Browsing by Author "Agyiri, Martha"

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    Development and quality assessment of nutrient-rich cereal-based porridge flour in the Northern Region of Ghana
    (APRIL, 2016 ) Agyiri, Martha
    The research was in three phases, field survey, product development and sensory trial and laboratory analysis of treatment. All the phases took place between September 2014 and May, 2015. The main objective of the study was to enhance the protein profile of cereal-based porridge by using a legume as a fortifier .The field survey and sensory trial were done in purposely selected communities in the Northern region of Ghana (Duko and Tingoli) of the Suvelugu and Torlong districts. The laboratory analysis was conducted at the Horticulture Department of KNUST and Crop and Soil Research Institute-Kwadaso, Kumasi. In all, 120 care givers and farmers were purposely selected to respond to structured questionnaires to evaluate the bio-data, feeding patterns and to evaluate the sensory acceptability of the treatments. Ten treatments in the form of composite flour from two cereals (maize and millet) and a legume (soybean) at different levels of substitution of the conventional flour for legume flour were used. The treatments were A1 (90% maize:10% soybean), A2 (80% maize:20% soybean), A3 (70% maize:30% soybean), A4 (60% maize:40% soybean), A5 (50% maize:50% soybean), B1 (90% millet:10% soybean), B2 (80% millet:20% soybean), B3 (70% millet:30% soybean), B4 (60% millet:40% soybean) and B5 (50% millet:50% soybean). Sensory evaluation was done on the treatments in both communities. A1 and B1 were selected as the most preferred in terms of aroma, taste and colour with overall score of 1.71 and 1.39 respectively. The scoring was done on a scale of 1-7 with the least magnitude being the preferred treatment. A1 (90% maize: 10% soybean) and B1 (90% millet:10% soybean)were subjected to laboratory analysis and proximate composition, minerals composition and Total Soluble Solids levels were evaluated. The results indicated that A1 (90% maize: 10% soybean) was nutritionally better with statistically higher levels of Protein (15%), Iron (0.11%) and Manganese (0.05%).