CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Research, development, and extension initiatives by both domestic and foreign organizations have

been prompted by the pervasive newborn malnutrition in Sub-Saharan African nations like

Nigeria. Cereal-based diets, which are frequently deficient in nutritional value, provide the

majority of infant feeding in Nigeria (Onofiok and Nnanyelugo, 2010). Malnutrition in infants is

frequently linked to illiteracy and poverty. When children go from liquid to semisolid or

completely adult meals, protein energy deficiency typically occurs. Infants and young children

frequently suffer from nutritional issues such protein energy deficiency, kwashiorkor, and

marasmus. In poor countries like Nigeria, poverty and illiteracy are the main causes of malnutrition

(Nigeria Federal Ministry of Health, 2014; USAID, 2018). Reducing stunting and wasting in

children under five and raising the incidence of exclusive breastfeeding are two of the six global

nutrition aims of the World Health Assembly's (WHA) comprehensive implementation plan on

maternity, newborn, and early child nutrition for 2025 (WHO, 2016). Poor nutrition causes

stunting and wasting in children, which may be avoided with proper newborn and young child

feeding (De Onis and Blössner, 2003). UNICEF is the only organization that provides ready-to-

use therapeutic food (RUTF) to malnourished babies and children. By six months of age, the

babies' nutritional requirements for energy and nutrients are more than what breast milk can supply

(WHO, 2018).

As a result, it's important to provide babies the readily digested, nutrient-dense meals they need

for healthy growth and development. Other than breast milk or infant formula, complementary

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foods are any semi-solid or liquid meals that are meant to give babies and young children the

proper amount of vitamins, minerals, and nutrients. In most Nigerian homes, cereals and

legumes—which provide energy, minerals, and proteins—form a steady food source (Onimawo,

2010). These food items are used to create complementary meal combinations that aid in the

development of young children and weaned infants. For the best growth and development, meals

high in energy and nutrients must be included to this group of children's diet.

The goal of this study is to create a supplementary meal mix using improved fermented yellow

maize (Zea mays) that has been enhanced with tiger nut (Cyperus esculentus), date

(Phoenixdactyliferals), and soybean (Glycine max).Cereal is a kind of grass that is grown for its

edible grain. Since cereals are the biggest crops in the world, they are considered staple foods.

These consist of barley, millet, maize, oats, rye, wheat, and rice. Cereals are processed grains,

some of which have been broken into little pieces after the inedible portions have been removed.

In addition to many other nutrients, cereals are high in protein, carbs, vitamins, and minerals. The

Roman goddess of agriculture, Ceres, is the source of the word cereal.

One of the most adaptable new crops is maize (zea mays.L), which can grow in a variety of

agroclimatic conditions. Due to its highest genetic yield potential among the cereals, maize is

referred to as the "queen of cereals" on a global scale. In sub-Saharan Africa, maize is a staple diet

for about half of the population and is significant for its protein, carbohydrates, iron, vitamins, and

minerals.

The legumes known as soybeans are related to alfalfa, clover, and peas. Because they contain two

cotyledons, soybeans are classified as dicots. Three pea-sized beans are included in each of the 60

to 80 pods that each soybean plant produces. As resilient plants, soybeans may thrive in a wide

range of soil types.

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Soy beans are a great source of protein. It also contains a respectable quantity of fat and

carbohydrates, which support the body's healthy operation. Calcium, fiber, potassium, magnesium,

copper, manganese, and polyunsaturated fats like omega-3 and omega-6 are also said to be

abundant in it. Soy supplements, such as pills and powders, are available in addition to full meals.

Date fruits are oval-cylindrical, measuring 3–7 cm (1–3 in) in length and 2–3 cm (3⁄4–11⁄4 in) in

diameter. Depending on the variety, they can be brilliant red or bright yellow when mature. A

single stone that is 2–2.5 cm (3⁄4–1 in) long and 6–8 mm (1⁄4–5⁄16 in) thick is found in dates.

Dates' vitamins, minerals, and antioxidants promote heart, brain, and digestive health while

warding off illness. According to certain data, dates could facilitate natural labor. Dates may be

eaten on their own or used to smoothie or oatmeal dishes as a sweetener. In dishes such as

smoothies and complementing meals, dates can be used as a sweetener.

1.2 STATEMENT OF THE PROBLEM

As newborns and young children go from exclusive nursing to the introduction of solid meals,

complementary foods are vital in supplying them with vital nutrients. However, there aren't many

reasonably priced and nutrient-dense supplemental food alternatives in many poor nations, even

those where maize, soybeans, dates, and tiger nuts are common crops. Furthermore, food waste

and nutritional content loss are common in these areas due to difficulties with food storage and

preservation.

Investigating other techniques for making complementary meals using locally accessible

components including fermented yellow maize, soybeans, dates, and tigernuts is crucial to solving

this issue. A classic method of food preparation, fermentation improves the nutritional value,

digestibility, and sensory qualities of a variety of food ingredients.

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Thus, researching the creation and nutritional assessment of complementary foods derived from

fermented yellow maize, soybeans, dates, and tiger nuts may offer a long-term way to enhance the

nutritional status of infants and young children in the areas. By carrying out a thorough nutritional

assessment that includes a macronutrient and sensory attribute analysis, we can ascertain the

appropriateness and effectiveness of these foods as well as sustainable complementary food

substitutes for infants and young children.

1.3. JUSTIFICATION OF THE STUDY

In order to create a variety of culinary products, composite flour is a blend of flours, starches, and

other components. Accordingly, growing maize and soybeans and producing baby food will

enhance the product's nutritional value and physical attributes. Unfortunately, soy beans have been

a neglected crop in Nigeria despite its promise. Despite its availability, nothing is known about the

nutritional value and adaptability of baby food made from maize, soybeans, and date fruit. Thus,

it is thought that using maize, soybeans, and dates to produce baby food will improve its nutritional

value, particularly in terms of its protein, fat, and fiber content.

1.4. OBJECTIVES OF THE STUDY

1.4.1. BROAD OBJECTIVE

The broad objective of the study is to evaluate the microbial, proximate, mineral and sensory properties

of infant food or complementary food produced from fermented yellow maize, soybean and dates

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1.4.2. SPECIFIC OBJECTIVES

The specific objectives of the study are:

1. To produce complementary food blend.

2. To determine the proximate composition of the complementary food produced.

3. To determine the anti-nutrient composition of the complementary food produced.

4. To determine minerals and vitamins composition of the complementary food produced

5. To carry out the sensory evaluation of the formulated complementary food produce.

1.5. DEFINITION OF TERMS.

Complementary; is combining in such a way as to enhance or emphasize the qualities of each other or
another.

Fermentation; is the process in which a substance breaks down into a simpler substance by bacteria, yeast
or other microorganisms, typically involving effervescence and the giving off of heat

Antioxidants: Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free

radicals. They are mostly found in plant foods.

Microorganisms: Is an organism of microscopic size, which may exist in its single-celled form or as a

colony of cells.

Proximate analysis: Is used for estimation of the quantitative of food and food substance including

moisture, crude protein, total fat, total carbohydrate, and dietary fiber.

Food blend; are a convenient and nutritious way to improve your diet. They are often made with fruits,

vegetables, nuts and seeds.

Infant; is a baby or a very young offspring of human being.

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Nutrition; is the process of consuming, absorbing, and using nutrients needed by the body for growth,

development and maintenance of life.

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 CHAPTER TWO

LITERATURE REVIEW

2.1 INFANCY, EXCLUSIVE BREASTFEEDING AND COMPLEMENTARY FEEDING PERIOD

Nutritional needs are at their highest during infancy, a time of rapid physical growth as well as

physiological, immunological, and mental development. For example, the majority of tooth

development, which requires calcium, phosphorus, and vitamins A, D, and C, occurs in the first

one to five years of life (Uphoff, 2015), and the majority of brain development, for which protein,

cholesterol, zinc, and some essential fatty acids are essential requirements, occurs in the first two

years after birth (Guthrie, 2014).

Therefore, a lack of these and other nutrients can have serious repercussions, some of which may

be permanent or even fatal. According to Uphoff (2015), malnutrition is thought to have

contributed to the deaths of half of the almost 13 million young children who perished in

developing nations in 2015. According to WHO/UNICEF (2018), PEM and micronutrient

deficiencies cause millions of children to be physically and intellectually handicapped. According

to Lutter and Rivera (2010), these deficiencies have been linked to decreased dietary consumption,

a shorter duration of exclusive breastfeeding, and poor nutritional absorption in supplementary

meals.

Therefore, maintaining a healthy diet at this crucial time becomes extremely important, and

improving it must be given top importance. According to WHO/UNICEF (2018), safe and

nourishing meals (also called supplementary foods) should be offered progressively after six

months and continued until the child is two years old. After that, the typical family diet should be

introduced (Yeung, 2012).

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In addition to preparing the infant's body for an adult diet, the usage of complementary meals

provides extra nutrients needed for healthy growth and development (Fernandez et al., 2016). The

high rate of newborn mortality and morbidity that exists in poor nations can be eliminated or at

least decreased with appropriate weaning techniques and a prolonged nursing duration of at least

two years (Walker, 2012). It is thought that adding complementary meals to the newborn diet

gradually after six months of age won't have any negative or abrupt effects on the child's digestive

system (Okungbowa, 2010).

2.2 COMPLEMENTARY FOODS

The first supplementary meals given to a child in the majority of modern nations are nutrient-

fortified cereals, which are followed by fruits, vegetables, and meat products. Although there are

several handy enriched proprietary formulae available in underdeveloped nations, most families

cannot afford them because to their high cost. One feeding strategy that has been suggested is the

use of home-based supplemental meals that are easily produced, accessible, and reasonably priced.

to prevent the harmful effects of malnutrition in babies and young children (WHO, 2016; FMOH,

2015). Numerous research initiatives are showing promise in enhancing the nutritional value of

currently available local supplemental meals and creating new ones.

Different countries and locations have different local complimentary food compositions. Cereals,

starchy tubers, legumes, and vegetables are among the staple foods and typical family meals in

West Africa that are used to wean infants. While some of the diets are mixed, others are solo. For

example, Koko, a fermented maize porridge, is the primary traditional weaning diet in Ghana

(Armer-Klemesu and Wheeler, 2010), but Ogi, made from maize or sorghum, is used in Sierra

Leone (Jonsyu, 2010). Fermented millet or maize (akamu) and fermented gari (foo-foo) are widely

8
consumed in the northern and southern regions of Nigeria, respectively. Other African nations use

similar weaning techniques and diets as listed in Table 2.1.

Table 2.1 Some Traditional Weaning Foods in West Africa

Country Food Age of Description

Introduction

( months)

Nigeria Pap (English), Ogi 3–6 Fermented cereals e.g. maize,

(Yoruba) Akamu millet or sorghum

(Hausa), Ebira (Eko)

Ghana Koko, Kankey 3–6 Fermented corn porridge

Sierra Ogi, Couscous ogi 4–6 Cereal gruel from fermented

Leone maize or sorghum

Benin Ogi 3–6 Cereal gruel from fermented

Republic maize, sorghum or millet

Source: Onofiok and Nnanyelugo (1998).

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2.3 NUTRITIONAL VALUES OF CEREALS

Fermented yellow maize (zea mays)

The nutritional profile of complementary foods is improved when fermented yellow maize is

added. Research has demonstrated that fermentation increases the protein and fiber content of

yellow maize (Smith et al., 2020), with fermented yellow maize having a higher content (21.4%)

than unfermented yellow maize (14.2%).

Nutritional values per 100g.

Water 76%

Carbohydrates 19%

Protein 3%

Fat 1%

Energy 365kcal

Vitamin B

Thiamin

Niacin

Folate

SOYA BEANS (Glycine Max.)

In addition to their high protein content, soy beans are also strong in fiber, calcium, and

magnesium, making them a particularly rich source of nutrients. All of the necessary amino acids

are present in soy protein, which has a high biological value.

Avoid soy beans since they are low in saturated fatty acids and high in unsaturated fatty acids.

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Nutritional value of soya beans per (100g)

Water 8.5g

Energy 416kcal

Energy 1741KJ

Protein 86.5g

Fat(total lipid) 19.9g

Carbohydrate 30.2g

Ash 4.9g

Calcium (Ca) 277mg

Iron (Fe) 15.7mg

Magnesium (Mg) 280mg

Potassium (K) 1797mg

Sodium (Na) 2.0mg

Zinc (Zn) 4.9mg

Date fruit (phoenix dactyliferal)

Sugars, fiber, and minerals like potassium and iron are all found naturally in date fruits. Date fruits

can improve the palatability and sensory qualities of complimentary meals. Date flesh is high in

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sugar, namely fructose and glucose, but lacking in fat and protein. With an average of 314 kcal per

100g of flesh, it is a rich energy source.

2.4 NUTRITIONAL PROBLEMS OF TRADITIONAL COMPLEMENTARY FOODS

Most human civilizations typically eat a starchy plant staple, such grain, root, or tuber, along with

fruits, vegetables, and herbs (mostly self-grown or collected). Legumes can occasionally be used

as an extra staple meal. Significant quantities of animal protein are only consumed by persons who

are well off or who hunt, fish, or raise cattle. Plant foods are characterized by their low calorie and

micronutrient densities, high water and fiber content, and so on (Solomon, 2010). In newborns and

toddlers, this trait becomes especially concerning during the supplementary feeding phase.

Because of their high volume and rigid consistency, traditional weaning meals made from plant

staples frequently fall short of meeting the nutritional needs of newborns, even while they provide

a cheap, satisfying meal that frequently insufficiently nourished (Fernandez et al., 2015). As a

result, they are known to hinder development and growth.

The poor efficacy of conventional supplementary meals has been partially attributed to improper

formulation and mixing. According to several studies conducted in Nigeria (Fashakin and

Ogunsola, 2010; Marcos et al., 2011; Oyeleke et al., 2011; Abbey and Nkanga, 2010; Abbey and

Mark-Balm, 2012; Omoruyi et al., 2013; Badamosi et al., 2015), a combination of cereals,

legumes, or tubers with vegetables and animal-sourced food, as opposed to a single diet, better

supported growth and development. Low nutritional density in regional supplemental meals has

also been attributed to unhygienic practices and poor processing techniques. Although some

processes like grinding, fermenting, and parboiling are meant to accomplish particular goals, they

frequently have a detrimental impact on the food's nutritional value.

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The bioavailability of nutrients has also been demonstrated to be adversely affected by the presence

of non-nutrient elements (ant nutritional factors) in plant-based diets. The most well-documented

is oxalic acid, which reacts with dietary calcium to generate oxalate precipitates, and phytic acid,

which reacts with Ca, Fe, Zn, and perhaps other metals to form insoluble phytates. For example,

the high phytic acid content in cereals is primarily responsible for their comparatively low

availability of their relatively high Fe content (Okoye, 2010).

2.5 NUTRITIVE NEEDS OF INFANTS

Age is one of the variables influencing a person's nutritional needs, and only a limited range of

meals may satisfy these needs, according to Okoye (2010). As a result, newborn nutrition receives

particular emphasis. According to Okoye (2010), the immaturity of the digestive system and

associated biochemical machinery, such as the detoxication process, are among the elements that

contribute to the special character of baby feeding. Therefore, a unique beginning diet is required

to make up for any deficiencies in the mother's endowments and the constantly shifting nutritional

needs of a developing kid.

For the first six months of life, breast milk meets the infant's nutritional and energetic needs. As

the kid gets older, the milk's nutritional makeup becomes less sufficient to suit the infant's needs.

Iron, zinc, and vitamins A and C are the minerals most impacted. Therefore, while breastfeeding

lasts for at least two years, it is necessary to supplement the breast milk with a healthy diet that

may be made locally at home or in a proprietary formula in order to fulfill the babies' changing

needs (Okoye, 2010). Complementary feeding is the term used to describe this progressive

transition from breast milk to solid or semisolid meals (WHO/UNICEF, 2015).

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2.5.1 ENERGY NEEDS

For the first six months of life, a newborn baby who is solely breastfed gets all of their calories

from breast milk. It has been determined that an intake of 95–145 Kcal/Kg (150 ml) is sufficient.

By six months, an extremely calm baby's calorie requirements rise by 32 kcal, whereas a fussy

baby's rises by 60 kcal (Guthrie, 2011). The idea that maximal growth is not the same as optimal

growth is supported by the fact that an excessive calorie intake that causes a quick increase in

weight is undesirable in both newborns and adults.

According to Akinyele and Omotola (2012), the majority of conventional weaning foods are often

bulky—that is, foods with a high viscosity but a low energy density—and have been shown to give

the developing kid little energy. When a baby is weaned on low-calorie meals, their energy intake

is limited by how much they can eat at once and how often they eat (Walker, 2012). Protein-energy

malnutrition has long been linked to low energy density weaning diets brought on by large volume

gruels (Guthrie, 2011; Okoye, 2010).

All diseases caused by insufficient dietary protein and energy are referred to as protein energy

malnutrition (PEM), which mostly includes kwashiorkor and marasmus (Gurney et al., 2014;

Okoye, 2010). Children with mild to severe PEM develop slowly and frequently become sluggish

as a result of their poor nutrition. They may develop other micronutrient deficient problems and

are often vulnerable to infectious infections such diarrhea (Gurney et al., 2014).

2.5.2 PROTEIN NEEDS

Early infancy is a time of high protein needs, with 2.1g of high biological-value protein per kg of

body weight permitting nitrogen retention of approximately 45%, provided energy intake is

adequate (Guthrie, 2011). By 5 to 6 months, protein needs decrease slightly to 2g/kg, and the

14
amount required increases proportionately if the protein is of low biological value. Protein with a

high biological value of at least 70 to 85%, such as eggs, milk, and meat, with nearly half of the

amino acids being essential amino acids, has been recommended for use in infants (Picciano,

2012).

There is no proof that consuming more protein than is advised has any positive effects. Protein

that exceeds the body's requirements for tissue development and repair must be broken down in

the liver so that the carbon skeleton of the amino acids may be utilized as fuel. The amino part is

then eliminated as urea. More water is needed for the excretion of waste because the infant's ability

to concentrate waste metabolites, such urea, in the urine is restricted. Urea will build up if the

required water is not provided, and paradoxically, the baby may have protein edema (Guthrie,

2011). Therefore, it is advised that an infant aged 6 to 12 months should not consume more protein

than 6g/kg body weight (13 – 15g/day) (Guthrie,201).

Protein content is considerable in several of the weaning formulas that have been recommended

for developing nations. However, Fashakin and Ogunsola (2010) have noted that several

traditional weaning diets have insufficient protein quality. It was determined that the mixes' amino

acid patterns lacked enough complementarity and recommended adding additional protein sources

(of animal origin) to improve the quality.

2.5.3 MICRONUTRIENTS

Vitamins and mineral components known as micronutrients are required in trace amounts for the

body to operate normally. In their active forms or as precursors to the active forms, they are

common chemical constituents of foods. They create co-factors or parts of enzymes that are

required for bodily metabolic processes (Devlin, 2013).

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Micronutrient deficiencies have been shown to be highly prevalent in women and children,

particularly in poor nations (WHO/UNICEF, 2018; FAO/WHO, 2016). According to the findings,

this is because of the increased needs for growth and development, the low bioavailability of plant-

based diets, and the fact that different communities and governments have not paid enough

attention to the issue. Inadequate nutritional intake, illnesses, and poor breastfeeding habits are

some known direct causes of micronutrient deficiencies in children. On the other hand, insufficient

family food security, basic health services, sanitation, and cleanliness are considered remote causes

(Harrison, 2010; UNICEF, 2015).

Growth retardation, anorexia, increased vulnerability to infections, behavioral abnormalities, and

learning disabilities are some of the effects of micronutrient malnutrition in newborns and children,

depending on the nutrient and degree of deficiency. It is believed that the modern world should

not accept the continuation of these deficits due to the high rates of newborn and child mortality

and morbidity.

2.5.4 VITAMINS

Vitamins are organic compounds that are necessary in trace amounts for development,

reproduction, and health. They can be found in plants or chemically manufactured in animals. The

majority of the active vitamins or provitamins that animals consume are changed into co-enzymes

that work in tandem with enzymes to catalyze biological processes (Zubay, 2020). It has been

emphasized that, regardless of other dietary components, vitamins have a significant role in

boosting health and avoiding non-communicable illnesses (Blunberg, 2017). Human essential

vitamins are divided into two categories: water-soluble (B group vitamins, vitamin C, niacin folic

acid, and pantothenic acid) and fat-soluble (Vitamins A, D, E, and K) the significant incidence of

16
vitamin A insufficiency, especially in newborns and toddlers, has drawn attention from all over

the world in recent years.

Efforts to guarantee adequate vitamin status for the primary prevention of corresponding

deficiencies continue to receive significant attention in many parts of the world. The

recommendations center on the consumption of suitable (or fortified) foods that contain sufficient

amounts of vitamin A to support growth, prevent night blindness, and strengthen corneal structure

and immune function in children; folic acid to help lower the risk of neural-tube defects, anemia,

and prenatal mortality in women of childbearing age; vitamin D to promote bone health in children;

and vitamin C, E, and certain B vitamins (B6, B12) and folate to lower the risk of cardiovascular

and cerebrovascular diseases (Key, 2017).

The potential of antioxidant vitamins (Vitamins A, C, and E) to prevent vascular illnesses seems

to stem in part from their capacity to prevent the oxidative alteration of low-density lipoprotein

(LDL) cholesterol, which is a crucial first stage in the atherogenic process (Steinberg, 2013).

Children's increased consumption of vitamins from fruits and vegetables may have a variety of

positive effects on various physiological processes as well as other illnesses.

VITAMIN A

Vitamin A is a fat-soluble vitamin that comes in a variety of forms, including retinol (alcohol),

retinal (aldehyde), retinyl acetate or palmitate (esters), and vitamin A carotenoids (β-carotene, α-

carotene). It is relatively unstable, especially in harsh environments, because of its chemical

makeup, which includes many double bonds that are prone to breaking down (Wirakartakusumah

and Hariyadi, 1998). In animals, vitamin A is primarily found in the preformed state as retinol or

related compounds, while in plants, it exists in the precursor, or provitamin form as carotenoids,

17
which animals then convert into vitamin A after consuming it in the diet (Bloem and Darnton-Hill

1999).

Meat, dairy products, carrots, green leafy vegetables, deep-yellow fruits, and red palm oil are

dietary sources of vitamin A (UNICEF, 2004). Foods derived from animals can provide preformed

vitamin A. However, this crucial dietary supply of the vitamin, particularly for children, has been

reduced due to low consumption of these foods in low-income nations and households. For the

first four to six months of their lives, breastfed infants get their vitamin A from breast milk; beyond

that, they also get it from supplementary meals.

FUNCTIONS OF VITAMIN A

Vision, growth, cell differentiation, the immune system, and reproduction have all been found to

depend on vitamin A (Guthrie, 1989; Okoye, 1992; UNICEF, 2004).

Children with a clinical physical impairment may show up in any of the following ways:

(i). Irreversible blindness (Xerophthalmia) which is one of the most evident severe outcomes of

vitamin A deficiency and a key factor in the prevalence of childhood death and disability (Sommer

and West, 1996).

(ii) Increased severity of measles in children owing to destruction of epithelial tissues throughout

the body, and also has a role in corneal blindness (Bloem and Darnton -Hill, 1999). It has also been

established that enhanced vitamin A status of children before the beginning of measles or after

dramatically lowered the risk of complication and mortality.

(iii) The proper development of the hematological cell systems depends on vitamin A and its

derivatives (Bloem and Darton-Hill, 1999). Additionally, epidemiological research has shown that

anemia and vitamin A insufficiency frequently coexist and that serum retinol and biochemical

18
markers of iron status are significantly correlated (Mohanram et al, 1977; Mejia and Arroyave,

1988). In a different study conducted in Indonesia with pregnant women, Suharno (1992)

demonstrated that a combination of vitamin A and iron therapy cured 100% of anemic pregnant

women, while vitamin A alone only cured 40% and iron alone cured 60%. This demonstrated

unequivocally that vitamin A supplementation is more effective than standard iron treatment alone

at lowering the prevalence of anemia.

(iv) Vitamin A is essential for maintaining mucosal surfaces and for boosting the immune system.

Reduced T-cell and B-cell functions brought on by a deficiency may result in higher viral loads or

fewer maternal antibodies spanning the placenta. Additionally, a deficiency may weaken the

placenta or increase the risk of damage to the delivery canal, exposing the fetus to maternal blood.

High viraemia in breast milk has also been associated with vitamin A deficiency (Semba et al.,

1994; SCN, 1995). Vitamin A has been found to lower baby and children mortality from diarrhea

and other gastrointestinal illnesses (AHRTAG, 1993).

2.5.5. MINERAL ELEMENTS

The two main categories of mineral elements are macroelements and microelements. The elements

found in animal tissues in comparatively greater quantities (750 ppm) are known as macro

elements. Among them are Ca, K, Na, Mg, S., PO43-, and Cl. The concentration of the

microelements, also known as trace elements, is less than 50 parts per million. Among other trace

elements, Fe, Zn, Mn, Se, F, and I2 are necessary for human nutrition. Unlike proteins and

vitamins, minerals must be obtained through diet because the body is unable to synthesize them.

Hence the quantity of a mineral element in an animal tissue reflects the amount present in the food

taken by the animal, which is in turn a function of the element present in the soil, and the extent to

which the plant concentrates it during growth (Mertz, 2012).

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FUNCTIONS AND BIOAVAILABILITY OF MINERAL ELEMENTS

For example, calcification of bone is required in early infancy to support the weight of the body

by the time the baby walks, and the availability and utilization of calcium in the postnatal period

is a crucial factor in adequate tooth formation. Minerals have one or more roles in the body,

including being components of skeletal tissues, cofactors to enzymes, carrier proteins, protein

hormones, and electrolytes in body fluids and cells (Okoye, 2010). Minerals are also essential

nutrients due to the rapid growth and development of infants and children. To avoid iron-

deficiency anemia, iron is particularly important during the first year of life. Because zinc is

essential for healthy brain and immune system development, it is vital during the developmental

stage. Iodine deficiency has been implicated in various Iodine deficiency disorders (IDDs).

Fluorine and phosphorus are important in the development of teeth (Guthrie, 2011).

Many variables influence the bioavailability of mineral elements. It has been demonstrated that

mineral elements in animal-based foods and diets are more easily absorbed, but those derived from

plants are less accessible because of certain anti-nutritional characteristics (FAO/WHO, 2018).

According to Okoye (2010), for example, low iron content in the staple food, poor absorption from

the gut lumen, and high levels of phytates and tannins in the diet or the type of iron found in the

staple diet can all lead to iron deficiency anemia. Fiber and phytates also hinder the absorption of

zinc (FAO/WHO, 2018). Consuming meals rich in phytate and phosphate is the cause of dietary

calcium inadequacy in Nigeria (Okonofua, 2014).

A significant incidence of nutritional ricket is caused by children's often insufficient calcium intake

(Oginni et al., 2012; Thacher et al., 2012). Mineral-to-mineral interactions, processing techniques

that cause mineral loss, and a lack of knowledge about the mineral-rich foods in the communities

are other problems. The diets of the majority of people or families in poor nations are mostly plant-

20
based and only marginally adequate in terms of micronutrients. When creating newborn meals,

these and other anti-nutritional consequences may be particularly important.

A variety of tactics, including encouraging breastfeeding, dietary diversification and modification

(including consuming more foods derived from animals), food fortification, and supplementation,

have been prioritized and put into practice in certain nations to address these issues and those

related to micronutrients in general (Kennedy et al., 2017).

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 CHAPTER THREE

3.0. MATERIALS AND METHOD

3.1. MATERIALS

Yellow maize, soybeans, date and was purchase from a commercial market at Ilaro local market, Yewa

south, Ogun state, Nigeria.

3.2 METHOD OF SAMPLE PREPARATION

3.2.1. PREPARATION OF FERMENTED YELLOW MAIZE;

About two liters of distilled water were used to soak one kilogram (1 kg) of clean yellow maize

for seventy-two hours. After 72 hours, the naturally fermented steep water was decanted, and two

more liters of clean water were added to the maize grains, which were then ground into a slurry.

A muslin cloth was used to filter the resulting sludge. The supernatant water was decanted after

the filter had been let to settle for a full day. To create fermented yellow maize flour, the sediment

was then sun-dried to a consistent moisture content.

Maize grains

Sorting and cleaning

Soaking (72hrs)

Wet milling

Wet sieving

Slurry

22
 Fermentation

Decanting

Drying

Grinding

Ogi flour

Fig.1. flow chart for the preparation of fermented yellow maize

3.2.2. PREPARATION OF SOYBEAN FLOUR

One kilogram (1 kg) of cleaned soybeans was soaked in clean water for three hours, as is

customary. The pre-soaked soybeans were then dehulled (husks thrown away) and sun-dried for

four to six hours to maintain a consistent moisture content by weighing them. The soybeans had a

lovely scent and were roasted till golden brown. The roasted soybeans were allowed to cool to

room temperature before being ground into a fine powder and sieved through a fine mesh screen

to produce soybean flour. Until it was required, this was kept in an airtight plastic container at

4oC.

23
 Soybean

Sorting

Cleaning

Soaking

Dehulling

Sun drying

Oven drying

Winnowing

Milling (into fine particles)

Sieving

Packaging

Storage

Fig.2. Flow chart for the preparation of soybean flour.

24
3.2.3. PREPARATION OF DATE FRUIT

Clean water was used to gently wash the date in order to remove any dirt or strange objects. After

cleaning to get rid of the stone in the center, the date was sun- and oven-dried before being ground

to create date flour.

Date fruits

Sorting and cleaning

Deseeding

Sun drying and oven drying

Grinding

Sieving

Date flour

Packaging

Storage
Fig.3. flow chart for the preparation of date flour.

25
3.3 FORMULATION OF COMPLEMENTARY FOOD

The complementary food was formulated using fermented yellow maize, dehulled soybean flour and date

flour in the ratio of;

Sample code ratio Fermented yellow maize Soybean Date

Sample A 100% __ __

(control)

Sample B 80% 10% 10%

Sample C 70% 20% 10%

Sample D 60% 25% 15%

Table 1. Blending formulation ratio of complementary food made from fermented yellow maize, soy bean

and date

3.4. PROXIMATE COMPOSITION

Moisture content, total ash, crude protein, crude fat, crude fibre and carbohydrate were determined using

the procedure of AOAC (2005)

3.4.1 MOISTURE CONTENT DETERMINATION

The technique outlined by AOAC (2005) was used to ascertain the sample's moisture content. A

dry and previously weighed moisture container was filled with 5g of the sample. For three hours,

the can and its contents were dried in an oven set at 105 oC. It was taken out of the oven, allowed

to cool in a desiccator, and then weighed and put back in the oven for another half hour. This

26
process was repeated until the weight remained consistent. The following calculation was used to

determine the moisture content as weight loss:

Moisture content (%) = (W1-W2) W X 100

Where:

W1 = weight of pan + fresh sample

W2= weight of pan + dried sample

W= weight of sample

3.4.2 DETERMINATION OF TOTAL ASH CONTENT

The AOAC (2005) technique was used to calculate the total ash content. A dry and previously

weighed ceramic crucible was filled with 5g of the sample. On a hot plate, the sample was burned

until water and other volatile ingredients were removed as black vapors. The sample was ashed for

six hours at 600 degrees Celsius in a preheated muffle furnace. a white hue that shows the sample

was adequately chilled in a desiccator and ashed. Weighing the cooled crucible with the ash

allowed us to determine the proportion of total ash as follows:

Total Ash content (%) = (W2-W1)W X 100

where:

W2 = Weight of crucible + ash

W1 = Weight of empty crucible

W = Weight of sample

3.4.3 DETERMINATION OF CRUDE PROTEIN CONTENT

The AOAC (2005) technique was used to determine this. Following the weighing of 1g of the

samples, 20 ml of concentrated H2SO4 was added, Kjeldahl catalyst tablets were added, and the

flask was put into the digester at 410 oC for 6 hours until a clear solution was achieved. After

cooling, the digest was put into a 100 ml volumetric flask and topped up with distilled water. After
27
boiling, the distillation equipment was set up and washed for ten minutes. A conical flask will be

pipetted with 20 milliliters of 4% boric acid. Ten milliliters of the digested sample were pipetted

into the Kjedahl distillation flask after the sample was diluted with seventy-five milliliters of

distilled water and five drops of methyl red were added to the flask as an indicator. After adding

20 milliliters of 40% NaOH via a glass funnel to the digested sample, the distillate was collected

in boric acid for 15 minutes, or until the pink color became green. A 0.05 N HCl titration was

performed on the flask's contents.

Calculation:

%Nitrogen (W/W) = 14.01 × (Sample titre-blank titre)× Normality of acid10 × Weight of Sample

%Crude protein (W/W) = % Nitrogen x 6.25

3.4.4 DETERMINATION OF CRUDE FAT CONTENT

The Soxhlet extraction technique was used to calculate the crude fat content (AOAC, 2005). To

maintain a consistent weight, the extraction flask was dried in the oven. Each dried sample weighed

4g, which was then carefully plugged with cotton wool in a fat-free extraction thimble. In addition

to a reflux condenser and a 250 ml soxhlet flask that had been previously dried in an oven, chilled

in a desiccator, and weighed, the thimble was put inside the extractor. After that, petroleum ether

(b.pt. 40° to 60°C) is added to the soxhlet flask until it is 3/4 of its capacity. On top of the heater

was an extractor and condenser unit. For six hours, the heater was operated continuously with

water flowing from the faucet to prevent condensation of ether vapour.

The heat source was properly calibrated to allow the ether to boil softly, and the setup was

continuously monitored for ether leakage. Until the ether was no longer siphoning, it was allowed

to reflux at least ten to twelve times. The sample-containing thimble was taken out and allowed to

dry on a clock glass on the countertop. After replacing the extractor, flask, and condenser, the

28
distillation process was carried out until the flask was almost completely dry. After the flask

containing the oil or fat has been removed, its exterior will be cleaned and dried in an oven to a

consistent weight.

Percentage crude fat = W₁-WₒWeight of sample x 100

Wo= initial weight of dry Soxhlet flask

W1= final weight of oven dried flask + oil

3.4.5 DETERMINATION OF CRUDE FIBRE

The AOAC (2005) technique was used to determine the crude fiber content. Petroleum ether was

used to extract 3g of the product after it had been weighed. For forty minutes, it was left to boil

(under the reflux condenser). After inserting filter paper into the funnel, suction was used to drain

the sample. Boiling water was used to wash the insoluble material first, followed by 1% HCl,

alcohol twice, and ether three times. The residue was dried to a consistent weight at 100 degrees

Celsius in an electric oven. After being burned to ash, the residue was cooled and weighed. The

fiber content is indicated by the weight difference between the ash and the ash-less filter paper

plus the insoluble substance.

% crude fibre= W2-W3W1 x 100

W1 = weight of sample used,

W2 = weight of crucible plus sample,

W3 = weight of sample crucible + ash.

29
3.4.6 TOTAL CARBOHYDRATE CONTENT DETERMINATION

The total carbohydrate was determined by difference using the method described by Rampersad et al.

(2003). The sum of percentages moisture, total ash, crude lipid, crude protein and crude fibre was subtracted

from 100%

Carbohydrate = 100 - (% moisture + % ash + % protein + % lipids + % fibre).

3.5 MINERAL ANALYSIS

The AOAC (2000) technique was used to determine the samples' mineral contents. Following

digestion with a combination of perchloric and nitric acids, the elements calcium, zinc, and iron

were measured using an Atomic Absorption Spectrophotometer (Thermo Scientific S Series Model

GE 712354) (AOAC, 2000). Before digestion, a fume hood was used to weigh 0.50 g of the

samples into a 125 ml Erlenmeyer flask and add concentrated sulfuric acid (2.00 ml), concentrated

HNO3 (25.00 ml), and perchloric acid (4 ml). Under a perchloric acid fume hood, the ingredients

were combined and cooked gradually on a hot plate at low to medium heat in a digester (Buchi

Digestion unit K-424). Heating was maintained until a dense white fume emerged. After 30

seconds of vigorous heating, the mixture was allowed to cool before 50 milliliters of distilled water

was added. After allowing the solution to cool, it was thoroughly filtered using a wash bottle into

a Pyrex volumetric flask before being replenished with distilled water. The Atomic Absorption

Spectrophotometer was then used to read the solution.

3.6 VITAMIN ANALYSIS

Achikanu et al. (2013) proposed a technique for determining vitamin A, B2, and B6. Two grams

of the material were weighed, macerated for ten minutes in a test tube with twenty milliliters of n-

hexane, and then centrifuged for ten minutes. After filtering the solution, three milliliters of the

filtrate were duplicated into a dry test tube and dried in a hot water bath. After that, two milliliters

30
of 0.5N alcoholic potassium hydroxide were added, and the mixture was heated in a water bath for

half an hour. After adding three milliliters of n-hexane, the mixture was briskly shaken. After being

moved to a different set of test tubes, the n-hexane was dried by evaporation. To the residue, two

milliliters of ethanol were added. One more volume, one milliliter of 0.2% ferric Chloride was

added to ethanol. Then, to bring the total to five milliliters, one milliliter of 0.5% 1-dipyridyl in

ethanol was added, and then another milliliter of ethanol. After mixing the solution, the absorbance

at 520 nm was measured in comparison to the blank.

3.7 DETERMINATION OF PHYTATE

The technique outlined by Maga (1982) was used to measure phytotate. After soaking 2 g of each

sample in 20 ml of 0.2 N HCl for three hours, the samples were filtered. Following filtering, 1

milliliter of ferric ammonium sulphate solution and 0.5 milliliters of the filtrate were combined in

a test tube, heated for 30 minutes in a water bath, chilled in ice for 15 minutes, then centrifuged

for 15 minutes at 3000 rpm. A spectrophotometer was used to measure the absorbance at 519 nm

after one milliliter of the supernatant was combined with 1.5 milliliters of 2, 2-pyridine solution.

Using a standard phytic acid solution, the concentration of phytic acid was calculated by

extrapolating from a standard curve.

3.8 DETERMINATION OF OXALATE

The techniques outlined by Day and Underwood (1986) were used to measure oxalate. 75 ml of

3N H2SO4 was added to a 100 ml conical flask containing 1 g of the sample, which was then

periodically agitated for an hour using a magnetic stirrer. After that, Whatman No. 1 filter paper

was used to filter it. 25 ml of the filtrate was extracted, and it was titrated against 0.1N KMnO4

solution while heated to 80–90 °C until a little pink tint lasted for at least 30 seconds.

Oxalate content = T × (Vme)(Df) × 105ME × Mf mg/100g

31
T= titre of KMnO4 (ml), Vme = volume-mass equivalent, Df = dilution factor, VT/A (2.4 where VT is the

total volume of titrate and A is the aliquot used, ME is the molar equivalent of KMnO4 in oxalate, Mf =

mass of flour.

3.8. SENSORY EVALUATION OF THE FORMULATED COMPLEMENTARY FOOD BLEND:

As previously described by Ruston et al., (2010) 25 semi trained panelists were asked to score the products

for taste, appearance, texture, aroma and overall

3.9 . STATISTICAL ANALYSIS

Three repetitions and a totally randomized design were used to examine the collected data. One-

way analyses of variance were performed on the data, and Duncan's multiple range tests were used

to calculate the mean differences using Statistical Packages for Social Sciences (SPSS) version 23.

At P˂0.05, significant differences were acknowledged.

32
 CHAPTER FOUR

4.0 RESULTS AND DISCUSSION

4.1 PROXIMATE COMPOSITION OF COMPLEMENTARY FOODS BLENDS

The supplementary food blend's approximate composition is shown in Table 4.1. Sample D (60

percent fermented yellow maize, 25 percent soybeans, and 15 percent date) had the most dry

matter, whereas sample B (80% fermented yellow maize, 10 percent soybean, and 10 percent date)

had the lowest. Furthermore, the supplementary meals blend's moisture level varied from 14.02 to

26.08%, with sample D having the greatest moisture content and sample B having the lowest.

Sample A (100% fermented yellow corn) had the lowest crude fat content (0.89%), whereas sample

D had the highest (1.04%). With sample A having the lowest content and sample D having the

greatest, the ash, fiber, and protein contents varied from 04.83 to 23.68%, 01.18 to 2.99%, and

10.50 to 36.45%, respectively. Samples A and D had the greatest and lowest total carbohydrate

levels, respectively, ranging from 31.95 to 79.18%.

33
 Table 4.1: proximate composition of the complementary foods blends.

SAMPLES MOISTURE CRUDE TOTAL CRUDE CRUDE TOTAL

CONTENT (%) FAT %) ASH (%) FIBRE (%) PROTEIN (%) CARBOHYDRATES (%)

A 17.81±0.03c 0.89±0.03a 4.83±0.01a 1.18±0.00a 10.50±0.03a 31.95±0.16a

B 26.08±0.03c 1.04±0.02b 4.79±0.01b 0.92±0.01a 14.84±0.02b 52.59±0.13b

C 17.21±0.02b 2.84±0.03c 14.18±0.03c 2.15±0.02b 28.24±0.03c 65.81±0.11c

D 14.02±0.02a 4.64±0.02d 23.68±0.03d 2.99±0.02c 36.45±0.01d 79.18±0.06d

Note: Values are in duplicate and expressed as means±standard deviation and values sharing the same superscripts in a row are not significant
difference (p<0.05) as tested by Duncan’s test. Sample A (Control. 100% fermented yellow maize), sample B (80% fermented yellow maize, 10%
soybean and 10% date), sample C (70% fermented yellow maize, 20% soybean and 10% date) and sample D (60% fermented yellow maize, 25%
soybeans and 15% date)

34
4.2 ANTI-NUTRIENTS COMPOSITION OF THE COMPLEMENTARY FOODS BLEND

The table below represent the anti-nutrients composition of the complementary foods blend. The oxalate

content ranged from 0.02 to 0.08 % with sample A with the least amount and sample D with the highest

amount while the phyate contents ranged from 0.00 to 0.03% with sample a with the least and sample A,B

and D with the same amount.

Table 4.2: Anti-nutrients composition of the complementary foods blends

SAMPLES OXALATE (%) PHYTATE (%)

A 0.02±0.00a 0.00±0.00a

B 0.04±0.00b 0.03±0.00b

C 0.07±0.00c 0.03±0.00c

D 0.08±0.00d 0.03±0.00c

Note: Values are in duplicate and expressed as means±standard deviation and values sharing the same
superscripts in a row are not significant difference (p<0.05) as tested by Duncan’s test. Sample A (Control.
100% fermented yellow maize), sample B (80% fermented yellow maize, 10% soybean and 10% date),
sample C (70% fermented yellow maize, 20% soybean and 10% date) and sample D (60% fermented yellow
maize, 25% soybeans and 15% date)

4.3 MICRONUTRIENTS COMPOSITON OF THE COMPLEMENTARY FOODS BLENDS

The micronutrient makeup of the supplementary meals generated from the combination of

fermented soybeans, dates, and yellow maize is shown in Table 4.3. Samples A and D had the

lowest and greatest levels of vitamin A and vitamin B1, respectively, with values ranging from

0.82 to 4.88 µg and 1.70 to 7.67 µg. Samples A and D had the lowest and greatest calcium and

iron concentrations, respectively, ranging from 28.50 to 54.88 mg and 1.82 to 2.53 mg, whereas

35
samples B and C had the lowest and highest zinc values, respectively, ranging from 0.14 to 0.21

mg.

36
Table 4.3: Micronutrients composition of the complementary foods blends

SAMPLES VITAMIN A (µg) VITAMIN B1(µg) CALCUIM (mg) IRON (mg) ZINC (mg)

A 0.82±0.01a 1.70±0.05a 28.50±0.05a 1.82±0.06a 0.17±0.06a

B 1.96±0.00b 3.44±0.06b 32.82±0.08b 2.36±0.04b 0.14±0.06a

C 3.82±0.00c 5.19±0.04c 45.65±0.06c 2.44±0.06bc 0.24±0.04a

D 4.88±0.01d 7.67±0.04d 54.88±0.08d 2.53±0.05c 0.21±0.04a

Note: Values are duplicate and expressed as means±standard deviation and values sharing the same superscripts in a row are not significantly
difference (p<0.05) as tested by Duncan’s test. Sample A (Control. 100% fermented yellow maize), sample B (80% fermented yellow maize, 10%
soybean and 10% date), sample C (70% fermented yellow maize, 20% soybean and 10% date) and sample D (60% fermented yellow maize, 25%
soybeans and 15% date)

Table 4.4: Sensory properties of the complementary foods blends

SAMPLES COLOUR (%) TASTE FLAVOUR (%) AROMA (%) APPEARANCE (%) OVERALL
(%) ACCEPTABILITY (%)

A 7.64±1.41a 7.44±1.33a 7.32±1.55a 7.32±1.55a 7.64±1.47a 8.08±1.04a

B 7.64±0.95a 7.48±1.29a 7.36±1.22a 7.20±1.29a 7.52±1.26a 7.76±1.27a

C 7.40±1.15a 7.52±1.23a 7.76±1.16a 7.56±1.12a 8.04±0.98a 8.08±1.00a

D 7.60±1.11a 7.44±1.12a 7.36±1.18a 7.16±1.55a 7.56±1.16a 7.88±1.09a

Note: Values are expressed as means±standard deviation and values sharing the same superscripts in a row are not significantly difference (p<0.05)
as tested by Duncan’s test. Sample A (Control. 100% fermented yellow maize), sample B (80% fermented yellow maize, 10% soybean and 10%
date), sample C (70% fermented yellow maize, 20% soybean and 10% date) and sample D (60% fermented yellow maize, 25% soybeans and15%date)

37
4.4 SENSORY PROPERTIES OF THE COMPLEMENTARY FOODS BLENDS

The sensory characteristics of the complementary meals produced from the mixes of fermented

yellow maize, soybeans, and dates are shown in Table 4.4. Sample C had the lowest color

characteristics, ranging from 7.40 to 7.64%, whereas samples A and B had the highest. Sample C

had the largest levels of the complimentary meals, with a taste of 7.76%, whereas samples A and

D had the same amount, 7.44%.Furthermore, sample A had the lowest flavor concentration

(7.32%) and sample C had the highest (7.76%), although samples B and D had the same taste

amounts. Aroma was lowest in sample B (7.16%) and greatest in sample C (7.56%), while

appearance ranged from 7.52 to 8.04%, with sample C having the highest and sample B having

the lowest as the lowest. Sample A and C was generally accepted (8.08%) than the rest of the

samples.

4.5 DISCUSSION.

In this study, complementary meals produced from fermented yellow maize, soybeans, and dates

were evaluated for their proximate, anti-nutrients, micronutrients, and sensory qualities.

The proximate composition of the supplemented meals made from fermented soybeans, dates, and

yellow maize is shown in Table 4.1. All parameters examined showed a significant difference

(p<0.05). Samples B (80% fermented yellow maize, 10% soybean, and 10% date) had the lowest

dry matter (72.92 to 85.99%) while D (60% fermented yellow maize, 25% soybean, and 15% date)

had the greatest moisture content (14.02 to 26.08%).

The moisture values are higher than the 8.44 to 9.55% reported by Ani. Alfa, Ajuzie, Adeola et al.

(2022) for supplemental meals produced from groundnuts, soybeans, Acha grain, and orange-

fleshed sweet potatoes. The moisture content was lowest in the sample with the most dry matter

and highest in the sample with the least dry matter. Many foods' moisture content serves as an

indicator of their water activity. The samples' high moisture content could lower the

38
complementing meals' nutritional and calorie densities. Since the blended flour's moisture content

is higher than the FAO/WHO suggested threshold of less than 10%, the proper storage method

should be used to increase the composite flour's shelf life.

The crude fat percentage varied greatly (p<0.05) as the amount of soybeans added to the blend

increased, ranging from 0.89 to 4.64%. Sample D, which had 60% fermented yellow maize, 25%

soybeans, and 15% date, had the greatest crude fat level, whereas sample A, which contained 100%

fermented yellow maize, had the least amount. However, the fat content of all the samples is below

the FAO/WHO recommended dietary allowance (>6%) because fats contribute significantly to the

energy value of food and provide essential fatty acids for optimal neurological, immunological,

and functional developments in infants and children. The subsequent low fat content of the

prepared meal samples may be explained by the way microorganisms use these nutrients to

synthesize protein for their growth from the fermented yellow maize used in the formulation (Sade,

2009).

However, with sample D (60 percent fermented yellow maize, 25 percent soybeans, and 15 percent

date) having the greatest (23.68%) and sample A (4.83%) having the lowest, the total ash contents

rise considerably (p<0.05) as soybeans and fermented yellow maize increase. A food material's

ash concentration may serve as a gauge of its mineral composition (Fusuan, Fawale, Enwerem,

Uche, & Ayodele, 2017). This study's ash level is greater than the figure reported by Barber,

Obinna-Echem, and Ogburia (2017) for supplemental foods made from fermented maize, soybean,

and carrot flours (0.56-2.00%). The amount of ash in a food is a good indicator of how many

minerals it containsThe food's mineral content increases with its ash concentration. Minerals are

essential for numerous bodily functions. They are essential for the operation of the nervous system,

other cellular functions, water balance, and structural (skeletal, for example) systems.

Furthermore, there was a significant difference (p<0.05) in the fiber levels of the designed

supplemental meals, ranging from 1.18% for sample A to 2.99% for sample D. Crude fiber gives
39
dietary bulk, which helps with bowel motions (peristalsis) and helps avoid many gastrointestinal

disorders in humans, even though it doesn't provide nutrients to the body. (2015) Shiriki et al.

When compared to control food samples, the designed food samples had the greatest fiber content.

The crude fiber content of the samples was considerably (p<0.05) reduced by fermentation

(Akanbi, Agarry, and Garba, 2010). The enzymatic breakdown of the fibrous material during

fermentation may be the cause of the diet's decreased crude fiber content. Because it retains less

protein and carbs, the low crude fiber concentration is valued nutritionally. Since meals high in

fiber tend to give babies indigestion, it is predicted that baby foods will have a low crude fiber

level. As a result, samples with reduced fiber content received excellent ratings as possible

supplemental meals.

Sample A had the lowest crude protein level at 10.50%, while sample D had the highest at 36.45%.

The designed supplemental food blends showed a significant difference (p<0.05) as the proportion

of soybean increased. Because soybean was added to the created mix, the control sample had the

lowest protein level compared to the developed sample. The protein levels found in this study are

somewhat greater than those reported by Ani et al. (2022) in their formulation of a supplemental

diet using groundnut, acha, sweet potato, and orange skinned sweet potato (13.57 to 21.03%).

Proteins are essential for a child's quick growth and development, both in terms of quantity and

quality.

Because of the proteolytic activities of the enzymes that microorganisms create, which raise the

bioavailability of amino acids, the protein content rises during fermentation (Amankwah, Barimah,

Acheampong, Addai and Nnaji, 2009). One of the main issues with newborn feeding has been the

low protein content of conventional supplemental meals. All bodily tissues require proteins, which

aid in the body's ability to create new tissues. Consequently, they play a crucial role in

40
development, pregnancy, and wound healing. Accordingly, Shiriki, Igyor, and Gernah (2015)

propose that babies ingest around 16 g of protein per day.

The amount of protein found in this study is enough to satisfy young children's and babies' daily

protein needs. From 31.95% for sample A (100 percent fermented maize) to 79.18% for sample D

(60 percent fermented yellow maize, 25 percent soybeans, and 15 percent date), the carbohydrate

contents rise dramatically (p<0.05). Among the prepared samples, the control sample had the

fewest carbs. The findings of this study are superior to those of Ani et al. (2022), which found

values ranging from 45.89 to 48.06 percent.Heat and energy are provided by carbohydrates for all

bodily functions. In order to provide the necessary energy, the body may divert proteins and body

fat, which can result in the depletion of bodily tissues (Gordon, 2009).

The anti-nutrient variables examined in this study are shown in Table 4.2. The production of

complementary meals from fermented yellow maize, soybean, and date was used to measure

oxalate and phytate. The rise was substantial (p<0.05). The findings demonstrated that, as a result

of the processing techniques used, the anti-nutrient concentrations were often low. Sample A

(100% fermented yellow maize) has an oxalate level of 0.02%, while sample D (60% fermented

yellow maize, 25% soybeans, and 15% date) has an oxalate content of 0.08%. This difference is

significant (p<0.05).

The results of this study are marginally higher than the 0.01–0.03% range of complementary foods

made from orange-fleshed sweet potatoes, soybeans, and tropical almond seeds, as well as maize-

soybean complementary foods fortified with crayfish and bonga fish, as reported by Eke, Nchung,

and Emmanuel (2024) (Okpalanma, Ukpong, Onuora, and Abah, 2022). It is possible to draw the

conclusion that processing decreased the samples' oxalate content. These findings support the

0.049 mg/100g of oxalate reported in flour blend samples (Uzoaga, Mazi, and Kanu, 2020) by

demonstrating that the oxalate concentration in the samples was typically low.

41
Furthermore, the supplemental meal blend's phyate level varied from 0.00% for sample A to 0.03%

for samples B, C, and D. Because soybeans were included to the formulated food samples, the

formulated samples had a sample proportion of phytate content. Sample D (60 percent fermented

yellow maize, 25 percent soybeans, and 15 percent date) and sample C (70 percent fermented

yellow maize, 20 percent soybean, and 10 percent date) do not vary significantly (p>0.05). The

study's outcome is incredibly low, ranging from 0.15 to 0.18%, as reported by Okpalanma et al. in

2022. When the yellow maize employed in the formulation ferments, the enzyme phytase

hydrolyzes the phytate content into reduced inositol phosphates, which may be the cause of the

decrease in phytic acid concentration in meal samples. Phytase activity and the compound's

leaching in water may be the cause of the pre-treatment procedures' reduction in the amount of

phytic acid (Sinha and Khare, 2017).

Table 4.3 shows the micronutrient makeup of the supplemental meals that were created using a

combination of fermented soybean, date, and yellow maize. The micronutrients examined in this

study were calcium, iron, zinc, vitamin A, and vitamin B1. There were significant differences

(p<0.05) among all of the micronutrients examined.

Compared to the control sample (100% fermented yellow maize), which had a vitamin A value of

0.82µg, sample D (60% fermented yellow maize, 25% soybeans, and 15% date) had a considerably

higher vitamin A content (p<0.05). The difference in the soybean ratio may be the cause of this

fluctuation in vitamin A in the prepared samples. Vitamin A is a vital component that maintains

the integrity of the epithelial linings and strengthens an infant's immune system against various

illnesses (Okonkwo, Okoyeuzu, Eze, and Mbaeyi-nwaoha, 2023). Furthermore, the supplementary

meals' thiamine (vitamin B1) concentrations rise significantly (p<0.05) from 1.70 µg for sample

A to 7.67 µg for sample D. The amount of thiamine in the control sample was less than the prepared

samples. Thiamine aids in the management of beriberi and the preservation of a positive outlook

in people (Okoye, Egbujie, and Ene, 2021).

42
The supplemental food formulations that contained date flour and those that did not showed

significant differences (p<0.05). Vitamins are crucial for the body's defense against illness.

Sample A's calcium level was 28.50 mg, whereas sample D's was 54.88 mg, with a significant

difference (p<0.05).The calcium content of the supplementary meals provided was found to be

lower than the 700 mg of calcium that the WHO recommends as a daily allowance (RDA) for

children aged 1-3 (2013). In contrast to the calcium amount (15.01-25.10 mg/100g) of

supplemental foods made from blends of malted millet, plantain, and soybean flour reported by

Bolarinwa, Olajide, Oke, Olaniyan, and Grace (2016), the calcium content of 28.59 to 54.88

mg/100g achieved in this study is greater.

For babies and young children to grow and develop to their full potential, calcium is essential. This

study's calcium content is higher than that of the supplemental food made from millet, soybean,

and orange-fleshed sweet potatoes (Laryea et al., 2018). Sample D's iron content increased from

1.82 mg to 2.53 mg, a significant increase (p<0.02). Children's mental and physical health as well

as the body's production of hemoglobin depend on iron. Since breast milk has a low iron content

beyond six months, almost all of the iron required is obtained from supplemental foods (Paesano

et al., 2014). Soybean was much greater in sample D and contributed a large quantity of iron to

the supplemental diet. Iron is necessary for the production of red blood cells and the avoidance of

anemia in young children.

Sample B had a zinc concentration of 0.14 mg, whereas sample C had a zinc content of 0.24 mg.

According to Wakil & Ola (2018), the zinc content of the supplemental meal obtained is lower

than that of the weaning food fortified with maize and tiger nuts, which has a value of 0.59 to 1.05

mg/100g.None of the four samples had enough zinc to meet the recommended daily consumption

of 2-3 mg/100g, as per Koletzko et al. (2008). Zinc is essential for growth, protein synthesis, and

cell division.
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However, in designed food samples, fermentation considerably (p<0.05) raised the values of

calcium, iron, and zinc. When formulated food samples are compared to conventional

supplemental food samples (control samples), the mineral levels of the former are higher. This

finding suggests that prepared meal samples would be a useful supply of minerals, especially

calcium, which is necessary for the growth and production of bones and teeth in infants and

children.

Both babies and kids might benefit from these prepared food samples as supplemental meals. The

use of some hydrolyzed elements by microbes for their metabolic processes and the decantation of

water during the drying process in the fermentation of yellow maize may be the cause of the

decrease in calcium, iron, and zinc levels in food samples (Retta and Dejene, 2010).

Table 4.4 shows the sensory characteristics of the formulated complementary foods, including

color, taste, flavor, aroma, appearance, and overall acceptability. A significant difference (p>0.05)

was not found in any of the sensory characteristics of the formulated complementary food made

from fermented soybeans, dates, and yellow maize.

Sample C (70% fermented yellow maize, 20% soybean, and 10% date) had a color rating of 7.40%,

whereas samples A (100%) and B (80% fermented yellow maize, 10% soybean, and 10% date)

received a color rating of 7.64%. The study's color rating is higher than that of Ani et al. (2022),

who reported complementary foods made from orange fleshed sweet potatoes, acha, soybeans, and

groundnuts having a color rating of 3.40 to 3.90%. Weledesemayat, Tufa, Urga, and Mitiku (2016)

reported complementary foods made from fermented cereals and soybeans having a color rating

of 6.80 to 7.80%.

Furthermore, the complementary foods' appearance varied from 7.52% for sample B to 8.04% for

sample C, which is consistent with the findings of Eke et al. (2024) that found that complementary

meals derived from orange fleshed sweet potatoes, soybeans, and tropical almond seeds ranged

from 7.55 to 8.25 percent.

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Weledesemayat et al. (2016) stated that the flavor varied from 5.40 to 8.20%, with samples A and

D having a taste of 7.33 and C having a taste of 7.52%. In contrast, sample A's complimentary

food taste was 7.32%, whereas sample C's flavor was 7.76%. Sample D's accompanying food scent

was 7.16%, whereas sample C's was 7.56%. The complimentary food's flavor, fragrance, and taste

might also be ascribed to the date's existence. Overall acceptance was 8.08% for samples A and C

and 7.76% for sample B. The degree of worldwide acceptance of a product is indicated by its

overall acceptability. Acceptability may be influenced by a variety of elements, including the

consumer's physiological, behavioral, and cognitive characteristics, in addition to the product's

sensory qualities (Laryea et al., 2017).

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 CHAPTER FIVE

5.1 CONCLUSION

The proximate, anti-nutrients, minerals, vitamins, and sensory qualities of the complementary

meals derived from fermented soybeans, dates, and yellow maize were all determined in this study.

According to this study, communities who rely on locally prepared meals for feeding their

newborns and young children might manufacture supplementary foods from fermented yellow

maize, soybeans, and date doe. Additionally, it was noted that by lowering anti-nutrients, the

natural fermentation process greatly increases the nutritional content of prepared meals.

The study's proximate analysis shows that fermented yellow maize, soybeans, and dates have

sufficient nutritional value in the proximate parameters. Other diets should be given in the later

part of the day to satisfy the daily needs for these micronutrients, as the analysis of calcium and

zinc micronutrients from this study does not supply the daily requirements.

In summary, sensory assessment findings showed that all sensory characteristics showed

significant differences at the 5% confidence level (p>0.05), with samples A and C having the

greatest overall acceptance. The addition of dates enhances the complimentary meals' flavor, taste,

and scent.

5.2 RECOMMENDATIONS

The following suggestions were derived from the study's analysis:

First, in order to increase the diversity of newborns' and kids' diets, this study suggests creating

complementary meals for infants to eat that are produced from fermented yellow maize, soybeans,

and dates. Finally, more research may be conducted to identify additional vitamins, minerals, and

anti-nutritional compounds that may be found in locally prepared meals. Additionally,

microbiological analysis may be performed to assess the foods' acceptability for eating.
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