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Research Article Open access CC BY 4.0

Production of Complementary Food for Infants Made from Sweet Potatoes, Soybeans, Maize and Guinea Corn

Adeoso Abiodun, Adetona Olayinka, Awe Omotola

European Journal of Nutrition & Food Safety · pp. 59–64 · Published 17 Mar 2021

10.9734/ejnfs/2021/v13i230375

Abstract

The transition from breastfeeding to family or complementary food is challenging for most mothers. This is a critical period of growth during which nutrient deficiencies and illnesses contribute globally to higher rates of under-nutrition among children less than five years of age. This study was carried-out to compound an indigenous complementary food that is nutritious, cheap, and with considerable shelf life. Blends of soya beans, sweet potato, yellow maize and guinea corn flours were mixed in proportions and proximate analysis was carried out to determine the nutritive and preservative quality. Carbohydrate (80.33-84.72 g) was 123% more and protein (3.43-4.26 g) was 26.6% less than commercially available complimentary food. More research is needed in this area to achieve our goal.

Complementary food sweet potatoes soybeans maize and guinea corn

Cited by 1

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Kehinde Tope Adegb, Bartholomew Saanu Adel, Felix Adeleke Ik · Biotechnology · 2022

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