Physiochemical, Proximate and Functional Analysis of Complementary Food Made from Maize, Dates, Groundnut and Soyabeans for Household Use

Abstract

The study reports the physiochemical, proximate, functional and economic analysis of complementary food made from maize, dates, groundnut and soya beans. The proximate, elemental and mineral analyses were investigated by analyzing the moisture content, crude protein, crude oil, ash content, crude fibre, carbohydrate content, phosphorus and ascorbic acid. The Association of Official Analytical Chemists (AOAC, 1990) methods were used. The proximate composition of maize soya beans groundnut dates base complementary food shows moisture, 4.96 ± 0 .19, ash = 0.57 ± 0.03, lipid = 24.97 ± 0.12, protein = 13.15 ± 0.40, fibre = 0.00 ± 0.00, CHO = 56.36 ± 0. 11. Functional properties of maize soybeans groundnut dates based complementary food: bulk density (BD) = 0.66, Water Absorption Capacity (WAC) = 4.30, Oil holding Capacity (OHC) = 2.11, swelling capacity (SC) = 0.30, PH = 6.15. The sensory evaluation results was; aroma = 56.3333±45.74203, colour = 40.0000±35.80503, texture = 43.2500±37.55330, overall acceptability = 84.5000 ± 4.94975, palatability = 85.0000 ± 7.07107, taste = 56.3333±45.74203. Based on the results of the study, the following were drawn as conclusions from the study; the essential nutrients needed for the well-being of households and that of a growing child is present in appreciable amounts and have acceptable properties (Colour, texture, taste, etc.). Therefore, the study recommends that families or households should utilize these complementary foods, as they are relativity cheaper in procurement and nutritionally adequate.