Development, Production and Evaluation of Complementary Food for Protein-Energy Malnutrition Children (PEM) from Blends of Maize (Zea-May), Melon Seed, (Citrullus Vulgaris schrad), Carrot (Darcus Carota L) and Crayfish (Evastacus SPP) Flour

This study was designed to evaluate proximate composition, mineral and vitamin content of complementary foods formulated from blends of maize, melon seed, carrot and crayfish flour. The maize flour was blended with melon flour, carrot and crayfish flour in the ratio of 100:0:0:0, 80:10:5:5, 70:15:10:5, 60:20:15:5 and 50:30:10:10 and used to formulate complementary food samples. The complementary foods produced where evaluate for chemical composition, minerals and vitamins using standard methods: The protein, fat, Ash and fibre contents of the sample increased from 6.55±0.02-26.43±0.01%, 4.78±0.03-19.31±0.54%, 0.95±0.02-3.15±0.60% and 0.01±0.00-3.67±010% respectively, as the ratio of melon seed, carrot and crayfish flours increased the carbohydrates contents decreases from 75.77±0.01-36.35±0.07. The mineral content of the samples also showed that the calcium, potassium contents increases with the increase in the substitution of maize with melon carrot and crayfish flours from 18.35±0.045, 19.84±0.07/100g and 153.59±0.36ms 167.77±010/100g respectively, while phosphorus, magnesium and iron contents decreased. The control sample without substitution had the highest phosphorus (142.27±0.22) and magnesium (108.55±0.16/100g) contents, respectively. The study therefore revealed that the micro and micro nutrient contents of maize-based gruels can be inculcated by supplementary maize flour with melon, carrot and crayfish flour at a level of 5-5-30% and 5-5-20% in the preparation of complementary food. DOI: 10.7176/JNSR/9-1-02 Publication date: January 31 st 2022