Development And Evaluation Of Complementary Foods From Cereal / Legume Blend

ABSTRACT

The potential of rice as a complementary food was investigated. Four blends of the cereal — legume components (70:30) were formulated: toasted rice — groundnut, toasted rice — bambara groundnut, cooked rice — groundnut and cooked rice — bambara groundnut. Compositional and sensory analysis were carried out on the four samples. NI.JTREND was used as control. Statistical analysis was also perfbrmed on the results. The protein content (per b0g) of the blends were 18.02, 16.91, 18.40 and 16.74 for cooked rice — groundnut, cooked rice — bambara, toasted rice — groundnut, toasted rice —bambara respectively which is high enough to meet the recommended daily allowance of children 7 years. The blends could also be used as breakfast cereal as sensory evaluation showed that all the blends were acceptable. Production of acceptable instant complementary foods from rice — groundnut and rice — bambara blends is feasible.