ABSTRACT

Chemical composition and sensory properties of complementary food made from flour blends of maize (Zea mays), orange-fleshed sweet potatoes (OFSP), (Ipomoea batatas) and black beans (Phaseolus vulgaris) was investigated. Complementary food was produced from flour blends (60:40, 60:10:30, 60:20:20 and 60:40) of maize, orange-fleshed sweet potatoes and black beans. Nestle cerelac served as the control. The samples were separately mixed with 600 milliliters of water and boiled for three minutes prior to adding 5 grams of sugar. The proximate composition, mineral contents, vitamin contents, antinutrient content and sensory properties of the complementary food were analyzed using standard analytical procedures. Data generated were statistically analyzed using SPSS version 21.0. Result of this study showed that the moisture, protein, fibre, fat and ash content of composite flour samples (210, 211, and 215) were significantly higher (P<0.05) than that of the 100% cerelac (sample 200), while carbohydrate and energy density were significantly higher in sample 200 (100% cerelac) than that of the composite flour samples. Also, there were great significant difference (p<0.05) in the calcium, iron, and zinc content of the flour samples. The beta carotene, thiamine, riboflavin  and Vitamin C content  showed that sample 200 (100%) cerelac had the highest and significant value than the other flour samples .Complementary food  from the composite flour samples contained low amounts of tannin (0.02mg/100g - 0.92mg/100g), saponins (0.03mg/100g – 0.74mg/100g), flavonoids (0.03mg/100g – 0.62mg/100g), and phenol (0.08mg/100g – 0.27mg/100g). Organoleptically, 100% cerelac (control) was preferred by panelists to the composite flour samples. In conclusion, result of this research work showed that nutrient dense and acceptable complementary food can be produced from flour blends of indigenous crops like maize, orange fleshed sweet potato and  black beans and are suitable for combating vitamin A deficiency and protein–energy malnutrition in a predominantly starch and cereal‐based.