Chemical and Sensory Properties of Complementary Foods Formulated from Blends of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa), Groundnuts (Arachis hypogea) and Crayfish (Procambarus crarkii) Flour
Abstract
Background: The use of indigenous foods in the formulation of complementary food is advocated for sustainability and improved food security.
Objectives: The study investigated the chemical composition and sensory properties of complementary foods made from maize, African yam bean (AYB), groundnut, and crayfish flour blends.
Methodology: Whole maize, AYB, groundnuts, and crayfish were made into flour using standard procedures. The blends were formulated in ratios of maize: African yam bean: groundnut: crayfish flour (80:10:5:5; 70:15:10:5; 60:20:15:5; 50:25:20:5) and made as complementary foods. A commercial maize-based complementary food served as the control. The samples were evaluated for chemical and sensory properties using standard methods. Data collected were analyzed with IBM Statistical Product for Service Solutions software (version 21) and presented as descriptive statistics (frequencies, percentages, means, standard deviation). The means were compared and separated using analysis of variance and Duncan'smultiple range test. Results: The complementary food contained 55.75% to 65.32% moisture, 1.43% to 2.05% fat, 0.23% to 1.84% crude fiber, 1.43% to 2.05% ash, 12.97% to 18.48% protein, 11.77% to 28.33% carbohydrate, and 127.9 Kcal to 178.07 Kcal energy. There was also calcium (25.95 mg to 28.30 mg), iron (1.81 mg to 1.96 mg), potassium (2.68 mg to 5.4 mg), sodium (0.71 mg to 1.24 mg), and magnesium (1.35 mg to 1.94 mg). Beta-carotene (4.22 to 11.60 mg), thiamin (0.42 mg to 1.05 mg), riboflavin (1.80 mg to 2.85 mg), niacin (0.73 mg to 1.01 mg), vitamin C (3.10 to 30.17 mg), tannin (0.01 to 0.39 mg), phytate (0.01 to 1.43 mg), saponin (0.12 to 1.18 mg), flavonoids (0.09 to 1.13 mg), and phenol (0.01 to 0.14 mg) were also present. Samples 60:20:15:5, 70:15:10:5, 50:25:20:5, and 80:10:5:5 were superior in taste (6.80), appearance (6.25), mouthfeel (6.10), and color (6.70), respectively.
Conclusion: The complementary foods had improved protein, fat, fiber, and ash contents and comparable mineral and vitamin contents with the control. The general acceptability scores ranged from 6.13 to 6.23 on a nine-point scale.
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Introduction
Undernutrition constitutes a significant nutritional challenge in impoverished communities with limited access to affordable and diverse food sources. These communities rely primarily on staple foods with little or no protein sources due to economic constraints. As a result, malnutrition particularly protein-energy malnutrition and micronutrient deficiencies—not only affects growth and development but also leads to nutritional vulnerability, significantly impacting learning outcomes. Nutrient deficiencies can hinder cognitive development and academic performance [1]. When growth failure, increased morbidity and mortality, and impaired learning occur, the overall well-being and future prospects of the community are severely compromised. The root causes of malnutrition are poverty, ignorance, and inadequate care. Many impoverished communities have access to indigenous food sources, but due to alack of nutritional knowledge, they fail to utilize these natural resources efficiently. The situation is further aggravated by market globalization, which introduces foreign, expensive foods that are neither accessible nor affordable. The desire for these costly imported foods often results in inappropriate dietary choices, leading to undernutrition, poor development, stunted growth, and increased mortality.
Complementary foods are introduced to children from six months onward to supplement breast milk and support growth. These transitional foods help infants adapt to family meals. The recommended period for complementary feeding is between 6 and 23 months, alongside continued breastfeeding, to ease the transition from liquid to solid foods. However, this phase is highly vulnerable to malnutrition as the infant'sdiet shifts from sterile breast milk with immune factors to foods that may be prepared, stored, and served in unhygienic conditions. Additionally, the introduction of insufficient or inappropriate complementary foods, either too early or too frequently, exacerbates the risk of malnutrition. Proper nutrition during early childhood is crucial for optimal growth and development. The first 1,000 days of life are critical for ensuring long-term health, cognitive development, and disease prevention. Prolonged malnutrition can lead to impaired intellectual performance, reduced work capacity, diminished reproductive potential, and an increased risk of chronic diseases [2]. The primary causes of malnutrition in children include inadequate breastfeeding and complementary feeding practices, combined with high rates of diarrhea and acute respiratory infections. Historically, food choices were location-specific, but with advancements in science, technology, and globalization, a variety of food options from different origins have become available. However, the selection of these foods depends on economic capacity, nutritional awareness, and food trends influenced by advertising and marketing. Caregivers with financial means and adequate nutritional knowledge can provide diverse and nutrient-rich foods to their infants. Conversely, low-income caregivers, swayed by advertising, may insist on purchasing expensive foods, leading to inadequate feeding practices that heighten the risk of malnutrition and infections.
Ensuring the availability of affordable, nutrient-dense local foods is essential to combating malnutrition. Many indigenous food sources are rich in nutrients, but since they primarily consist of staples, combining different food groups can enhance their nutritional value and sustainability. Maize is a widely cultivated cereal, accessible in both rural and urban communities. It is rich in carbohydrates and serves various purposes, including meal preparation, oil production, fermentation, alcohol distillation, animal feeds, and biofuel production [3]. Groundnuts, a widely grown legume in the tropics, are an excellent protein source. Due to their high oil content, they are sometimes classified as oil seeds. They contain a variety of essential nutrients that can complement maize-based diets. To further diversify and improve nutrient intake, the addition of African yam bean (AYB), a legume that grows naturally but is at risk of extinction due to underutilization, is recommended for complementary food formulation. AYB is highly nutritious, containing substantial amounts of protein, starch, and calcium [4]. Its amino acid profile will support early childhood development. Additionally, crayfish, a readily available animal protein source, is widely consumed globally for its rich nutrient content [3]. The combination of these indigenous foods in complementary feeding could enhance nutrient intake, promote food sustainability, and improve overall child health.
Conclusion
The chemical composition of the maize-AYB-groundnut-crayfish blended complementary foods compared favorably with the commercial maize-based control. Its nutrient profile varied and is expected to contribute to growth and development. The maize-AYB-groundnut-crayfish blended complementary foods will enhance nutrient intake, provide a locally available and affordable option, and support sustainable food security, as the base ingredients were locally sourced. The crude protein, fat, fiber, ash, potassium, sodium, beta-carotene, riboflavin, and vitamin C contents of the study samples were superior to those of the commercial maize-based control. Additionally, calcium andiron levels in samples MAGC2, MAGC3, and MAGC4 were higher than in the maize-based control, although the latter had greater energy and dry matter content. Overall, the formulated products compared favorably in several key nutrients and have the potential to improve nutrient intake, diversify local food options, and enhance food security.
