Mineral, Total Carotenoids and Anti-Nutritional Contents of Complementary Food Blended from Maize, Roasted Pea and Malted Barley

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%.