Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (<i>Penniselum glaucum</i>) with Groundnut (<i>Arachis hypogeae</i>) and <i>Moringa oleifera</i> Seed Flours

Abstract

Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan's New Multiple Range (DNMR) test at P<0.05. Protein, fat, fibre and ash content of the formulated samples ranged from 18. 18-20.46, 10.89-20.72, 3.44-3.89, and 1.62-3.30g/100g, respectively, and all were significantly higher (P<0.05) than in ogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher P<0.05) than in ogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.