ABSTRACT

Production of complementary foods from sorghum and defatted groundnut flours, enriched with date palm and tamarind flour, was locally processed into five ratios. The groundnut paste porridge served as the control. Proximate, Minerals, vitamins, and antinutricnts, compositions were all determined using standard methods, while organoleptic parameters were assessed using the 9 point hedonic scales. Results showed the defatted groundnut porridge having the highest values for protein, carbohydrates, fibre, and ash at 13.25%, 17.14%, 0.20mg/100g, 7.50mg/100 against the control with 10.40%, 13.25%, 0.15mg/100g and 6.20mg/100g respectively. Higher values were also recorded with defatted groundnut porridge for Ca, Fe, Mg, Na, K, P, Cu, Zn, and Se at 398.60, 7.46, 175.64, 345.76, 1345.90, 452.26, 7.45, 35.18 and 0.74(mg/100g)respectively, against the groundnut paste porridge. The result also showed higher values for vitamin compositions compared to the control. Anti-nutrients composition for showed higher value of 1.16 to 3.66% for tannin, 0.19 to 0.43% for phytates, 0.63 to 1.05% for oxalate, 1.28 to 1.93mg/100g for glycocides while phenols has 6.45 to 9.74mg/100g. The results showed the nutrient density of the defatted groundnut porridge being higher compared with the control. Sensory evaluation results showed higher scores for the defatted groundnut porridge compared to control across the 27 panellist scores. It also showed economic benefits where oil extracted could be used for other needs. As a Consequence, the use of defatted groundnut in porridge making is encouraged and can thus be adopted by Dictitians/Nutritionist and other health care practioners in complementary foods in their dietary prescriptions and interventions.