Evaluation Of Nutrient And Sensory Properties Of Complementary Food Formulated From Maize, Soybean, Groundnut And Crayfish

ABSTRACT

Complementary foods were formulated from maize, soybean, groundnut and crayfish. Maize and groundnut were soaked, deshelled and roasted. All were then milled. A ratio of 60:30:10, 50:20:30, 40:30:30 and 50:30:10:10 of the maize, soybean, groundnut; maize, groundnut, crayfish; maize soybean, crayfish and maize, soybean, groundnut, ctayfish were used to formulate four blends. The blends were chemically analysed. Porridges were formulated from the four blends and Nutrend, served as the control. The porridges were organoleptically evaluated for acceptability. The protein levels of the blends were significantly different from each other (p< 0.05). The protein levels were 19.69, 17.10, 17.50 and 20.30% for CD1 to CD4 respectively. These values were all higher than that of Nutrend (16.0%). The blends contain a appreciable amounts of provitamin A (14940,18351, 13769 and 13542 l.0 respectively and very little quantity of vitamin C. The iron contents of the blends were very much higher than that of the control. It ranged from 12.86-tol8.57mg.The-taste, colour, consistency of all the porridges were liked by the mothers. However, the mothers preferred the control because it was moderately liked by them. However all the porridges were accepted as complementary foods.