PROXIMATE COMPOSITION OF COMPLEMENTARY FOOD MADE FROM MULTI-MIXES OF SORGHUM, MILLET, CRAYFISH, SOYBEAN AND GINGER FOR INFANT NUTRITION

Abstract

This study determined the proximate composition of complementary food made from malted sorghum, malted millet, crayfish, soybean and ginger blends. The composite blends were formulated in different ratios. Sample A - 50% soybean, 30% millet, 20% sorghum, Sample B - 20% soybean, 25% millet, 40% sorghum, 10% crayfish, 5% ginger, Sample C - 40% soybean, 20% millet, 25% sorghum, 10% crayfish, 5% ginger, Sample D - 25% soybean, 40% millet, 20% sorghum, 10% crayfish, 5% ginger and Sample E - 15% soybean, 20% millet, 50% sorghum, 10% crayfish, 5% ginger respectively. The result revealed that, moisture, protein, fat, fibre, ash and carbohydrate content values ranged from 8.58 to 10.19%, 9.58 to17.12%, 1.08 to 3. 2.87%, 4.11 to 6.83%, 2.19 to 3.62% and 60.99 to 72.54% respectively. Moreover, the results revealed that the complementary food samples contained considerable amount of protein, fibre, ash and carbohydrate needed by the body for well being of infant and children.. In addition, this study found out that complementary food sample E contain significant amount of essential nutrients compared to other samples. This study concluded that complementary foods could be produced from multi- mixes for households who depend on locally formulated diets to feed infant and young ones. This study therefore recommend use of sorghum, millet , soybean and crayfish that are high in protein and other essential nutrient to meet the nutritional needs of infants and young children as it could be a panacea to promote dietary diversity and reduce prevalence of under-five malnutrition in Nigeria.