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Dec 31, 2018Keywords:
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Nutrient, anti-nutrient and sensory composition of complementary food produced with pigeon pea, orange fleshed sweet potato and carrot
Abstract
Background:Indigenous complementary food can help in averting the consequences of malnutrition.
Objectives: The study sought to evaluate complementary food produced from pigeon pea, orange fleshed sweet potato (OFSP) and carrot.
Methodology:The samples were obtained from Relief market, Imo State, Nigeria. OFSPwas peeled, washed, sliced, oven-dried at 50 for 45mins, milled and sieved. Pigeon pea was sorted and sprouted for 48hrs and 72hrs, oven-dried and milled. Carrot was sorted, washed, peeled and sliced, blanched, oven dried, milled and sieved. Four blends were formulated SSC2 SSC3, SSC4, SSC5 and SSC1(unsprouted OFSP). The samples were analyzed using standard methods. Data obtained was analyzed using statistical product and service solution (SPSS) version 22. Statistical significance was set at P<0.05.
Results: Protein ranged from 13.81-15.07 g/100g, fiber (2.01-3.95 g/100g), fat (8.59-13.11 g/100g), ash (3.02-5.43 g/100g), carbohydrate (69.09-73.39 g/100g), and moisture (7.32-9.83 g/100g). Zinc (32.36mg/100g) and vitamin A(8581mg/100g) were higher in SSC2 while Calcium (124.50mg/100g) was highest in SSC1, magnesium (152.50mg/100g), copper (105.45mg/100g) and vitamin C (27522.5mg/100g) were higher in SSC3. Tannin (0.94mg/100g) was higher SSC3, phytate (14.48mg/100g) was higher SSC2 and oxalate (0.80mg/100g) was higher in SSC5. SSC5 was generally accepted among the formulated complementary foods.
Conclusion: The study revealed that formulating complementary food with orange fleshed sweet potato composite flour improves vitamin Aand other micro and macro nutrients content of the food.
