ABSTRACT

 Cormels of Cocoyam (Colocasia esculenta) African Yam Bean (Sphenostylis sienocarpa), and fish were thermally processed and milled into flours of fine texture, which were used to prepare cocoyam - African yam bean fish composite flours in the ratios 80:15:5, 60:35:5, and 50:45:5 and 30:65:5. These composite flours were used as base for production of complementary foods. The composite flours were subjected to proximate analysis, evaluation of physical functional and amylograph pasting properties, sensory evaluation, anti-nutritional factors analysis and microbiological analysis. Proximate analysis of the composite flours showed that the flours were nutritionally adequate in protein, carbohydrates, fat and mineral content but were low in fibre content. The anti- nutritional factors contents of the flours were found to be below toxic levels. Apart from the emulsion capacity/stability and the foaming capacity / foam stability which were low, other functional properties and the physical properties ofthe composite flours were found appropriate for complementary feed manufacture. The microorganism identified in the complementary foods before and during storage were lactobacillus. No moulds, yeasts enterobacteria, or spores were found. The composite flours and complementary foods were stable in lidded metallic containers and screwcapped plastic containers during storage under ambient conditions. Sensory evaluation showed that panelists’ degree of liking for each of the complementary foods (freshly, prepared or stored) was not significantly different (P<0.05) from their degree of liking Cerelac (a reference baby food). The cocoyam-African Yam Bean - fish based complementary foods are considered nutritionally adequate, organoleptically acceptable, easy-to-prepare, and could be accessible to low income earners.