Commey Vida¹*, Doris Obiri Yeboah¹, Addai Nketia Jonathan² and Abena Sekyere³

¹Faculty of Applied Science and Technology, The Department of Hotel Catering and Institutional Management, Kumasi Technical University, Ghana
²Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Ghana
³Department of Hotel Catering and Institutional Mgt., Kumasi Technical University, Ghana

*Corresponding Author: Commey Vida, Faculty of Applied Science and Technology, The Department of Hotel Catering and Institutional Management, Kumasi Technical University, Ghana.

Received: September 15, 2025; Published: January 11, 2026

Abstract

The purpose of this study was to produce complementary food using purple yam and soya beans. Different proportions of purple yam flour and soya beans flour were employed to obtain three (3) products. Product A (60% Purple yam flour and 40% Soya beans flour), Product B (50% Purple yam flour and 50% Soya beans flour) and Product C (40% Purple yam flour and 60% Soya beans flour). The sensory attributes assessed included; (taste, aroma, colour, texture, after taste and overall acceptability) of the baby food on a 5-point scale. Forty assessors were recruited from Casablanca Hospital at Suame and St Edwards Hospital in Ashanti Region. Product B (50% purple yam flour and 50% Soybean flour) was the most favored by the assessors based on its high mean scores for taste (4.36), aroma (4.58), color (4.65), texture (4.21) and aftertaste (4.53). The study concluded that, from the sensory analysis, Product B recorded the highest mean score for all the attributes. Based on the findings of this study, it is recommended that baby food made from purple yam flour and soya beans flour should be explored for commercial production. The affordability, sensory appeal, and long shelf life make it a promising product for both local and international markets. Efforts should be made to scale up production to meet potential demand.

Keywords: Scaling Up Nutrition (SUN); World Health Organization (WHO);

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Citation

Citation: Commey Vida., et al. “Production and Sensory Analysis of Complementary Food from Purple Yam and Soya Beans".Acta Scientific Nutritional Health 10.2 (2026): 18-24.

Copyright

Copyright: © 2026 Commey Vida., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.