Abstract
The study evaluated nutrient composition (protein, mineral & amino acid profile), energy value and sensory attributes of complementary foods from the following flour blends: 100% maize (MAI, control); 70% maize, 30% defatted melon seed flour (MTH); 70% maize, 27.5% defatted melon seed flour, 2.5% moringa leaf powder (MAT); 70% maize, 25% defatted melon seed flour, 5% moringa leaf powder (MET); and 70% maize, 20% defatted melon seed flour, 10% moringa leaf powder (MIT). Protein and energy values of the foods varied from 14.98 - 16.60 g/100 g and 352.53 - 374 kcal/100 g, respectively. Calcium/phosphorous (5.14 - 12.55) and sodium/potassium (0.009 - 0.012) molar ratios were higher than >0.5 and lower than (<1) recommended values, respectively. Essential amino acids ranged from 30.61 to 42.84 g/100 g protein. Predicted-biological value and essential amino acid index were 54 - 79.28% and 59.85 - 83.47%, respectively and were significantly (p<0.05) higher than MAI (49.47% & 56.12%). The MTH and MIT were rated higher than MAI in overall acceptability. However, MET sample was ranked the best in nutrient composition and biological value. Hence, it may be suitable as complementary food.
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