ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 12 (2), pp. 001-008, February, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research paper
Nutritional analysis of homemade infant gruels made from malted cereals, soybeans and groundnuts in North-western Nigeria
K. M. Anigo1*, D. A. Ameh1, S. Ibrahim1 and S. S. Danbauchi2
1Department of Biochemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
2Department of Medicine, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
Accepted 5 November, 2023
Abstract
Prevalence of malnutrition in children in North-western Nigeria is high due to poor complementary feeding practices. An attempt was made to formulate low-cost, nutritive complementary foods using malted maize, millet and sorghum with groundnut and soyabean. Nutrient qualities of gruel of the formulations thus prepared were evaluated. The ash content ranged from 1.03 ± 0.01 to 2.54 ± 0.35 g/100 g with the crude protein ranging from 6.37 ± 0.23 to 7.88 ± 0.28 g/100 g. Levels of lysine (4.80 to 6.87 g/100 g protein) and methionine (1.25 to 3.33 g/100 g protein) in most formulated complementary foods were higher than the international reference values of 4.2 and 2.2 for lysine and methionine, respectively. Percentage in- vitro protein digestibility of the formulations (75 to 82%) is comparable to that of the commonly used complementary foods (72 to 82%) in the zone. Zinc content ranged from 74.15 to 107.85 ppm and Iron content was between 177.10 and 476.64 ppm. Phytates (0.01 to 0.34 mg/100 g), tannins (16 to 37 mg/100 g) and free cyanide (0.16 to 0.99 mg/100 g). Levels of microbial contamination in the formulated were lower when compared to that reported in commonly used complementary foods in North Western Nigeria. There was no presence of Samonella and Shigella in all the samples while also no Staphylococcus spp and Escherichia coli in some of the samples. Sensory evaluation found the formulated complementary foods preparations to have good acceptability. There is improvement in the nutrient quality of the formulated complementary foods with good acceptability comparable to that commonly used in the zone.
Key words: Complementary foods, malted cereals, soyabean, groundnut, formulated blends, nutrient composition.