Functional and Rheological Evaluation of Complementary Food Based on Soybeans, Finger Millet, Sorghum, and Irish Potato Flour Blends

Protein Energy Malnutrition is prevalent, particularly among children who switch abruptly to starchy diets. Many families in Nigeria cannot afford the steep costs of cow's milk and artificial supplements, leading to a demand for an alternative energy source derived from locally sourced cereals, legumes, and tubers. For this purpose, three kilograms (3 kg) each of finger millet, sorghum, Irish potatoes, and soybeans were acquired to formulate a complementary diet and analyse its rheological, functional, and proximate compositions. The following ratios were blended to produce flour, coded as samples A (70: 10: 10: 10), B (60: 15: 15: 10), C (50: 20: 20: 10), and D (40: 25: 25: 10). The control sample used was a commercial diet known as Nestlé Cerelac. Comparative results were evaluated against Codex standards after conducting proximate, functional, and rheological tests on both the prepared food samples and the control (Cerelac). Among the samples, Sample A exhibited the highest protein content (11.33%) and fat percentage (11.57%). Sample B demonstrated the highest levels of ash (3.42%), fibre (1.62%), and energy (398.89 kcal). The highest carbohydrate percentage (73. 04%) was found in Sample D. All samples displayed good swelling capacity (ranging from 3. 40 to 3. 87 g/ml), bulk density (between 0. 83 and 0. 99 g/ml), and water absorption capacity (from 2. 01 to 2. 2.59 g/ml). The formulated samples showed the following pasting properties: breakdown value of 20.25 - 43. 45 RVU, peak viscosity of 49. 80 - 258. 10 RVU, trough viscosity of 8.30 - 135.47 RVU, and pasting temperature between 69. 33 and 88.43 ° C. When compared to the commercial diet (Nestlé Cerelac), the meal samples from this study indicated advantages in terms of ash, fibre, fat, and carbohydrate content. They also possess significant potential owing to their exceptional pasting and practical attributes. By combining locally available grains, legumes, and tubers, it is possible to create supplementary foods that can substitute for costly commercial products, thereby enhancing the nutritional status of infants and developing children.