Optimizing Cereal-Legume Ratios for Enhanced Nutritional Content, Storage Stability, and Functional Properties in Complementary Foods

Optimizing cereal-legume ratios is crucial for developing nutrient-dense complementary foods that cater for the dietary needs of infants and young children. This study aimed to formulate optimal low-cost complementary foods (CF) using selected cereals, legumes, and Moringa oleifera powder. Nutrisurvey was used to generate six composite blends designated F1, F2, F3, F4, F5, and F6 from yellow maize (Zea mays), wheat (Triticum aestivum), millet (Pennisetum glaucum), groundnut (Arachis hypogea), soyabeans (Glycinemax), and Moringa oleifera to meet nutritional specification in codex guideline. Nutritional composition, functional properties and Storage stability profile were conducted. Data obtained was subjected to one way analysis of variance; and results expressed as mean± standard error of mean. Moisture content was in the range of (3.90-4.55 %), protein (16.02-17.40 %), fat (15.20-17.95 %), ash (3.45-4.00 %) crude fibre (2.55-4.40 %) and carbohydrate (53.70-57.98 %). The amino acid profile indicated that all essential amino acids were present in acceptable quantity. Functional properties revealed that bulk density ranged from (0.63-0.81 g/cm3), water absorption capacity (86-90 %), swelling index (0.33-1.34 cm3/g), reconstitution index (2.20-3.20 cm3/g), and pH 6.52-6.69. The storage stability profile of the formulated CF at baseline and end line were significantly different (P ˂ 0.05). Therefore, this study has revealed that with proper blending of local foodstuff, it is possible to prepare nutritionally adequate CF.