Improving The Nutritional Values Of Weaning Foods Used In Akwa Ibom State, Nigeria, Using Locally Available Cheap Protein Sources.

ABSTRACT

Various indigenous complementary food samples such as water yam, unripe banana, cocoyam, pap and fufu were collected from different villages in Akwa Ibom State. Two sets of the local complementary foods were prepared. One set reflects the method used by mothers locally while the other reflects the enriched method. The foods were enriched using ground crayfish, dry fish, soya bean powder and periwinkle. A commercially produced complementary food (Nutrend) was obtained and used as control. Both the control and the food samples were subjected to sensory evaluation and chemical analysis. The results of the sensory evaluation showed that the enriched samples compared favourably with the control sample in terms of taste, flavour, colour and general acceptability while statistical difference (P<O.05) was observed between the samples in all the nutrients. The enriched samples were generally higher in protein and energy than the control sample with sample EFPC (Fufu and soup) having the highest value of protein (24.50%) and ash (6.50%). In  terms of mineral contents, the enriched samples maintained a higher value except in iron (35.45%); the control ranked highest. The enrichment of Local complementary foods with a mixtures of powders from legume and animal sources such as soyabean, dryfish, crayfish and periwinkle is recommended.