Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste

Abstract

Low nutrient density in weaning foods is the major cause of under-nutrition among infants and young children in developing countries. Ten types of composite weaning diets (namely, maize–rojo beans–peanut, maize–peanut–sardines, maize–peanut–sardine–rojo beans, maize–peanut-soaked rojo beans, maize–peanut-germinated rojo beans, sorghum–rojo beans–peanut, sorghum–peanut–sardines, sorghum–peanut–sardine–rojo beans, sorghum–peanut-soaked rojo beans, and sorghum–peanut-germinated rojo beans) were formulated and assayed for proximate composition, energy, mineral density, tannin content and residual urease activity. The diets were also evaluated for storage stability under ambient conditions, sensory quality and overall acceptability. Results of the study indicated that, concentrations of protein, fat, ash, calcium, iron, zinc and copper were significantly (P<0.05) increased when plain maize and sorghum gruels were enriched with rojo beans, peanut paste and/or ground sardines. Soaking and germinating the rojo beans and dehulling the sorghum reduced the concentration of tannins in the gruels significantly (P<0.05). Residual urease activity ranged between 0.00 and 0.07 units, about 10-fold lower than the maximum level (0.8 units) allowed in weaning foods. Both maize and sorghum-based composite gruels had a short shelf-life under ambient conditions (26.4°C) ranging between 4 and 6 h, with gruels containing ground sardines showing a tendency to spoil faster. All composite gruels except those containing germinated rojo beans were highly liked and accepted by consumers (P<0.05), similar to the plain maize and sorghum gruels. The maize and sorghum-based composite products therefore have a potential for use as weaning and/or supplementary foods for older infants and young children. Further investigations are suggested to extend the shelf-life of the composite products and improve the organoleptic quality of the diets containing germinated rojo beans.