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VOL. 10, ISSUE 3 (2025)
Production and quality evaluation of complementary food produced from millet, soybean, cashew nuts and carrot flour blends
Authors
Adetula O. A, Osi A.A, Adebiyi R.A
Abstract
Protein-energy malnutrition remains a significant public health issue
among children under five in developing countries, primarily due to the
reliance on low-protein, cereal-based complementary foods. This study focused
on the production and nutritional evaluation of complementary food formulated
from finger millet, soybean, cashew nuts, and carrot flours. The ingredients
were processed using standard methods and blended into four formulations: A
(100% millet – control), B (70:15:10:5), C (60:20:15:5), and D (50:25:20:5),
representing varying proportions of millet, soybean, cashew nut, and carrot
flours, respectively. The samples were used to prepare pap and analyzed for
proximate composition, mineral and vitamin contents, and anti-nutritional
factors using standard AOAC methods. The results showed a progressive increase
in protein (from 8.52% to 12.52%) and fat (from 1.72% to 10.22%) as the
inclusion of soybean and cashew increased. Carbohydrate content declined from
73.57% in the control to 59.62% in Sample D. Ash content increased from 2.22%
to 3.13%, while fibre slightly decreased but remained within safe levels for
infants. Anti-nutritional factors including phytate, tannin, and oxalate were
significantly reduced across the formulations, with Sample D recording the
lowest values. Mineral analysis showed marked increases in potassium (342.42
mg/100g), magnesium (110.92 mg/100g), and calcium (270.52 mg/100g) in Sample D.
Vitamin content also improved, with Sample D having the highest values for
vitamin A (26.32 µg), C (13.22 mg), and D (2.32 µg). Sensory evaluation results
showed no significant differences in flavour, aroma, taste, texture, and
overall acceptability among the samples. However, Sample A had slightly higher
scores in appearance and overall acceptability. Sample D was the most
nutrient-dense and showed highest acceptability, indicating its potential for
combating malnutrition using locally available ingredients.
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Pages:55-59
How to cite this article:
Adetula O. A, Osi A.A, Adebiyi R.A "Production and quality evaluation of complementary food produced from millet, soybean, cashew nuts and carrot flour blends". International Journal of Food Science and Nutrition, Vol 10, Issue 3, 2025, Pages 55-59
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