Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

Abstract

Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P < 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P < 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

Formulation of Adequate Complementary Food for Children 6–24 Months Using Local Staple Foods in the South-west Region of Cameroon

“…Next was formula H with a zinc content of 1.87mg/100g, and the least were formulas C and G, whose zinc contents were 1.56mg/100g and 1.49mg/100g respectively. Gemede had slightly higher values, in the range of 2.73 -3.00 mg/100g for zinc content of his complementary food formulated from maize, pea and anchote flours [50], while Asouzu and Nkemjika had similar results ranging from 1.52 -2.61mg/100g in their complementary food formulated with maize and supplemented crayfish and carrot flour [51].…”