Open AccessProduction of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn
Author(s) -
Abiodun Adeoso,
Adetona Olayinka,
Awe Omotola
Publication year - 2021
Publication title -
european journal of nutrition and food safety
Language(s) - English
Resource type - Journals
ISSN - 2347-5641
DOI - 10.9734/ejnfs/2021/v13i230375
Subject(s) - baby food , preservative , nutrient , food science , proximate , crop , microbiology and biotechnology , toxicology , biology , agronomy , ecology
The transition from breastfeeding to family or complementary food is challenging for most mothers. This is a critical period of growth during which nutrient deficiencies and illnesses contribute globally to higher rates of under-nutrition among children less than five years of age. This study was carried-out to compound an indigenous complementary food that is nutritious, cheap, and with considerable shelf life. Blends of soya beans, sweet potato, yellow maize and guinea corn flours were mixed in proportions and proximate analysis was carried out to determine the nutritive and preservative quality. Carbohydrate (80.33-84.72 g) was 123% more and protein (3.43-4.26 g) was 26.6% less than commercially available complimentary food. More research is needed in this area to achieve our goal.