ABSTRACT

 The study assessed the nutrient composition of formulated complementary gruel based on sorghum, African breadfruit seeds and plantain flours. Two complementary test gruels were developed from blends of sorghum, African breadfruit seed and moderately ripe plantain flour in different ratios (85: 10:5 and 75: 15: 10). The traditional complementary food (TCF) (Akamu) from I 00% sorghum served as the control. The flour and the complementary gruel were analyzed for their nutrient and anti-nutrient composition using standard methods. The data obtained were analyzed statistically after which sensory evaluation was used to determine the acceptability of the product. Proximate composition result showed that the substitution of sorghum with African breadfruit and plantain significantly (p<0.05) affected the gruel samples with mean values ranging 42.50 to 6 I .3 8% moisture content, l. 79% to 4.26% fat, 8.46 to 12.17% protein, 0.08 to 2.52% ash, 0.04 to 6.64% fibre, 16.19 to 87.20% carbohydrate and 128.47 to 420.98 kcal energy. The micronutrient composition mean values ranged 0.18 to 0.98 mg vitamin C, 0.15 to 3.28 mg iodine, 0.13 to 15.09 mg iron, 0.60 to 2.47 mg -carotene, 0.31 to 2.01 mg zinc and 0.04 to 50.08 mg calcium. The functional properties mean values also ranged 0.46 to 0.81 g/cm 3 bulk density, 1.41 to 50 g/ml water absorption capacity and 3.0 to 30.94 g/ml emulsion capacity. Anti-nutrient composition mean values ranged 1.04 to 1.13 g tannin, 0.66 to 0.94 mg phytate. The sensory evaluation results ranged 6.45 to 6.45 colour, 5.10 to 6.10, 5.10 to 7.30 flavour and 6.25 to 7.35 general acceptability. The general acceptability score of the sample in the ratio of 75: 15: 10 was higher than the other sample in ratio 85:15:5 and the control (100% sorghum) and so should be recommended for infants and young children for adequate growth and development.