Nutrient Composition of Locally Compounded Enteral Feed Powders from Soya Bean (Glycine max), Finger Millet (Eleusine coracana) and Red Sorghum (Sorghum bicolor)

Abstract

The high cost and limited availability of commercial enteral formulas in resource-poor settings like Nigeria and other developing countries necessitate the development of nutritious, affordable, and locally-sourced alternatives. The study is an analytical experimental design, that compounded six formulations (F1–F6) from soybean, finger millet, and red sorghum. These underutilized grains for this purpose, and locally available crops with exceptional nutritional profiles suitable for compounding enteral feeds for clinical nutrition was utilized for the study. This study aimed to formulate and evaluate the nutrient composition of enteral feed powders compounded from blends of soybean, finger millet, and red sorghum. Mixed samples of soybean, finger millet, and red sorghum were purchased from the different markets in Cross River State. Nigeria and processed using various local methods (fermentation, roasting, and sprouting). The processed flours were combined in 30:70 ratios to create six distinct compounded formulations (F1-F6). The proximate composition (moisture, ash, crude protein, fat, dietary fibre, and carbohydrates) and mineral content (Mg, Fe, Ca, Zn, K, Mn, etc.) were determined using standard AOAC methods and Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Data were analyzed using SPSS version 26. Results showed that the two soybean methods (M1-M2) were significantly higher in some parameter, protein (33.71% - M2), fat (18.98% - M2), and dietary fibre (22.27% -M1), while cereals, recorded higher carbohydrates (65.74–74.06%) across the methods. Sprouting significantly enhanced the mineral density of the cereals, particularly calcium in finger millet (406.69 mg/100g) and iron in red sorghum (6.16 mg/100g). The final blended formulations (F1–F6) showed balanced profiles, with significantly higher content of protein (16.01% - F3), fat (7.29% - F1), and dietary fibre (15.41% -F6) and CHO (55.71% -F1), while minerals Mg (164.69mg/100g - F6), Ca (431.94mg/100g – F4), and Zn (2.67mg/100g – F4) were significantly higher. Blending soybean, finger millet, and red sorghum can produce nutritionally rich, cost-effective, and locally sustainable enteral feed powders. These formulations showed a viable alternative to imported commercial products that are too expensive. It has the potential of improving nutrition support in Nigerian hospitals that maybe nutritionally adequate, available and accessible. Future research should focus on bioavailability, protein quality, sensory evaluation, and shelf-life stability, these are key limitations of this study.