Complementary Food Formulation Extruded from Defatted Ground Paste for Infants between Six to Twenty-Four Months in Mubi Metropolitan Area of Adamawa State, Nigeria

Abstract

Nowadays, food treatment technologies are constantly evolving due to the increasing demand for healthier and tastier food with longer shelf lives. The transition from realistic breastfeeding to formal foods is referred to as complementary transient feeding of infants between 6-24 months of age, which is vulnerable. Kunun gyeda is popular in the northern part of Nigeria as supplementary food. However, groundnut-defatted groundnuts are very unpopular in this regard. Therefore, the aim of this study is to investigate the nutritional potentials embedded in this underutilized food in complementary feeding. Sorghum, sweet potatoes, defatted groundnut and tamarind were bought at Mubi market. The groundnuts were heated and blended into 3 ratios, later reduced to 10% moisture content. The normal kunun gyeda (porridge)  was used as the control to the formulated blended which was analyzed using standard methods. The carbohydrates showed no significant difference with values of 67.45, 65.79 and 63.79 for the respective samples. The three samples were mixed in 3 different ratios of 50%, 15% and 35% for sample 1: 50% 20% and 30% for sample 2 lastly 50%, 25%, and 25% as sample 3 is for sorghum, sweet potatoes, and defatted groundnut cake respectively. Sensory evolution results, Proximate composition, Minerals analysis, extruded blend and the control all have shown significant differences. Based on the result, the use of defatted groundnut should be recommended and encouraged