Abstract:
The prevalence of malnutrition among mothers and children remains a common problem in
Ethiopia and commercially available complementary foods are expensive for low-income
families. Thus, this study was conducted to develop complementary food from locally available
sources. The study also investigated the effect of processing methods, viz. boiling, germinating
and roasting on the physicochemical properties of maize and groundnut flours. Based on the
results, germinating and roasting were selected to prepare eight complimentary foods of
which four were using germinated samples and four using roasted ones. The formulations
included flours of 10, 15, 20 and 25% of orange flesh sweet potato and 10 & 15% of Spinach
in addition to the maize and groundnut. In this work nutritional, anti-nutritional and
functional properties as well as sensory acceptability of the prepared complementary formula
were assessed. The proximate analysis results indicated that protein content ranged from
15.35 to 16.39% while fat, carbohydrate and energy values were in the range of 9.39 to
11.9%, 59.12 to 62.40%, and 391.82 to 440 Kcal, respectively. Similarly calcium, zinc, iron,
magnesium and β-Carotene contents ranged from 68.97 to 99.08, 1.33 to 2.48, 7.16 to 10.36,
122.60 to 181.73 and 113.40 to 197.53 mg/100g, respectively. The water absorption and water
solubility indices were found varying from 2.63 to 3.21 g/g and 9.2 to 16.3%. The tannin,
phytic acid and total phenolic contents of formula were affected significantly (P <0.05) by
blending ratio and processing method and ranged from 2.22 to 5.79, 0.16 to 0.19% and 2997
to 7330 mg/100g, respectively. All sensory acceptability scores of all developed formulas were
greater than 7 in a hedonic scale of 9 points which indicated levels of strong and extreme
liking.
