Abstract
Background: Provision of quality complementary foods is one of the fundamental ways of fostering the all-around development of a child and preventing long-term nutritional problems.
 Objective: The study assessed the nutrient contents of formulated complementary foods from fermented, sprouted and toasted maize-soybean blend
 Methods: Maize and Soybean were purchased from Kings Market in Owo Local Government while a commercial complementary food was purchased from Ceci supermarket, Akure Ondo state. The two grains were subjected to sprouting, toasting and fermentation, and the grains were ground into flours and then formulated into nine (9) different blends using the ratio 70:30 for maize and soybean flour respectively. Samples were analysed for proximate and mineral contents while sensory evaluation was carried out using a 9-point hedonic scale. Analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) was performed using Statistical Package for Social Science (SPSS) version 23. The difference is considered statistically significant at P<0.05.
 Results: The results showed that the protein, fat, and energy contents of sprouted, toasted, and fermented products ranged (15.67% to 20.39%), (9.79-15.18g), and (435.96kcal/g to 469.69kcal/g) respectively. These values were higher than the protein and energy content of the control sample of 15%, 9%, and 398kcal/g respectively. The protein value of any of the blends was significantly (P<0.05) higher than the WHO recommendations of 9.1-13g/day but lower in mineral content. Likewise, iron and iodine were significantly (P˂0.05) higher in the blends than the commercial food
 Conclusion: The results showed that maize-soy blends contained a high amount of protein, fat, carbohydrate, iron, iodine, and potassium irrespective of the processed method adopted and can provide better nutrition for infants during complementary feeding.
Highlights
The problem of undernutrition among children below 5 years of age remains unacceptable throughout the world with large numbers of the affected children being in developing countries [1,2]
The study assessed the nutrient contents of formulated complementary foods from fermented, sprouted and toasted maize-soybean blend Methods: Maize and Soybean were purchased from Kings Market in Owo Local Government while a commercial complementary food was purchased from Ceci supermarket, Akure Ondo state
The values obtained in this study were lower than the moisture content (10.03-12.59%) of complementary food formulated from fermented maize, soybean and carrot flours reported by Barber et al [25]
Summary
The problem of undernutrition among children below 5 years of age remains unacceptable throughout the world with large numbers of the affected children being in developing countries [1,2]. According to World Health Organization (WHO) recommendations, the transition from exclusive breast feeding and/or infant formula feeding to complementary food, referred to as complementary feeding, typically covers the period from 6 -24 months of age, and is very vulnerable period. Iron and iodine were significantly (P0.05) higher in the blends than the commercial food Conclusion: The results showed that maize-soy blends contained a high amount of protein, fat, carbohydrate, iron, iodine, and potassium irrespective of the processed method adopted and can provide better nutrition for infants during complementary feeding.
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