Creating and Assessing the Nutritional and Physicochemical Properties of Millet Based Composite Mixed Complementary Food: An Innovative Approach

Abstract

The study developed millet-based composite complementary mixes in the form of convenience foods for children, as cost effective and easy approaches that offer variety, convenience and quality food that combat micro nutrient deficiencies. A complete randomized designed was used for the experiment. The household recipes with supplementation of nutrients rich food sources: millet, toasted soybean and sesame seeds flour samples were blended at the ratios of 6:2:1 while cray fish, orange flesh sweet potatoes, dried moringa leaves and baobab fruit pulp were supplemented at the ratio 2:1:1:1 using varying proportions 10% (MBF), 15% (MCF), 20% (MDF) respectively while millet alone served as control (MAF).Functional properties (bulk density, water and oil absorption capacity, swelling capacity) and proximate composition, micro nutrient composition were carried out on the individual flour samples. The proximate composition of flour samples showed increased in crude protein from 9.13±0.09 to 14.21±0.13, fat content 5.38±0.09 to 7.79±0.08, fibre from 3.05±1.03 to 5.68±2.43, ash from 2.17±0.79 to 3.41±0.42. There was decreased moisture content from 10.71±0.42to 7.61±0.25 and carbohydrates from 69.56±0.40to 61.65±0.28%. There was an increase in the micro nutrient composition with increasing incorporation level of other flours. The sensory evaluation revealed 15% (MCF) menu showed promising results, presenting a high level of acceptance and good protein digestibility (85.98%). These results suggest significant potential for development opportunities that enhanced dietary diversification and improved nutritional outcomes of malnourished children.