ABSTRACT

Green banana porridge is the common complementary food in Akwa Ibom state, and it is usually low in protein and micronutrient, hence there is need to improve the nutrient density of the complementary food and this can be achieved by fortifying with legume. The complementary food was formulated from blends of green banana and African yam bean. The chemical analysis of complementary food produced from green banana and African yam bean paste was done using various proportions, Green banana and African yam bean 70% -30%, green banana and African yam bean 50% -50%, green banana and African yam bean and pumpkin leaves 70% - 25% - 5%, green banana, African yam bean and basil leaves 70% - 30% - 5% and I 00% green banana paste was used as the control. The proximate, mineral, vitamin, anti-nutrient and sensory evaluation were carried out in duplicates. The results of the proximate composition of the blends showed that sample blend of 100% green banana had the highest moisture content, carbohydrate and least protein, crude fiber, fat, ash content, while sample blend of green banana 70%, African yam bean 25%, pumpkin leaves 5% had the highest protein and ash content and sample blends of green banana 50%, African yam bean 50% had the highest fat and energy value. The vitamin composition of the blends showed that sample of green banana 70%, African yarn bean 25%, pumpkin leaves 5% had the highest beta carotene, Vit. B;, Vit. By, Vit. C while sample of I 00% had the least vitamins. The mineral content of the blends showed that sample of 70% green banana, 25% African yarn bean, 5% pumpkin leaves had the highest calcium, sodium, iron zinc while sample of 100% green banana had the least sodium, iron and zinc. The anti-nutrient of the blends showed that sample of 50% green banana - 50% African yam bean had the highest alkaloid,, tannin, flavonoid, oxalate and phytate while sample of I 00% green banana had the least in all. For the sensory evaluation, the sample of 70% green banana, 25% African yam bean 5% basil leaves was the most preferred in terms of colour, texture, flavor, taste and general acceptability, while sample of 100% green banana was the least accepted.