Proximate composition of complementary food prepared from maize (Zea mays), soybean (Glycine max) and Moringa leaves in Tigray, Ethiopia

Abstract

Malnutrition is a major problem in Ethiopia. In Tigray regional state of Ethiopia, under-nutrition (disorders of nutrition) is very high. This study aimed to assess ash, moisture, protein fiber and fat contents of blended flours. The raw materials were maize (Zea mays) Melkassa-6 variety, soybean (Glycine max) Wagaye variety and moringa (Moringa oleifera) leaf. The three formulated flours were (R65) 65:30:5, (R60) 60:30:10 and (R55) 55:30:15 with maize flour, soybean flour and moringa leaf powder, respectively. Each of the ingredients was mixed in predetermined portions to obtain enriched flour. Ash, moisture, protein, fat and fiber of the enriched flours were assessed and compared to control (100% maize flour). Higher amount of ash was observed in R55 (4.3%), whereas higher moisture were found in control (7.8%). Protein content increased significantly (p < 0.05) from 8.2% in control to 17.2% in R55 as the level of moringa leaf powder increased from 5% to 15%. Fat content increased significantly (p < 0.05) from 4.5% in control (maize flour) to 10.99% in R55. Lower fiber content was recorded in R65 (2.65). As moringa leaf powder increased carbohydrate content decreased significantly (p < 0.05) from 66.1% in R65 to 57.3% in R55. Higher energy was recorded in composite flour as compare to control (maize flour). The study showed that blending locally available food grains with moringa leaf powder can enhance proximate composition.