Abstract
A study was conducted to determine the acceptability of porridge developed from various proportions of soy and sorghum. Partially defatted soydhal was soaked in four salt solutions namely, sodium carbonate, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. Soaked dhal was dried and made into grits. Soy and sorghum grits were mixed in three proportions i.e. 10:90, 20:80 and 30:70 to develop nutritious porridge. Porridge prepared from wheat grits served as a control. The sensory evaluation of the developed porridge was done using a 9-point hedonic scale. Porridge prepared using sodium carbonate soaked soydhal was found to fall in the ‘like slightly’ category whereas other three types of porridges as well as control porridge were ‘liked moderately’ by the panellists. Nutritional evaluation of the developed porridge demonstrated that protein, fat, crude fibre and ash contents increased significantly (P < 0.05) as the level of soy was increased from 10 to 20 and 30 per cent.
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