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Nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes were evaluated. Paste from each cocoyam variety was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam:45% plantain:10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Values obtained showed that pudding from ede-ocha had a higher moisture content (56.25%), protein (4.47%), fat (1.84%), ash (2.57%), crude fiber (2.46%), iron (0.58mg), and calcium (5.12mg) than ede-cocoondia, which had 5.52%, 4.29%, 1.49%, 2.45%, 2.11%, 0.36% and 5.01% respectively. Also, puddings from ede-cocoindia had higher carbohydrate (39.28%), vitamin A precursor (62.90μg), vitamin C (33.05mg) and zinc (0.35mg) than that from ede-ocha which had 35.46%, 60.80 μg, 20.50 mg, and 0.32mg respectively. The ede-ocha, therefore, made a better nutritious pudding than ede-cocoindia.

Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food