Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder

Abstract

Undernutrition among young children during the complementary feeding is high. Quality cereallegume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the  animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the  physicochemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two  complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea,  carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and  sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was  analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p<0.05. COMPIF  AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared  favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p<0.05) lower  calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content  compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs  93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea  complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine,  functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of  complementary foods fortified with fish.