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Research Article Volume 14 Issue 2
Development, physical, chemical and sensory attributes of cassava-based complementary food fortified with pigeon pea, tigernut and soybean isolate flour
Adeyanju B E, Ogunwemimo F O, Oyeyemi T C, Akinsola A O, Orisamika B S, Oyeleye B R, Anu-Bakare G O
Received: June 29, 2026 | Published: July 15, 2026
Citation: Adeyanju BE, Ogunwemimo FO, Oyeyemi TC, et al. Development, physical, chemical and sensory attributes of cassava-based complementary food fortified with pigeon pea, tigernut and soybean isolate flour. J Nutr Health Food Eng. 2026;14(2):99-106. DOI: 10.15406/jnhfe.2026.14.00392
Abstract
The study examined physical, chemical and sensory attributes of cassava-based complementary food fortified with pigeon pea, tigernut and soybean isolate flour. Four different samples were developed based on the composite flours ration added and coded as sample A - D. Standard analytical methods was used to determine their proximate composition, mineral profiles, functional property, antinutritional factors and sensory attributes. The study results revealed that there is significant improvement at alpha 0.05 % in proximate composition and mineral profiles of the formulated complementary food products while its antinutritional factors falls within tolerant level. Functional property of the complementary food shows good product development in terms of wettability, swelling capacity, swelling index and water absorption capacity. The gelling ability of the products indicated good interaction between its protein, carbohydrate and oils content with a percentage of less than 30 %. The study revealed that an accepted and nutrients dense complementary food could be produced from the combination of cassava tubers, pigeon pea, tigernut and soybean isolate flours because all the semi-trained panelists did not show total dislike for any of the complementary food samples produced. However, sample C is the most preferred and accepted followed by sample B.
Keywords: anti nutritional factors, composite flour, sensory attributes, soybean isolate, tigernut, wettability
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