Browsing by Author "Alabi, M.O."

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    Formulated from Blends of Millet (pennisetum), Groundnut (Arachis hypogea) and Moringa oleifera.
    (Department of Nutrition and Dietetics, Nasarawa State University Keffi., 2017-03-11) Awogbenja, Makanju Dehinde; Hassan, A.; Alabi, M.O.
    Malnutrition is one of the major problems facing infants and young children in Nigeria. Local food materials are of low-cost and yet provide essential nutrients required for successful recovery of children with moderate malnutrition. Formulate and evaluate the nutritional characteristics, sensory and microbiological qualities of complementary foods from blends of Millet, Groundnut and Moringa oleifera. Blends of millet, groundnut and Moringa at 60:40:0, 60:35:5, 60:30:10, 60:25:15 and 60:20:20 were used to produce complementary foods using locally adaptable process. Products were analyzed for proximate and minerals content as well as sensory and microbiological qualities using standardized methods.Moisture, Crude Protein, Ash and Energy values were in the range of 12.01± 0.50 to 19.17± 0.76g/100g, 8.42±0.14 to 15.83±0.13g/100g, 8.33±0.29 to 15.29g/100g and 1706.4 to 2927.1 Kcals respectively. Calcium, Magnesium, Iron and Zinc contents were in the range of 30.15±0.01 to 34.35±0.01mg/100g, 83.43±0.10 to 90.09±0.01mg/100g, 3.08±0.03 to 4.07±0.02mg\100g and 3.16±0.02 to 4.05±0.01mg/100g respectively. Microbial determination showed no presence of Salmonella and Shigella in all the samples but Staphylococcus sp pans Escherichia were detected in some of the samples. Sensory evaluation showed the formulated blends preparation to have good acceptability. The study showed that feeding infants with improved complementary foods like formulated foods would improve their nutrition status.