Title : Fortification of maize – ogi using cowpea and soybean as supplements in infant feeding
Abstract:
Nutritional deficiencies in weaning foods pose significant health risks for infants in developing countries, contributing to widespread malnutrition. This study investigates the potential of legume incorporation into maize-based weaning foods to enhance their nutritional profile. Three formulations were developed: maize-cowpea (80:20), maize-soybean (80:20), and a composite blend of maize, cowpea, and soybean (70:15:15). Comprehensive evaluations were conducted to assess the proximate composition, functional properties, mineral content, microbial safety, and sensory acceptability of these formulations.
The results indicated a notable increase in protein content, with the composite blend achieving the highest protein level of 22.59%, significantly surpassing the 17.75% found in a commercial brand (Nutrend). Mineral analysis revealed that the composite blend also provided enhanced levels of essential minerals compared to the control. Notably, the MCS blend met and exceeded the FAO/WHO recommended protein content for weaning foods. Microbial analysis confirmed the safety of the formulated diets, with total viable counts remaining within acceptable limits. Sensory evaluations, conducted with a panel of nursing mothers, indicated an overall acceptance value of 80% for the maize-cowpea blend, underscoring its potential as a viable weaning food alternative.
This research highlights the effectiveness of combining maize with legumes to create nutrient-dense, cost-effective weaning foods that meet the dietary needs of infants in resource-limited settings. The findings advocate for further exploration of cereal-legume blends to combat malnutrition and improve infant health outcomes.
Keywords: Infant nutrition, Weaning foods, Cereals, Legumes, Nutrient density, Protein.
