Effect of Plantain and Cray Fish Flour Addition on the Chemical and Sensory Properties of Millet-Based OGI

-In this study, the quality of complementary food from millet, plantain and crayfish flour blends, with respect to their functional properties, proximate composition, pH, minerals, vitamins and sensory properties, was evaluated. Four Products (311, 324, 337, and 363) were formulated from blends of millet, plantain and crayfish flours in the ratios of 100:0:0, 90:8:2, 80:16:4 and 70:24:6 respectively. The blended flour samples differed significantly (p<0.05) from the control (311) in terms of protein, crude fibre, ash and carbohydrate contents. However, the fat content of the control was higher (2.75% dry matter), while lower moisture content (8.69%) and pH value (6.40) were recorded. The control was lower in terms of bulk density (0.79 g/ml), swelling capacity (7.83%) and gelation capacity (6.40%), but higher in terms of water absorption capacity (80.46%) than the blended samples. The mineral contents of the blended samples were higher than the control and ranged from 21.6524.32 mg/100g (Iron), 2.38-6.06 mg/100g (Zinc), 1.43-1.93 mg/100g (Iodine), 105.35-162.43 mg/100g (Phosphorous) and 412.37-504.67 mg/100g (Calcium). The beta-carotene contents of the blended samples were higher (4.17, 6.34 and 7.13 mg/100g respectively) than the control (2.41 mg/100g). The vitamins B2, B3, C and D contents of some of the blended samples were higher, but did not differ significantly (p>0.05) from the control. The sensory scores for the control were higher in terms of aroma, colour, taste, mouthfeel and overall acceptability compared to the blended samples. Consequently, supplementation of millet flour with plantain and crayfish could be employed in the formulation of complementary foods with improved protein and micronutrients content.