Nutritional evaluation of complementary food formulated from fermented maize, pigeon pea and soybeans

Abstract

Purpose– The purpose of this study is to nutritionally evaluate complementary food formulated from fermented maize, pigeon pea (Cajanus cajan L.) and soybean.Design/methodology/approach– Maize, pigeon pea and soybean were the sole energy and protein sources, respectively. Experimental diets consist of dietary Basal (A), fermented maize–soybean–pigeon pea 70:15:15 (B), fermented maize–soybean 70:30 (C), fermented maize–pigeon pea 70:30 (D) and Nutrend (E) a commercial dietary. A commercial product (Nutrend) manufactured by Nestle Plc was obtained at Orisunmibare central market, Oshogbo, Osun State, Nigeria, and was used as standard diet. The formulated complementary foods were fed to 30 albino rats for 28 days.Findings– The results showed that the average weight gained increased for dietary B, C, D and E (73.8-142.60, 73.8-98.26, 73.8-93.62 and 73.8-91.86, respectively), but diet A caused a decrease from 73.8 to 62.72 g. Protein qualities of dietary samples including biological value (BV; 94.26-98.67), true digestibility (TD; 72.55-80.46), net protein utilization (NPU; 71.72-76.53), protein efficiency ratio (1.63-3.49), feed efficiency (0.16-0.35), net protein ratio (2.49-4) and protein retention efficiency (46.38-61.24).Originality/value– Protein qualities of dietatry samples determined including biological value (BV), true digestibility (TD), net protein utilization (NPU) among others. The complementary food formulated from maize, pigeon pea and soybean supported animal growth and favourably compared with the standard. Meaning that, the application of multiple plant protein (pigeon pea and soybean) in the formulation of complementary food may be suitable for feeding of infants or children in developing countries to alleviate protein energy malnutrition.