CHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD PRODUCED FROM FERMENTED SORGHUM TOASTED PIGEON PEA AND TIGERNUT FLOUR BLENDS

This study was carried out to develop complementary food from fermented sorghum, toasted pigeon pea, and toasted tigernut flour blends. Four formulations were prepared in the ratios 100:0:0 (control), 90:5:5, 80:10:10, and 80:15:5, respectively. The samples were analyzed for proximate composition, functional properties, mineral content, anti-nutritional factors, and sensory attributes using standard methods. The results showed that protein content ranged from 10.09% to 15.38%, with the highest value recorded in the sample containing the highest proportion of pigeon pea. Fat content ranged from 2.60% to 3.78%, ash from 0.93% to 1.40%, fibre from 1.07% to 1.49%, and carbohydrate from 66.43% to 75.30%. Mineral composition revealed appreciable levels of magnesium (82.31 to 103.47mg/100 g), calcium (157.11 to 174.18 mg/100 g), Iron(7.27 to 11.54 mg/100 g), and zinc (2.5 to 4.02 mg/100 g), with values generally higher in the blends compared to the control. Fermentation and Toasting reduced anti-nutritional factors such as phytate (6.60–8.86 mg/100 g), oxalate (7.30–8.23 mg/100 g), tannin (5.14–6.76 mg/100 g), and saponin (5.42–8.87 mg/100 g), all are within safe limit for infant consumption. Toasting of pigeon pea and tigernut also improved aroma, digestibility, and storage potential. Sensory evaluation indicated that the blend with lower pigeon pea inclusion (80:10:10) was the most acceptable in terms of taste, aroma, and overall preference.