Abstract
The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weaning diet (cerelac) coded as CTR and 100% sorghum flour (SG). The formulated diets were analysed for their proximate, mineral, anti-nutritional, functional and sensory properties using standard methods. The results showed that there were increases in the proximate and mineral compositions, with a decrease in anti-nutrient content as the substitution level increased. Sensory evaluation of the sample showed that the SASA after reconstitution with hot water was well accepted by the panelists, though the panelists preferred SG and CTR, this could be explained that the panelists are more familiar with them compared to the new formulations. As indicated by the results, food-to-food supplementation would be a suitable form of home fortification for regions where protein energy malnutrition is prevalent.
Highlights
Complementary feeding is necessary for both nutritional and developmental reasons, and is an important stage in the transition from milk feeding to family foods
The objective of the study was to determine the nutritional, anti-nutritional and functional properties of sorghum-based complementary flour supplemented with African yam bean and soybean flour blends as well as sensory properties of the formulated diets
The moisture content of all the samples was not significantly (p>0.05) different from CTR, it ranged from 3.93-5.03%
Summary
Complementary feeding is necessary for both nutritional and developmental reasons, and is an important stage in the transition from milk feeding to family foods. It is defined as the process starting when breast milk alone is no longer sufficient to meet the nutritional requirement of infants so that other foods and liquids are needed, along with breast milk. There is a prevailing problem of protein-energy malnutrition in infants during the period of complementary feeding which can be attributed to the consumption of much cereal based pap and porridges, the need for incorporation of legumes in increasing the protein content of cereal based foods. The development of nutritious complementary foods from local and readily available raw materials has received considerable attention in many developing countries [2]
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