Formulation of local ingredient-based complementary food in South-west Nigeria

Background: South-west Nigeria favourably supports growth and production of different food crops and with an ingredient such as crayfish children's complementary foods can be derived all year round. Suitability and adequacy of different products from crayfish, yellow maize, millet, sorghum, soybean, groundnut, and carrot as complementary food items was investigated. Objective: Formulation of nutritionally adequate complementary foods from local ingredients. Method: Food items bought in a local market were processed and arranged into three different food sample packages and analyzed. Sample A- soybean: millet: guinea corn: yellow maize: groundnut (20:20:20:20:20); sample B- soybean: millet: guinea corn: yellow maize: groundnut: crayfish (15:20:20:20:10:15) and sample Csoybean: millet: guinea corn: yellow maize: groundnut: crayfish: carrot (20:15:15:15:20:15:10). Results: The chemical composition of the formulations were as follows: for samples A, B and C Protein 18.15%: 16.64% and 21.46%; Fat 4.03%, 3.61% and 8.08%; Fibre 1.17%, 1.24% and 1.53%; Ash 5.21%, 5.36% and 7.52%; Moisture 10.36%, 9.55% and 7.26%; Carbohydrate 61.06%, 63.18% and 54.14% respectively.