Qualitative Attributes of Complementary Foods Developed from Fermented Maize, Soybean, and Breadfruit Flour

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ABSTRACT This study aimed at investigating the qualitative attributes of complementary foods developed from fermented maize composite flour. Complementary foods were formulated from flour blends of fermented maize, soybeans, and breadfruit. The microbiological and quality of the complementary foods were evaluated using standard methods. The microbial load analysis showed that total bacterial count ranged from 1 to 15 × 10−3 cfu, while total yeast count ranged from 0 to 20 × 10−3 cfu. The moisture, crude fat, protein, ash, and carbohydrate content ranged from 9.49% to 9.74%, 8.86% to 18.6%, 8.81% to 21.39%, 2.20% to 2.90%, and (43.74%) to (67.44%), respectively. The mineral composition showed that calcium, sodium, and Na/K content ranged from 86.60 to 112.50 mg/100 g, 21.40–24.80 mg/100 g, and 0.35 to 0.38, respectively. The phytate, oxalate, and tannin content range from 2.50 mg/100 g to 4.32 mg/100 g, 0.91 mg/100 g to 3.55 mg/100 g and 1.29 mg/100 g to 1.48 mg/100 g, respectively.