Development and Evaluation of Functional Properties, Anti-nutritional Factors, and Sensory Profile for Complementary Infant Food
Mahamed Dol Ateye
*
Food Science and Nutrition Research Directorate, Somali Region Livestock and Agricultural Research Institute, P.O. Box 398, Jigjiga, Ethiopia and Department of Human Nutrition, College of Dry Land Agriculture, Jigjiga University, P.O. Box 1020, Jigjiga, Ethiopia.
Shamsedin Mahdi Hassan
Food Science and Nutrition Research Directorate, Somali Region Livestock and Agricultural Research Institute, P.O. Box 398, Jigjiga, Ethiopia, Department of Human Nutrition, College of Dry Land Agriculture, Jigjiga University, P.O. Box 1020, Jigjiga, Ethiopia and Department of Postharvest Management, Jimma University, College of Agriculture and Veterinary Medicine, P.O. Box 307, Jimma, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Background: Adequate nutrition during the first five years of life is critical for optimal physical and cognitive development. In low-resource settings, complementary foods are often nutritionally inadequate, contributing to childhood malnutrition.
Objective: This study aimed to develop and evaluate sorghum–peanut composite flours for use in infant complementary food, focusing on functional properties, anti-nutritional factors, and sensory acceptability.
Methods: Sorghum and peanut seeds were purchased from the local market in Jigjiga, Somali Region, Ethiopia. After cleaning, dehulling, and milling, composite flours were prepared in various blend ratios. Functional properties (water absorption capacity and water absorption index), anti-nutritional components (tannin and phytate contents), and sensory qualities (color, aroma, taste, mouthfeel, and overall acceptability) were analyzed using standard procedures. Statistical analysis was conducted using Design Expert® software version 13.
Results: The water absorption capacity of the composite flours ranged from 128.15% to 133.96%, significantly influenced (P ≤ 0.01) by sorghum–peanut blending ratios. Anti-nutritional factors decreased with increased peanut content. Sensory evaluation indicated improved acceptability at higher peanut inclusion levels, particularly in taste and overall preference.
Conclusion: The incorporation of peanut flour into sorghum significantly improved the functional and sensory qualities while reducing anti-nutritional factors, indicating its potential as a low-cost, nutrient-enriched complementary food for infants in resource-limited communities.
Keywords: Sorghum, peanut, complementary food, functional properties, anti-nutritional factors, sensory evaluation