ABSTRACT

 Malnutrition is one of the greatest problems affecting millions of people, particularly the children, in developing countries and this is due to lack ofadequate intake ofquantity and quality protein in their meals hence the need to enrich this foodproducts with legumes (like legumes). This studyfocused on the evaluation of proximate and vitamin compositions ofsorghum flour enriched with groundnut paste. The sample productsfor the study were obtained by preparation ofmixture ofsorghumflour with increasing level ofgroundnutpaste in 0, 20, 30, 40 and 50% addition. The products, sorghum-groundnut flour was evaluated for proximate (crude protein, crudefibre,fat, ash, moisture and carbohydrates) compositions and vitamin (Pro Vit A, Bi, B2 and B3) compositions. The results obtained from the proximate compositions ofsorghum groundnutflours indicated a major increase in crude protein (13.54% to 19.13%), crude fiber (2.35%> to 3.12%>), fat (3.39% to 19.39%) and ash (2.60% to 3.17%). There was no apparent effect ofgroundnut addition on the moisture and carbohydrates content. The results of the vitamin compositions ofthe sorghum-groundnutflours showed that Pro Vit A, Bi, B2 and B3 values ranged from 413pg/1000g to 247 pg/lOOOg, 0.313mg/100g to 0.448mg/100g, 0.107mg/100g to 0.127mg/100g and 5.173mg/100g to 8.587mg/100g respectively, indicating an increase as a result of groundnut addition to the sorghum flour. The proximate and vitamin analysis on the flour concludes that the groundnut enrichedflour rangingfrom 50% groundnut addition and beyond should be acceptable in improving the nutritive value ofsorghum ogi as well prevent and/or limit malnutrition in people, particularly the children in developing countries. Thus, the study recommends Sample A (50:50 sorghum groundnutflour)followed by sample B (60:40 sorghum groundnutflour) blendfor individuals that are deficient in protein and/or suffering from protein-energy malnutrition. "It is also recommended particularly to older people in developing countries as it is low/moderate in carbohydrates. The increase in fat is recommendable as it helps in body insulation. Also, the increase infiber (50% and 40% groundnut addition) is an advantage and is recommended to people having indigestion problem as it enhances digestion and make for an improved bowel movement. The marginal increase ofvitamin Bi, B2 and B3 following the addition ofgroundnut are desirable and are recommended as theplay an importantrole but not restricted to immune boosting and disease prevention.