Effect of Processing Method on Proximate, Mineral and Anti-nutrients Composition of Complementary Foods Produced from Maize, Soybean and Pumpkin Seed

Abstract

Background: Complementary foods are formulated food mixtures meant to be fed along with breast milk for infants from 6months until completely weaned off of breast milk. Objective: This study is therefore designed to assess the effect of processing method on nutrients and anti-nutrient composition of complementary foods from Maize, Soybean and Pumpkin Seed Methods: Raw materials were purchased at Owena Market in Ondo state while a commercial complementary food was purchased Ayofem shopping mall and supermarket, Akure Ondo state. Maize, soy beans and pumpkin seeds were separately subjected to fermentation, sprouting and toasting, milled into powder and packaged. The flours were formulated into three (3) different samples using the ratio 70:20:10 for maize, soybean and pumpkin seed respectively. The complementary were labeled as follows, sample A (70% fermented maize: 20% fermented soybeans: 10% fermented pumpkin seed) B (70% roasted maize: 20% roasted soybeans: 10% roasted pumpkin) and C (70% sprouted maize: 20%sprouted soybeans: 10% sprouted pumpkin) were formulated. Samples of the complementary foods were subjected to chemical and instrumental analysis using standard methods. Analysis of variance (ANOVA) was performed using Statistical Package for Social Science (SPSS) version 23. Difference is considered statistically significant at P<0.05. Results: Findings shows that sample B was significantly (P<0.05) lower in moisture content (8.18%) but higher than the control sample D (2.5%). The control sample was higher in crude fibre (4.5%), Ash (3.0%). Protein was significantly (P<0.05) higher in sample A (18.39%) while sample B (11.33%) has the highest fat and energy (410kcal) content. Sample D had the highest carbohydrate (65.0%) compared to other samples. Beta-carotene content varies from 0.203mg to 0.461mg.The oxalate, cyanide and phytate content was significantly (P<0.05) higher in sample C (21.350mg), 4.637mg and B (7.296mg) respectively. The mineral content of the samples is significantly different from one another. Sample A was significantly (P<0.05) lower in Ca (16.02mg), Mg (26.979), K (62.185), and P (125.12mg), while Sample C was significantly (P<0.05) higher in Ca (27.034), Mg (42.996mg), K (569.069mg), and P (281.162) respectively. The Iron (Fe) content was significantly (P<0.05) higher in sample A (14.008mg). Conclusion: This study had shown that fermentation, toasting and sprouting improved the nutrients composition of the formulated complementary foods and can replaced the control sample for feeding infant age 6months and above.