Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours


Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours


Kiin-Kabari DB*, Akusu MO and Osemene-Onwochei AG

Department of Food Science and Technology, Rivers State University, P, M, B. 5080, Port Harcourt, Nigeria


International Journal of Food and Nutrition Research

The micronutrient composition of complementary foods produced from blends of cereal (millet/maize), soybean and monkey kola flours were evaluated. Seven millet-based blends (A1 to G1) and maizebased blends (A2 to G2) were analyzed for total carotene content. Thereafter, 100% millet, 100% maize, the two millet and maize based blends that had the highest carotene content were analyzed for total minerals (Ca, Mg, P, Fe, and Zn) and their bio-availability comparing with a commercially available complementary product (cerelac maize) which served as control. The total carotene content of the test samples ranged from 27.69 to 164.58μg/100g in the milletbased blends and from 233.61 to 464.48μg/100g in the maize-based blends. Sample G1 and all the maize-based blends were found to be higher in total carotene when compared to the control. Total mineral content result showed that calcium ranged from 91.09 to 121.59mg/100g and their bioavailability ranged from 44.14 to 67.96% while the control had a total calcium content of 337.15mg/100g and a bio-availability of 58.92%. Magnesium in the test samples ranged from 10.44 to 12.29mg/100g and bio-availability of 82.56 to 99.33% while the control was found to be 11.18mg/100g and a bioavailability of 87.65%. Phosphorous was from 7.32 to 17.12mg/100g and bio-availability was from 54.48 to 81.43% but the control had 17.12mg/100g and a bio-availability of 61.35%. Iron had a range of 9.31 to 26.27mg/100g and bio-availability from 8.19 to 64.81%, whereas the control had 27.74mg/100g and a bio-availability of 51.47%. Zinc from 1.85 to 6.27mg/100g and bio-availability of 51.62 to 74.71% while C3 had 3.93mg/100g and a bio-availability of 42.86%. This means that complementary foods from blends of cereal, soybean and monkey kola flours compared with commercially available complementary products and are suitable to improve the micronutrient intake of infant and young children in developing countries.


Keywords: Complementary foods,micronutrient, cereal, millet, maize, monkey kola.


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How to cite this article:
Kiin-Kabari DB, Akusu MO and Osemene- Onwochei AG. Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours. International Journal of Food and Nutrition Research, 2019; 3:24. DOI:10.28933/ijfnr-2019-02-1006


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