Abstract
The study investigated the possibility of preparing weaning food using
millet and cowpea flour and other blends such as sugar, salt, flavor
and crayfish. Specifically, it generated baseline data on the sensory,
nutritive and viscosity properties of the weaning foods. Millet, cowpea
grains and other blends were processed into flour and formulated into
different proportions (70:20:10), (60:30:10), (45:45: 10), (30:60:10), and
(20:70:10) respectively. The nutritive composition of the flour from the
blends as well as viscosity and sensory properties of the weaning foods
were evaluated using standard methods. At (P < 0.05) the millet-
cowpea foods had significantly high protein (14.10-19. 50%), moisture
(7.0-7.60%), fat (4.20- 6.42%) and ash (1.10- 1.40%) while carbohydrate
content decreases from (60.01-57.30%). There were no significant
differences in appearance, flavor, texture and colors (p > 0.05). There
were significant differences at (P < 0.05) in taste and general
acceptability. This shows that Sample ZA with a mean value of 3.9 for
taste and general acceptability is generally good to be used as weaning
food if the technology is adopted.