PRODUCTION OF WEANING FOOD FROM BLEND OF PEARL MILLET, BAMBARANUT, AND CARROT
Abstract
The weaning period is critical in an infant’s development, requiring nutritionally balanced complementary foods to prevent malnutrition. This study focused on developing a nutrient-rich weaning food using locally available ingredients: pearl millet, Bambara groundnut, and carrot. Flour was produced from each ingredient, blended in different ratios (millet 50–80%, Bambara nut 10–40%, and carrot 10%), and analyzed for proximate composition and sensory properties. Results showed that increasing Bambara groundnut content significantly improved protein (12.00–16.50%), fat (7.59–12.95%), and fiber (2.94–11.88%) levels, while carbohydrate content decreased. Sensory evaluation revealed that the blend containing 60% millet, 30% Bambara groundnut, and 10% carrot was most preferred in terms of color, taste, aroma, texture, and overall acceptability. The findings demonstrate that blends of pearl millet, Bambara nut, and carrot can produce affordable, nutritionally balanced weaning food suitable for infants, with the potential to improve child nutrition in resource-limited settings. Further studies on vitamin, mineral composition, and shelf-life are recommended.
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