EFFECT OF MORINGA SEED FLOUR SUPPLEMENTATION ON YELLOW MAIZE AND BAMBARA GROUNDNUT COMPLEMENTARY BLEND
Abstract
This study evaluated the effect of moringa seed flour supplementation on the functional, proximate, mineral, and sensory properties of yellow maize–Bambara groundnut complementary blends. The aim was to enhance the nutritional quality of complementary foods through the incorporation of nutrient-dense moringa seed flour. Five formulations were prepared: 100% yellow maize (control, A), 85% yellow maize + 5% moringa seed + 10% Bambara groundnut (B), 80% yellow maize + 10% moringa seed + 10% Bambara groundnut (C), 75% yellow maize + 15% moringa seed + 10% Bambara groundnut (D), and 70% yellow maize + 20% moringa seed + 10% Bambara groundnut (E). The samples were analyzed for functional, proximate, mineral, and sensory characteristics using standard analytical procedures. Results showed that moringa seed flour supplementation significantly (p
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