Formulation and Nutritional Evaluation of a Ready-To-Use Complementary Gruel Food for Infants Using Maize, Soybean, Moringa, Dates, and Yeast

Abstract

Food technology is a multidisciplinary field that combines science, technology and engineering in the development of recipes to improve the production, processing of safe and quality food product. This study developed a ready-to-use complementary food using locally available food items (Soya bean, Dates (dabino) Yeast powder, Moringa seed and Maize (corn). The study adopted experimental design to generate three samples coded as sample A, B and C. The nutrient, anti nutrient, and organoleptic properties of the samples were determined. The data obtained from the study was subjected to one way analysis of variance (ANOVA). Fisher’s least significant difference (LSD) was employed to separate the means and difference accepted at 5% level of probability. The results show that the highest protein content was obtained in sample A which had the highest addition of yeast cells (10g). The carbohydrate in the samples was within the limit for infants for purpose of accurate assessment of nutritional status of 60g/day, 95g/day for 0-6months and 7-12months. The samples were high in calcium, iron, magnesium and potassium but low in Zinc. Based on the findings, recipe of complementary food with these local food items can improve the family food security and infant’s nutritional status.