Abstract:
The aim of this study was to develop and determine the nutritional quality of pearl millet
(Pennisetum glaucum)-based extruded instant porridge flour for use by children. Two varieties of
millet complemented with soybeans (Glycine max) and cowpeas (Vigna unguiculata) were
extruded and proximate and mineral composition, anti-nutrition levels determined. There were
significant differences in nutritional composition between flour formulations. Complementation
of millet with legumes increased protein content [10.7 g/100g in plain Shibe millet to 16.9
g/100g DM in Shibe: soybeans: cowpeas, (70:25:5)]. Ash increased with complementation,
ranged from 0.9 g/100 g DM [Shibe: soybeans: cowpeas (90:5:5) to 2.2 g/100g DM (native pearl
millet: soybean: cowpea (70:5:25). Fat increased with soybeans levels [from 2.6 in (70:5:25)
native pearl millet: soybean: cowpeas to 7.2 g/100g DM (Shibe: soybeans: cowpeas (70:25:5).
Crude fibre increased with soybeans (1.3 g/100g in plain millet to 4.5 g/100g DM in 70:25:5).
The digestibility of flours ranged from 12.8 to 18.2%; native plain flour had lowest digestibility.
The energy content of the flours ranged from 394 to 409.8 Kcal/100g. Phytate increased with
soybean level, but native millet contained more phytate. Tannin content increased with level of
legumes. This study indicated that extruded instant pearl millet-based flour has potential for use
as complementary food |
