Production and Quality Evaluation of Complementary Food from Blends of Sorghum, Soybeans, Millet, Locust Beans and Crayfish

The nutritional well-being of infants is critical for growth and development, especially in regions with high rates of malnutrition. This study aimed to develop and evaluate complementary food blends using locally available and affordable raw materials, including sorghum, soybeans, millet, locust beans, and crayfish. The formulations were assessed for proximate composition, mineral and vitamin content, sensory attributes, and overall suitability as complementary foods. Three samples were formulated: Sample A (sorghum 45%, soybeans 20%, millet 20%, crayfish 15%), Sample B (sorghum 25%, soybeans 30%, millet 25%, locust beans 20%), and Sample C (sorghum 40%, soybeans 40%, millet 20%). Proximate analysis was conducted using standard Association of Official Analytical Chemists (AOAC) methods to determine protein, fat, fiber, ash, moisture, and carbohydrate contents. Mineral composition (calcium and phosphorus) was analyzed using Atomic Absorption Spectrophotometry (AAS), while vitamins (A and C) were quantified using spectrophotometric techniques. Sensory evaluation involved 20 panelists who rated the samples for taste, aroma, texture, and overall acceptability using a 9-point hedonic scale. Results revealed significant differences (P < 0.05) in the nutritional and sensory properties of the formulations. Sample C had the highest protein content (28.78%) and the lowest carbohydrate content (51.57%), making it the most nutritionally balanced. Sample B was rich in fat (8.03%) and fiber (4.01%), while Sample A had the highest carbohydrate content (52.74%). Mineral analysis showed that Sample B contained the highest calcium (133.00 mg/100g) and phosphorus (222.50 mg/100g) levels, while Sample C recorded the highest Vitamin A (202.50 µg/100g) and moderate Vitamin C (6.07 mg/100g). Sensory evaluation indicated that Sample C was the most preferred, scoring highest in taste (9.00), aroma (8.75), texture (8.50), and overall acceptability (8.80). The study concludes that Sample C is the most suitable complementary food blend due to its superior nutritional quality and sensory appeal. These findings highlight the potential of utilizing locally sourced ingredients to address malnutrition in resource-limited settings. Further studies are recommended to assess the microbiological safety and anti-nutrient levels of the formulations.