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 American Journal of  
Food Science and Technology (AJFST)

Optimization the Nutrient Composition and Anti-nutrient of  Cereal-Legume Mixtures 
for Infant Complementary Feeding: A Review

Ziad Ahmed1*

Volume 4 Issue 1, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i1.4210
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: January 24, 2025

Accepted: February 20, 2025

Published: April 14, 2025

Complementary feeding optimization is the process of  improving and adjusting the 
introduction of  solid meals and drinks other than breast milk or formula for infants to 
infants in addition to nursing. The meal must be nutrient-dense, safe, and suitable for 
the infant’s age and developmental stage as part of  this optimization. Recent research on 
reducing anti-nutritional ingredients and increasing nutrient content in cereal-legume blends 
for infant feeding. reviewed. Supplemental diets high in nutrients are essential during this 
time to support the infant’s growth, cognitive development, and immune system. Long-
term health effects may result from malnutrition, which is especially prevalent in children 
between the ages of  6 and 24 months as a result of  poor feeding practices.  Cereal-legume 
blends are known to have a well-balanced nutritional profile that is appropriate for feeding 
to infants. Protein quality and nutrient bioavailability can be enhanced by combining legumes 
like beans, chickpeas, or lentils with cereals like rice, wheat, or maize to form complimentary 
amino acid profiles. In environments with limited resources, these blends offer a sustainable 
and affordable way to treat infant malnutrition. Optimizing the nutritional composition 
and reducing anti-nutrients in cereal-legume blends is a key strategy. While cereals provide 
carbohydrates but lack vital vitamins and minerals, legumes offer fiber, high-quality protein, 
and essential nutrients. However, they also contain anti-nutritional substances that can hinder 
nutrient absorption. To maximize their combined benefits, it’s essential to comprehend the 
nutritional makeup of  cereal and legumes separately. Infants can get a lot of  energy, protein, 
and minerals by combining cereals and legumes in complementary foods. In conclusion, 
optimizing complementary feeding with cereal-legume blends has enormous potential to 
combat infant malnutrition, especially in environments with limited resources. Researchers 
want to provide the best possible health and development outcomes for infants during the 
crucial stage of  complementary feeding by improving the nutrient composition, lowering 
anti-nutrients, and guaranteeing the supply of  vital minerals.

Keywords

Anti-Nutritional, Cereal-Legume 
Complementary Feding, Nutrient, 
Optimization

1 Department of  Food Science and Nutrition, Jigjija University, P. O. Box. 1020, Jigjiga, Ethiopia
* Corresponding author’s e-mail: samawade196@gmail.com

INTRODUCTION
Complementary feeding is when solid meals and drinks 
are introduced to infants in addition to their breast milk or 
infant food (Gsoellpointner et al., 2024). Complementary 
foods that are nutritionally adequate have great 
significance in developing nations (Ikujenlola et al., 2020). 
Infants no longer receive adequate nutrition from breast 
milk after six months of  age (Tiwari et al., 2021). During 
the complementary feeding period, infants require a 
diverse array of  nutrients to support their rapid growth, 
cognitive development, and immune function. Infants, 
and it is necessary to give nutrient-dense complementary 
foods, which can affect their nutritional condition both 
now and in future (Oladiran & Emmambux, 2022). 
The most common cause of  malnutrition in children 
between the ages of  6 and 24 months is insufficient 
complementary feeding practices. As a result, they suffer 
from chronic protein energy malnutrition (PEM), which 
is often accompanied by micronutrient deficiencies, long-
term energy and nutritional deprivation, and failure to 
reach their full potential for growth and development 
(Birie et al., 2021).
Cereal-legume mixtures have gained recognition for 
their ability to offer a well-rounded nutrient profile ideal 

for infant nutrition (Walle & Moges, 2017). Combining 
legumes such chickpeas, beans, or lentils with grains like 
rice, wheat, or maize produces complementary amino 
acid profiles, higher-quality protein, and better absorption 
of  vital elements  (Temba et al., 2016). With their cost-
effectiveness and sustainable nature, these mixtures 
present a promising strategy for combating malnutrition 
among infants, particularly in areas with limited resources.
Optimizing nutritional composition and lowering anti-
nutrients in cereal-legume blends is one possible strategy 
(Walle & Moges, 2017). The most widely consumed 
staple food worldwide is cereal. They are a good source 
of  carbohydrates, but their nutrient profiles are typically 
lacking in important vitamins and minerals, even though 
they do include some micronutrients (Nayik et al., 2023). 
Conversely, legumes are a great source of  fiber, high-
quality protein, and several important vitamins and 
minerals. Though they have many nutritional advantages, 
legumes also include anti-nutritional substances such 
tannins, oligosaccharides, and phytates that can reduce 
the absorption of  important nutrients and perhaps cause 
gastrointestinal distress (Banti & Bajo, 2020). 
Cereal and legumes should be combined with 
complementary foods, especially those made for 



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Am. J. Food. Sci. Technol. 4(1) 60-66, 2025

infants, to provide them with high calories, protein, and 
micronutrients (Walle & Moges, 2017). Combining cereals, 
such as rice, wheat, or maize, with legumes like lentils, 
chickpeas, or beans can create complementary amino 
acid profiles, improve protein quality, and enhance the 
bioavailability of  essential nutrients. Understanding the 
nutrient composition of  cereals and legumes individually 
is essential to grasp the potential synergies when combined 
in a mixture (Makori et al., 2017). Although legumes are 
notable for their high protein content and cereals are high 
in carbohydrates and energy, they work well together to 
address the varied nutritional demands of  infants (Makori 
et al., 2017). 
This review’s goal is to assess the current state of  
research on maximizing the nutritional composition 
and anti-nutrient content of  cereal-legume blends for 
newborn feeding. I hope to clarify the potential benefits 
and challenges of  including these blends into infant 
food by analyzing recent studies and advancements in 
the field. Additionally, I will discuss how to maximize 
the nutritional value of  cereal-legume blends while 
minimizing the negative impacts of  anti-nutritional 
components, promoting the best possible development 
and health for infants.
 
LITERATURE REVIEW
Nutrient Composition of  Cereal-Legume Mixtures
Moisture Content
For this study, which was carried out in Osun State, 
Nigeria, commercial supplemental food (Control), yellow 
maize, soybeans, and the yellow species of  tiger nut were 
purchased in a local market in Ile-Ife. The four prepared 
samples exhibited higher moisture contents (7.2, 7.4, 7.6, 
and 7.3%) than the control (4.5%) (Ikujenlola et al., 2020). 
This may be due to the combination of  different raw 
materials and complementary food. This research was 
done in Benue State, Nigeria and the study was the under-
listed grain samples were procured from local markets 
across. Moisture in the formulated food (10.55%) is 
higher than the mean moisture in both proprietary 
formulae (4.35%) but comparable with PAG benchmark 
for moisture in infant food (10%). This implies that the 
formulated food will be more susceptible to microbial 
degradation and will likely have a shorter shelf  life than 
the proprietary food (Oche et al., 2017).

Fiber 
A study released on April 19, 2020, from Gonder, Ethiopia, 
found that the crude fiber content of  supplemental foods 
ranged from 4.69% to 8.36%. These values were higher 
than those in control diets, with a significant difference 
(p<0.05) among the blended mixtures. The highest 
crude fiber was found in the diet including soaked, 
germinated, and roasted chickpeas and sesame, along 
with spinach (8.36%), while the lowest was in the diet 
containing soaked, germinated teff  and barley, as well 
as roasted chickpeas and sesame (4.69%) (Geremew 
Yohannes et al., 2020). The study focused on North 

Western Nigeria, examining ready-to-eat complementary 
food samples commonly used in various agro-ecological 
zones. Researchers collected these samples from 
mothers or caretakers and stored them in containers 
at a temperature of  4°C to preserve their quality. The 
analysis of  the samples and the preparation of  standard 
solutions followed the procedures outlined by the AOAC 
(Association of  Official Analytical Chemists) in 1990. 
The findings revealed that the crude fiber content in these 
food samples varied, with Guinea corn pap and KBDM 
having a fiber content of  1.38±0.30%, while the highest 
recorded fiber content was 2.19±0.60%. This indicates a 
range of  fiber levels in the complementary foods studied 
(Anigo et al., 2009).

Protein 
Inadequate protein intake over an extended period can 
result in protein deficiency, which can significantly disrupt 
the growth process (Khan, 2018). Many body processes, 
including tissue healing, immunological response, and 
hormone synthesis, depend on protein. The average 
protein intake among infants was found to be 8.43 ± 0.31 
grams per day. This value represents the mean protein 
consumption, with the standard deviation indicating 
some variability in intake among different infants (Makori 
et al., 2017). 
The study used yellow sorghum (Sorghum bicolor, 
cultivar: Safrari) and soybeans (Glycine max, cultivar: 
M5) from the Institute of  Agricultural Research for 
Development (IRAD) in Garoua, Cameroon. The 
protein composition of  the developed diets ranged from 
10.73% (F1) to 20.02% (F8). F1, which was prepared 
from soaking soybeans and sorghum, had a protein 
concentration of  10.73%, while F8, which comprised 
fermented soybeans and germinated sorghum, had a 
protein content of  20.02% (Tanyitiku & Petcheu, 2022). 
The study conducted in Nigeria included buying food 
goods from Jos local markets, including Nestle Cerelac, a 
comparative product, from Jos Central Market. The two 
diets with the highest protein concentrations, ranging 
from 19.8 to 23.1 grams per 65 grams of  food, were those 
that included acha grain, benniseed, crayfish, and garden 
egg (ABC) in a 60:25:10:5% ratio and yellow maize, soy 
beans, and groundnut (MSG) in a 60:30:10% ratio. This 
quantity exceeded the Recommended Dietary Allowance 
(RDA) of  13 to 14 grams of  protein for infants younger 
than one year (Mariam, 2005).
This study was conducted in Sinaloa, Mexico, using the 
Culiaca Experimental Laboratory, QPM (Zea mays L) 
V-537, and chickpea (C. arietinum L.). The National 
Research Institute for Forestry, Agriculture, and Livestock 
(INIFAP) grew 92 types of  Blanco Sinaloa on irrigated 
soil. Superior quality nixtamalized protein maize flour. 
Mila´n-Carrillo et al. (2004) developed NMF, which was 
released in June 2005. These were the AOAC’s official 
protocols (1995). The optimal mixture used to produce 
the baby food had 4.41 g of  protein (Alarcón-Valdez et 
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Fat 
Dietary fat is essential for several body processes. It 
offers energy for different activities, helps absorb fat-
soluble vitamins (A, D, E, and K), and provides vital 
fatty acids required for healthy brain development 
(Aranceta & Pérez-Rodrigo, 2012). In order to conduct 
the study in Nigeria, food items from local Jos markets 
were purchased, along with a Nestle Cerelac product 
for comparison. All three of  the local diets had crude 
fat contents of  65 grams that ranged from 10.1 to 24.8 
grams, which is within the 10 to 25 gram Recommended 
Dietary Allowance (RDA) (Mariam, 2005). The study was 
done in Alexandria, Egypt. We purchased the seeds of  
chickpeas, peanuts, soybeans, and Egyptian rice at the 
neighborhood store. The range of  fat levels in blends 
was between 0.88% and 11.82%, which was adjusted 
with the infant’s weaning needs. All of  the blends’ fat 
contents were lower than those of  control rice, with the 
exception of  the rice/peanuts mix, which had higher fat 
than control rice because of  the peanuts’ high fat content 
(Tesby Mohamed et al., 2019).
The raw materials for this study were red teff  (Eragrostis 
tef  (Zucc.), maize (Zea maize), barley (Hordeum vulgare), 
wheat (Triticum aestivum), oats (Avena sativa), chickpeas, 
and Gondar city, Ethiopia. Sufficient amounts of  spinach 
(Spinacia oleracea), sesame (Sesamum indicum), beans 
(Vicia faba), soy beans (Glycine max), peas (Pisum 
sativum), and carrots (Cicer arietinum) were collected at 

the Gondar city local market. We purchased Cerifam, a 
commercial weaning food, from the Bahir Dar grocery 
store. Diets 3 and 4 were the only composite diets that 
met the WHO’s minimal requirement of  10–25% fat for 
newborn meals (Geremew Yohannes et al., 2020).

Ash
This research was carried out in the 2018–19 academic 
year at the College of  Food Technology, VNMKV, 
Parbhani, India, in the Department of  Food Chemistry 
and Nutrition. The publication date was February 19, 
2019. The ash levels in the samples ranged from 1.5 to 
1.7, with 30% sorghum, 30% maize, 10% mothbean, 
and 10% greenpeas having an ash level of  1.65%, 50% 
sorghum, 10% maize, 5% mothbean, and 15% greenpeas 
having an ash content of  1.6%, and 30% sorghum, 30% 
maize, 15% mothbean, and 5% greenpeas having an ash 
content of  1.65% (Sontakke et al., 2019).
The study was done at the Bahir Dar Institute of  
Technology’s food research laboratory in Ethiopia. It had 
two replications and was completely randomized. For 
every mix, the ash concentration was within the acceptable 
range; nevertheless, it was considerably higher in the 
cereal:legumes ratio 65:3 (2.27±0.04) than in the ratios 
75:25 (2.18±0.02) and 85:15 (2.27±0.04). The reason for 
this high ash level in B3 could be the incorporation of  
legumes during manufacture (Walle & Moges, 2017).

Table 1. 
Proximate Amount and references Amount and references Amount and references 
Moisture 7.2-7.6 (Ikujenlola et al., 2020) 4.35% -10.55%) (Oche et al., 2017)
Fiber 4.69% to 8.36% (Geremew 

Yohannes et al., 2020)
1.38±0.30%-2.19±0.60%
(Anigo et al., 2009)

Protein 20.02% (Tanyitiku & Petcheu, 
2022)

19.8 to 23.1 (Mariam, 2005) 4.41 g (Alarcón-Valdez et 
al., 2005)

Fat 10.1 to 24.8 grams (Mariam, 
2005)

0.88% to 11.82% (Tesby 
Mohamed et al., 2019)

10–25% (Geremew 
Yohannes et al., 2020)

Ash 1.6% -1.65% (Sontakke et al., 
2019)

2.27±0.04, 2.18±0.02 and 
2.27±0.04 (Walle & Moges, 2017)

Carbohydrate 56.06 %(Makori et al., 2017) 55.51-64.42%(Oche et al., 2017)

Carbohydrate 
The mixtures’ carbohydrate contents ranged from 56.06 % 
in the 58.6: 11.4: 30.0 (sorghum, pigeonpea, and soybean) 
flour blend to 57.44 % in the 74.9: 20.1: 5.0 mixture. The 
minimum and maximum carbohydrate contents were 
able to provide 2.3 kcal/g and 3.19 kcal/g, respectively, 
over the WHO norm, suggesting the preliminary optimal 
energy to meet newborns’ energy needs between the ages 
of  6 and 23 months (Makori et al., 2017). Grain samples 
purchased from local markets and underlisted were 
used in this experiment, which was conducted in Benue 
State, Nigeria. An energy inadequacy is unlikely because 
the formulated food’s caloric value (380 Kcal/100g) 
is comparable to both proprietary formulae’s (410 

Kcal/100g), even though the food’s total carbohydrate 
content (55.51%) is only roughly 9% lower than the mean 
total carbohydrate in both formulae (64.42%) and lower 
than the PAG benchmark for infant food’s carbohydrate 
content (65%) (Oche et al., 2017). 
 
Mineral 
Complementary foods provide between 30 and 97% of  
the daily sum of  micronutrients required. For example, 
supplemental foods should include 97% iron, 86% zinc, 
81% phosphorus, 76% magnesium, 73% salt, and 72% 
calcium between 9 and 11 months. added to the fact that 
infants bear only limited gastric capacity to consume 
adequate quantity of  food, the diets need to have very 



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high nutri ent density (Abeshu et al., 2016). Most formulas 
had a calcium level between 196 and 353 mg per day, and 
children aged 6 to 23 months were given supplemental 
foods (Tesha et al., 2022).
 
Anti-nutrient 
Tannins’ anti-nutritional effects include slowed growth, 
lower mineral element bioavailability, and decreased 
feed efficiency in human diet (Feyera, 2021). Poor 
bioavailability contributes to the low mineral content of  
plant-based supplemental diets, particularly when the 
complementary foods are made from unrefined cereals 
and legumes that contain high levels of  phytate, a strong 
inhibitor of  mineral absorption (Okafor et al., 2018). 
Because they create insoluble compounds with proteins, 
antinutrients can reduce their digestibility and palatability. 
Iron, zinc, calcium, and magnesium are known to form 
complexes with phytates, which reduces their availability 
and, consequently, their sufficiency in food samples, 
particularly for children (Walle & Moges, 2017). Plant 
polyphenols that occur naturally are called tannins. Their 
primary function is to bind and precipitate proteins, 
preventing them from being absorbed and digested.

Phytate content
This study was carried out in Bariga, Lagos State, Nigeria, 
and the pigeon pea (Cajanus cajan) and dried maize 
grains (Zea mays) used in the formulation samples were 
purchased from the Bariga market. The 100:0 maize-
pigeon pea ogi had the lowest phytate concentration 
(90.23 mg/100 g) at the beginning of  fermentation (0 
hours steeping), whereas the 60:40 ogi had the greatest 
concentration (446.84 mg/100 g). As the fermentation 
process came to an end at the 48-hour souring stage, the 
phytate concentration decreased further, reaching 13.36 
mg/100 g in 60:40 maize-pigeon pea ogi and 2.54 mg/100 
g in 100:0 maize-pigeon pea ogi (Okafor et al., 2018). 
The study was conducted in Ogun State, Nigeria, and 
the product was made using soybean (Glycine max), 
pigeonpea (Cajanus cajan), and sorghum (Sorghum 
bicolor (L) Moench, red variety) seeds that were purchased 
from Abeokuta local markets. The phytate and oxalate 
contents ranged from 1.435% in 84.1: 10.9: 5.0 (sorghum: 
pigeonpea: soybean) flour blend to 1.635% in 49.5: 21.4: 
29.1 (sorghum: pigeonpea: soybean) flour blend; 1,155 
percent in 58.6: 11.4: 30.0 (sorghum: pigeonpea: soybean) 
flour blend to 1.330 percent in 62.1: 20.9: 17.1 (sorghum: 
pigeonpea: soybean) flour blend (Tant et al., 2017).

Table 2. 
Anti-Nutrients Amount and references Amount and references 
phytate content 1.435 %-1.635 % (Tant et al., 2017) 2.54 mg/100 g -13.36 mg/100 

(Okafor et al., 2018)
Tannin 18.9-22.9% (Olaniyan SA & Ademola AA, 2015) 

(Gernar DI, 2014)
23.8-26.7% (Olaniyan SA & Ademola 
AA, 2015)

trypsin 12.50 (Okafor et al., 2018)

Tannin 
Tannins decrease the effectiveness of  mineral absorption 
and digestibility in cereals and legumes (Samtiya et al., 
2020). Tannins are phenolic chemicals that dissolve in 
water and can precipitate or bind to proteins in aqueous 
solutions. They decrease the digestibility of  grains and 
legumes by binding to storage proteins. The tannins 
decreased the availability of  minerals, protein, and 
carbohydrates in the sorghum (Barros et al., 2012).  El-
Gohery (2021) discovered that biscuits produced with 
a combination of  wheat and lima beans had higher 
tannin content than biscuits made with sprouted lima 
beans.  According to  Olaniyan and Ademola (2015), 
the malted sorghum-soy composite biscuits had a lower 
tannin content (18.9-22.9%) than the sorghum cultivars 
described by Igbua et al. (2020), which had a tannin level 
of  23.8-26.7 %. The malted sorghum-soy composite flour 
developed in this investigation (Olaniyan & Ademola, 
2015) and the sorghum-soy-plantain flour (23.8-27.4%) 
reported by Gernar (2014) had tannin contents of  18.9-
22.9%. According to (Ogbonna et al., 2012), found that 
the tannin content of  malted sorghum flour was higher 
at 35.8%.

The product from the prepared samples, dried maize 
grains (Zea mays) and pigeon peas (Cajanus cajan), used 
in this investigation were bought from the Bariga market 
in Lagos State, Nigeria. The amount of  tannin was 
discovered to have reduced. The tannin concentration of  
60:40 maize-pigeon pea ogi was the greatest at the start 
of  fermentation (0 hours steeping) (18.39 mg/100 g), 
followed by 70:30 maize-pigeon pea ogi (13.78 mg/100 
g) and 100:0 maize-pigeon pea ogi (13.15 mg/100 g). The 
tannin level continued to drop as fermentation went on, 
reaching 2.96 mg/100 g in 60:40 maize-pigeon pea ogi, 
1.73 mg/100 g in 70:30 maize-pigeon pea ogi, and 0.50 
mg/100 g in 100:0 maize-pigeon pea ogi at the 48-hour 
souring period where the fermentation process came to a 
conclusion (Okafor et al., 2018).
This study was conducted in Ogun State, Nigeria, and 
the product was made using soybean (Glycine max), 
pigeonpea (Cajanus cajan), and sorghum (Sorghum 
bicolor (L) Moench, red variety) seeds that were purchased 
from Abeokuta local markets.The tannin concentration 
ranged from 0.066 percent in the blend of  51.4: 30.0: 
18.6 (sorghum, pigeonpea, and soybean flour) to 0.0805 
percent in the blend of  74.9: 20.1: 17.1 (sorghum, 
pigeonpea, and soybean flour) (Tant et al., 2017).



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Trypsin
For this research, dried maize grains (Zea mays) and 
pigeon peas (Cajanus cajan) were purchased from the 
Bariga market. In Bariga, Lagos State, Nigeria, the study 
was carried out. The trypsin inhibitor activity (TIA) of  
different fermenting maize-pigeon pea ogi mixes was 
analyzed. At the start of  fermentation (0 hours steeping), 
the 60:40 maize-pigeon pea ogi had the highest TIA, 
followed by the 70:30 (44.30%) and 100:0 (3.19%) types. 
As fermentation progressed, trypsin inhibitor activity 
decreased, ending fermentation (48-hour souring) at 
12.50% in 60:40 maize-pigeon pea ogi, 10.77% in 70:30 
maize-pigeon pea ogi, and 0.10% in 100:0 maize-pigeon 
pea ogi. (48 hr souring) (Okafor et al., 2018).
This study was conducted in Ogun State, Nigeria, and 
the product was made using soybean (Glycine max), 
pigeonpea (Cajanus cajan), and sorghum (Sorghum 
bicolor (L) Moench, red variety) seeds that were 
purchased from Abeokuta local markets.In a combination 
of  sorghum, pigeonpea, and soybean flour, the trypsin 
inhibitor concentration ranged from 31.755 TIU/mg 
in 65.0: 30.0: 5.0 to 32.140 TIU/mg in 77.3: 5.0: 17.7. 
pigeonpea, soybean, and sorghum flour combination 
trypsin inhibitor (Tant et al., 2017).

Optimization Nutritional Requirements for Infants
The experimental results showed a high degree of  accuracy 
as they nearly matched the expected values. In accordance 
with the anticipated values, proximate compositional 
analysis showed that the protein, carbohydrate (CHO), 
and fat contents were 15.12g, 63.67g, and 10.32g, 
respectively. Calcium (Ca), iron (Fe), zinc (Zn), and 
magnesium (Mg) all had mineral composition analyses 
that produced values that were in line with expectations: 
169.29 mg, 11.12 mg, 3.84 mg, and 32.48 mg, respectively. 
These findings indicated that the sample’s nutritional 
quality complied with established standards because they 
were within the WHO/FAO standard ranges (Aynalem & 
Duraisamy, 2022). 
The moisture content of  the formulated flours fell within 
the range of  6.45 to 11.68 g/100 g dry weight (Muala et 
al., 2024). With the exception of  the sample containing P. 
biglobosa fermented for 3 days, there were no significant 
variations in moisture content among the other processing 
methods. Most formulated samples approached 5 
g/100 g DW, aligning with the recommended value for 
supplementary foods by the World Food Program (Ludi 
et al., 2017). Through an optimization process focusing 
on nutritional and sensory qualities, a blend ratio of  55.0 
g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g 
linseed was identified as optimal, yielding compositions 
of  20.3 g/100 g protein, 9.8 g/100 g fat, 3.2 g/100 g ash, 
59.4 g/100 g carbohydrates, 123.2 mg/100 g calcium, 
and 7.52 mg/100 g iron content (Forsido et al., 2019). 
All of  the infant flour formulations had protein contents 
higher than the 15 g/100 g DW suggested for infant 
complementary diets. The lipid content of  all the formulas 
was within the recommended range of  10–25 g/100 g 

DW Muffins   produced   from germinated maize (80%) 
and Bambara nut (20%) flour were compared   favorably   
with a 100% wheat-based   muffin   in   acceptability. 
The study revealed the protein, carbohydrate, iron and the 
energy content of  the complementary food blend from 
35% cereal and 65 % legume is in the range of  FAO/
WHO recommended daily intake for 6-23 months. The 
infant flours formulated in the study exhibited protein 
contents exceeding the recommended value of  15 g/100 
g dry weight for infant complementary foods. The lipid 
content in all formulas fell within the recommended 
range of  10-25 g/100 g dry weight as per Stan (Stan, 
1991). Muffins made from a blend of  germinated maize 
(80%) and Bambara nut (20%) flour were found to be 
comparable in acceptability to 100% wheat-based muffins. 
Additionally, the study highlighted that a complementary 
food blend comprising 35% cereal and 65% legume met 
the FAO/WHO recommended daily intake ranges for 
protein, carbohydrates, iron, and energy for children aged 
6-23 months (Walle & Moges, 2017).
The Maize-Bambara nut muffin offers a significant portion 
of  the recommended daily allowances for protein (4.20%) 
and energy (196.55 kcal), along with zinc (0.72 mg) and 
iron (50.18 mg). (Tura et al., 2023). Raising the proportion 
of  legumes led to an increase in calcium levels, while the 
zinc content remained within the recommended range 
(Walle & Moges, 2017). The concentration of  sodium, 
magnesium, potassium, calcium, iron and phosphorus 
ranged from 32.02 -52.11; 500.09 – 707.78; 397.01 – 
657.80; 250.04 – 506.04, 6.80 – 16.12 and 230.45 – 515.00 
respectively (Aderonke Similoluwa Folorunso, 2019).
To validate the optimal condition, the components in 
the optimized formula were blended, and a laboratory 
analysis of  the micronutrient compositions was carried 
out. The validation results showed the following values 
per 100 g of  the blend: 31.76 mg of  iron, 76.88 mg of  
calcium, 2.53 mg of  zinc, 119.61 mg of  magnesium, 
440.66 mg of  potassium, 291.48 mg of  phosphorus, 
4.48 mg of  sodium, 90.93 mg of  phytate, with ratios 
of  0.236 for Phytate:Iron, 3.52 for Phytate:Zinc, 0.074 
for Phytate:Calcium, and 7.22 for Phytate*Calcium:Zinc 
(Tura et al., 2023).

CONCLUSION
The research on optimizing the nutrient composition 
of  cereal-legume mixtures for infant feeding reveals 
promising strategies for enhancing the nutritional 
quality of  complementary foods. By blending cereals 
like rice, wheat, or maize with legumes such as lentils, 
chickpeas, or beans, complementary amino acid profiles 
can be improved, enhancing protein quality and nutrient 
bioavailability. Through investigations into the proximate 
composition of  these blends, including moisture content, 
fiber, protein, fat, ash, and carbohydrates, researchers 
have identified the potential to create nutrient-dense 
complementary foods suitable for infants. While cereals 
provide carbohydrates and energy, legumes offer fiber, 
high-quality protein, and essential vitamins and minerals, 



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making them complementary partners in meeting the 
diverse nutrient needs of  infants.
Efforts to optimize the nutritional content of  these 
blends while reducing anti-nutrients such as tannins, 
oligosaccharides, and phytates have been highlighted. 
Anti-nutrients can hinder the absorption of  vital 
nutrients and lead to gastrointestinal issues, emphasizing 
the importance of  addressing these factors in formulating 
complementary foods.
Studies on mineral composition and anti-nutritional 
effects underscore the need for careful consideration of  
micronutrient content and potential inhibitors of  nutrient 
absorption in infant foods. By assessing the presence 
of  substances like phytates and tannins, researchers 
can mitigate adverse effects on nutrient bioavailability 
and ensure the formulation of  nutritionally adequate 
complementary foods. The validation of  optimal nutrient 
compositions in formulated blends has shown promising 
results, with significant levels of  essential micronutrients 
like iron, calcium, zinc, magnesium, potassium, and 
phosphorus. These findings align with established 
guidelines and recommendations, indicating the potential 
for these blends to meet the nutritional needs of  infants 
aged 6-23 months.
 
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