Nutrient Rich Complementary Food formulation using Locally Sourced Compositions


  • A.B. Adepeju, T.T. Adewa, K.O. Oni, A.M. Oyinloye and A.O. Olugbuyi


Infancy, Adequate nutrition, Complementary feeding, Commercial Baby food, Protein-energy malnutrition


Adequate nutrition in infancy and childhood is crucial for a child's growth. This study formulated complementary foods using locally abundant and affordable food raw materials. Fermented maize, sorghum, roasted soybeans, crayfish, and date palm fruit were processed into flours separately; and the flours were blended in varying proportion to obtain six formulated complementary diets (A-F). A commercial baby food (maize and soybean-based) served as the control. The proximate composition, functional analysis, vitamin and mineral analysis were determined on the blends. Sensory analysis of the reconstituted complementary diets was determined using standard procedure. The results showed that proximate content varied for moisture (2.7% to 12.07%), crude protein (12.71% to 19.34%), fat (1.88% to 9.00%), ash (2.30% to 4.32%), crude fiber (3.08% to 7.00%), and carbohydrate (59.63% to 72.25%). Vitamin and mineral content ranged from Vitamin C (14.13 mg/100g to 74.14 mg/100g), sodium (30.50-180.00mg/100g), potassium (195.00-570.00 mg/100g), calcium (156.50-500.00 mg/100g), iron (2.16-10.00 mg/100g), zinc (1.55 mg/100g to 6.00 mg/100g). Functional properties included water absorption capacity (111.33 g/ml to 377.00 g/ml), oil absorption capacity (100.43 g/ml to 213.03 g/ml), bulk density (1.66 g/cm³ to 2.27 g/cm³), and foaming capacity (3.19% to 6.95%). Sensory evaluation result showed that sample C (30% maize, 30% sorghum, 20% soybean, 10% crayfish and 10% date palm fruit) had the most preferred attributes in term of taste, color, aroma, consistency, texture and overall acceptability when compared with the control diet. The developed complementary food formulation could help to alleviate protein-energy malnutrition among infants in developing countries.

Author Biography

A.B. Adepeju, T.T. Adewa, K.O. Oni, A.M. Oyinloye and A.O. Olugbuyi