Chemical Composition and Sensory Properties of Complementary Gruel made from Processed Maize (Zea mays) and Soy Beans (Glycine max L.) Composite flour, Banana pulp (Muna acuminate) and Palm oil (Elaeis guineensis)

Abstract

Background:Optimal infant feeding practice is an important factor in determining growth and development of a child with  complementary foods made from soaked, fermented, and sprouted grains as a major contributor to the nutritional status of the child.

Objectives: The study determined the nutrient and sensory properties of complementary food gruel made from composite blends of  maize, soybeans, banana and palm oil.

Materials and methods: The grains (maize and soybeans) were processed using different processing techniques and all were sun dried  and milled into flour samples using standard methods. The banana pulp was blended to produce smooth paste. The four complementary  food samples were formulated from each of the processed maize and soybean flour, banana paste and oil in the same ratio (55:20:20:5) and made into four different gruel samples. The gruel samples were subjected to chemical analysis and sensory  evaluation using standard methods. The data was analyzed using Statistical Product for Service Solution version 22 while analysis of variance (ANOVA) using Duncan post Hoc multiple range test was used to separate the mean and significance level (soaked, sprouted  and fermented maize-soybean composite complementary gruel) had highest ash (0.49%), protein (1.48%), Iron (0.69%). MS1 (soaked  maize- soybean composite flour) had higher energy content and carbohydrate of (56.88 kcal) and (13.12%), respectively. MS1 (soaked  maize-soybean composite flour) ranked highest in texture, flavour and general acceptability.

Conclusion: Formulated complementary gruel sample MS4 showed higher nutritional content on protein, minerals such as iron, and  vitamins such as A and C.