Determination of Mineral Contents, Proximate Composition and Functional Properties of Complementary Diets Prepared From Maize, Soybean and Pigeon Pea

Abstract

The purpose of this study is to determine the mineral contents, proximate composition and functional properties of complementary dietary prepared from maize, soybean and pigeon pea. The legumes were made into flour and composed into Dietary Basal (A): Fermented maize-soybean-pigeon pea 70: 15: 15(B): Fermented maize-soybean 70:30(C): Fermented maize-pigeon pea70:30(D): Nutrend (E) a commercial dietary was used as control. The mineral contents including Calcium; Phosphorus, Potassium, Sodium, Magnesium, Iron, and Zinc of the dietary were ranged from 17.41 to 48.70; 260.10-948.45; 76.30-210.50; 184.60-324.7; 444.15 - 725.70; 4.815-10.22; and 2.75-6.77mg/100g respectively. The crude protein%, ash%, crude fibre%, ether extract%, moisture (dry basis) %, nitrogen free extract% and energy kcal/100g were ranged from 12.61 -20.75; 2.40 -3.01; 5.31- 7.05; 4.90 -9.05; 2.55 - 3.29; 56.96 -68.63 and 366.94 -545.42 kcal/100g respectively. The functional properties such as gelation power; swelling capacity; water absorption capacity; and bulk density of the dietary ranged from 12.61% - 16.41%; 23.67%- 38.74%; 1.202 - 1.487g/g; and 0.461 g/ml - 0.741g/ml. The result shows that the dietary, maize-soybean-pigeon pea mixture is an appropriate formula that can be prepared from a plant origin, compared favourably with control, and may be use as an alternative to exiting complementary diet that will be suitable for infants.