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Grains of winnowed cereals and cowpea were weighed in ratio 70:30 w/w (cereal: cowpea) and given to four mothers randomly selected from Well-Baby Clinics. Mothers prepared the mixtures using traditional method of cereal ogi processing. Chemical compositions of obtained mixtures were determined using official standard methods. Proanthocyanidins was by direct sample extraction and absorbance read at 550nm. Total phenol estimation was determined using the Folin & Cioclteu method. Organoleptic properties were determined using 9-point Hedonic scale method. Values of crude protein (%) were comparable in all samples sorghum/cowpea ogi had 11.2; millet/cowpea ogi 10.6 and maize/cowpea ogi 11.0 respectively. Dry matter contents (%) in all samples were comparable. Crude fibre content was higher in millet/cowpea than maize/cowpea and sorghum/cowpea. Phosphorus, magnesium, iron and copper contents (ppm) were higher in millet/cowpea than sorghum/cowpea and maize/cowpea. Values of zinc were comparable in maize/cowpea (1280) and sorghum/cowpea (1150) both of which were significantly higher (p<0.05) than millet/cowpea of 554. Antinutritional factors (ppm) were reduced by cofermentations in all samples. Co-fermentation did not improve the crude protein content, reduced significantly (p<0.05) the mineral contents except zinc and manganese in millet/cowpea. Maize/cowpea ogi was preferred to sorghum/cowpea and millet/cowpea ogi in organoleptic properties.

Sensory evaluation, nutritional quality and antinutritional factors of traditionally co-fermented cereals/cowpea mixtures as infant complementary food