Nutritional, in-vitro digestibility and organoleptic properties of homemade complementary foods formulated from pearl millet [Pennisetum glaucum], sweet potato [Ipomoea batatas] and watermelon [Citrullus lanatus] seed flour blends

Abstract

Background: Traditional infant diet is characterized with low protein-energy density, hence, predisposes children to high morbidity and mortality. This study was aimed to develop high protein-energy density complementary foods from local food materials.
Methods: Pearl millet grains (P), sweet potato tubers (S) (sliced into chips and blanched), and watermelon seeds (W) were washed with distilled water, drained, oven dried, and milled into fine flour. These flour samples were blended to obtain PSW10 [65:25:10], PSW20 [60:20:20], PSW30 [55:15:30], and PSW40 [50:10:40]; while PSF [70% pear millet & 30% Sweet potato] and commercial formula were the control samples. Chemical composition, functional properties, protein/starch digestibility, sensory attributes were evaluated using standard methods. Data were analysed using Statistical software package. Data were expressed as means (±SD), and means were separated by the New Duncan Multiple Range Test at P<0.05.
Results: Protein and energy value of the complementary foods ranged from 7.87 to 16.57 g/100g and 399.41 to 417.58 kCal/100g, respectively. Essential minerals like calcium, phosphorous, iron, and zinc were present in appreciable amount, while Ca/P and Na/K ratios were within the recommended values. In-vitro starch and protein digestibility values ranged from 59.51 to 73.57% and 71.03 to 81.29, respectively. Phytochemical in the samples were within tolerable levels. For overall acceptability, PSW30 [55% pear millet,
15% sweet potato, 30% watermelon seed] was rated highest among experimental samples, but insignificantly [p<0.05] lower than the control samples.
Conclusion: The study established that PSW40exhibited best nutritional quality, and therefore suitable as a good substitute for low protein-energy dense local complementary foods.