Nutrient Composition And Sensory Evaluation Of Sorghum Based Complementary Food Fortified With Soybean, Carrot And Crayfish

The nutritional composition and sensory characteristics of sorghum-based complementary food fortified with soybean, carrot and crayfish at different substitutional levels were evaluated using standard analytical procedures. The results revealed that moisture,ash,fat,fibre,protein and carbohydrate content values range from 7.73% to 13.07%, 1.84% to 4.66%, 39.48% to 44.02%, 0.02% to 2.01%, 13.59% to 24.51% and 16.31% to 27.44% respectively. The selected minerals showed that calcium, zinc, magnesium, manganese, and iron varied from 1.61 to 15.56mg/100g, 0.05 to 4.71mg/100g, 3.51 to 8.80mg/100g, 0.22 to 7.78mg/100g and 0.02 to 6.68mg/100g respectively. Vitamin A showed an appreciable amount in the sample with the inclusion of carrot.Values obtained met the Codex Alimentarius Commission Guidelines for formulated complementary foods for older infant and young children. The sensory properties revealed that sample E (60% sorghum, 25% soybean, 10% carrot and 5% crayfish) was most preferred and this has provided a basis for the development of an acceptable complementary food that can provide the needed protein and other nutrients, thereby combating protein energy malnutrition in infants