Nutritional and Mineral Composition of Weaning Food Produced from Malted Sorghum, Yellow Maize, and Tiger nut Flours
Abstract
This study evaluated the nutritional and mineral composition of complementary foods produced from processed flours of malted sorghum, yellow maize, and tigernut at varying proportion (CWF1–CWF5). A standard AOAC method was used in proximate and mineral analyses. Results showed significant (P ≤ 0.05) differences among formulations. Moisture contents of the samples were relatively low (8.03–8.25%), indicating low water activity (aw) and storage stability. Protein decreased from 10.89% to 8.98% with increasing tigernut inclusion, while crude fat (5.44–10.36%), crude fibre (2.87–3.89%), ash (1.70–1.85%), and energy value (375.88–396.72 kcal/100 g) increased. Carbohydrate content declined from 70.84% in CWF1 to 66.89% in CWF5. Mineral analysis revealed significant increases in calcium (34.45–61.60 mg/100 g) and potassium (361.00–405.50 mg/100 g) from CWF1 to CWF5, while magnesium (115.50–121.00 mg/100 g) remained relatively stable. Iron content decreased (3.79–3.07 mg/100 g) with reduced malted sorghum, whereas zinc (1.57–1.99 mg/100 g) showed no significant variation. Among all formulations, CWF4 (40% malted sorghum, 30% yellow maize, and 30% tigernut) exhibited the most balanced nutritional profile, combining adequate protein, high energy density, and superior mineral composition. The study concludes that tigernut inclusion significantly improve the energy composition and micronutrient concentrations of cereal-based complementary foods, demonstrating its potential as a functional ingredient to improve infant nutrition. Key Words: Infant nutrition, complementary foods, malted sorghum, micronutrients.
Keywords
Infant nutritioncomplementary foodsmalted sorghummicronutrients.
References
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