Abstract
This study analysed the proximate compositions and sensory characteristics of
swallow produced from fortified composite flour of millet (Pennisetum
americanum), green banana (Musa acuminate), moringa (Hyperanthera forssk),
ginger (Zingier officianale) and scent leaves (Ocimum gratissimum) for the
elderly. The study adopted the experimental design and the Optimal mixture
design of Response Surface Methodology (RSM) was used. Flours were
produced from green banana, millet, moringa, ginger and scent leaves. The
flours were well-blended to produce the swallow. Proximate composition was
carried out using Association of Official Analytical Chemists methods to
determine the values for moisture, protein, crude fibre, fat and carbohydrate in
the composite flour. Sensory evaluations were carried out using the nine-point
Hedonic scale. The samples were fed to fifteen judges selected for the study
who expressed their opinions on the hedonic scale of from 1 = like extremely to
9 = dislike extremely. Mean and standard deviation were used to analyse the
data. The findings revealed the proximate composition of the fortified flour (A)
and unfortified flour (B). Percentage for moisture showed 19.51 b 0.160 (A);
20.47 b 0.413 (B); Crude Fibre: 65.56 b 0.000 (A), 21.96 a 0.000 (B); Protein:
3.14 c 0.106 (A); 4.28 a 0.071 (B); Carbohydrate. Among the recommendations
is that families should be encouraged to adopt the fortified swallow in order to
solve some of the food problems of their aging population.