Proximate, Minerals and Sensory Properties of Protein Fortified Weaning Food Produced from Maize (Zea Mays), African Yam Bean (Sphenostylis Stenocarpa) And Blood Leaf (Justicia Secunda)

This research evaluated the proximate composition, mineral constituents and sensory properties of protein-fortified weaning food produced from composite blends of maize (Zea mays), African yam bean -AYB (Sphenostylis stenocarpa), and blood leaf (Justicia secunda) flours. Maize grains were soaked, gelatinized, oven-dried (55 °C), milled and sieved (500µm). AYB was soaked, dehulled, boiled (100 °C) for 30min, tray-dried (60 °C) for 12hr, milled and sieved (500µm). Blood leaf leaves were washed, blanched at 80 °C for 3min, tray-dried (60 °C) for 10 hr, milled and sieved (500µm). The maize, African yam bean, and blood leaf flours were blended in ratios 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25). Samples were subjected to laboratory analysis using standard methods, data generated were analysed statistically. Results showed moisture range (9.76-10.10%), protein (8.03-16.52%), fat (3.99-4.83%), ash (1.00-5.00%), fibre (2.02-4.75%) and carbohydrates (59.14-75.60%), with energy values of 346.11-370.43 kJ/100g. Mineral contents (mg/100g) ranged: calcium 30.02-88.52, iron 3.02-7.99, magnesium 88.12-169.48, zinc 2.97-6.54 and phosphorus 117.59-194.86. Sensory scores declined slightly with increased substitution, with the control most preferred though all samples remained acceptable. The research concludes that incorporating AYB and Blood leaf flours into maize-based formulations enhances nutritional and sensory acceptability, offering a sustainable approach to combating malnutrition among children