In ternationa l Scholars Journa ls African Journal of Food Science Research ISSN 2375-0723 Vol. 6 (4), pp. 289-296, April, 2018. Available online at www.internationalscholarsjournals.org © International Scholars Journals Author(s) retain the copyright of this article. Full Length Research Paper Evaluation of the chemical composition and functional properties of bambara groundnut and cooking banana Ijarotimi Oluwole Steve*, Oyewo Mary Temitope and Oladeji Babatunde Stephen Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria. Accepted 06 May, 2017 The cooking banana and bambara ground nut were processed into flour, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 respectively and chemical, functional and sensory properties were evaluated. The protein contents of formulated samples were significantly higher than ogi, but lower than nutrend (p < 0.05). Also, the energy values of CBR4 (384.4  0.3 kcal.) was significantly lower than the nutrend (397.1 ± 1.8 kcal.) (p < 0.05) and there was no significant difference with the ogi (383.1  0.1 kcal.) (p < 0.05). The mineral composition of CBR4 had the highest amount of calcium, magnesium, iron, potassium, sodium and phosphorous when compared with other formulated food samples. The CBR4 had the highest water absorption capacity, least gelation capacity and swelling capacity, while CBR1 had the least values of the formulated food samples. The overall acceptability of the formulated food samples were significantly lower than the ogi and nutrend (p < 0.05). The amount of CBR3 and CBR4 needed to meet the RDA for energy, protein and minerals of infant were comparable with that of nutrend, but lower than ogi. The study concluded that the nutrient composition of CBR4 was better than ogi, but lower than nutrend. Hence, it may be used as a substitute for ogi and the expensive commercial weaning formula. Key words: Chemical composition, functional properties, cooking banana, bambara groundnut, infant mix. INTRODUCTION Childhood malnutrition is very common in developing countries (Plahar and Hoyle, 1991; Kim, 2000; FAO, 2004). This is because infants at this stage of develop-ment require higher energy and proteins in their diet so as to meet increasing demand for metabolism. The nu-triational status of children less than 5 years of age is of particular concern, since the early years of life represent the period for optimal growth and development (Prechu-lek et al., 1999). Their nutritional well-being reflects household, community and national investments in family health thereby contributing both directly and indirectly to overall country development and in particular, develop-ment of human resource (Central Bureau of Statistic, 1999). Malnutrition contributes directly or indirectly to more than 60% of ten million child deaths each year (WHO, 2002). It has been reported that over 226 million children *Corresponding author. E-mail: soijarotimi@gmail.com. Tel.: 2348035670760. below 5 years old are stunted, 67 million are wasted and 183 million weight less than they should for their age (UNICEF, 1998). The prevalence of malnutrition incre-ases dramatically from the age of 6 - 18 months as a re-sult of poor feeding practices and low purchasing power that characterized many homes. Diets in developing cou-ntries are frequently deficient in macronutrients (protein, carbohydrates and fat, leading to protein-energy mal- nutrition), micronutrients (electrolytes, minerals and vita- mins, leading to specific micronutrient deficiencies) or both (Brabin and Coulter, 2003; Pinstrup-Andersen et al., 1993; Levin et al., 1993; Millward and Jackson, 2004). In order to solve this nutrition problem many researchers have worked extensively on cereal-legume combinations in Nigeria. For example, Fashakin and Ogunsoola (1982) formulated nut- ogi (a mixture of corn gruel and peanut), Akinrele and Edwards (1989) formulated soya-ogi (corn gruel plus soya bean).The traditional weaning foods could be improved upon by combining locally available foods that complement each other in such a way that new pattern of amino acids created by this combination is similar to that recommended for infants (Fashakin et al., Ijarotimi et al. 290 Bambara Groundnut Seed Cleaning/Sorting Soaking (24hours) Draining Roasting (180 0 C, 15minutes) Winnowing Milling Sieving Roasted Bambara Groundnut Flour Figure 1. Flow chart showing roasted bambara groundnut flour. Cooking Banana Cleaning/Sorting Peeling Slicing Drying (60 0 C, 24hours) Milling Sieving (0.4mm mesh) Cooking banana flour Figure 2. Flow chart showing cooking banana flour. 1986). In view of this, the present study therefore was under- taken to develop low cost formulations, using cooking banana fruits (Musa spp., ABB Genome) and roasted bambara groundnut seeds (Vigna subterranean L. Verde) with locally available technology and an attempt was made to evaluate the chemical composition and func- tional properties of the food samples. MATERIALS AND METHODS Materials The materials, that is, raw green cooking banana (Musa spp, ABB genome), bambara groundnut (V. subterranean L. Verdc), nutrend (a commercial weaning food) and Ogi (a traditional weaning food) were purchased from a local market in Akure town, Ondo state, Nigeria. Methods Preparation of samples The bambara groundnut seeds were sorted, soaked for 24 h in hot water, drained and roasted in hot fine sand at 180 ° C for 15 min. The roasted seeds were winnowed, dry milled, sieved through 0.4 mm wire mesh screen (Figure 1). Cooking banana fruits were peeled, sliced into pieces, oven-dried at 60 ° C for 24 h, milled and sieved through 0.4 mm wire mesh screen. The flours were stored in sealed cellophane bag at room temperature (Figure 2). The cooking bana- na flour and roasted bambara groundnut flour were mixed in ratios of 90:10, 80: 20, 70: 30 and 60:40 respectively and the flour were then stored in cellophane bag at room temperature prior to analysis. Chemical analyses The nutrient composition of the food samples was determined using the standard procedures of association of official analytical che- mists (1990) . Triplicate samples of each sample were determined for moisture content in a hot-air circulating oven (Galenkamp). Ash was determined by incineration (550 ° C) of known weights of the samples in a muffle furnace (Gallenkamp, size 3). Crude fat was determined by exhaustively extracting a known weight of sample in petroleum ether (boiling point, 40 to 60°C) in a soxhlet extractor. Protein (N × 6.25) was determined by the Kjeldahl method. Crude fiber was determined after digesting a known weight of fat-free sam- ple in refluxing 1.25% sulfuric acid and 1.25% sodium hydroxide. The carbohydrate content was determined by subtracting the total crude protein, crude fiber, ash and fat from the total dry weight (100 g) of the food sample differences. The gross energy was deter- mined with a Gallenkamp ballistic bomb calorimeter (Gallenkamp ccb-330-010L UK). Minerals content (sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese and selenium) of the flour samples was determined using association of official analytical chemists (1990) method. Flour was digested with a mixture of concentrated nitric acid, sulfuric acid and perchloric acid (10:0.5:2, v/v and analysed using an atomic absorption spectrophotometer (GBC 904AA; Ger- many). The total phosphorus was determined as orthophosphate by the ascorbic acid method after acid digestion and neutralization using phenolphthalein indicator and combined reagent (APHA, 1995). The absorbance was read at 880 nm (Spectronic 21 D, Mil- tonroy, New York, USA) and KH2PO4 (Merck, Mumbai, India) served as a standard. Anti-nutrient determinations Phytic acid was extracted from each 3 g flour sample with 3% 291 Afr. J. Food Sci. Res. trichloro-acetic acid by shaking at room temperature followed by high speed centrifugation as described by Wheeler and Ferrel (1971). The phytic acid in the supernatant was precipitated as ferric phytate and iron in the sample was estimated. Phytate-phosphorus (phytate-P) was calculated from the iron results assuming a 4:6 iron: phosphorus molecular ratio. The phytic acid was estimated by multiplying the amount of phytate-phosphorus by the factor 3.55 based on the empirical formula C6P6O24H18. Tannin contents were determined by the modified vanillin-HCl methods (Burns 1971; Price et al., 1978) . A 2 g sample was extracted with 50 ml 99.9% methanol for 20 min at room temperature with constant agitation. After centrifugation for 10 min at 653 x g, 5 ml of vanillin- HCl (2% vanilli and 1% HCl) reagent was added to 1 ml aliquots and the colour developed after 20 min at room temperature was read at 500 nm. Correction for interference light natural pigments in the sample was achieved by subjecting the extract to the conditions of the reaction, but without vanillin reagent. A standard curve was pre- pared using catechin (Sigma Chemical, St. Louis, MO) after correct- ing for blank and tannin concentration was expressed in g/100 g. Oxalate was determined by AOAC (1990) method. 1 g of the sample was weighed into 100 ml conical flask. 75 ml of 3 M H2 SO4 was added and the solution was carefully stirred intermittently with a magnetic stirrer for about 1h and then filtered using whatman No.1 filter paper. The sample filtrate (extract) (25 ml) was collected and titrated against hot (80 - 90 ° C) 0.1 N KMnO4 solution to the point when a faint pink colour appeared that persisted for at least 30 s. The concentration of oxalate in each sample was obtained from the calculation: 1 ml 0.1 permanganate = 0.006303 g oxalate. Trypsin inhibition activity (TIA) The trypsin inhibition activity was assayed in terms of the extent to which an extract of the defatted flour inhibited the action of bovine trypsin (EC 3.4.21.4) on the substrate benzoyl-DL- arginine-p-nitria- nilide (BAPNA) hydrochloric (Kakade et al., 1974). The samples (1 g each) were extracted continuously at ambient temperature for 3 h with 50 mL, 10 mM NaOH using a mechanical shaker (GallenKamp orbital shaker Surrey, UK). The pH of the resulting slurry was adjusted to 9.4 - 9.6 with 1 M NaOH. After extraction, the suspend- sion was shaken and diluted with distilled water such that 1 cm 3 of the extract produced trypsin inhibition of 40 - 60% at 37 ° C. The respective dilutions were noted. Consequently, TIA was calculated in terms of mg pure trypsin (Sigma type lll, lot 20H0868) TIA = 2.632DA mg pure trypsin inhibited g -1 sample S Where D is the dilution factor, A is the change in absorbance at 410 mm due to trypsin inhibition per cm 3 diluted sample extract and S is the weight of the sample. Functional property determination Water absorption capacity was determined using the method of Salunkhe (1985) modified by Adebowale et al. (2002). 10 ml of distilled and deionized water was added to 1.0 g of the sample in a beaker. The suspension was stirred using magnetic stirrer for 5 min. The suspension obtained was centrifuge at 3500 rpm for 30 min and the supernatant was measured into a 10 ml graduated cylinder. Water absorbed was calculated as the difference between the initial volume of water added to the sample and the volume of the supernatant. Least gelation property was determined using the method described by Coffman and Garcia (1977). Sample suspend- sions of 2 - 16% were prepared in distilled water. 10 ml of each of the prepared dispersions was transferred into a test tube and heated in a boiling water bath for 1 h, cooled rapidly in a cold water bath and allowed to cool further at 4 ° C for 2 h. The least gelation concentration was determined when the sample from the inverted test tube did not slip or fall. Swelling capacity was determined by weighing 20 g of the food sample into a cleaned, dried graduated cylinder. The cylinder was tapped 3 times on the table and then 80 ml of distilled water was poured into the cylinder. The cylinder was allowed to stand for 1 h after which the final volume of the food sample was noted. The ratio of the final volume to initial volume gave the swelling capacity on volume basis. The supernatant was decanted and the weight of food sample and the cylinder was obtained and the ratio of final weight to initial weight of the food sample gave the swelling capacity on weight basis. Sensory evaluation The 4 formulated samples obtained from the different fractions of cooking banana and bambara groundnut mixes were made into light gruels, using about 20 g and 60 ml of water. The reconstituted formulated and control food samples (that is, nutrend, a commercial weaning food and Ogi, a traditional weaning food) were coded and presented to 30 panelists that were familiar with the product. The samples were rated based on colour, aroma, taste, mouth feel and overall acceptability using 9 point hedonic scale scored from dislike extremely (1) to like extremely (9). Statistical analysis The data were analysed using SPSS version 13.0. The mean and standard error of means (SEM) of the triplicate analyses were calculated. The analysis of variance (ANOVA) was performed to determine significant differences between the means, while the means were separated using the new Duncan multiple range test. RESULTS AND DISCUSSION The proximate composition of the formulated food sam- ples are shown in Tables 1. The formulated diet con- taining 60% cooking banana fruit flour and 40% bambara groundnut flour (CBR4) had the highest energy value (384.4  1.3 kcal.), while the sample containing 90% cooking banana and 10% bambara groundnut flour (CBR1) had the least energy value (361.5  1.0 kcal.). The energy value of CBR4 was insignificantly high when compared with other formulated diets and ogi (traditional weaning diet, corn gruel) (p > 0.05), but significantly lower when compared with the nutrend (commercial weaning diet) (p < 0.05). The protein content of CBR4 (13.8  0.01 g) was significantly higher than ogi (5.60  0.02 g) and other formulated foods, but also significantly lower than nutrend (16.00  0.2 g). In this present study it was shown that the protein content of the formulated diet increases progressively as the % of bambara groundnut increases. Also, it was observed that the protein content of cooking banana diet supplemented with roasted bam- bara groundnut (13.8  0.01 g) was lower when com- pared with the cooking banana and fermented bambara ground nut mixed (Ijarotimi, 2008). Quite a number of studies have reported that fermentation method improves the nutritive values of food products compared with other processing methods, such as roasting, cooking, etc (Paredes-López and Harry, 1988; Adams, 1990; Obizoba Ijarotimi et al. 292 Table 1. Mean (SEM) of proximate composition of cooking banana and bambara groundnut formulated diets. Nutrients RCB RBG CBR1 CBR2 CBR3 CBR4 Ogi Nutrend Energy (Kcal) 361.5  1.0d 387.8  1.9b 359.7 1.5d 368.8  1.0c 382.5  3.0b 384.4  0.3b 383.1  0.1b 397.1  1.8a Moisture (g) 8.9  0.2a 4.6  0.3e 5.9  0.01d 6.4  0.03c 6.7b  0.03c 6.9  0.02b 2.9  0.06f 4.8  0.02e Protein (g) 3.3  0.1h 18.9  0.1a 6.7  0.18f 8.6  0.02e 11.5  0.02d 13.8  0.01c 5.6  0.02g 16.2  0.2b Fat (g) 1.5  0.1f 6.6  0.2b 2.4 0.02e 3.3  0.06d 3.6  0.23d 5.9  0.05c 0.80 ± 02g 8.5  0.03a Fibre (g) 1.2  0.2e 3.8  0.2b 3.9  0.01b 2.8  0.03c 2.7  0.01c 2.3  0.01d 0.5  0.01f 4.5  0.01a Ash (g) 2.6  0.2bc 3.5  0.1a 3.4  0.4a 3.1a  0.03b 2.9  0.02ab 2.3  0.06cd 1.7  00.02d 2.7  0.02bc Carbohydrate(g) 83.7  0.1b 63.3  0.7f 77.8  0.2c 76.1  0.2d 75.9  0.3d 68.9  0.2e 88.4  0.01a 64.0  0.2f CBR1 - Cooking banana + roasted bambara groundnut (90:10) CBR2 - Cooking banana + roasted bambara groundnut (80:20) CBR3 - Cooking banana + roasted bambara groundnut (70:30) CBR4 - Cooking banana + roasted bambara groundnut (60:40) Nutrend - commercial weaning (Nutrend) Ogi - Traditional weaning food RBG - Raw bambara groundnut RCB - Raw cooking banana. and Atii, 1991; Aletor, 1993). The fibre content of the formulated diets decreases as the % of bam- bara groundnut increases, but CBR1 diet con- tained the highest fibre content (3.9  0.2 g) when compared with the remaining formulated diets, while CBR4 contained the least fibre content (2.3  0.01 g). The mineral composition of the diets is pre- sented in Table 2. The mineral composition of the formulated diets showed that CBR4 sample con- tained the highest mineral content, while CBR1 contained the least in virtually all the minerals de- termined. In this study, it was also observed that the mineral content of the food samples increases as the % of bambara groundnut increases. The increased in vital nutrients as supplementation of bambara ground increases could be attributed to the fact that bambara groundnut is a good source of protein and minerals. Quite a number of studies have reported that legumes and nuts seeds are good sources of protein and minerals and that these seeds are usually consumed in many parts of the developing countries, particularly, where animal proteins are scarce or very expensive (Brough et al., 1993; Lalude and Fashakin, 2006). The anti-nutritional factors of the formulated diets are presented in Table 3. The formulated diet containing 60% of cooking banana and 40% bambara groundnut flour (CBR4) contained the highest amount of oxalate (1.16  0.06 mg/100 g), tannic acid (0.24 mg/100 g), phytin acid (27.25  0.46 mg/100 g), phytin-phosphorus (7.5  0.3 mg/ 100 g) and trypsin inhibitor (7.40  0.5 mg/100 g), while CBR1 diet contained the least con- centration of oxalate (0.3 mg/100 g), tannic acid (0.05 mg/100 g), phytic acid (7.2 mg/100 g), phytin-phosphorus (1.9 mg/100 g) and trypsin inhibitor (1.9 mg/100 g) of the formulated food samples. It is evident in the present study that the concentration of antinutrients increased as the % of bambara groundnut increased. Several studies have reported that legumes, such as soybean, bambara groundnut etc., contain antinutritional or toxic components (Grant et al., 1989; Hwei-Ming et al., 1997), such as protease inhibitors, lectins, goitrogens, antivitamins, saponins, tannins, phy- toestrogens, flatulence factors (Rachis, 1975), lysinoalanine, allergens, phytate (Leiner, 1994), soytoxin (Vasconcelos et al., 1997). Legumes consumption has been related to various delete- rious effects, such as growth retardation (Martinez et al., 1995a), lowered digestibility and absorption of dietary nutrients (Pusztai et al., 1995) and phy- siological, metabolic and immunological distur- bances (Hajobs et al., 1995; Martinez et al., 1995b). However, it is evident that the antinutrient concentration in legumes can be eliminated or reduced to tolerable level through processing me- thods like roasting, fermentation, soaking etc. (Grant et al., 1989; Leiner, 1994; Vasconcelos et al., 1997; Agbede and Aletor, 2003; Khokhar and Chauham, 1986). The functional properties of the formulated food samples are shown in Table 4. The water absorption capacity of food materials is an index of the maximum amount of water that it can take up and retain, hence determine the 293 Afr. J. Food Sci. Res. Table 2. Mean (SEM) mineral composition of cooking banana and bambara groundnut formulated diets. Nutrients RCB RBG CBR1 CBR2 CBR3 CBR4 Ogi *Nutrend Calcium (mg) 30.45  0.06e 60.0  0.30a 19.79  0.11g 27.11  0.26f 39.38  0.56d 45.95  0.24c 51.85  0.65b 39  0.00d Magnesium (mg) 62.98  0.23e 57.19  0.21f 65.69  0.08d 102.28  0.37c 136.44  0.51b 184.80  0.90a 14.29  0.39g ND Zinc (mg) 0.28  0.03c 5.70  0.20a 0.013  0.002d 0.15  0.02cd 0.016  0.002d 0.016  0.002d - 0.7  0.00b Iron (mg) 2.60  0.02b 5.50  0.2a 0.15  0.01d 0.24  0.02d 0.22  0.01d 0.24  0.02d 0.34  0.04d 1.0  0.00c Potassium (mg) 51.47  0.09g 33.94  0.16h 54.72  0.06e 68.14  0.15c 69.69  0.10b 71.95  0.07a 52.81  0.39f 57.0  0.00d Sodium (mg) 26.72  0.04d 7.6  0.01f 26.52  0.06d 27.56  0.17c 27.73  0.57c 30.89  0.08b 40.27  0.13a 22.0  0.00e Phosphorus (mg) 94.06  0.12b 33.32  0.21g 41.93  0.16f 47.22  0.30e 70.19  0.84d 75.31  0.89c 97.55  0.15a 22.0  0.00h Manganese (mg) - 0.93  0.06 - - - - - ND Copper (mg) - 0.12  0.01 - - - - - ND Aluminum (mg) - - - - - - - ND Lead (mg) - - - - - - - ND Chromium (mg) - - - - - - - ND Mercury (mg) - - - - - - - ND *The values as specified by the manufacturer. Table 3. Mean (SEM) antinutritional contents of cooking banana and roasted bambara groundnut mixed. Sample Oxalate (mg/100 g) Tannic acid (mg/100 g) Phytic acid(mg/100g) Phytin phosphorous (mg/100 g) Trypsin inhibitor (mg/100 g) CBR1 0.32  0.02d 0.06  0.01b 7.0  0.02d 2.05  0.15d 1.75  0.15d CBR2 0.54  0.04c 0.08  0.01b 14.12  0.25c 4.10  0.20c 3.30 0.20c CBR3 0.81  0.02b 0.16  0.02a 19.70  0.80b 6.10  0.20b 5.00  0.20b CBR4 1.16  0.06a 0.24  0.03a 27.25  0.46a 7.5  0.30a 7.40  0.50a energy and nutrient dense of a food. Recently, se- veral studies have reported that the high pre-valence of protein- energy malnutrition in many parts of developing countries is as result of low-dense energy and other vital nutrient intakes (Levin et al., 1993; Pinstrup -Andersen et al., 1993; Brabin and Coulter, 2003; Milward and Jackson, 2004). The least gelation concentration of the for-mulated food samples increased with successive substitution levels and there were no significant difference between the formulated samples be-yond 20% substitution levels and the ogi and that of nutrend samples respectively (p > 0.05). The high gelation value implies that the diet would re- quire more energy consumption to cook and hence the gel strength of the diets would be weak and undesirable (Enujiugha, 2006). The swelling capacity increased with the % increase of bam- bara groundnut flour. However, the swelling capa- cities of the formulated diets were significantly higher than ogi but lower than the nutrend (p < 0.05). Table 5 shows the results of sensory attributes of prepared formulated diets, ogi and nutrend. All the sensory attributes of the formulated diets samples were significantly low compared to the nutrend (a commercial weaning food) and ogi (a traditional weaning food) (p < 0.05). The disparity between the flavour and taste of the formulated diets samples and the control food samples could be attributed to the characteristics beany aroma and taste of bambara groundnut flour. The poor rating of the formulated diets samples in term of aroma, taste, texture and colour compared with the ogi and nutrend could also be attributed to the familiarity of the panel of judges to these food Ijarotimi et al. 294 Table 4. Functional properties of the formulated weaning formulation and the controls. Sample % Water Absorption Capacity (WAC) % Least Gelation Concentration (LGC) % Swelling Capacity (SW) CBR1 178.3  0.98 fg 4.0  1.15 c 11.9  0.31 f CBR2 183.7  0.82 f 5.3  0.67 bc 13.7  0.41 e CBR3 205.4  0.62 e 6.0  1.15 abc 18.9  0.08 c CBR4 207.2  1.13 e 6.0  1.20 abc 23.2  0.51 b OGI 123.5  0.29 k 6.0  1.13 abc 13.7  0.41 e Nutrend 346.5  3.25 a 8.0  1.16 ab 31.6  0.48 a Table 5. Sensory qualities of the reconstituted formulated weaning foods and control samples. Samples Colour Aroma Taste Mouth Feel Overall Acceptability CBR1 5.00  0.82 c 6.00  0.69 bc 6.00  0.62 c 5.57  0.81 b 6.29  0.47 b CBR2 5.14  0.55 c 5.71  0.29 bc 5.43  0.43 c 5.86  0.55 b 5.29  0.52 b CBR3 6.29  0.36 bc 5.71  0.42 bc 5.71  0.18 c 5.43  0.75 b 5.71  0.29 b CBR4 6.14  0.59 bc 5.43  0.78 c 4.86  0.40 c 6.00  0.54 b 5.57  0.48 b OGI 7.43  0.29 b 7.14  0.34 b 7.14  0.34 b 7.86  0.63 a 7.71  0.52 a Nutrend 9.00  0.00 a 9.00  0.00 a 8.86  0.14 a 8.43  0.20 a 8.86  0.14 a Table 6. The amount of formulated, ogi and nutrend food samples to meet recommended daily allowance (RDA) of infant. Nutrients RDA (< 1 years) CBR3(70:30) CBR4(60:40) Ogi Nutrend Energy (Kcal) 3444 214 212 212 207 Protein (g) 14 116 101 249 88 Carbohydrate (g) 95 140 65 107 149 Fat (g) 30 439 502 3947 355 Calcium (mg) 270 789 591 527 692 Phosphorus (mg) 275 579 370 282 1058 Sodium (mg) 370 472 1200 922 1682 Potassium (mg) 700 818 972 1336 1228 Zinc (mg) 3 30000 30000 - 429 Magnesium (mg) 75 52 40 511 - Copper (mg) 0.5 - - - - Iron (mg) 1.1 5000 5000 3667 1100 Manganese (mg) 0.6 231 - - - samples. The amount of formulated, ogi and nutrend food samples that needed to meet the recommended daily allowance (RDA) of infant (< 1 year) is shown in Table 6. The amounts of CBR 3 and CBR4, which are needed to meet the daily energy and protein requirement of infants, were absolutely within the same range with that of nutrend, but lesser amount of CBR3 and CBR4 were needed RDA for the protein, phosphorous and pota- ssium requirement of the infant compared with ogi and nutrend. 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