Nutrient Composition And Sensory Evaluation Of Complementary Food (Infants Food) Produced From Maize (Zea Mays), Soy Bean (Glycine Max), And Orange Flesh Sweet Potato (Ipomoea Batatas L).:- Egbuawa, Oluebube M

ABSTRACT

This is study evaluated the nutrient composition and sensory evaluation ofcomplementary food produced from maize, soy bean and orange flesh sweet potatoes The maize, soybean and orange fleshed sweet potatoes that was used for this project was purchased at National Root Crops Research Institute, Umudike, Umuahia, Abia State and stored at room temperature before production. Complementary foods were produced using different composites or blends from the raw materials and these are MS01 (100% maize flour),MSO2 (70% maize 20 % soybeans, 10% orange fleshed sweet potatoe) MSO3 (60% maize, 30% soybeans, 10% OSFP) MSO4 (65% maize,25% soybeans, 15% orange fleshed sweet potatoes) respectively. Standard procedure were used to determine the mineral and vitamin contents of the complementary food produced. Data obtained were analyzed using IBM SPSS version 22. ANOVA was used to compare means where significant differences among man were determined by Duncan’s multiple . range. Test at 95% confidence level (p<0.05). Result obtained shows (p<0.05) differences in the calcium contents of all samples which ranged from 6.88 to 95.32 mg/lOOg. With sample MSO1 (100% maize flour) having the lowest value of 6.88 mg/lOOg, while sample MSO3 (60% maize, 30% soybeans, 10% OFSP) had the highest value of 95.32 mg/lOOg.The concentration of potassium content of composite flour ranged from 10.95 to 27.83 mg/lOOg. The highest value (27.83 mg/lOOg) was observed in sample MSO3 (60% Maize, 30% soybean, 10% OFSP flour), while the lowest value (10.95 mg/lOOg) was observed in sample MSO1 (100% maize flour). Results obtained fo<r anti-nutrient shows that there was a significant different at P<0.05 in all the samples. The Oxalate content ofthe samples ranged from 0.42 to 0.91 mg/lOOg. The highest concentration (0.91 mg/lOOg) was recorded in sample MSO3 (60% maize, 30% soybean, 10% OFSP) while the least (0.42 mg/lOOg) was in sample MSOI (100% maize flour).

There was significant (p<0.05) difference in all the samples. The phytate content ofthe complementary

foods range from 0.08-0.09 mg/ 100g. the highest value (0.93mg/100g) ofthe phytate was recorded in

sample MSO3 (60% maize, 30% soybean and 10% orange fleshed sweet potatoe) while the least

(0.68mg/100g) was in sample MSO1 (100% maize flour).The vitamin A content ofsamples ranged from

0.42 to 80.57 pg/lOOg. The highest vitamin A content (80.57 pg/lOOg) was observed in sample MSO4

(65% maize, 25% soybeans, 15% OFSP). while the least (0.42 pg/lOOg) was observed in sample MSOI

(100% maize flour). It was observed that the vitamin A were increased with the increase in OFSP -

inclusion. The ascorbic acid content of the sample ranged from 1.71 ‘to 56.13 mg/lOOg. The highest

concentration (56.13 mg/lOOg) was recorded in sample MSO3 (60% maize, 30% soybeans, 10% OFSP)

while the least (1.71 pg/lOOg) was observed in sample MSOI (100% maize flour). It was observed that

the vitamin C increased with the increased in soybean inclusion. This study has shown that

complementary food of acceptable quality can be produced from composite flours of maize, soybeans

and orange flesh sweet potato. Therefore the in coperation of soybeans, maize, orange flesh sweet

potatoes enhance the vitamin A, C, Bl, CA, MG, K. It is therefore recommended that fortification of

maize flour with soybean and orange flesh sweet potato flours should be encouraged since it will serve

as a food based approach for combating micronutrient deficiency among infants than using only the local “akamu/ogu” as complementary foods.