*Amadi, Joy A.C and Ogbu, Confidence. C
1Department of Nutrition and Dietetics, Imo State University P.M.B. 2000, Owerri, Nigeria.
2Department of Nutrition and Dietetics, Imo State Polythenic, Umuagwo P.M.B. 1472 Owerri, Nigeria.
*Corresponding author: [email protected]
Background: Indigenous complementary food can help in averting the consequences of malnutrition. Objectives: The study sought to evaluate complementary food produced from pigeon pea, orange fleshed sweet potato (OFSP) and carrot.
Methodology: The samples were obtained from Relief market, Imo State, Nigeria. OFSP was peeled, washed, sliced, oven-dried at 50 for 45mins, milled and sieved. Pigeon pea was sorted and sprouted for 48hrs and 72hrs, oven-dried and milled. Carrot was sorted, washed, peeled and sliced, blanched, oven dried, milled and sieved. Four blends were formulated SSC SSC, SSC, SSC and SSC (unsprouted OFSP). The samples were analyzed using standard 2 3 4 5 1 methods. Data obtained was analyzed using statistical product and service solution (SPSS) version 22. Statistical significance was set at P<0.05.
Results: Protein ranged from 13.81-15.07 g/100g, fiber (2.01-3.95 g/100g), fat (8.59-13.11 g/100g), ash (3.02-5.43 g/100g), carbohydrate (69.09-73.39 g/100g), and moisture (7.32-9.83 g/100g). Zinc (32.36mg/100g) and vitamin A (8581mg/100g) were higher in SSC while Calcium (124.50mg/100g) was highest in SSC, magnesium 2 1 (152.50mg/100g), copper (105.45mg/100g) and vitamin C (27522.5mg/100g) were higher in SSC. Tannin 3 (0.94mg/100g) was higher SSC, phytate (14.48mg/100g) was higher SSC and oxalate (0.80mg/100g) was higher in 3 2 SSC. SSC was generally accepted among the formulated complementary foods. 5 5
Conclusion: The study revealed that formulating complementary food with orange fleshed sweet potato composite flour improves vitamin A and other micro and macro nutrients content of the food.