Effects of Processing Method on the Nutrients’ Composition of Maize/Soya Complementary Food

Abstract

To improve the physical characteristics, nutritional composition and reduce the anti-nutritional content of complementary food, different processing methods had been used. This study was carried out with a view of comparing the effect of three processing methods on the nutrient composition of maize/soy complementary food. Flour of fermented, sprouted and toasted maize and toasted soybean was separately produced. The three maize flours were separately blended with the toasted soybean in the ratio 70:30 to produce three blends of maize/soya complementary foods labeled A (toasted soybean + toasted maize), B (toasted soybean + fermented maize and C (toasted soybean + sprouted maize). The resulting blends were subjected to proximate, vitamin C and mineral analysis. The energy, protein, vitamin C and some mineral contents of the blends were compared with that of commercial maize/soy complementary food (Nutriend). The result showed that the three processing methods gave complementary food that contained protein (19.64% to 21.60%) and energy (430.15kcal/g to 451.27kcal/g) that were higher than that of the commercial complementary food 17% protein and 400kcal/g. The blends also contained significantly higher (P< 0.05) levels of phosphorus and vitamin C than nutriend. However nutriend contains significantly higher (P< 0.05) level of calcium than the processed blends. The three processing methods gave weaning food with adequate amount of protein, energy, phosphorus and vitamin C. However, the cheapest and least time consuming process is toasting. Further biological study on the utilization of the nutrient needs to be carried out.