title: Chemical evaluation of multimixes formulated from some local staples for use as complementary foods in Nigeria.
abstract: The nutrient compositions of eight multimixes formulated for use as complementary foods from processed soybeans, cowpeas, maize, sorghum, yams, cocoyams, plantains and sweet potatoes were examined. The foods were processed by sprouting, cooking and fermentation. The samples were separately dried and milled to fine flours. A ratio of 65% cereal, 30% legume and 5% starchy staple (65:30:5) calculated on a protein basis was used to formulate the multimixes. The blends were chemically analyzed using standard procedures. The mixtures containing soybeans had higher protein, lipid, energy, crude fiber and calcium levels but lower carbohydrate content than those mixtures without soybean. The protein and energy levels of the multimixes were higher than those of some commercial infant foods (Cerelac, Farex and Nestrum) in Nigeria but were comparable to that of 'soy-ogi'. The multimixes contained fair quantities of calcium and phosphorus and an adequate amount of some of the essential amino acids. Methionine was the most limiting amino acid in all the mixtures. Blending cowpeas with maize produced a higher protein score than blending cowpeas or soybeans with sorghum. The cowpea/maize/sweet potato mixture had the highest protein score.
authors.affiliation: Department of Home Science and Nutrition University of Nigeria, Nsukka.
authors.forename: N M
authors.initials: NM
authors.lastname: Nnam
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005285:Fermentation; D005524:Food Technology; D006801:Humans; D009549:Nigeria; D009753:Nutritive Value; D014675:Vegetables / Q000737:chemistry*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins