Studies on the determination of mineral element, vitamin and proximate composition in Ndaleyi (traditional meal) fortified with cowpea

Abstract

Background: One of the major health challenges affecting infants in developing countries is protein energy-malnutrition which occurs during weaning. Weaning foods prepared from fermented cereals such as ndaleyi is of poor nutritional value. There is need to complement these cereals with legumes which are a good source of protein that which help alleviate the problems of protein-energy-malnutrition and enhance growth in infants.

OBJECTIVE: To determine the vamin, mineral content and proximate composition of the weaning food.

METHODS: Weaning food was formulated from a cereal-legume combination from pearl millet and cowpea. The pearl millet was fermented to produce “Ndaleyi” while the cowpea was roasted. The weaning food blend was formulated as follows pearl millet (70%) and cowpea (30%). Standard procedures were used for analysis of the parameters.

RESULTS: The result showed that vitamin B₁ (45.25±1.17μg/g), B₂ (30.2±1.37 μg/g) and B₆ (28.11±1.30 μg/g) of the weaning blend were higher than frisogold® used as standard (0.6), (0.45) and (0.5) respectively. The weaning food had a Magnesium (376.11±0.51mg/100g), Sodium (571.53±1.02mg/100g), zinc (149.142±1.06mg/100g) and iron (6.16±0.51). Results of the fat (9.3±0.02%), carbohydrate (86.1±0.03%) and energy (407.4±0.030kcal/100g) of the weaning food blend has met that of frisogold®. The protein content of the weaning food blend (13.3±0.04%) is close to frisogold® (16.8).

CONCLUSION: The results from this study has showed that fortification of ndaleyi with cowpea greatly improved the nutrients quality of the weaning food blend produced.