Effect of Ginger on Nutrient Stability and Sensory Acceptability of Locally Formulated Complementary Foods During Storage

Abstract

Background: Complementary foods formulated from locally available cereals, legumes, and vegetables can help address nutrient deficiencies and malnutrition among infants and young children in developing countries. Ginger possesses antioxidant and antimicrobial properties that may enhance nutrient stability, sensory quality, and shelf life of complementary foods during storage. Aims: To determine the effect of ginger on nutrient stability and sensory acceptability of locally formulated complementary foods. Study Design: Two complementary food formulations were developed from pearl millet, bambara nut, carrot, sesame seeds, and ginger. The materials were processed before formulation. CFFA: 50 g pearl millet, 25 g bambara nut, 7 g sesame seeds, 15 g carrot and 3 g ginger and CFFB: 50 g pearl millet, 25 g bambara nut, 10 g sesame seeds, 15 g carrot and 0 g ginger. They were stored under refrigerated (4°C), ambient (25°C), and accelerated (35°C) conditions for three months. Place and Duration of Study: Department of Pure and Industrial Chemistry Laboratory, Awka and Docchy Analytical Laboratory Awka between April and June 2025. Methodology: Nutrient stability analyses including carbohydrate content by Anthrone method, vitamins A and E content by spectrophotometric method were done at intervals. Sensory attributes were evaluated using a 5-point hedonic scale. Results: Storage temperature and duration significantly (p < 0.05) affected nutrient retention in both CFFA and CFFB. Before storage, CFFA had higher protein (12.166 ± 0.15) % content, while CFFB had higher carbohydrate (73.518 ± 0.80) % content. At 4°C of 12 weeks storage, CFFA had improved stability of proteins, vitamins A, E and calcium (7.45 ± 0.15 %, 0.3426 ± 0.015 µg/g, 0.6211 ± 0.020 µg/g and 5.132 ± 0.03 ppm) than CFFB (6.65 ± 0.15%, 0.3321 ± 0.015 µg/g, 0.5634 ± 0.020 µg/g and 4.978 ± 0.03 ppm). Sensory evaluation revealed that CFFA had better aroma 3.70 ± 0.66, taste 3.35 ± 0.59, and overall acceptability 3.85 ± 0.75 at 4°C of 12 weeks storage. Conclusion: Storage at 4°C, best preserved nutrients and sensory attributes while that at 35°C caused greater deterioration. Therefore, inclusion of ginger in locally formulated complementary foods and storing at 4°C will enhance their nutrient retention, oxidative stability, and sensory acceptability.  This will improve the shelf life of the foods.