Development and evaluation of nutritionally enhanced weaning food formulations utilizing millet, soybeans, and fish meal Nutrient-enriched weaning food from millet, soybeans, and fish meal …
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Abstract
Weaning foods are essential for transitioning infants from breast milk to a mixed diet, providing vital nutrients for growth and development. This study explored the potential of developing weaning food formulations utilizing millet, soybeans, and fish meal. The formulations were evaluated for chemical and sensory qualities. The proximate contents of the weaning foods ranged 6.56 - 8.96%, 13.23 - 22.63%, 2.02 - 6.32%, 4.32 - 6.32%, 1.32 - 2.96%, and 55.62 - 69.85%, respectively, for moisture, crude protein, crude fat, ash, dietary fibre, and carbohydrate. The mineral contents ranged from 53.67 - 88.72 mg.100 g-1, 313.87 - 695.93 mg.100 g-1, 172.75 - 365.25 mg.100 g-1, 1.15 - 3.54 mg. 100 g-1, 2.57 - 6.34 mg.100 g-1, 43.16 - 76.42 mg.100 g-1, 51.23 - 76.42 mg.100 g-1, and 0.37 - 1.93 mg.100 g-1, respectively. Sensory scores shows that the formulations were generally well-received by the panellist but sample O (50M:25S:10F) was preferred over others due to its balanced flavour, smooth texture, and appealing appearance. Overall, the nutritional profile of the formulations met recommended dietary guidelines, making them suitable for consumption. These locally sourced ingredients provide an adequate solution to address protein-energy malnutrition and micronutrient deficiencies prevalent in developing countries.
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Adebayo-Oyetoro, A.O., Adeyeye, S.A.O., Olatidoye, O.P., Ogundipe, O.O., Adenekan, O.E. Effect of co-fermentation on the quality attributes of weaning food produced from sorghum (sorghum bicolor) and pigeon pea (cajanus cajan). Journal of Culinary Science & Technology, 2019, 17(2), 1405860. https://doi.org/10.1080/15428052.2017.1405860
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Adedeji, E.O., Jegede, E.D., Abdulsalam, K.O., Umeobia, U.E., Ajayi, A.O., Iboyi, J.E. Effect of processing treatments on the proximate, functional and sensory properties of soy-sorghum-roselle complementary food. British Journal of Applied Science and Technology, 2015, 6(6), 635-643. https://doi.org/10.9734/BJAST/2015/14707
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Alawode, E.K., Idowu, M.A., Adeola, A.A., Oke, E.K., Omoniyi, S.A. Some quality attributes of complementary food produced from flour blends of orange flesh sweet potato, sorghum, and soybean. Croatian Journal of Food Science and Technology, 2017, 9(2), 122-129. https://doi.org/10.17508/cjfst.2017.9.2.06
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Badau, M.H., Jideani, I.A., Nkama, I.. Production, acceptability and microbiological evaluation of weaning food formulations. Journal of Tropical Pediatrics, 2005, 52(3), 166-172. https://doi.org/10.1093/tropej/fmi079
Balasubramanian, S., Kaur, J., Singh, D. Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology, 2014, 51(4), 682-690. https://doi.org/10.1007/s13197-011-0579-6
Bheemaiah Balyatanda, S., Gowda, N.A.N., Subbiah, J., Chakraborty, S., Prasad, P. V.V., Siliveru, K. Physiochemical, bio, thermal, and non-thermal processing of major and minor millets: A comprehensive review on antinutritional and antioxidant properties. Foods, 2024, 13(22), 13223684 . https://doi.org/10.3390/foods13223684
Danbaba, N., Nkama, I., Badau, M.H. Application of response surface methodology (RSM) and central composite design (CCD) to optimize minerals composition of rice-cowpea composite blends during extrusion cooking. International Journal of Food Science and Nutrition Engineering, 2015, 5(1), 40-52. https://doi.org/10.5923/j.food.20150501.06
Eshun, G., Baffour, N.K., Ackah, P.Y. Nutrient content and sensory acceptability of a wearing diet formulated from mixtures of soya bean, groundnut and rice. African Journal of Food Science, 2011, 5(17), 870-877. https://doi.org/10.5897/AJFS11.121
Filli, K.B., Nkama, I., Jideani, V.A., Abubakar, U.M. Application of response surface methodology for the evaluation of proximate composition and functionality of millet-soybean fura extrudates. Wudpecker Journal of Food Technology, 2013, 1(5), 074-092. Available at: https://wudpeckerresearchjournals.org/WJFT/pdf/2013/August/Filli et al.pdf
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Hussein, J.B., Oke, M.O., Adeyanju, J.A., Sanusi, M.S. Modeling drying kinetics of tomato slices under convective hot-air using artificial neural network (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models. Agricultural Engineering International: CIGR Journal, 2023, 25(2), 263-284. Available at: https://cigrjournal.org/index.php/Ejounral/article/view/8421/4061
Hussein, J.B., Usman, M.A., Filli, K.B. Effect of hybrid solar drying method on the functional and sensory properties of tomato. American Journal of Food Science and Technology, 2016, 4(5), 141-148. https://doi.org/10.12691/ajfst-4-5-4
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Kabeer, S., Govindarajan, N., Radhakrishnan, P., Alharbi, H.F., Essa, M.M., Qoronfleh, M.W. Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana. Frontiers in Nutrition, 2023, 10(6), 1203955. https://doi.org/10.3389/fnut.2023.1203955
Krishna, D., Krishna, K.S., Sree, R.P. Response surface modeling and optimization of chromium (vi) removal from aqueous solution using Borasus flabellifer coir powder. International Journal of Applied Science and Engineering, 2013, 11(2), 213-226. Available at: https://ir.lib.cyut.edu.tw/retrieve/31154/6_ACB-1211-001.pdf
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Mohammed, Z.K., Petrol, B.B., Ahmad, U. Formulation and nutritional evaluation of a complementary food blend made from fermented yellow maize (improved variety), soybean and african cat fish meal. Nigerian Journal of Biotechnology, 2021, 38(1), 98-108. https://doi.org/10.4314/njb.v38i1.12
Msheliza, E.A., Hussein, J.B., Ilesanmi, J.O.Y., Nkama, I. Effect of fermentation and roasting on the physicochemical properties of weaning food produced from blends of sorghum and soybean. Journal of Nutrition and Food Sciences, 2018a, 8(2), 681. https://doi.org/10.4172/2155-9600.1000681
Msheliza, E.A., Ilesanmi, J.O.Y., Hussein, J.B., Nkama, I. Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean. African Journal of Food Science, 2018b, 12(12), 353-359. https://doi.org/10.5897/AJFS2018.1691
Muhimbula, H.S., Issa-Zadana, A., Kinabo, J. Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and leagues in iringa, tanzania. African Journal of Food Science, 2011, 5(1), 26-31. https://doi.org/10.5897/AJFS.9000142
Nkama, I., Dagwanna, F.N., Ndahi, W.B. Production, proximate composition and consumer of weaning foods from mixtures of pearl millet, cowpea and groundnut. Journal of Arid Agriculture, 2001, 11(1), 165-169.
Nwakalor, C.N., Obi, C.D. Formulation and sensory evaluation of sorghum-based weaning foods fortified with soybean and unripe plantain flours. International Journal of Nutrition and Food Sciences, 2014, 3(5), 387-390. https://doi.org/10.11648/j.ijnfs.20140305.14
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Achidi, A.U., Tiencheu, B., Tenyang, N., Womeni, H.M., Moyeh, M.N., Ebini, L.T., Tatsinkou, F.B. Quality evaluation of nine instant weaning foods formulated from cereal, legume, tuber, vegetable and crayfish. International Journal of Food Science and Nutrition Engineering, 2016, 6(2), 21-31. https://doi.org/10.5923/j.food.20160602.01
Adebayo-Oyetoro, A.O., Adeyeye, S.A.O., Olatidoye, O.P., Ogundipe, O.O., Adenekan, O.E. Effect of co-fermentation on the quality attributes of weaning food produced from sorghum (sorghum bicolor) and pigeon pea (cajanus cajan). Journal of Culinary Science & Technology, 2019, 17(2), 1405860. https://doi.org/10.1080/15428052.2017.1405860
Adebayo-Oyetoro, A.O., Olatidoye, O.P., Bamikole, T. J., Igene, C.O., Coker, O.J. Quality characteristics of complementary food from locally fermented maize flour blended with sprouted velvet bean (mucuna utilis) flour in nigeria. European Journal of Nutrition and Food Safety, 2021, 13(1), 79-92. https://doi.org/10.9734/ejnfs/2021/v13i130351
Adebiyi, J.A., Obadina, A.O., Adebo, O.A., Kayitesi, E. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Review in Food Science and Nutrition, 2018, 58(3), 463-474. https://doi.org/10.1080/10408398.2016.1188056
Adedeji, E.O., Jegede, E.D., Abdulsalam, K.O., Umeobia, U.E., Ajayi, A.O., Iboyi, J.E. Effect of processing treatments on the proximate, functional and sensory properties of soy-sorghum-roselle complementary food. British Journal of Applied Science and Technology, 2015, 6(6), 635-643. https://doi.org/10.9734/BJAST/2015/14707
Adegunwa, M.O., Adebowale, A.A., Bakare, H. A., Kalejaiye, K.K. Effects of treatments on the antinutritional factors and functional properties of bambara groundnut (Voandzeia subterranea) flour. Journal of Food Processing and Preservation, 2014, 38(4), 1875-1881. https://doi.org/10.1111/jfpp.12159
Adepeju, A.B., Gbadamosi, S.O., Adeniran, A. H., Omobuwajo, T.O. Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours. African Journal of Food Science, 2011, 5(9), 529-535. https://doi.org/10.5897/AJFS.9000143
Agostoni, C., Riva, E., Giovannini, M. Dietary fiber in weaning foods of young children. Pediatrics, 1995, 96(2), 1002-1005. https://doi.org/10.1542/peds.96.5.1002
Alawode, E.K., Idowu, M.A., Adeola, A.A., Oke, E.K., Omoniyi, S.A. Some quality attributes of complementary food produced from flour blends of orange flesh sweet potato, sorghum, and soybean. Croatian Journal of Food Science and Technology, 2017, 9(2), 122-129. https://doi.org/10.17508/cjfst.2017.9.2.06
Amankwah, E.A., Barimah, A.K.M., Nuamah, J. H., Oldman, W., Nmaji, C.O. Formulation of weaning food from fermented maize rice, soybeans and fish meal. Pakistan Journal of Nutrition, 2009, 8(11), 1747-1752. https://doi.org/10.3923/pjn.2009.1747.1752
Anigo, K.M., Ameh, D.A., Ibrahim, S., Danbauchi, S.S. Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-Western Nigeria. African Journal of Food Science, 2010, 4(3), 65-72. https://doi.org/10.5897/AJFS.9000200
AOAC. Official method of analysis of aoac international 2016, (20th ed.). Association of Official Analytical Chemist. https://www.aoac.org/official-methods-of-analysis/
AOAC. Official methods of analysis of aoac international 2020 (20th ed.). Association of Official Methods of Analysis. https://www.aoac.org/official-methods-of-analysis/
Asma, M.A., Elfalil, E.B., Eltinay, A.H. Development of weaning food from sorghum supplemented with leagues and oil seeds. Food and Nutrition Bulletin, 2006, 27(1), 26-34. https://doi.org/10.1177/156482650602700104
Badau, M.H., Jideani, I.A., Nkama, I.. Production, acceptability and microbiological evaluation of weaning food formulations. Journal of Tropical Pediatrics, 2005, 52(3), 166-172. https://doi.org/10.1093/tropej/fmi079
Balasubramanian, S., Kaur, J., Singh, D. Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology, 2014, 51(4), 682-690. https://doi.org/10.1007/s13197-011-0579-6
Bheemaiah Balyatanda, S., Gowda, N.A.N., Subbiah, J., Chakraborty, S., Prasad, P. V.V., Siliveru, K. Physiochemical, bio, thermal, and non-thermal processing of major and minor millets: A comprehensive review on antinutritional and antioxidant properties. Foods, 2024, 13(22), 13223684 . https://doi.org/10.3390/foods13223684
Danbaba, N., Nkama, I., Badau, M.H. Application of response surface methodology (RSM) and central composite design (CCD) to optimize minerals composition of rice-cowpea composite blends during extrusion cooking. International Journal of Food Science and Nutrition Engineering, 2015, 5(1), 40-52. https://doi.org/10.5923/j.food.20150501.06
Eshun, G., Baffour, N.K., Ackah, P.Y. Nutrient content and sensory acceptability of a wearing diet formulated from mixtures of soya bean, groundnut and rice. African Journal of Food Science, 2011, 5(17), 870-877. https://doi.org/10.5897/AJFS11.121
Filli, K.B., Nkama, I., Jideani, V.A., Abubakar, U.M. Application of response surface methodology for the evaluation of proximate composition and functionality of millet-soybean fura extrudates. Wudpecker Journal of Food Technology, 2013, 1(5), 074-092. Available at: https://wudpeckerresearchjournals.org/WJFT/pdf/2013/August/Filli et al.pdf
Gupta, R.K., Gangoliya, S.S., Singh, N.K. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 2015, 52(2), 676-684. https://doi.org/10.1007/s13197-013-0978-y
Hurrell, R., Egli, I. Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 2010, 91(5), 1461S-1467S. https://doi.org/org/10.3945/ajcn.2010.28674F
Hussain, S.M., Bano, A.A., Ali, S., Rizwan, M., Adrees, M., Zahoor, A.F., Sarker, P.K., Hussain, M., Arsalan, M.Z., Yong, J.W. H., Naeem, A. Substitution of fishmeal: Highlights of potential plant protein sources for aquaculture sustainability. Heliyon, 2024, 10(4), e26573. https://doi.org/10.1016/j.heliyon.2024.e26573
Hussein, J.B., Oke, M.O., Adeyanju, J.A., Sanusi, M.S. Modeling drying kinetics of tomato slices under convective hot-air using artificial neural network (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models. Agricultural Engineering International: CIGR Journal, 2023, 25(2), 263-284. Available at: https://cigrjournal.org/index.php/Ejounral/article/view/8421/4061
Hussein, J.B., Usman, M.A., Filli, K.B. Effect of hybrid solar drying method on the functional and sensory properties of tomato. American Journal of Food Science and Technology, 2016, 4(5), 141-148. https://doi.org/10.12691/ajfst-4-5-4
Iwe, M.O. Some Sensory Methods and Data Analysis. In Handbook of Sensory Methods and Analysis (Second Edition). Rojoint Communication Services LTD. 2010, pp. 80-85. Print ISBN: 978-32124-8-6
Jin, Z., Bai, F., Chen, Y., Bai, B.. Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch. CyTA - Journal of Food, 2019, 17(1), 640-647. https://doi.org/10.1080/19476337.2019.1628107
Kabeer, S., Govindarajan, N., Radhakrishnan, P., Alharbi, H.F., Essa, M.M., Qoronfleh, M.W. Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana. Frontiers in Nutrition, 2023, 10(6), 1203955. https://doi.org/10.3389/fnut.2023.1203955
Krishna, D., Krishna, K.S., Sree, R.P. Response surface modeling and optimization of chromium (vi) removal from aqueous solution using Borasus flabellifer coir powder. International Journal of Applied Science and Engineering, 2013, 11(2), 213-226. Available at: https://ir.lib.cyut.edu.tw/retrieve/31154/6_ACB-1211-001.pdf
Lanzkowsky, P. Problems in diagnosis of iron deficiency anemia. Pediatric Annals, 2013, 14(9), 618-636. https://doi.org/10.3928/0090-4481-19850901-07
Malomo, A.A., Abiose, S.H. Protein quality and functional properties of masa produced from maize, acha and soybean. Food Research, 2019, 3(5), 556-563. https://doi.org/10.26656/fr.2017.3(5).223
Mario, E., Belay, A., Amare, E. Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards. PLoS ONE, 2024, 19(2), e0294068. https://doi.org/org/10.1371/journal.pone.0294068
Mohammed, Z.K., Petrol, B.B., Ahmad, U. Formulation and nutritional evaluation of a complementary food blend made from fermented yellow maize (improved variety), soybean and african cat fish meal. Nigerian Journal of Biotechnology, 2021, 38(1), 98-108. https://doi.org/10.4314/njb.v38i1.12
Msheliza, E.A., Hussein, J.B., Ilesanmi, J.O.Y., Nkama, I. Effect of fermentation and roasting on the physicochemical properties of weaning food produced from blends of sorghum and soybean. Journal of Nutrition and Food Sciences, 2018a, 8(2), 681. https://doi.org/10.4172/2155-9600.1000681
Msheliza, E.A., Ilesanmi, J.O.Y., Hussein, J.B., Nkama, I. Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean. African Journal of Food Science, 2018b, 12(12), 353-359. https://doi.org/10.5897/AJFS2018.1691
Muhimbula, H.S., Issa-Zadana, A., Kinabo, J. Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and leagues in iringa, tanzania. African Journal of Food Science, 2011, 5(1), 26-31. https://doi.org/10.5897/AJFS.9000142
Nkama, I., Dagwanna, F.N., Ndahi, W.B. Production, proximate composition and consumer of weaning foods from mixtures of pearl millet, cowpea and groundnut. Journal of Arid Agriculture, 2001, 11(1), 165-169.
Nwakalor, C.N., Obi, C.D. Formulation and sensory evaluation of sorghum-based weaning foods fortified with soybean and unripe plantain flours. International Journal of Nutrition and Food Sciences, 2014, 3(5), 387-390. https://doi.org/10.11648/j.ijnfs.20140305.14
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How to Cite
TUMBA, Ngida Maryamu et al.
Development and evaluation of nutritionally enhanced weaning food formulations utilizing millet, soybeans, and fish meal.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 1, p. 14-34, mar. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/508>. Date accessed: 19 may 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i1.508.