PROXIMATE, ANTINUTRIENTS AND SENSORY EVALUATION OF FORTIFIED WHITE GUINEA CORN, SOYBEAN AND COCOYAM-BASED COMPLEMENTARY FOODS

ABSTRACT The proximate composition, antinutrient levels, and sensory properties of malted white guinea corn, soybean and cocoyam-based complementary foods fortified with full-fat milk, sucrose, and vitamin mix was investigated. The cocoyam flour was prepared by sorting, peeling, washing, slicing, blanching, filtering, drying, milling, sieving and packaging. Soybean flour was prepared by sorting, cleaning, washing, soaking for 18 hrs and boiling for 30 mins, draining, dehulling, drying, milling, sieving and packaging while the malted white guinea corn flour was produced by sorting, washing, steeping for 18 hrs, germination (4 days), kilning (60°C for 12 hrs), cleaning, milling, sieving and packaging. The flours were blended to give four formulations: A1 (45:25:10:10:5:5: cocoyam, malted white guinea corn, soybean, full fat milk, vitamin mix, sucrose), A2 (35:30:15:10:5:5: cocoyam, malted white guinea corn, soybean, full fat milk, vitamin mix, sucrose), A3 (30:30:20:10:5:5: cocoyam, malted white guinea corn, soybean, full fat milk, vitamin mix, sucrose), A4 (30:25:25:10:5:5: cocoyam, malted white guinea corn, soybean, full fat milk, vitamin mix, sucrose) and Control (a commercial product). Proximate, antinutrient (saponins, oxalates, tannins and phytates) and sensory properties were evaluated using standard methods. Data analysis was performed with SPSS and values were considered significant at P