50% fermented sorghum flour, 15%, 25%, 35%
fermented sorghum flour which is packaged in clean and 45% walnut flour with a constant 5% of Ginger
polyethylene bag. The walnut was washed to remove powder (Table1). The flours were then made into
adhering contaminants and then cooked for 30mins porridges. The flours were evaluated for their nutrient
minutes in sulphited water to the removal of the shell composition, pasting properties and while the sensory
and then soaked in 0.2% potassium metabisulfite for properties of porridges were also evaluated.
5mins.facilitate the deshelling process. The deshelled

Table 1: Blends of Sorghum, walnut and ginger used in breakfast meal production
Code Sorghum Wall nut Ginger sugar
SWG1 (100%Sorghum) 95 ------ ------- 5
SWG2 (75% Sorghum: 15% walnut: 5% ginger) 75 15 5 5
SWG 3 (65% Sorghum: 25% walnut: 5% ginger) 65 25 5 5
SWG 4 (55% Sorghum: 35% walnut: 5% ginger) 55 35 5 5
SWG 5 (45% Sorghum: 45% walnut: 5% ginger) 45 45 5 5

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Adebayo et al. .…J. Appl. Biosci. 2012. Evaluation of complementary food formulated from fermented sorghum, walnut
and ginger

Moisture content determination: 5grammes of

sample was weighed into a Petri-dish of known weight. Determination of pasting properties: Pasting
The weighed sample was put into an oven pre-set at properties were determined with a Rapid Visco
110oC for 3hrs. The sample was removed and cooled in Analyzer (RVA) (Newport Scientific RVA Super 3). An
a dessicator to room temperature and the weight was aliquot 3grammes of sample was weighed in a vessel;
determined after which it was returned into the oven at 25ml of distilled water was dispensed into a new test
110oC for 30 minutes until constant weight was canister. The sample was then transferred into the
obtained: AOAC (2004). water surface in the canister. The paddle was placed
Ash content determination: 5grammes of sample was into the canister and the blade vigorously jogged
weighed into a previously ignited and cooled silica dish. through the sample up and down ten times. The test
The dish was ignited gently first and then at 6000C for 3 proceeded and terminated automatically. The slurry
hours in a muffle furnace. The dish and its content were was heated from 50 to 950C and cools back to 500C
cooled in a dessicator and reweighed; the weight of the within 12min, rotating the can at a speed of 160rpm
residue was recorded as ash content. with continuous stirring of the content with a plastic
Crude fat determination: Crude fat was determined by paddle. Parameters estimated were peak viscosity,
the method of AOAC (2004). This was determined setback viscosity, final viscosity, trough, breakdown
using a Soxtec System HT2 fat extractor. Crude fat was value, pasting temperature and time to reach peak
extracted from the sample with hexane, and the solvent viscosity.
evaporated off to get the fat. The difference between Sensory evaluation: Porridges were prepared from
the initial and final weight of the extraction cup was each of the composite flour. One hundred grams of
recorded as the crude fat content. each flour sample was homogenized with 500mls
Crude protein determination: Crude protein was deionized water. The slurry was heated slowly with
determined by Kjeldahl method using Kjeltec TM model constant stirring for 15mins. One (1) teaspoon of sugar
2300, as described in Foss Analytical manual, AB, was added to each sample. The porridges were kept
(2003). The method involved digestion of the sample at separately in thermos flask for sensory evaluation with
4200C for 1hr to liberate the organically bound nitrogen 20 untrained panelists drawn from Yoruba ethnic group
in the form of ammonium sulphate. The ammonia in the among the staff and students of Department of Food
digest ammonium sulphate was then distilled off into a Technology, Yaba College of Technology. They
boric and receiver solution, and then titrated with evaluated the samples using a nine point hedonic scale
standard hydrochloric acid. A conversion factor of 6.25 ranging from 1(extremely disliked) to 9 (extremely liked)
was used to convert from total nitrogen to percentage (Watts et al., 1989). The five porridges were coded
crude protein (AOAC, 2004). appropriately in the hedonic scale. Each judge was
Total energy: The total energy value of the five given six white plastic cups and teaspoon for use in the
formulations was determined according to the method sensory evaluation. The judges were provided with
of Mahgoub (1999) using the formula as shown below: clean water to rinse their mouth in between testing of
the porridges to avoid carry over effect. Each panelist
Total energy (kcal/100g) = evaluated the porridges for color, flavour, texture, taste
[(% available carbohydrates X4) + (% protein X4) + (% and overall acceptability.
fat X9)] Data analysis: Proximate analysis was carried out in
Percentage protein calories were determined according three triplicates while pasting properties was in
to James, (1995) as shown below: duplicate. The data were subjected to Analysis of
Variance (ANOVA) (p < 0.05). Means with significant
% Protein calories = % Protein × 4/ total energy of differences were separated by Turkey test using SPSS
formulation 11.0 software.

RESULTS AND DISCUSSIONS

Proximate composition: The proximate composition is moisture content of the five formulations. The moisture
shown in Table 2. The proximate analysis showed that content ranged between 6.30±0.01% and 9.01±0.01%.
all the samples were within the normal moisture The low moisture observed for the five formulations is a
contents of dried food (flour blends). According to these good indicator of their potential to have longer shelf life.
results there are significant differences (p<0.05) in the This is in line with the findings of Vincent, 2002. It is
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Adebayo et al. .…J. Appl. Biosci. 2012. Evaluation of complementary food formulated from fermented sorghum, walnut
and ginger

believed that materials such as flour and starch cowpea flour while Achi (1999) reported an increase in
containing more than 12% moisture have less storage protein content from 3.5% in the control (yam flour) to
stability than those with lower moisture content. For is 19.7% for yam flour fortified with 40% soybeans flour.
this reason, a water content of 10% is generally Carbohydrate content varied and decreased with
specified for flours and other related products. It should addition of walnut flour. This was in agreement with the
be pointed out that when these products are allowed to findings of Jimoh and Olatidoye (2009) who reported a
equilibrate for periods of more than one week at 60% decrease in carbohydrate content with increase in
relative humidity and at room temperature (25 to 270C), soybean flour fortification.
moisture content might increase. The ash content Energy was observed to be high for all the five
ranged from 0.05% to 0.11%. These values are similar formulations. Significantly higher (p<0.05) than the
to the values reported from the production of legumes- results reported by Mahgoub (1999) and Kulkani et al.,
fortified weaning food (Egounlety, 2002) but lower than (1991) who studied sorghum malted-based weaning
reported results of Kanu et al., 2009 from production food formulation: Preparation, functional properties and
and evaluation of breakfast cereal-based porridge nutritive value but lower than the results reported by
mixed with sesame and pigeon peas for adults. Fat Kanu et al., 2009 who also studied production and
content ranged from 1.67% to 2.28%. Fat was evaluation of breakfast cereal-based porridge mixed
significantly different for all the formulations. with sesame and pigeon peas for adults. The results
SWG 5 had the highest fat content followed by SWG 4. corroborated those of Egounlety (2002). Energy content
From the results the differences were significant is a parameter used to determine the quality of food
(p<0.05). Protein content ranged from 6.52% to especially for formulations designed for adult with high
10.21%. The protein content for the five formulations energy requirements. However percentage protein
was significantly different (p<0.05) from each other. calories were lower than those reported by Mahgoub
SWG 5 has the highest protein content followed by (1999) but, higher than the required amounts for adult
SWG 4. The result of the SWG 5 was significantly lower as reported by Robbin-Coker and Jalloh (1975).
than the reported results of Egounlety (2002) for the According to the Indian Council for medical research,
nutritive value of protein-energy legume-fortified the required optimal protein-calorie requirement for
weaning for ‘ogi’ and reported results of Kanu et al., preschool children in India is 7.1% (Mahgoub, 1999).
2009 who also studied production and evaluation of Protein-energy ratio gives the protein content of a food
breakfast cereal-based porridge mixed with sesame or diet expressed as the proportion of the total energy
and pigeon peas for adults and the result reported for provided by protein (17KJ, 4kcal/100 g). The average
Binnimix (Kanu et al., 2007c). Ashaye et al. (2001) requirement for percent protein is about 7% of total
reported an increase in protein content (7.28%) and energy intake. Average Western diets provide about
ash (3.58%) when yam flour was substituted with 40% 14% for children and half of it for adults (Bender, 2005).

Table 2: Proximate composition (%) complementary foods from sorghum, walnut and ginger blends
Proximate
Composition SWG1 SWG2 SWG3 SWG4 SWG5
Protein (%) 6.52±0.01 7.80±0.01 8.20±0.00 9.05±0.05 10.21±0.01
Moisture (%) 6.30±0.01 7.60±0.01 7.70±0.01 8.01±0.01 9.01±0.01
Ash (%) 0.05±0.00 0.06±0.00 0.08±0.00 0.09±0.00 0.11±0.06
Fat (%) 1.67±0.01 1.72±0.00 1.81±0.00 2.10±0.00 2.28±0.00
Crude fibre (%) 0.27±0.00 0.28±0.01 0.29±0.01 0.31±0.01 0.30±0.01
Carbohydrate (%) 85.23±0.01 82.63±0.01 81.92±0.00 80.52±0.00 77.22±0.01
Energy (kcal/100g) 382.03 377.2 376.78 377.18 358.88
% protein calories 6.82 8.3 8.7 9.6 11.4
Means of duplicate determination, significant at level (p<0.05)
SWG1 100% Sorghum , SWG2 75%80% Sorghum: 15% walnut: 5% ginger , SWG3 65%70% Sorghum: 25% walnut: 5% ginger
, SWG4 55%60% Sorghum: 35% walnut: 5% ginger , SWG5 45%50% Sorghum: 45% walnut: 5% ginger

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and ginger

Pasting properties: The pasting properties are shown increase in cassava starch substitution. Peak time was
in Table 3. The pasting properties are important as it is also higher for starch samples in this work and ranged
used in predicting the behaviour of porridge during and from 5.32 to 8.51. Set back has been correlated with
after cooking. The peak viscosity value ranged from texture of various products and also, an index of the
90.40 to 212.65RVU. The highest value was recorded tendency of the cooked flour to harden on cooling due
in SWG1 (unsubstituted sorghum flour) while the lowest to amylose retrogradation (Adeyemi, 1989). High set
value was recorded in SWG5 (50:45:5). Peak viscosity back is also associated with syneresis, or weeping,
is the maximum viscosity attained during or soon after during freeze-thaw cycles for example, and substituted
the heating portion of the test in RVU. It also provides starches are commonly used where this presents a
an indication of the viscous load likely to be quality defect. There is a relationship between amylose
encountered during mixing. The trough value ranged content and set back; high amylose indicates high
from 84.18 to 146.00 in substituted sorghum flour and leaching hence high set back. The rate of starch
unsubstituted sorghum flour respectively. Break down breakdown depends on the nature of the materials, the
set point ranged from 25.57 to 66.30 while final temperature, and the degree of mixing and shear
viscosity value ranged from 114.10 to 277.17RVU. Set applied to the mixture (Newport Scientific, 1998). The
back value ranged from 23.75 to 64.57RVU. Peak time ability of a mixture to withstand heating and shear
value ranged from 5.32min to 8.5min. Pasting stress that is usually encountered during processing is
temperature value ranged from 74.160C to 77.160C. an important factor for many processes especially
The pasting temperature of the porridge is lower than those requiring stable paste and low
the boiling temperature; hence the porridge can form a retrogradation/seneresis. High holding strength
paste in hot water below boiling point. This means at a exhibited by sample SWG1 (unfortified sample) showed
commercial level, there is a remarkable cost saving. that the flour could withstand high heat treatment during
Viscosity also depends on the shape and swelling processing than the substituted flour sample.
power of the granule and amylopectin granules Bhattacharya et al. (1999) indicated that high holding
interaction (Ring et al, 1987). Peak viscosity is the strength generally represents low cooking loss and
maximum viscosity attained during or soon after the superior eating quality. The substituted flour samples
heating portion of the test in RVU. Peak viscosity had lower breakdown values which were not
indicates the water binding capacity of the starch or significantly different (p > 0.05) from each other.
mixture and it occurs at the equilibrium point between Samples with low breakdown values indicated high
swelling causing an increase in viscosity rupture and stability (Beta et al., 2000). Therefore, substituted flour
alignment causing its decrease. The peak viscosity samples were more stable than the sorghum flour
indicates the water–binding capacity of the flour alone. Pasting temperature is a measure of the
samples, and is important to the user in order to obtain minimum temperature required to cook a given food
a useable starch paste (Adeyemi, 1989)Break- down is sample and also gives an indication of the gelatinization
peak viscosity minus trough viscosity in RVU. Final time during processing. It is the temperature at which
viscosity indicates the ability of the material to form a the first detectable viscosity is measured and an index
viscous paste or gel after cooking and cooling. Also, the characterized by initial change due to the swelling of
final viscosity (277.17 RVU) value of 100% sorghum starch, it can have implications for the stability of other
sample SWG1 indicated the ability to form a firm, visco- components in a formula and also indicate energy costs
elastic paste or gel after cooking and cooling owing to (Newport Scientific, 1998). Pasting temperature has
re-association of starch molecules (Newport Scientific, been reported to relate to water binding capacity, a
1998). This was in agreement with the finding of Jimoh higher pasting temperature implies higher water binding
and Olatidoye (2009) who reported high values for yam capacity property of starch due to high degree of
flour and decrease in the soybean fortified yam flour association between starch granules (Kulkarni et al.,
samples. Abiodun et al. (2010) also reported an 1991).
increase in peak viscosity of trifoliate yam flour with

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and ginger

Table 3: Paste characteristics of complementary foods from sorghum, walnut and ginger blends
Sample Pasting Peak time Peak Trough Breakdown Final viscosity Set back
temp (0C) (min) viscosity (min) (RVU) (RVU) (RVU)
(RVU)
SWG1 74.16 5.32 212.65 146.00 66.30 277.17 64.57
SWG2 75.40 5.46 180.45 120.34 60.06 237.13 56.73
SWG3 75.10 7.01 171.30 117.07 54.23 215.46 44.16
SWG4 76.31 8.23 139.62 114.26 35.34 116.93 37.33
SWG5 77.16 8.51 90.40 84.78 25.57 114.10 23.75
Values are means of triplicates determination. Within column, values with different letters are statistically different (p≤0.05) .
SWG1 100% Sorghum , SWG2 75%80% Sorghum: 15% walnut: 5% ginger , SWG3 65%70% Sorghum: 25% , walnut: 5%
ginger , SWG4 55%60% Sorghum: 35% walnut: 5% ginger , SWG5 45%50% Sorghum: 45% walnut: 5% ginger

MICROBIOLOGICAL ANALYSIS
Data on the microbiological characteristics of the with walnut respectively. The trend in mould and yeast
sample are presented in Table 4. The microbiological population was similar. This could be probably due
analysis was carried out to ascertain the safety of the antioxidant effect of ginger. The relative presence of
product for consumption. While microorganism was bacteria and molds might be due to the processing
detected in all the samples, the total viable bacterial which sorghum was subjected to. However, the high
count decreased from 1.8 × 104 to 1.6 × 104 in all the temperature of cooking is expected to reduce the
samples with 15% and 45% level of supplementation microorganisms present.

Table 4: Microbiological analysis

Sample Total Viable count (Cfu/g) Yeast count x 104 (Cfu/g) Mould count x 104 (Cfu/g)
SWG1 1.8 × 104 0.9× 104 1.4 × 104
SWG2 1.8 x 104 1.6 x 104 1.6 x 104
SWG3 1.4 x 104 1.4 x 104 1.6 x 104
SWG4 1.8 x 104 1.4 x 104 1.4 x 104
SWG5 1.6 x 104 1.0 x 104 1.3 x 104
SWG1 100% Sorghum , SWG2 75% Sorghum: 15% walnut: 5% ginger , SWG3 65% Sorghum: 25% walnut: 5% ginger , SWG4
55% Sorghum: 35% walnut: 5% ginger , SWG5 45% Sorghum: 45% walnut: 5% ginger

SENSORY EVALUATION
Table 5 presents the sensory scores of porridges made of sorghum. The consistency of all the samples except
from the composite flours. Results significant the 100% sorghum (control) no significant difference
differences between the control and flour blends for all (p≤0.05). The control had the highest acceptability for
sensory attributes evaluated. Sample SWG2 (80: 15:5) all the sensory attributes assessed. This could be due
and SWG3 (70:25:5) were more acceptable compared to familiarity in taste, flavour and colour. The results
to other samples but were not significantly different provide a basis for development of an acceptable
(>0.05) from each other. The variation in the proportion complementary food that can provide the required
of the walnut was the cause of the perceived protein and energy levels that are essential basic
differences in taste and general acceptability. The low nutrients to enable accomplishment of a day’s work
colour ratings of the blends might be attributed to the (Bilsborough, 2006).
presence of ginger and unattractive dark brown colour

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and ginger

Table 5: Mean sensory scores of complementary foods from sorghum, walnut and ginger blends
Parameter SWG1 SWG2 SWG3 SWG4 SWG5
Colour 5.6a 5.2b 5.0b 4.4c 4.0d
Consistency 4.2b 4.2b 4.0b 4.0b 4.0b
Aroma 6.4a 5.7b 5.5b 4.2c 4.0c
Taste 7.0a 6.6b 6.3b 5.5c 5.0d
Acceptability 6.6a 5.7b 5.4b 4.3c 4.0d
Mean with different letters in the same row are statistically different (p≤0.05) according to Duncan’s Multiple Range Test. SWG1
100% Sorghum , SWG2 75% Sorghum: 15% walnut: 5% ginger, SWG3 65% Sorghum: 25% walnut: 5% ginger , SWG4 55%
Sorghum: 35% walnut: 5% ginger , SWG5 45% Sorghum: 45% walnut: 5% ginger

CONCLUSION
The results obtained showed that a blend of fermented in essential fatty acids, protein and other essential
sorghum flour, walnut and ginger flour is nutritionally macro and micro minerals, which walnut and ginger
and organoleptically acceptable. Fermented sorghum have in high value. Therefore a mixture of them provide
porridge is an important staple food items for people of material for maintenance of the body cells and tissue
the West African sub-region and are also important and also aid in promoting good health by preventing
weaning foods for infants and convalescents due to its certain diseases.
high calorie and some other mineral elements. It is high

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