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Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods Formulated From Sorghum, Groundnut and Crayfish

OC Nzeagwu
NJ Nwaejike


Complementary foods were formulated from sorghum, groundnut and crayfish, and examined for nutrient composition, functional properties and organoleptic attributes. The different flours were combined in ratios
70:25:5, 80:15:5, 75:20:5 (protein basis) of sorghum, groundnut and crayfish. Nutrend, which is an industrially prepared food, served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyse the composite flours for nutrient composition and functional properties.
The composite flours contained higher moisture, fat, energy, calcium, iron and provitamin A than the control. The protein level of the blends ranged between 8.90% and 13.99%. The blends contained low quantities of zinc. The result of the functional properties showed no significant difference (P>0.05) in both bulk density and viscosity. All
the samples exhibited gelling properties even at the least concentration 0.02% (w/v) indicating they can serve as good complementary foods. Sensory evaluation revealed that the porridge from the control was preferred over the others. Among the blends, the porridge made from 75:20:5 sorghum/groundnut/crayfish was preferred over the others.
The study showed that composite blends from sorghum, groundnut and crayfish are nutritionally adequate and possess good functional properties, which are required for the preparation of complementary foods for infants.

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eISSN: 0189-7241