By Peter-ogba Gloria Uzoamaka
The study evaluated the chemical composition, nutrient adequacy, shelf life and organoleptic properties of complementary mixes based on “acha” (Digitaria exilis), benne seed (Sesamum indicum) and soybean (Glycine max). The staples (acha, benne seed and soybean) were purchased from Central Market Kaduna, Kaduna State, Nigeria. Acha was fermented for 48hours and sundried for 2days, benne seed was washed and roasted with gas cooker on low heat at 80oC for 10 minutes and soybean boiled for 60 minutes at 100oC, fermented for 24 hours and roasted under low heat at 80oC for 10 minutes before milling separately into flours. The flours were combined at different ratios on protein basis to produce five complementary mixes namely D70S30 (acha70/benneseed30), D70G30 (acha70/soybean30), D70S15G15 (acha70/benneseed15/soybean15), D70S20G10 (acha70/benneseed20/soybean10 and D70S10G20 (acha70/benneseed10/soybean20). Each derived 70% of its dietary Nitrogen (N) from cereal (acha) and 30% from legume and or oil seed (soya been and or benne seed). The multi-mixes were analyzed for their nutrient, anti-nutrient and phytochemical composition before being used to prepare porridges. The nutrient content of the quantity of each porridge to be consumed daily by a child (6-24months old), who is breastfeeding was calculated and compared with recommended nutrient intake (RNI) for the age group. Nutritional adequacy of the porridges was assessed based on the percentage of the RNI met. Shelf life (keeping quality) of the complementary mixes was evaluated using free fatty acids (FFA), pH, water and microbial load for 60days. All analysis was done in triplicate using standard methods. The organoleptic properties the porridges made from the mixes were also evaluated. A commercial product (Nutrend) was used as control. A nine point hedonic scale was used to rate the organoleptic attributes of the porridges made from the mixes. Analysis of variance (ANOVA) and Duncan’s multiple range tests were used to separate and compare the means. Differences were considered significant at p0.05), phytate ranged from 2.3mg/100g in D70G30 to 2.7mg/100g in D70S30 and haemagglutinin values was in traces in D70S30 while D70G30, D70S15G15, D70S20G10 D70S10G20 had comparable (p>0.05) values (0.1HU/mg – 0.2HG/mg). These values were within safe levels (oxalate was 80– 120mg/day, phytate