The use of sorghum and African yam bean blended flours in the preparation of weaning food formulations was studied. The sorghum flour (SF) was composite with African yam bean flour (AYBF) at the levels of 10%, 20%, 30%, 40% and 50%. The weaning food formulations produced from the flour blends were analysed for their nutritional and sensory qualities using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 8.64% in 90:10 (SF:AYBF) to 13.44% in 50:50 (SF:AYBF) samples, while carbohydrate decreased. In the same vein, the energy content of the formulations increased gradually as the level of fortification with African yam bean flour increased from 368.98KJ in 90:10 (SF:AYBF) to 382.98KJ in 50:50 (SF:AYBF). The sensory evaluation carried out on different samples of weaning food formulation after reconstitution into gruel with boiling water showed that the formulation made from 100% sorghum flour used as control was the most acceptable by the judges and was also significantly different (p<0.05) from the other samples in flavour and texture. However, the formulation fortified with 50% African yam bean flour was scored highest in colour.
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J.I et al. (2010) studied this question.