ABSTRACT

The study evaluated nutritional value of infant complementary food developed from corn {Zea mays'), groundnut {Arachis hypoea Linnaecus) and soybean {Glycine max). To achieve this, nine specific objectives were formulated, which were later constructed to nine research questions. The study adopted an experimental design Z. mays, A.H. Linnaecus and G. max seeds were processed into flour using different processing methods. The different flours were blended in ratio to form composite flour which was used to prepare samples ofgruel for infant complementary food. The study evaluated the nutritional, functional properties and sensory attributes of the composite blends from corn, groundnut and soybean. Different flour of com, groundnut and soybean flour was blended in the ratio of 70:20:10 (Com, Groundnut and Soybean) sample CGS1, 70:10:20 (Com, Groundnut and Soybean) sample CGS2, 60:20:20 (Com, Groundnut and Soybean) sample CGS3, 50:20:30 (Com, Groundnut and Soybean) sample CGS4. Nestle cerelac was the commercial complementary food that was used as the control in this study. Proximate composition data of the flour of the formulated samples and control indicated an increase level of moisture, protein, fat, ash, crude fibre, carbohydrate and energy value with ranges (4.75-7.45%, 13.37-20:32%, 6.03-9.03%, 2.17-3.03%, 0.65- 1.93%, 54.49-72.89% and 387.07-404.38kal) respectively. All the formulated complementary blends had higher protein content than the control. The functional properties offormulated flour samples for bulk density ranged from 0.57-0.95/ml, water absorption capacity 1.30-2.3Ig/ml, oil absorption capacity 1.08-2.02g/ml, gelation temperature 67.80-80.08°C, gelation capacity 10.00-14.00min, and gelation time 1.58- 2.38sec. Significant difference (P<0.05) were observed in the functional properties of the formulated samples and control. There was a significant difference (P<0.05) in the mineral content ofthe composites samples. Data ofthis study shows that the formulated samples gruel had good mineral content though the control was higher than all the formulated samples. The result indicates that vitamins A and C were significantly different (P<0.05) in the formulated samples and control in which the formulated samples had values higher than the control (Nestle cerelac). The proximate data of the gruel of the formulated samples and control indicated an increase level of moisture, protein, fat, ash, crude fibre, carbohydrate and energy value with ranges (51.91-66.24%, 13.16-20.13%, 6.35-9.84%, 2.14-2.98%, 0.65-1.86%, 11.32-18.56% and 155.42- 222.53kcal) respectively. All the formulated complementary blends had higher protein content than the control. The gruel prepared for sensory (colour, texture, taste, flavour and general acceptability) evaluation from the formulated blends samples and the control showed that there was significant difference (P<0.05) between the control and the formulated blends. The formulated gruels were equally preferred while the control was most preferred. This result has shown that all the formulated blends (CGS1, CGS2, CGS3, and CGS4) are all nutritionally adequate, good for growth and control of malnutrition in infants, it may also be used as breakfast meal for adults and other baked products.