NUTRITIONAL EVALUATION OF CEREAL AND LEGUME-BASED COMPLEMENTARY DIETS USED IN JOS, PLATEAU STATE
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- NGN 3000
ABSTRACT
Three multimix complementary diets were prepared from local foodstuffs i.e. maize (Zea mays), acha grain (Digitaria exilis) rice (Sativa oryza), sorghum (Sorgum bicolar), millet (Pennisatum typhoides), groundnut (Arachis hypogea), bambaranut (V-oadzeia subterranea), sesame (Sesamun indicum), carrots (Daucas carota), crayfish (Macrobrachuim Sp), garden egg (Solanum incanum), palm oil (Elaeis guinensis) and table salt (NaCl). The formulated diets were subjected to biochemical analysis-along with a commonly used proprietary infant cereal (Nestle Cerelac) as control. Standard chemical methods were used to determine the proximate nutrient composition, some vitamins and antinutritional factors. Atomic Absorption Spectrophotometric and Ion Chromatograhic techniques were used to determine mineral composition while Automated Amino Acid Analyzer was used to identify and quantify amino acids. The formulations and the control were fed to rats under the same conditions. Physical, biochemical and haematological parameters of the rats fed were used to asses the suitability of these formulated diets as a possible substitute for the proprietary infant foods. Analysis of variance (ANOVA) was used to establish any significant difference in the analytical data for formulated and control diets. The assessment results show that the formulated diets are comparable nutritionally to Nestle Cerelac-supporting animal growth without any significant organ impairment as indicated in the liver and kidney function tests. The diets were well accepted as shown by the amounts consumed by the rats. Results of molar ratios of some minerals and antinutritional factors in the compounded diets suggest that the xvi antinutrients will not pose any serious problem in the usage of the complementary diets. The cost of producing the formulated diets is about N50-N100 cheaper than Cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available, affordable and nutritionally adequate. Dissemination of the findings at scientific and community levels is very desirable.
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