Nutrients Composition of Acha Base Complementary Food Supplemented with Soybean and Sweet Potato Flour

Abstract

Poor complementary food and feeding had been shown to increase the morbidity and mortality among under-five children in developing countries in which Nigeria is not exempted. This study aimed at evaluating the Nutrients Composition of Acha -Based complementary food supplemented with soybean and sweet potato flour. Raw materials used for the formulated of the complementary were purchased from Erekesan market in Akure Local Government Area of Ondo State. Five (5) samples were formulated in different ratios of Acha (100:70:60:50:40), Soyabean (20:25:30:35) and Orange flesh sweet potato (10:15:20:25). Samples were subjected to chemical and instrumental analysis in line with standard method. The data obtained were statistically analyzed using ANOVA to test for the significant difference among means (P<0.05) using Statistical Package for Social Science (SPSS version 22).  Finding shows that Moisture, crude fibre, and carbohydrate was significantly (p<0.05) higher in sample Awhile, Sample E was significantly (p<0.05) higher protein (18.42%) and fat (12.40%) compared to other formulated samples. The Moisture, crude fibre, and CHO was significantly (p<0.05) decreases with decreased in the quantity of Acha use in the formulation of the CFs while crude fat, Ash and protein increases with increase in the quantity of soybean incorporated in the formulations. Sample E is significantly (P<0.05) higher in vitamin B1, B3 and B9 compared with sample A. vitamin B1, B3 and B9  increases with increase in the quantity of soybean and OFSP. All the samples have appreciable amount of sodium, calcium, phosphorus, magnesium and potassium but, zinc and iron was low in the entire sample. Sample E was exceptional in all the minerals but significantly (p<0.05) lower in Zinc and iron. The mean sensory scores revealed that sample C was different in after taste, flavour, mouth feel, colour and overall acceptability. The mean scores increase with increase in the proportion of soybean and potato in the formulated complementary food samples in terms of all the sensory attributes tested. The scores showed that sample C had the highest acceptability by the panelists. The complementary foods had improved nutrients that can support optimal nutrition of undernourished children and other older people.