Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

Abstract

Millions of children in sub-Saharan countries suffer malnutrition and those at the complementary feeding stage are the most vulnerable. Agidi, a thick, smooth gel-like fermented food produced from cereal pastes serves as a major complementary food for infants and adults in some regions of Nigeria. This research work determines the proximate composition and sensory characteristics of sorghum-carrot agidi enriched with tropical almond seed flours. The agidies were analyzed for protein, fat, ash, fiber, moisture using standard protocol and carbohydrate was determined by simple difference. 50 Member panelists and 9 hedonic scales were used for the sensory evaluation. The results showed that the protein content of the agidies ranged from 9.32 to 16.95%, carbohydrate 62.09 to 72.52%, lipid 2.80 to 7.90%, Ash 1.32 to 2.54%. Agidi enriched with non-defatted tropical almond seed flour had the highest energy value of 387.20 kcal/g. The sensory evaluation showed that the control sorghum agidi scored the highest points in all the sensory attributes evaluated and there was significant difference (P<0.05) in the nutritional properties and sensory characteristics of the agidi enriched with defatted and non-defatted tropical almond seed flours. It was therefore concluded that tropical almond seed flour can be used to enhance the nutritional properties of sorghum agidi.