Background: Protein-energy malnutrition (PEM) remains a serious public health concern in Cameroon. This disorder is frequent in childhood and is primarily caused by a deficiency in energy, protein, and micronutrients. Aims: This study aimed to develop novel complementary foods from suitable sources of proteins and minerals such as Irish potatoes (Solanum tuberosum L.), red kidney beans (Phaseolus vulgaris L.), and egg flours. Material and Methods: Different flours were prepared from local raw materials. Four blends (1 to 4) were formulated at different proportions and the nutritional composition, oxidative indexes, urease activity, and techno-functional properties of blends were assessed and compared to the Irish potato flour (control). Results: The protein (16.1 to 24.23 %) content was significantly (p < 0.05) higher in blends than in the control (10.88 %). Blend 3 (60 % Irish potato, 25% Egg yolk, 15 % Egg white) showed the highest total calorie value (396.69 Kcal/100 g). Magnesium (2084 to 2470 mg/100 g), and iron (10.9 to 14.7 mg/100 g) contents were higher in blends than in the control (2053 and 9.9 mg/100 g respectively). Vitamins C and β-carotene contents in blends were 9.99 – 13.03 and 0.94 – 2.34 mg/ 100 g respectively. The peroxide value ranged from 5.3 to 8.98 meq O2 /Kg oil. Blend 3 showed the lowest urease activity (0.73 expressed as ΔpH). Concerning the techno-functional properties, the lowest bulk density (0.79 g/cm3) was obtained in blend 3. Blends 3 and 4 showed the lowest water absorption capacity (2.35 and 2.25 mL/g) and swelling capacity with 5.86 and 5.16 mg/g respectively. Conclusions: From our investigation, blend 3 could be used as a base for complementary foods as this blend presents the most nutritive and present the best techno-functional characteristics. Keywords: Blends, nutritional composition, peroxide value, urease activity, techno-functional properties.

This study investigated the effect of consumption of an optimum biscuit from composite flour of Musa sapientum L. (‘ banana cochon’ ) and Vigna unguiculata L. (cowpea) on the pancreatic histology, biochemical and hematological parameters of streptozotocin-induced diabetic Wistar rats. The optimum biscuit was evaluated for its chemical properties and glycaemic index. The weekly fasting blood glucose level, food intake and weight of the rats were recorded. The effect of 28 days' consumption of different percentages of optimum biscuit with/without Metformin was also evaluated on the pancreatic histology, biochemical and hematological parameters of rats. Results showed that, the optimum biscuit is rich in minerals (potassium, magnesium and calcium), dietary fibre (9.4%) and is a low glycaemic index product (50.91%). Also, the optimum biscuit significantly lowered/maintained the blood glucose level of diabetic rats even though the weekly weights of the rats were reduced while food intake increased. Nonetheless, the hematological parameters of the treated diabetic rats were significantly ( P < 0.05) improved when compared to the untreated diabetic rats groups. With the exception of total serum protein, other biochemical parameters such as serum creatinine, urea, alanine aminotransferase, alkaline phosphatase, aspartate aminotransferase and bilirubin in the treated diabetic groups were significantly ( P < 0.05) reduced or closer to those of non-diabetic rats. The serum cholesterol, triglyceride, low-density lipoprotein levels were significantly ( p < 0.05) reduced while the HDL level significantly increased in treated diabetic groups. Histological examination of the pancreas showed that treatment of diabetic groups with optimum biscuit was able to slow down the destruction (protection) of beta-cells. Thus, optimum biscuit could be used to improve the health status during the management and prevention of complications in diabetic patients.