PHYSICOCHEMICAL CHARACTERISTICS AND ANTI-NUTRITIONAL FACTORS OF FERMENTED COMPLEMENTARY FOODS BASED ON MAIZE PIGEON PEA FLOUR

Complementary foods were formulated by fermentation based on maize (Zea-mays) and pigeon pea seeds (Cajanus cajan) and mixed in different proportions (25:75%, 50:50% and 75:25% respectively). The physicochemical parameters were analyzed using standard analytical methods. The proximate composition show that the protein content ranged from (7.69% (A) to 16.49 (B). The carbohydrate level ranged from 68.33% (B) to 77.20% (C) while the Ash content and Crude fibre ranged from 2.32% -2.97% and 4.50% - 6.59% respectively. Moisture content was low (2.29% - 2.97%). The functional properties recorded a closely related bulk density 0.69 g/ml (B), 0.71 g/ml (C), 0.72 g/ml (A) respectively. The water absorption capacity and oil absorption capacity ranged from 2.709 mg/g – 3.10 mg/g and 1.00 mg/g to 1.70 mg/g respectively. The level of anti-nutritional factor ranged from oxalate (93.75-219.36 mg / 100 g), tannin (ND), saponin (0.95- 2.18%), alkaloid (2.05 – 2.50%), cyanogenic glycosides (0.16 mg / 100 g), and phytate (0.39 – 0.57 mg / 100 g). The level of these anti-nutritional content reduced due to the processing methods adopted. There are significant difference in the level of anti-nutrients. The mineral composition show that calcium is the highest value in the mix which ranged from 480 mg/g(C) to 640 mg/g(B) while magnesium is the lowest value (2.05 mg/g to 16.60 mg/g), Sodium (75.6 -94.4 mg/g), Potassium (13.9 -278.5 mg/g), Iron (46.0 -148.2 mg/g), phosphorus (2.16 -212 mg/g) and all the minerals were significantly different (P<0.05). The sensory evaluation unveiled sample B (50:50FMF:FPPF) as the most acceptable with the highest value(7.40). Nutrend (control) scored second with 7.10. Sample B should be recommended as a substitute to the more expensive commercial complementary foods.