ABSTRACT

The study evaluated the nutrient and sensory properties of flour blends made from millet, potatoes, roasted groundnut and crayfish. Millet, potato, crayfish and groundnut used in the research work were purchased from Umuahia main market and processed into flours except groundnut, which was processed into peanut butter (paste). Proximate, mineral and vitamin analysis were carried out in the different flour samples and paste. The flours and the paste were later used to formulate three different blends labeled MPCG 120 (Millet 55%, Potato 15%, Crayfish 15%, Groundnut 15%). MPCG 240 (Millet 70%, Potato 10%, Crayfish 10%, Groundnut 10%). MPCG 375 (Millet 40%, Potato 20%, Crayfish 20%, Groundnut 20%). Sensory evaluation was carried out on the meals developed from the blends. Thirty five (35) lactating mothers served as the panelists for the evaluation. The protein level of the blends ranged from 0.1% to 0.5% at (P > 0.05) levels of protein. The carbohydrate levels of the blends ranged from 18.2% to 23.2% with sample MPCG 240 having the lowest value and sample CPCG 655 (Corn 70%, Potato 10%, Crayfish 10%, Groundnut 10%) having the highest carbohydrate content. The blends were low in fat. Sample CPCG 410 (Corn 55%, Potato 15%, Crayfish 15%, Groundnut 15%) had the lowest fat content. While sample MPCG 375 had the highest fat content of 6.3% at (P > 0.05) levels of fat. The crude fibre content of the blends were equally low. The mineral analysis showed that sample MPCG 375 is a good source of iron and copper. The vitamin A and C values of the blends were good and could be traced to the potato content of the blends. The chemical composition of the blends and the organoleptic evaluation of the gruels showed that the products could be used as complementary food if adequately fortified.