Production and Evaluation of Complementary Foods Made From Selected Local Food Materials

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dc.contributor.authorArisa, Ngozi U.
dc.contributor.authorOlutayo, K. O.
dc.contributor.authorIgbokwe, C, C.
dc.contributor.authorAbba, K. I.
dc.date.accessioned2026-11-09T15:19:13Z
dc.date.available2026-11-09T15:19:13Z
dc.date.issued2024-04
dc.description.abstractMalnutrition is prevalent in infants during complementary feeding in parts of developing countries. This is especially so, due to the high cost of infant formulas and other weaning foods in this region. This study compounded and evaluated some quality characteristics of complementary foods made from combinations of an underutilized root crop (trifoliate yam) and some readily available food materials. The complementary foods were made from trifoliate yam, kidney beans, tilapia fish, vegetable oil, sugar and either date and carrot (TKDC) or tiger nut and pawpaw (TKTP) in ratios of 60:10:10:5:5:7:3 or 60:10:10:5:5:5:5, cooked in stainless steel pot, dried, milled and analyzed for proximate, minerals, beta-carotene, tannin, amino acids profile, characteristics and impact on growth upon consumption. Proximate, minerals, vitamin, tannin and amino acid profile and sensory characteristics of complementary foods varied significantly (P<0.05) from one another with TKTP having higher protein (12.32%), fats (21.87 %), ash (5.2 %) contents than TKDC. However, in terms of overall acceptability (8.10) taste (8.10) and aroma (8.00), TKDC was better accepted than TKTP. Feeding of test animals with complementary foods resulted in weight gains of between 60.96g to 113.62g (TKTP) and 57.32 to 105.92 (TKDC). The complementary foods were comparatively nutritious and acceptable.
dc.identifier.issn0300-368X
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/736
dc.language.isoen
dc.relation.ispartofseriesNIGERIAN AGRICULTURAL JOURNAL; Volume 55 Number 1
dc.subjectProduction
dc.subjectevaluation
dc.subjectquality characteristic
dc.subjectcomplementary feeding
dc.subjectand nutrition
dc.titleProduction and Evaluation of Complementary Foods Made From Selected Local Food Materials
dc.typeArticle

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