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Weaning foods were formulated using locally available cereals such as maize (Zeamays), millet
(Pennisetum glaucum), sorghum (Sorghum bicolor), wheat (Triticum aestivum) and Legumes such as
African yam bean (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean), Pigeon Pea
(Cajanus cajan) and Soybean (Glycine max). Twenty composite blends were formulated in different ratios
(cereal:legume) ; 60:30:10, 70:20:10, 50:40:10, 40:50:10 in that order. The legumes were boiled for
45mins while the cereals were steeped in the water for 24hrs. The chemical analysis were carried out on
their nutrient values and compared with those of commercial formula (Cerelac and Nutrend). The
proximate composition, vitamins, minerals and sensory evaluation of the blends were evaluated. The
results of ten selected three-blend weaning food formulations showed that the protein was highest in
So50%: Bb40%: Sg10% with mean value of 21.71%. The carbohydrate ranged from 58.09% to 69.84%,
fat 3.76% to 7.95%. The blend with highest energy was Pp70%:Ay20%:Ma10% with the mean value of
404.37KJ. Some of the weaning food formulations were high in protein, carbohydrate, energy, calcium,
phosphorus, sodium, zinc, vitamin C and E but low in Iron, Potassium, Vitamins A, and B-vitamins. In
spite of these shortcomings, most of the formulated weaning foods were nutritionally sound since they
could provide reasonable percentage of the recommended daily allowance for protein, carbohydrate,
energy, and some micro/macronutrient. The results of antinutritional levels showed that the tannin,
trypsin inhibitor , saponin, phytate, alkaloid and HCN were significantly different at p<0.05 when
compared with the commercial products (Cerelac and Nutrend). Equally, the results of sensory
evaluation of weaning food formulations rated more than average for all sensory attributes. The results
indicated that the overall tested weaning foods could be used to substitute the more expensive commercial
products (Cerelac and Nutrend).
Keywords: Weaning foods, local cereals/ legumes, quality evaluation.