, SOYBEAN ANDCARROT

This study evaluated the sensory and proximate composition of weaning food containing maize, soybean, and carrot. Maize was fermented, and flour was produced. Also, soybean and carrot were processed into flours; blends were produced at different combinations to produce four samples. The blends were produced to form gruel and sensory evaluation was carried out. Proximate evaluation was done. The results for sensory evaluations showed that sample B (4.83 ± 0.37) had the best color quality, this was followed by sample C (4.15 ± 0.80), A (3.67 ± 0.48) and the least was D (3.38 ± 1.19). The results for texture showed that the samples were not different in terms of texture. However, the highest score was sample B (3.84 ± 1.07). The best taste was observed in sample B(4.45± 0.52), next was A (3.54 ± 0.52), C (3.31 ± 0.48) and the least was D(2.54 ±0.86). The overall acceptance was sample B (4.83 ± 0.37) while the least was D(2.54 ±0.78).The proximate composition was greatly improved for blends with soybean and carrot. The highest ash was sample D (2.53%), fiber sample D (2.16%), fat sample D(23.66%). Sample B (80% maize, 15% soybean and 5% carrot) had the best sensory attributes and was greatly recommended due to its appreciable nutritive contents.