ABSTRACT

This work was designed to evaluate the chemical composition and sensory properties of complementary food made from plantain and squash. The quest for a healthier life associated with rapid and practical alternative ways of eating has led to a spontaneous search for alternative product that offers both convenience and nutritional balance. Complementary foods made from plant-based ingredients have the potential to be more nutritious and affordable than ultra-processed commercially available options. This has led to a growing interest in developing complementary foods from locally available ingredients in Nigeria to address malnutrition among children. The findings can guide the development of commercially viable complementary food products using Squash and plantain. This can expand access to nutritious options for families across Nigeria. This study examined the nutritional composition and sensory attributes of plantain and squash puree blends, revealing unique characteristics across different formulations. Sample A3 is with the highest moisture content (85.37%), demonstrated significant levels (P=5%) of Vitamin A (8.27µg/g) and Vitamin C (14.37µg/g), likely due to the high proportion of squash. These attributes enhance its potential as an antioxidant-rich food but suggest limited shelf life due to higher susceptibility to microbial growth. Sample A2 stood out nutritionally, with higher protein (4.32%), fat (1.49%), potassium (143.65µg/g), and iron (5.73µg/g) levels than the other sample blends, positioning it as a high-energy, nutrient-dense option for consumers focused on dietary protein and mineral intake. However, its lower fiber content (1.65%) may reduce its appeal as a fiber source. Sample A1 achieved the most balanced profile, combining moderate nutritional value of calcium (138.56), iron (3.86), vitamin C (12.56) with high acceptability (5.65) in sensory evaluation. Its balanced ratio of plantain (50%) and squash (50%) contributed to an appealing color (6.05), smooth texture (5.35), and favorable flavor profile (5.70), making it the preferred choice for general consumer acceptance. Given the high moisture content in the Samples A1 (84%), A2 (81.67%) and A3 (85.37%), efforts should be made to enhance the shelf stability of such formulations. The lower content of some nutrients like protein, carbohydrates, and iron in some samples (A1 and A3) suggests the potential for nutrient fortification. By incorporating additional sources of protein, carbohydrates or iron, such as fortified plant extracts or mineral supplements, the overall nutritional profile of these purees could be enhanced, further boosting their appeal to health-conscious consumers or those with specific nutritional deficiencies.