Nutrient and Antinutrient Composition of Complementary Food Made from Fermented Millet, Sprouted Soybean and Carrot Blends

Abstract

The increased rate of protein energy undernutrition among children has raised an alarm on the need for formulation of rich home-based complementary foods through careful selection and combination of household foodstuffs. This study sought to evaluate complementary food produced from fermented millet, sprouted soybean and carrot. Millet was fermented for 72h, soybean sprouted for 96h, and carrot dehydrated before blending to produce three formulations (MSsC_A, MSsC_B, and MSsC_C) alongside a control (M100% fermented millet). Standard analytical methods were used to determine proximate, mineral, vitamin, and antinutrient contents. Results were expressed in means and standard deviations, and statistical analysis was performed using ANOVA, followed by tukey test at p≤0.05. Protein (22.62g/100g) and ash (2.77g/100g) contents were significantly higher in MSs_B, showing about 35% and 25% increases, respectively, compared to the control. Carbohydrate was highest in the control (83.22g/100g), while fat (2.07-3.18g/100g) and fiber (1.14-3.34g/100g) values fell within acceptable limits for infant foods. MSs_C recorded the highest calcium (53.27mg/100g), Magnesium (615.34mg/100g), Vit A (2229.20mcg/100g) and Vit C (23.05mg/100g) contents. Oxalate (1.30mg/100g), and Trypsin inhibitor (0.53mg/100g) levels were low and within safe limits.  Sensory evaluation showed that MSc_A was the most preferred by panelists. The findings suggest that complementary food made from fermented millet, sprouted soybean and carrot blends is nutritionally rich, safe, and acceptable for infant feeding.