Abstract:
Abstract: The effect of maize, malted barley and roasted pea blending ratio on mineral, total carotenoids and
anti-nutritional contents of complementary foods were evaluated. Malted barley was used as a source of
amylases, roasted pea to increase protein contents and carrot (6.56g/100g) to supply pro-vitamin A carotenoids.
D- Optimal mixture design was used to generate 14 formulations within constrains: maize 55-90%, pea 20-35%
and malted barley 4-12 %. Iron, Zinc, Calcium and Phosphorus contents were ranged: 4.3-5.5, 2.4-3.0, 70.0-91.0,
42.0- 68.1 mg/100g, respectively, whereas total carotenoids content was ranged from 1236-2464 µg/100g. Lack
of fit was significant (p< 0.05) for zinc, phytic acid and tannin (R = 98.19, 98.31 and 92.35). This shows the model 2
generated can predict all other attributes except for zinc, phytic acid and condensed tannin contents.
The optimum nutrient quality was found in the blending range of maize 55.0-68.5%, pea 27.5-35.0% and malt
barley 4-10%.
