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Consumption of nutritionally inadequate diets results in infant malnutrition. This study is aimed at formulating complementary foods from blend of orange-fleshed sweet potato, brown teff, and dark red kidney beans for infants aged 6–23 months. The Design-Expert 6.0.8 Software was used to formulate flour blends. Proximate, mineral, and antinutrient characterizations of flour blends were determined by using standard methods. The crude protein, crude fat, carbohydrate, and energy contents of raw flour blends were varied from 4.90–14.25%, 1.63–1.99%, 67.10–76.29%, and 339.07–343.63 Kcal/100 g, respectively. The crude protein, crude fat, carbohydrate, and energy contents of extruded blends were varied from 3.65–12.41%, 0.16–0.31%, 72.66–83.96%, and 343.07–356.74 Kcal/100 g, respectively. The crude protein, crude fat, carbohydrate, and energy contents of drum-dried blends were varied from 4.45–14.08%, 1.21–1.70%, 69.30–80.45%, and 347.20–356.57 Kcal/100 g, respectively. The products meet the recommended daily intake of protein (5.2–10.9 g), carbohydrate (≥65 g), energy (202–894 Kcal), and potassium (60–160 mg) for infants. However, the products are in short of meeting some of the recommendations given by international standards regarding daily intake of fats and minerals. Therefore, it requires some enhancement by including studied amount of butter and other micronutrient dense foodstuffs.

This study aims to investigate the effects of roasting dried coffee cherry on total phenol (TP), tannin, and flavonoid (TF) content and to examine the antioxidant and antimicrobial capacity of a coffee cherry husk-derived ethanol extract. Accordingly, the TP and TF content after different roasting regimens ranged from 9.00 to 123.49 mg GAE/g and 2.69 to 35.34 mg QE/g, respectively. The total tannin content decreased from 42.45 mg TAE/g to 0.27 mg TAE/g by the treatment. The DPPH radical and hydrogen peroxide scavenging capacities extended from 24.68 ± 0.05 to 93.83% and 14.45 to 76.07%, respectively, while the ferric reducing capacity increased from 10.85 to 47.02 mg AAE/g. An extract with increased TP and TF as well as stronger antioxidative activity was found to be produced by mild temperature (150 °C) roasting for 25 min or 180 °C for 10 to 15 min, after which the potency declines. The bacterial inhibition zones also increased from 7.03 to 21.30 mm and from 6.00 to 15.77 mm forE. coli and S. aureus, respectively. This study demonstrated that roasting degrades tannin and enhances the antioxidant and antibacterial properties of ethanol extracts of coffee husk.