ABSTRACT

A complementary food produced using millet, groundnut and carrot blends, were formulated in the following ratios; Millet: Groundnut: carrot, 80:10:10, 70:20:10, 70:25:5, 60:25:15, 60:30:10 and was compared with white variety of corn as the control. The proximate composition (moisture, protein, ash, fat, crude fibre and carbohydrate), showed that the blend E(60:30: 10) had the highest protein, crude fibre and fat contents and there was a significant difference (P<0.05) in crude fibre, protein, ash, fat, and moisture in the blends and control. The functional properties (bulk density, water/oil absorption capacity, pH, emulsion capacity and stability, foam capacity and stability, gelatinization temperature, swelling index) were analyzed; the bulk density, oil and water absorption capacity of the control was significantly different (P<0.05) from the blends. The microbial analysis indicated the presence of fungal growths (Rhizopus and Aspergillus mainly) and bacterial growths (Bacillus and Lactobacillus mainly), which could be due to the processing environment or handling. The sensory evaluation conducted on the blends and control using 15 panelists revealed that the control was preferred most based on general acceptability, followed by blend B (70:20:10). The feed experiment which involved 12 albino rats, indicated that rats fed with blend E (60:30:10) did better than others and those fed with the control in terms of weight gain, feed intake and PER. It is therefore recommended that infants feed on blend E (60:30:10) while breast feeding continues to increase daily nutrient intake than on a cereal—based complementary food.