Nutrient, Anti-nutrient, Functional and Sensory Properties of Complementary Diet Made from Brown Rice, Kidney Beans, Orange Fleshed Sweet Potato and Carrot Flours

The study evaluated the nutrient, anti-nutrient, functional and sensory properties of complementary food from brown rice (oryza sativa), kidney beans (phaseolus vulgaris l.), orange fleshed sweet potato (ipomoea batatas) and carrot (daucus carota l). The kidney beans (phaseolus vulgaris l.) and carrot (daucus carota l) was purchased from Relief Market Owerri, Imo State, brown rice was purchased from Abakiliki Market, Ebony State, while orange fleshed sweet potato was purchased from National Root Crop Research Institute (NRCRI) Umudike Abia State. These raw materials were sorted, cleaned and processed into individual flours. The composite flour blends were formulated into four samples in ratio of BK (Brown rice (70%) and kidney beans (30%) flour), BKOC (Brown rice (60g), kidney beans (25g), orange fleshed sweet potatoes (10g), and carrot (5g) flour), BKOC1 (Brown rice (50g), kidney beans (20g), orange fleshed sweet potatoes (15g), and carrot (15g) flour), BKOC2 (Brown rice (40g), kidney beans (20g), orange fleshed sweet potatoes (20g), and carrot (20g) flour). Chemical and functional properties analysis of the samples were determined using standard methods while sensory evaluation was done using a nine-point hedonic scale. Data obtained were analyzed with ANOVA to compare different variables using IBM SPSS Statistics Version 23. Result of mineral composition showed that showed that Sample BKOC2 was significantly higher (p < 0.05) in the mean value of Iron (7.44 mg), Zinc (5.61 mg), Potassium (416.33 mg), magnesium (183.67 mg) and sodium (209.50 mg) contents than other samples. Result of the anti-nutrients composition showed that BK had tannin content of 0.683 mg/100 g, BKOC1 had a tannin content of 0.42 mg/100g, Cerelac had a phytate content of 0.084 mg/100g, BKOC recorded phytate content of 0.85 mg/100g, BKOC2 had an oxalate content of 0.4 mg/100 g. The study showed that the complementing of brown rice-based complementary foods with kidney beans, orange fleshed sweet potatoes and carrot flours improved the protein, fat, carbohydrate, mineral and vitamin contents of the products as well as improved the functional properties. Results obtained in this present study also showed that the complementary food blend samples analyzed in this present study presented a low content of anti-nutrients and therefore, does not constitute a major health hazard in this regard, making it suitable for human consumption.