Consumer Acceptance and Sensory Evaluation of Peanut-Fortified Sorghum Porridge Among Households in Gombe State, North East Nigeria

Food fortification using locally available ingredients offers a practical and cost-effective approach to addressing protein-energy malnutrition in resource-constrained communities. This study evaluated consumer acceptance and sensory properties of peanut-fortified sorghum porridge among households in Gombe State, North East Nigeria. An experimental design was employed, in which sorghum flour was fortified with roasted peanut powder at substitution levels of 10, 20, and 30 percent. Sensory evaluation was conducted using a nine-point hedonic scale administered to 60 semi-trained panellists drawn from selected households in Gombe metropolis. Physicochemical analysis was also conducted to determine the proximate composition of the porridge variants. Results showed that the 20 percent peanut substitution level received the highest overall acceptability scores for taste, aroma, colour, and texture. Protein content increased significantly with increasing peanut substitution levels, while energy values also improved. Most respondents indicated willingness to adopt the fortified porridge into regular household diets, especially for young children and nursing mothers. Barriers to adoption included unfamiliarity with the product and perceived changes in traditional taste. The study recommends targeted community nutrition campaigns and cooking demonstrations to promote the adoption of locally fortified complementary foods. Findings provide a foundation for scaling nutrient-dense, low-cost food interventions in food-insecure communities in North East Nigeria. Keywords: food fortification, sorghum, peanut, sensory evaluation, consumer acceptance