Proximate Analysis and Sensory Evaluation of Complimentary Food Formulated from Yellow Maize, Soybean, Millet and Carrot Composite Flours

Abstract

In developing countries, protein energy malnutrition in small children is arguably the most prevailing public health problem. Complementary foods were formulated from yellow maize, soybean, millet and carrot. Proximate composition and organoleptic properties were evaluated. The different staples were processed into flours and were combined in ratios of 45:30:20:5 (CMO), 30:45:20:5 (CME), 20:30:45:5 (CMT) of yellow maize, soybean, millet and carrot respectively. A commercial complementary food (cerelac), served as control (CMC). Porridge was prepared from the samples for sensory evaluation. Standard methods were used to analyse the composite blends for proximate composition. The result revealed that composite blends had higher moisture, ash and fibre than the control. CME and CMT are higher in fat with the highest value (12.39) recorded for CMT, meanwhile, there was no significant difference in CMO and CMC (control) fat content. The protein ranged from 14.33℅-19.45℅ for CME and CMT respectively. The control had higher carbohydrate than the composite blends. The control had higher sensory attribute than all the composite flours, but the composite flours were still of acceptable sensory quality especially CME and CMT. The study revealed that porridges made from blends of yellow maize, soybeans, millet and carrot are nutritionally adequate to support child growth, development and well being.