ABSTRACT

The study evaluated the quality properties of added fluted pumpkin seeds to malted Millet and yellow maize flour blends. The staples (malted millet, yellow maize and pumpkin seed) were procured from Ndoru market in Ikwuano Local Government Area, Abia State. The flours were combined at different ratios on protein to produce  seven complementary mixes namely BMF (90% Millet + 10% Fluted Pumpkin Seed) , CMF ( 90%  Yellow Maize + 10% Fluted pumpkin Seed), DMF (90%  Malted Millet + 5% Yellow maize + 5% Fluted pumpkin Seed) , EMF(5% Malted millet + 90% Yellow maize + 5% Fluted pumpkin seed) and FMF (70% Malted millet + 20% Yellow Maize + 10% Fluted pumpkin Seed) and GMF (85% Yellow maize + 15% Fluted pumpkin seed). The multi-mixes were analyzed for their nutrient, anti-nutrient and proximate composition. Analysis of variance (ANOVA) and Duncan’s multiple range tests were used to separate and compare the means. Differences were considered significant at p<0.05.  The proximate properties, vitamin content, mineral content and functional properties of the samples were significantly different. The complimentary food made from maize caused significant increase in energy content, carbohydrate content, vitamin A and Vitamin C and also recorded lower bulk density.   It is therefore recommended that the nutritional advantages of maize and millet be exploited in production of complementary foods. Meanwhile, complementary food with high millet content had more acceptable feature than those from maize. Therefore, fortification with appropriate micronutrients or micronutrient-dense foodstuffs will make it meet the actual requirements for a complimentary food for children. Based on the findings of the study, it is recommended that Government should support Nutrition education at community level where mothers, caregivers and health workers will be taught how to make use of locally available foods like the ones used in the study to substitute for the expensive commercial complementary foods