Abstract

Complementary food was produced using blends of Bambara groundnut (subterrea vigna (L) verdc), malted and unmalted millet (Pennnisetum glaucum). The blends were shared into different proportions. Proximate analysis, functional properties, anti-nutritional factors, vitamin content and sensory evaluation were determined using cerelac as a control. Result of the proximate analysis reveals that the moisture content of the complementary food ranging from 5.333% to 4. 173%, fat content ranging from 5.266% to 6.886%, fibre content ranging from 4.893% to 5.060%, crude protein ranging from 13.193% to 17.443% and carbohydrate ranging from 60.810% to 64.703%. The result of the functional properties analysis showed that the gelation capacity ranging from 14.000% to 18.000% to 93.667%, wettability ranging from 1.333% to 1.680%, water absorption capacity ranging from 0.977% to 1.333%, bulk density ranging from 0.667% to 0.808%, emulsion capacity ranging from 26.583% to 61.893%, Foaming capacity ranging from 15.713% to 27.987% and pH measurement ranging from 6.600% to 7.06%. The result of the vitamins analysis showed that vitamin A ranging from 33.643mg/100g to 95.587mg/100g and vitamin C ranging from 0.470mg/100g to 2.760mg/100g. The result of the .· mineral analysis revealed that Calcium ranging from 30.730mg/100g to 67.570mg/100, magnesium ranging from 8.800mg/100g to 13.600mg/100g. Potassium ranging from 35. 730mg/100g to 4 1.800mg/1 00g, Sodium ranging from 9 l.933mg/l 00g to 98,130mg/100g.The result of the anti-nutritional analysis showed that tannin ranging from 0.155 to 0.184 and phytate ranged from 0.167 to 0.290. Sensory evaluation results showed that Appearance ranging from 6.517 to 7.493, texture ranging from 6.277 to 7.160, Aroma 6.153 to 7.267, colour ranging from 7.023 to 7.297 and General Acceptability ranging from 6.600 to 7.450