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African Journal of Food Science Research ISSN 2375-0723 Vol. 12 (2), pp. 001-008, February, 2024. Available 
online at www.internationalscholarsjournals.org © International Scholars Journals 

 

Author(s) retain the copyright of this article. 
 
 

Full Length Research paper 

 

Nutritional analysis of homemade infant gruels made 
from malted cereals, soybeans and groundnuts in 

North-western Nigeria 
 

K. M. Anigo1*, D. A. Ameh1, S. Ibrahim1 and S. S. Danbauchi2 
 

1
Department of Biochemistry, Ahmadu Bello University, Zaria, Kaduna State, Nigeria. 
2
Department of Medicine, Ahmadu Bello University, Zaria, Kaduna State, Nigeria. 

 
Accepted 5 November, 2023 

 
Prevalence of malnutrition in children in North-western Nigeria is high due to poor complementary feeding 
practices. An attempt was made to formulate low-cost, nutritive complementary foods using malted maize, 
millet and sorghum with groundnut and soyabean. Nutrient qualities of gruel of the formulations thus prepared 
were evaluated. The ash content ranged from 1.03 ± 0.01 to 2.54 ± 0.35 g/100 g with the crude protein ranging 
from 6.37 ± 0.23 to 7.88 ± 0.28 g/100 g. Levels of lysine (4.80 to 6.87 g/100 g protein) and methionine (1.25 to 
3.33 g/100 g protein) in most formulated complementary foods were higher than the international reference 
values of 4.2 and 2.2 for lysine and methionine, respectively. Percentage in- vitro protein digestibility of the 
formulations (75 to 82%) is comparable to that of the commonly used complementary foods (72 to 82%) in the 
zone. Zinc content ranged from 74.15 to 107.85 ppm and Iron content was between 177.10 and 476.64 ppm. 
Phytates (0.01 to 0.34 mg/100 g), tannins (16 to 37 mg/100 g) and free cyanide (0.16 to 0.99 mg/100 g). Levels of 
microbial contamination in the formulated were lower when compared to that reported in commonly used 
complementary foods in North Western Nigeria. There was no presence of Samonella and Shigella in all the 
samples while also no Staphylococcus spp and Escherichia coli in some of the samples. Sensory evaluation 
found the formulated complementary foods preparations to have good acceptability. There is improvement in 
the nutrient quality of the formulated complementary foods with good acceptability comparable to that 
commonly used in the zone. 
 
Key words: Complementary foods, malted cereals, soyabean, groundnut, formulated blends, nutrient composition. 

 
INTRODUCTION 

 
Adoption of recommended breastfeeding and comple-
mentary feeding practices and access to the appropriate 
quality and quantity of foods are essential components of 
optimal nutrition for infants and young children (Lutter and 
Rivera, 2003). Complementary feeding period is the time 
when malnutrition starts in many infants contributing 
significantly to the high prevalence of malnutrition in 
children under 5 years of age worldwide (Daelmans and 
Saadeh, 2003). Many factors contribute to the 
vulnerability of children during the complementary feeding 
period. The complementary foods are often of  
 
 
 
*Corresponding author. E-mail: mkanigo@yahoo.com. Tel: 
+2348073197086 

 
 
 
 
low nutritional quality and given in insufficient amounts. 
When given too early or too frequently, they displace 
breast milk (Villapando, 2000; WHO, 2002).  

Data available on the regional prevalence of diarrhea, 
under nutrition and under 5 mortality in Nigeria showed a 
strong interaction among these three factors, with each of 
them far more prevalent in northern than southern part of 
Nigeria (UNICEF, 2001). Prevalence of malnutrition in 
children in North western Nigeria is high due to early 
introduction of complementary foods and high levels of 
microbial contamination (Anigo et al., 2007, 2008). Poor 
feeding practices and shortfall in food intake are the most 
important direct factors responsible for malnutrition and 
illness amongst children in Nigeria (Solomon, 2005). The 
high cost of fortified nutritious proprietary complementary 
foods is always beyond the reach of most Nigerian 



2 

 

     

  Table 1. Formulated complementary food blends.  
     

  Code Blend Ratio (w/w %) 

  MGBSG Malted guinea corn: Boiled soybeans: Roasted groundnut 60:20:20 

  MGRSG Malted guinea corn: Roasted soybeans: Roasted groundnut 60:20:20 

  MLBSG Malted millet: Boiled soybeans: Roasted groundnut 60:20:20 

  MLRSG Malted millet: Roasted soybeans: Roasted groundnut 60:20:20 

  MMBSG Malted maize: Boiled soybeans: Roasted groundnut 60:20:20 

  MMRSG Malted maize: Roasted soybeans: Roasted groundnut 60:20:20 
 

 

families; hence many depend on inadequately processed 
traditional foods consisting mainly of unsupplemented 
cereal porridges made from maize, sorghum and millet 
(Nnam, 2002).  

The global strategy for infant and young child feeding 
states that, infants should be exclusively breastfed for the 
first six months of life to achieve optimal growth, 
development and health, and thereafter, receive 
nutritionally adequate and safe complementary foods 
while breastfeeding continues for up to two years or 
beyond (WHO, 2002). Improved complementary feeding 
and breastfeeding practices with reduced morbidity are 
essential to achieving the Millennium Development Goals 
(MDGs) for child survival and prevention of malnutrition 
(Lutter, 2003). Complementary feeding improvement 
should be of highest priority for nutrition of infant and 
young children because of its crucial role in preventing 
mortality and enhancing children development (Lutter and 
Dewey, 2003).  

Over 70% of dietary protein in developing countries is 
supplied by cereals that are relatively poor sources of 
protein (Glover, 1976). Formulation and development of 
nutritious weaning foods from local and readily available 
raw materials has received a lot of attention in many 
developing countries (Plahar and Annan, 1994). Several 
blends using legumes singly or in combination have been 
evaluated (Ekpenyong et al., 1977; Plahar et al., 1983; 
Sefa-Dede, 1984) . Legumes are largely replacing milk 
and other sources of animal protein, which are expensive 
and not readily available, as suitable substitutes for high-
quality protein (Plahar and Annan, 1994). Therefore, 
appropriate processing and blending of locally available 
food commodities are been carried out by a number of 
researchers in Nigeria (Solomon, 2005) Table 1. The 
present study is a contribution to addressing the 
prevalence of malnutrition in children in North Western 
Nigeria through formulation of more nutritious 
complementary foods using locally available components. 
 

 
MATERIALS AND METHODS 
 
Cereal grain (guinea corn, Sorghum bicolor; maize, Zea mays and 
millet, Pennisetum glaucum), groundnuts and soyabean used for 
this work were purchased from Samaru market in Zaria, Kaduna 
state. All the grains and legumes samples were manually cleaned 
by removing manually the ones that were mouldy or broken. The 

 

 
 

Maize, Sorghum  Soyabean  Groundnut 
Millet     

Cleaning  Cleaning  Cleaning 
     

Soaking Soaking Roasting 
(18 h, 25-30°C) (12 h, 25-30°C)   

Germination Washing Separation of husks 
(48 h)     

Separation Draining   
of sprouts      

 
Boiling 
(2 h, 100°C) 

Sun Drying  
(36 h)  

 
Separation of husks  

 

Washing  

 

Draining  

 

Sun Drying 
(36°C)  

 

Blending  

 

Grinding  
 

Packing 
 

Figure 1. Flow chart for preparation of formulated 

complementary food blends. 
 

 
grains were malted as described by Kulkarni et al. (1991) for 
cereals modified with no addition of sodium benzoate as shown in 
Figure 1. The grains were watered twice daily and non-germinated 

ones removed. 



3 

 

 
 
 

 
Table 2. Proximate composition of formulated complementary foods (g/100 g dry matter).  

 
 Proximate composition MGRSG MGBSG MLRSG MLBSG MMRSG MMBSG 

 Dry matter 14.39 ± 1.43
ab

 13.29 ± 0.01
b
 13.59 ± 0.01

b
 11.05 ± 0.01

c
 13.26 ± 0.71

b
 15.68 ± 0.08

a
 

 Ash 2.28 ± 0.19
a
 1.11 ± 0.04

c
 2.69 ± 0.96

a
 1.30 ± 0.09

b
 2.54 ± 0.35

a
 1.03 ± 0.01

d
 

 Crude fat 1.09 ± 0.04
d
 1.24 ± 0.02

c
 2.06 ± 0.16

ab
 1.61 ± 0.40

bc
 1.05 ± 0.17

d
 1.99 ± 0.28

ab
 

 Crude protein 7.88 ± 0.28
a
 6.76 ± 0.61

b
 6.37 ± 0.23

c
 7.25 ± 0.05

b
 7.20 ± 0.41

a
 7.44 ± 0.22

a
 

 Crude fibre 1.21 ± 0.01
c
 1.02 ± 0.02

d
 1.74 ± 0.02

a
 0.99 ± 0.03

d
 0.87 ± 0.01

e
 1.54 ± 0.10

b
 

 Total carbohydrate 88.75 ± 0.28
c
 90.89 ± 0.57

a
 88.88 ± 1.04

bc
 89.84 ± 0.51

b
 89.21 ± 0.58

bc
 89.54 ± 0.10

b
 

 
Values in the same row with different superscripts are significantly different (p < 0.05). MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. 

MGBSG = Malted guinea corn/roasted groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. MLBSG = Malted millet/roasted 

groundnut/boiled soybeans. MMRSG = Malted maize/roasted groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans. 
 

 
Groundnut and a part of soyabean were roasted separately while 

another batch of soyabean was steeped, washed with tap water 
and boiled (Figure 1) . Each formulated blend milled using hammer 
mill and were mixed thoroughly mistral homogenizer into smooth 
homogenous powder and then stored in airtight containers at room 

temperature (25 - 30
o
C) until used. Ready-to-eat gruel of each 

formulated complementary foods was made by mixing flour in cold 
water at concentrations of 20% and then poured into boiling water 
(200 ml) with the addition of 20 g of flour, stirred and allowed to 
remain heated for 15 min to form thick gruel, after which samples 
were taken for analyses. 

 

Chemical analyses 
 

Samples and standard solutions were prepared according to the 
procedures of the AOAC (1990).The proximate composition of the 
formulated complementary food samples were determined as 
described by AOAC (1990). Total carbohydrate was determined by 
difference. Amino acid profile was determined using the method 
described by Spackman et al. (1958). Samples were digested in a 
solution by the acid digestion method (Allen, 1974). Mineral element 
(Na, K, Ca, Mg, P, Mn, Fe and Zn) concentrations were determined 
using Atomic Absorption Spectrophotometer (Hitachi, model 180-
80). Phosphorus was determined spectrophotometrically by the 
vanadomolybdate method (AOAC, 1990). Phytic acid was 
determined by method of Wheeler and Ferrel (1971), tannin by the 
vanillin-HCl (Earp et al., 1981) and cyanide content by method of 
Ikediobi et al. (1980). In-vitro protein digestibility determined as 
described by Mertz et al. (1984). 

 

Microbiological and sensory analysis 
 

All microbiological analyses were carried out based on procedures 
recommended in the International Commission on Microbiological 
Specification for Foods (1996). Appropriate serial dilutions of the 
formulated complementary foods were carried out and 0.1 ml of the 
selected dilution was spread on triplicate plates using sterile glass 
spreader. This technique was used for the enumeration of Total 
Aerobic Count, Escherichia coli counts, Staphylococcal counts, 
Salmonella and Shigella counts, and Fungi and Molds counts on 
Nutrient Agar, Eosin Methylene Agar, Salmonella and Shigella 
Agar, and Sabourand Glucose Agar. Media used were prepared 
according to the manufacturers instructions and all cultures were 
incubated at 37°C for 24 h.  

Sensory evaluation of the ready-to-eat formulated complement-
tary foods was carried out on the taste, appearance, aroma, texture, 
colour and overall acceptability by a 14 semi-trained adult panelists 
which includes mothers with children age 6 to 24 months and 
postgraduate students in Ahmadu Bello University, Zaria using 

 
 

 
a 9-piont hedonic scale (Williams, 1982) which range between 1 
(dislike extremely) and 9 (like extremely). The range method of 
statistical analysis was applied for the test of the significance to find 
the preferences. 

 

Statistical analyses 
 
Results were expressed as mean ± standard deviation. The 

difference between groups of each parameter was determined 

using the t-test and statistical significance was claimed at P < 0.05. 
 

 

RESULTS 

 

Table 2 showed result of proximate analyses of the 
formulated complementary foods. MMBSG (15.68 ± 
0.08%) had significantly higher (p < 0.05) dry matter 
contents which is comparable to MGRSG (14.39 ± 
1.43%). MMBSG had significantly (p < 0.05) lower ash 
content (1.03 ± 0.01%) while comparable higher values of 
crude protein were recorded for MGRSG (7.88 ± 0.28%), 
MMBSG (7.44 ± 0.22%) and MMRSG (7.20 ± 0.41%). 
Crude fat contents of MGRSG (1.09 ± 0.04%) and 
MMRSG (1.05 ± 0.17%) were significantly (p < 0.05) 
lower while MGBSG (90.89 ± 0.57%) significantly higher 
(p < 0.05) in total carbohydrate content. Pattern of 
variation of the non-essential and essential amino acids 
concentrations indicates that MLRSG was higher 
compared to the other formulated complementary foods 
(Table 3) . Table 4 showed no significant difference (p > 
0.05) in the in-vitro protein digestibility of all the 
formulated complementary foods and commonly used 
plain cereal pap (KDLP, KBGP) as control. Mineral 
element concentrations showed that MLRSG which had 
significantly (p < 0.05) higher ash content (Table 2), 
recorded significantly (p < 0.05) higher with comparable 
values for some of the mineral elements especially K, Ca 
and P (Table 5). The result also indicates that sodium, 
manganese and iron contents were significantly (p < 
0.05) higher in MGBSG while significantly (p < 0.05) 
lower values of calcium and phosphorus contents were 
observed in MGRSG and MMBSG respectively. There 
were significant differences (p < 0.05) in magnesium 
content of MGBSG (146.91 mg/100 g) and MMBSG 



4 

 

 
 
 

 
Table 3. Amino acids composition of formulated complementary foods (g/100g protein).  

 

 Amino acids MGBSG MGRSG MLBSG MLRSG MMBSG MMRSG 

 Aspartate 9.25 6.51 10.03 9.81 8.17 7.21 

 Serine 2.75 2.48 2.18 3.08 2.86 2.00 

 Glutamate 14.30 13.11 15.19 18.85 12.52 11.15 

 Proline 1.91 2.54 2.86 3.61 2.97 1.80 

 Glycine 3.89 4.03 4.49 7.36 3.65 3.59 

 Alanine 3.98 2.50 3.97 5.67 4.45 3.29 

 Cystine 1.19 1.12 1.38 1.65 1.37 1.09 

 Tyrosine 3.22 2.89 3.22 3.54 3.22 3.06 

 Lysine 5.14 4.80 5.74 6.87 6.01 5.26 

 Histidine 2.38 2.16 2.63 3.38 2.32 2.56 

 Arginine 5.45 4.50 5.61 6.63 6.13 4.96 

 Threonine 2.77 3.02 3.02 3.24 2.49 2.20 

 Valine 3.39 2.73 3.25 4.15 2.64 3.00 

 Methionine 1.25 2.48 2.68 3.33 1.87 1.34 

 Isoleucine 3.35 3.28 3.56 4.04 3.04 2.50 

 Leucine 5.72 6.03 6.97 7.19 5.65 4.99 

 Phenylalanine 4.23 4.39 4.56 5.41 4.05 3.59 
        

 
MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. MGBSG = Malted guinea corn/roasted groundnut/boiled 

soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. MLBSG = Malted millet/roasted groundnut/boiled soybeans. 

MMRSG = Malted maize/roasted groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans. 
 
 
 

 
Table 4. Percentage in-vitro protein digestibility of formulated complementary foods.  

 
 Complementary foods % in-vitro digestibility 

 MGRSG 82.12 ± 6.35
a
 

 MGBSG 79.23 ± 3.10
a
 

 MLRSG 75.27 ± 2.70
a
 

 MLBSG 80.68 ± 6.40
a
 

 MMRSG 76.88 ± 2.16
a
 

 MMBSG 77.24 ± 3.83
a
 

 KBGP 82.17 ± 3.12
a
 

 KDLP 72.51 ± 6.98
a
 

 
Values with different superscripts are significantly different (p<0.05). KBGP = Guinea corn pap. KDLP = 
Millet pap. MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. MGBSG = Malted guinea 
corn/roasted groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. 
MLBSG = Malted millet/roasted groundnut/boiled soybeans. MMRSG = Malted maize/roasted 
groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans. 

 
 
 
 

 

(107.56 mg/100 g) and also in the zinc content of 
MGRSG (7.42 mg/100 g) and MMRSG (10.79 mg/100 g).  

Levels of antinutrient (Table 6) in the formulated 

complementary foods revealed that MGRSG (0.34 ± 0.02 

mg/100 g) and MLBSG (37.42 ± 9.46 mg/100 g) had 

significantly higher (p < 0.05) phytate and tannin 

 
 
 
 
 

 

concentrations respectively. Significantly (p < 0.05) higher 
free cyanide contents were recorded in MGBSG (0.84 ± 
0.13 mg/100 g) and MLBSG (0.99 ± 0.13 mg/100 g). 
Presented in Table 7 are the mean counts of organisms 
in the formulated complementary foods with significantly 
(p < 0.05) higher total aerobic count of 



5 

 

 
 
 

 
Table 5. Mineral element concentration in formulated complementary foods (mg/100 g dry matter).  
 
 Complementary foods Na K Ca Mg P Mn Fe Zn 

 MGBSG 209.72
a
 381.32

ab
 47.66

a
 146.91

a
 219.98

a
 3.58

a
 47.66

a
 7.88

ab
 

 MGRSG 170.03
b
 434.95

a
 27.68

b
 123.52

ab
 193.90

a
 1.98

c
 23.73

bc
 7.42

b
 

 MLBSG 139.86
bc

 319.68
b
 47.95

a
 108.18

ab
 184.4

a
 2.50

bc
 23.98

bc
 9.16

ab
 

 MLRSG 159.39
bc

 432.90
a
 47.23

a
 122.93

ab
 215.69

a
 1.97

c
 17.71

c
 8.20

ab
 

 MMBSG 135.08
c
 278.11

ab
 47.68

a
 107.56

b
 148.98

b
 2.98

ab
 19.87

bc
 7.45

ab
 

 MMRSG 167.23
b
 437.99

a
 39.82

a
 114.43

ab
 172.28

a
 1.99

c
 19.91

bc
 10.79

a
 

 SEM 14.79 45.56 7.10 13.59 15.73 0.21 3.25 1.31 
 
Values in the same column with different superscripts are significantly different (p < 0.05). MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. 

MGBSG = Malted guinea corn/roasted groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. MLBSG = Malted millet/roasted 

groundnut/boiled soybeans. MMRSG = Malted maize/roasted groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans. 
 

 
Table 6. Antinutritional factors in formulated complementary foods (mg/100 g).  

 
 Antinutrient MGRSG MGBSG MLRSG MLBSG MMRSG MMBSG 

 Phytates 0.34 ± 0.02
a
 0.12 ± 0.02

b
 0.03 ± 0.00

c
 0.03 ± 0.01

c
 0.01 ± 0.00

c
 0.01 ± 0.00

c
 

 Tannins 15.57 ± 0.00
b
 15.57 ± 0.00

b
 15.57 ± 0.00

b
 37.42 ± 9.46

a
 15.57 ± 0.00

a
 15.57 ± 8.99

a
 

 Total cyanide 1.06 ± 0.20
b
 1.85 ± 0.50

a
 1.81 ± 0.35

a
 1.13 ± 0.13

b
 0.22 ± 0.06

d
 0.55 ± 0.03

c
 

 Free cyanide 0.37 ± 0.12
bc

 0.84 ± 0.13
a
 0.40 ± 0.05

c
 0.99 ± 0.13

a
 0.16 ± 0.05

b
 0.50 ± 0.02

b
 

 Bound cyanide 0.69 ± 0.29
b
 1.01 ± 0.28

a
 1.41 ± 0.32

a
 0.14 ± 0.03

c
 0.06 ± 0.04

c
 0.08 ± 0.01

c
 

 
Values in the same row with different superscripts are significantly different (p < 0.05). MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans.  

MGBSG = Malted guinea corn/roasted groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans MLBSG = Malted millet/roasted 

groundnut/boiled soybeans. MMRSG = Malted maize/roasted groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans. 
 
 

 

organism obtained in MGRSG (450.00 ± 45.00 cfu/g) and 
MLBSG (371.00 ± 90.00 cfu/g) while no growth of E.coli 
in MGRSG, MLRSG and MLBSG. MMRSG (39.33 ± 5.61 
cfu/g) had significantly higher (p < 0.05) Staphylococcal 

counts while significantly higher (p < 0.05) fungi counts 
were obtained in MGRSG (8.33 ± 3.21 cfu/g) and 
MMBSG (8.50 ± 0.71 cfu/g). All the formulated 
complementary foods did not record any growth for 
Salmonella and Shigella. Sensory evaluation of the 
formulated complementary foods showed no significant 
difference (p > 0.05) between the colour, odour and taste 
compared with commonly used plain cereal pap (Table 
8). Overall acceptability rating for the formulated 
complementary foods was equal (P > 0.05) to the plain 
cereal pap commonly used in North western Nigeria. 

 

 

DISCUSSION 

 

Lack of nutrient-dense complementary foods is one of the 
common factors accounting for decline in satisfactory 
growth pattern in children (Lartey et al., 1999). Martins et 
al. (1992) reported that appropriate number of feeding by 
children depends on the energy density of the local foods 
and the usual amount consumed at each feedings. The 
dry matter contents (Table 2) of the formulated 
complementary foods when compared with 6.37 to 9.99% 

 
 
 

 

reported in plain pap commonly used as complementary 
foods in North Western Nigeria (Anigo et al., 2009) is an 
improvement in the nutrient density of the complementary 
foods which may lead to improved nutrient intake which 
means more nutrients for same quantity taken and may 
contribute to solving the problem of malnutrition in the 
zone. FAO (2001) reported that staple foods such as 
millet, maize and sorghum are high in starch hence 
absorbed a lot of water during cooking which make them 
bulky hence infants need to consume large quantities to 
get enough energy and nutrients but it is difficult because 
they have small stomach but the problem is solved if 
families feed children with weaning foods prepared from 
germinated cereal flour and enrich bulky foods. Malting 
reduces viscosity of the foods and hence a child can eat 
more at a time (Ikujenlola and Fashakin, 2005).  

The crude protein values obtained (Table 2) in the 
formulated complementary foods were lower thanthe 13 
to 14 g RDA (Guthrie, 1989) recommended for infants up 
to one year, however, it may still be able to meet 50% of 
the RDA but indicates undernutrition which may still lead 
to nutritional deficiency hence the need to improve on the 
nutrient density. However, concentrations of crude 
protein in the formulated complementary foods are 
higher than 1.38 to3.15 g/100 g reported (Anigo et al., 
2009) in commonly used complementary foods in North-
western Nigeria. The lysine, leucine and phenylalanine 



6 

 

 
 
 

 
Table 7. Mean count of organisms (cfu/g) in formulated complementary foods. 

 

 Complementary foods Total aerobic count ×10
5
 E. coli Count Staphylococcal Samonella and Shigella ×10

3
 Fungi count 

 MGRSG 450.00 ± 45.00
a
 NG 6.00 ± 4.24

c
 NG 8.33 ± 3.21

a
 

 MGBSG 7.00 ± 0.71
d
 5.50 ± 0.49

a
 4.33 ± 1.15

c
 NG 2.00 ± 0.00

c
 

 MLRSG 160.50 ± 81.32
b
 NG 15.00 ± 1.51

b
 NG 4.00 ± 1.00

b
 

 MLBSG 371.00 ± 90.10
a
 NG NG NG 1.50 ± 0.71c 

 MMRSG 2.50 ± 0.12
e
 7.00 ± 1.66

a
 39.33 ± 5.61

a
 NG 2.50 ± 0.71

bc
 

 MMBSG 12.50 ± 3.54
c
 3.00 ± 0.41

b
 NG NG 8.50 ± 0.71

a
 

 
Values in the same column with different superscripts are significantly different (p < 0.05). MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. MGBSG = Malted guinea corn/roasted 

groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. MLBSG = Malted millet/roasted groundnut/boiled soybeans MMRSG = Malted maize/roasted groundnut/roasted 

soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans NG = No growth. 
 
 
 
 

 
Table 8. Sensory evaluation of formulated complementary foods using the hedonic scale  

 

 Blend Colour Odour Taste Texture Overall acceptability 

 MGRSG 6.50 ± 0.76
a
 5.71 ± 1.48

a
 6.83 ± 1.07

a
 6.57 ± 0.90

ab
 6.43 ± 1.29

ab
 

 MGBSG 5.67 ± 1.49
a
 5.00 ± 1.31

a
 4.86 ± 1.73

a
 4.43 ± 1.99

b
 5.67 ± 0.94

b
 

 MLRSG 6.29 ± 1.91
a
 6.29 ± 1.28

a
 6.43 ± 1.40

a
 6.14 ± 1.12

ab
 6.43 ± 1.18

ab
 

 MLBSG 6.71 ± 1.39
a
 4.14 ± 1.88

a
 5.71 ± 1.75

a
 6.71 ± 1.39

ab
 6.29 ± 0.70

ab
 

 MMRSG 7.50 ± 1.38
a
 6.00 ± 1.51

a
 6.57 ± 1.50

a
 6.29 ± 1.83

ab
 6.57 ± 1.84

ab
 

 MMBSG 6.71 ± 1.16
a
 6.00 ± 0.93

a
 5.43 ± 1.99

a
 6.71 ± 1.83

ab
 6.57 ± 0.73

ab
 

 GCP 8.00 ± 1.41
a
 7.14 ± 1.12

a
 7.29 ± 0.80

a
 7.29 ± 1.03

ab
 7.57 ± 0.73

a
 

 LPS 7.67 ± 1.24
a
 7.00 ± 0.29

a
 6.57 ± 1.99

a
 7.57 ± 1.40

ab
 6.86 ± 2.10

ab
 

 GMP 8.14 ± 1.36
a
 6.29 ± 1.48

a
 6.14 ± 1.64

a
 7.33 ± 0.75

a
 6.71 ± 1.58

ab
 

  
Hedonic scale: 1 = Dislike extremely 2 = Dislike very much 3 = Dislike moderately 4 = Dislike slightly 5 = Neither like/dislike 6 = like slightly 7 = Like moderately 8 = Like very much 9  

= Like extremely. Values in the same column with different superscripts are significantly different (p < 0.05). MGRSG = Malted guinea corn/roasted groundnut/roasted soybeans. 

MGBSG = Malted guinea corn/roasted groundnut/boiled soybeans. MLRSG = Malted millet/roasted groundnut/roasted soybeans. MLBSG = Malted millet/roasted groundnut/boiled 
soybeans. MMRSG = Malted maize/roasted groundnut/roasted soybeans. MMBSG = Malted maize/roasted groundnut/boiled soybeans GCP = Guinea corn pap, LPS = Millet pap, 
GMP = Guinea corn/millet pap. 



7 

 

 
 
 

 

values (Table 3) for all and methionine values for some 
of the formulated complementary foods were higher than 
the international reference values for infants (FAO/WHO, 
1998). Percentage in-vitro protein digestibility of 
formulated complementary foods was comparable to 
those of the commonly used complementary foods in 
Northwestern Nigeria (Table 4). Protein quality is a 
measure of the efficiency of utilization of proteins by the 
body which depends on the amino acid composition, 
digestibility of the proteins and the biological availability 
of its amino acids for the synthesis of tissue proteins 
(Ikujenlola and Fashakin, 2005). There was improvement 
in concentrations of mineral elements in the formulated 
complementary foods (Table 5) compare to the 
commonly used complementary foods in the zone and 
values obtained for all the mineral elements were higher 
than RDA for infant up to one year except for calcium 
and potassium but may also contribute to the overall 
daily intake of mineral elements. According to FAO/WHO 
(2001) minerals such as iron and zinc are low in cereals 
but the addition of legumes can improve the iron content. 
The body depends on a regular zinc supply provided by 
the daily diets and improvement of zinc in the diet as 
obtained in the formulated complementary foods may 
help decrease the prevalence of stunting in the zone as 
linear growth was reported (FAO/WHO, 2001) to be 
affected by zinc supply.  

Bioavailability of nutrients in the formulated comple-
mentary foods (Table 6) compared to 0.04 to 011 mg/100 
g phytates and 0.05 to 0.74 mg/100 g free cyanide 
reported (Anigo et al., 2009) in commonly used plain pap 
may also be high due to low levels of phytates which 
were less than 1% reported to interfere with mineral 
availability (Erdman, 1979) and free cyanide below 1 
mg/100 g safe level reported by FAO/WHO (1998). 
Phytates strongly inhibit iron absorption in a dose-
dependent fashion, though small amounts of phytates 
have a marked effect (Gillooly, 1983). Germination has 
been reported (Traore et al., 2004) to reduce the 
concentration of antinutritional factors like phytates in 
malted grains hence improves its nutritional quality 
(Marero et al., 1991). The levels of microbial 
contamination in the formulated complementary foods 
were lower (Table 7) when compared to the reported 
(Anigo et al., 2007) unacceptable levels of Salmonella 
and Shigella, and predominance of Staphylococcus sp. 
and fungi detected in most of the commonly used 
complementary foods in Northwestern Nigeria. Although, 
satisfactory results were obtained for Salmonella and 
Shigella in all and Staphylococcus spp and E. coli in 
some of the formulated complementary foods samples, 
most of them gave unsatisfactory results for total aerobic 
count. Presence of some organisms in the formulated 
complementary foods though prepared under laboratory 
conditions, indicate a level of contamination with  
pathogens which may have be present prior to processing 
due to the source of raw materials used.  

Sensory quality of some of the formulated 

 
 

 
 

 

complementary foods compare to the commonly used 
complementary foods in the zone was both liked 
moderately on the hedonic scale (Table 8). A number of 
organoleptic features, such as flavour, aroma, 
appearance and texture, may affect infant’s intake of 
transitional foods (Birch, 1998) which may results in 
increased consumption (Hofvander and Underwood, 
1987) . Feeding infants with improved complementary 
foods as that formulated in this study for children in the 
zone may cause improvement in their growth (Lartey et 
al., 1999). 
 

 

Conclusion 

 

There is improvement in the nutrient quality of the 
formulated complementary foods with good acceptability 
comparable to that commonly used in the zone which can 
be improve on with the ultimate goal of contributing to the 
reduction of malnutrition in children in North Western 
Nigeria. 
 

 

ACKNOWLEDGEMENT 

 

This study was funded by the University Board of 

Research, Ahmadu Bello University, Zaria-Nigeria. 
 
 
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