ABSTRACT

Complementary foods samples were produced from blends of Acha, groundnut and crayfish flours and evaluated for proximate composition, functional properties, sensory characteristics and nutritional attributes. The blends (acha: groundnut : crayfish) were i the ratio of 60:30: 10, 50:20:30 and 40:40:20. 100% Acha and nutrend products served as controls. Light gruels were. made from the samples. Standard methods were used to analyze all the composite flours for proximate composition and functional properties. The nutritional evaluation was tarried out on the blend using albino rats. The composite flours samples contained high moisture and fat thin the control. The protein levels of the blends ranged from 11:4% to 18.2%, the ash contents varied between 5.5% and 2.2% among the samples. The crude fibre contents of the samples varied between 9.5% and 1 .3% and the caloric contents varied between 1683.3kj and 1494.5kj among the samples. The result of the functional properties (bulk density, water absorption capacity, oil ..absorption capacity, viscosity, wettability, and solubility index) revealed that there were significant difference (P<0.05) among the samples. The least gelation concentration of the blends was similar (0.2) to that of nutrient while acha exhibited least gelation concentration at 1%. The nutritional evaluation result showed no significant difference (P>0.05) between the blends and  control nutrient in terms of weight gain of the animals, while the group fed 100% acha showed significant difference (P<0.05) when compared to other groups. Hematology analysis showed no significant differences in hematology variable (P>0.05) among the groups., There were significant differences (P<0.05) in the digestibility and protein efficiency ratios of the formulated complementary food and the controls. However, the groups fed with nutrient and casein showed no significant difference (P<0.05) in digesting the samples. The result of the sensory evaluation showed the preferences of the blends in tenris of colour, mouth feel, taste, aroma and general acceptability. While sample 60:30:10 (Acha:Groundnut:Crayfish) was the most preferred blend by the panelists. However nutrient was the most preferred sample by the panelists.