Formulation of Quality Protein Maize (QPM) Based Nutritionally Improved Complementary Food (CF): The case of Shebedino Woreda, Southern Ethiopia

Abstract

Objectives: To develop complementary food from blend of quality protein maize, orange fleshed sweet potato, chickpea and red teff. Methods: Before CF development, flavor optimization was done in seven different blending proportion of QPM: chickpea using sensory evaluation. Porridge prepared from 50:50 and 60:40 QPM and chickpea blend were selected using 30 panelists. Based on that, 72gm of 50:50 or 60:40 blend of raw, germinated or soaked QPM and chickpea, 18gm of OFSP and 10 gm of red teff were used for Complementary Food formulation. The 2x3 factorial design was used and the effect of blending proportion and processing method on nutrient composition and anti-nutrients were studied. Sensory evaluation of porridge was done at the community level. Results: Addition of 50% chickpea on QPM was accepted using a flavor optimization test at the laboratory level. Increment in chickpea content in 72:18:10 formulated complementary flour, slightly increased protein, fat, zinc and iron contents and reduced viscosity of complementary porridge. Germination and soaking improved CFs by reducing phytate, tannin and viscosities. All CFs prepared in this study were accepted at community (3.47 to 4.20) level using five point hedonic scales. Conclusions: All CFs prepared in this study satisfy the minimum RDA for energy, protein and 2/3 of RDA for iron and zinc. QPM based CFs prepared from 72 (50:50) of germinated QPM and chickpea is best on nutrient content, bioavailability and viscosity. Nutritionally improved CFs can be prepared from a blend of QPM, chickpea, Orange Flesh Sweet Potato (OFSP) and red teff.