Nutritional Quality and Sensory Evaluation of Yellow Maize (ogi) Enriched With Soybean and Date Fruit for Infant Feeding

Child’s growth and development largely depends on adequate nutrition during infancy and childhood. This study formulated complementary food using locally abundant and affordable materials. Fermented maize, soybean and date fruit were processed into flours separately; and the flours were blended to obtain five formulated complementary food. The study investigated the functional properties, nutrient composition, antioxidant capacity, and sensory acceptability of yellow maize (Ogi) fortified with soybean and date fruit to develop a nutrient-dense complementary food for infants feeding. Five formulations were prepared: a control (100% maize; YMO) and four enriched blends containing 10–25% soybean and 10% date fruit (YMSD1–YMSD4). Functional properties (bulk density, water and oil absorption), proximate composition (protein, lipid, moisture, ash, fiber, carbohydrate), mineral (Mg, Fe, Ca) and vitamin (A, B₆, K) contents, total phenolics and flavonoids, and sensory attributes (appearance, aroma, texture, color, taste, overall acceptability) were evaluated using standard AOAC (2015) methods and a nine-point hedonic scale. Data were analyzed by one-way ANOVA (α = .05). Enrichment significantly (p < .05) improved functional properties: water absorption capacity increased from 4.26(YMO) to 7.60 g/g(YMSD4) and oil absorption capacity from 1.63(YMO) to 2.91 g/g(YMSD4). Protein content nearly doubled (6.45% in YMO to 12.58% in YMSD4), and lipids increased (4.48% in YMO to 8.60% in YMSD4). Minerals—magnesium (35.02 in YMO to 60.05 mg/100g inYMSD4), iron (2.06 in YMO to 3.26 mg/100 g in YMSD4), calcium (20.12 in YMO to 40.64 mg/100g YMSD4)—and vitamins—A (1,014 YMO to 1,855 µg/100g in YMSD4), B₆ (0.20 in YMO to 1.02 mg/100g in YMSD4), K (0.18 in YMO to 2.05 mg/100g In YMSD4)—were markedly elevated. Total phenolics and flavonoids increased threefold, indicating enhanced antioxidant potential. Sensory scores for YMSD4 peaked at 8.76 (overall acceptability) and 8.84 (taste), significantly higher than the control (5.40; 5.92). The study concluded that Fortification of maize Ogi with 25% soybean and 10% date fruit (YMSD4) produced a complementary food with superior functional, nutritional, and sensory qualities also offers a cost-effective, culturally acceptable strategy to address protein-energy malnutrition and micronutrient deficiencies in infants. Therefore, it is recommended that health and nutrition authorities should consider incorporating the sample YMSD4 (65% yellow maize, 25% soybean, and 10% date fruit) formulation into national and local infant feeding programs.