Nutrients and Phytochemical Compositions and Sensory Properties of Formulated Complementary Foods Produced From Rice, Soybeans, Groundnut and Periwinkle

Abstract

Ijioma Okorie, Joy Ize Dennis-Ajai, Precious Aja Ogamde, Valentine Makuochukwu Okafor, Adaeze Christiana Okorie, and Linda Obianuju Edafioghor

Background/Objectives: Inadequate complementary feeding contributes to nutrient deficiencies and impaired child growth. This study assessed the proximate, mineral, vitamin, phytochemical composition, and sensory acceptability of complementary foods formulated from rice, soybean, groundnut, and periwinkle.

Methods: Rice, soybean, groundnut, and periwinkle were processed using standard preparation methods, including sorting and washing, and used to formulate two complementary food blends with varying ingredient proportions. Nutrient and phytochemical analyses were conducted using standard laboratory procedures, while sensory evaluation was performed using a 9-point hedonic scale. Data were analyzed using descriptive statistics and ANOVA at p < 0.05.

Results: The formulations, R65S15G10P10 and R60S20G10P10, contained moisture (50.74% and 45.86%), protein (16.47– 18.62 mg/100 g), fat (20.33–20.92 mg/100 g), crude fiber (0.14–0.25 mg/100 g), ash (0.57–0.63 mg/100 g), and carbohydrate (11.59–13.90 mg/100 g). Both blends provided appreciable amounts of calcium, iron, zinc, potassium, and sodium, with significant differences between formulations. Vitamins A, C, E, and B1 varied across samples: R60S20G10P10 had higher vitamins A and B1, whereas R65S15G10P10 contained more vitamins C and E. Phytochemical contents were low, and sensory evaluation showed both formulations were acceptable, with R65S15G10P10 receiving slightly higher overall ratings.

Conclusion: The formulated foods demonstrated good nutritional quality and sensory acceptability, supporting their suitability as infant complementary foods.