| dc.description.abstract | This study involved blending selected underutilized crops (cowpeas, yams, and climbing nuts) from Hoima district with millet as the complementary carbohydrate source, to produce composite flours for porridge with enhanced nutritional, functional and sensory characteristics. The purpose of the study was to promote the use of underutilized crops, to improve the nutritional status of PLWHA, their households and their community. Nutrient, functional, sensory properties of the composite flours were determined using standard methods. Results showed that varying the proportions of the individual ingredients caused significant variations in proximate composition at p≤0.05. Crude ash varied between 4.24 to 5.79%, Crude fibre 7.09 to 9.59%, carbohydrate content 61.05to 64.33 crude protein 13.38 to 14.84%and crude fat 3.19 to 4.63%. Significant variations were observed among micronutrients due to variations of different ingredients (p≤0.05). Zinc varied between 10.77 and 12.74 mg/l while Iron varied from 188.33 to 274.81 mg/l. Functional and pasting properties significantly varied with variation in ingredients; water absorption capacity varied from 52.25 to 79.53%, while peak, trough, break down, final and setback viscosities varied from 1117.00to 1469.00Cp, 967.33 to 1169.00 Cp, 126.00 to 300.00Cp, 2215.0 to 2875.5Cp, and 1224.50to 1797.50Cp respectively. Sensory properties were not significantly different (p≤0.05) due to the variation in ingredients. However, all porridges scored above 5 indicating that the products were likable for all the sensory attributes. The study, therefore, resulted in porridge products that have the capacity to address the demands of PLWHA and thus achieved its target. | en_US |
