ABSTRACT

Complementary food was produced using blends of sprouted and unsprouted maize (Zea mays L), sorghum (Sorghum bicolor) and pigeon pea ( Cajanus cajan). The blends were shared into different proportions. Proximate analysis, functional properties, anti-nutritional factors and sensory evaluation were determined using nutrend as a control. Resuits of the proximate analysis reveals that the moisture content of the samples ranged from 8.180 to 11.835%, ash content ranged from 2.745 to 3.810%, fat content from 1.465 to 2.710%. Crude fibre from 3.150 to 11.090%, crude protein ranged from 11.810 t0 26.250%-and the carbohydrate content ranged from 54.250 to 69.805%. The results of the functional analysis shows that the gelatinization temperature ranges from 69.000 to 78.500%, water absorption capacity from 1.470 to 2.155%, oil absorption- . • , capacity from 1.185 to 1.620%, bulk density from 0.568 to 0.699%, foam capacity from 13.195 to 26.300%, foam stability trom 8.240 to 21.160%, emulsion capacity ranges from 19.165 to 29.740%, emulsion stability from -10.730 to 18.150%. Wettability from 10.500 to 22.000%, swelling index from 1.120 to 1.760%, pH from 6.060 to 7.170. The results for the mineral contents shows that calcium content ranges from 0.140 to 0.520%, magnesium from 0.300 to 0.680%, phosphorus from 0.145 to 0.350%, zinc from 0.028 to 0.075%, Iron from 0.012 to 0.060%. The results of the vitamin analysis show that vitamin A ranges from 3.805 to 8.180%, vitamin C from 5.730 to 9.300%, Niacin 0.042 to 0.059%, Thiamin from 0.035 to 0.054% and riboflavin from 0.038 to 0.076%. The results of the anti-nutritional analysis show that phytate ranges from 0.322 to 1.118, tannin ranges from 0.194 to 1.252. Sensory evaluation results showed that the value of texture ranges from 4.200 to 8.100, colour ranges from 4.350 to 8.050, texture ranges from 4.550 to 7.700, aroma from 4.300 to 8.200 and general acceptability from 4.800 to 8.300.