Development and evaluation of nutritionally enhanced weaning food formulations utilizing millet, soybeans, and fish meal

Abstract

Weaning foods are essential for transitioning infants from breast milk to a mixed diet, providing vital nutrients for growth and development. This study explored the potential of developing weaning food formulations utilizing millet, soybeans, and fish meal. The formulations were evaluated for chemical and sensory qualities. The proximate contents of the weaning foods ranged 6.56 - 8.96%, 13.23 - 22.63%, 2.02 - 6.32%, 4.32 - 6.32%, 1.32 - 2.96%, and 55.62 - 69.85%, respectively, for moisture, crude protein, crude fat, ash, dietary fibre, and carbohydrate. The mineral contents ranged from 53.67 - 88.72 mg.100 g-1, 313.87 - 695.93 mg.100 g-1, 172.75 - 365.25 mg.100 g-1, 1.15 - 3.54 mg. 100 g-1, 2.57 - 6.34 mg.100 g-1, 43.16 - 76.42 mg.100 g-1, 51.23 - 76.42 mg.100 g-1, and 0.37 - 1.93 mg.100 g-1, respectively. Sensory scores shows that the formulations were generally well-received by the panellist but sample O (50M:25S:10F) was preferred over others due to its balanced flavour, smooth texture, and appealing appearance. Overall, the nutritional profile of the formulations met recommended dietary guidelines, making them suitable for consumption. These locally sourced ingredients provide an adequate solution to address protein-energy malnutrition and micronutrient deficiencies prevalent in developing countries.