Development and Sensory Characterisation of a Composite Vegetable Powder

To contribute to the increasing demand for sustainable and nutritious foods, this study assessed sensory and nutritional characteristics of a composite vegetable powder from carrots, turkey berries, amaranth and eggplant leaves. These micronutrient‐rich vegetables were processed into a powder to address seasonal availability and nutritional deficiencies in vulnerable populations. A constrained mixture design yielded 15 formulations. The powdered formulations (5 g) were then incorporated into yam pottage (20 mL) for sensory evaluation. Consumer acceptability testing was used to determine optimal ratios and selected an optimum formulation containing amaranth leaves (33%), turkey berries (27%) carrots (23%), and eggplant leaves (17%). Quantitative descriptive analysis (QDA) highlighted product attributes, including appearance, aroma, mouthfeel, and aftertaste. Nutritional contribution of the optimised composite powder on a 100 g basis indicated adequate contributions to Recommended Dietary Allowance (RDA) for iron (33%), zinc and vitamin A (25%) for both children (2–3 years) and adults. Results provide valuable insights into the development of vegetable‐based powders as nutritional supplements. It also emphasises its sensory appeal and optimal formulation for broader consumer acceptance and health benefits.