QUALITY CHARACTERISTICS OF COMPLEMENTARY FEED FROM COMPOSITE OF MILLET AND FONIO FORTIFIED WITH EGG YOLK POWDER

ABSTRACT

The study presents quality characteristics of complementary feed from composite of millet and fonio fortified with egg yolk powder. Material were collected, cleaned and sorted. Th raw materials were processed and used to produce the complementary food in four different varieties as seen in the study. JOC – Complementary food produced from 80% Millet flour 15% Fonio flour and 5% Egg yolk powder. OJC – Complementary food  produced from 70% Millet flour 20% Fonio flour and 10% Egg yolk powder. CJO – Complementary food  produced from 60% Millet flour 25% Fonio flour and 15% Egg yolk powder. JCO – Complementary food  produced from 50% Millet flour 30% Fonio flour and 20% Egg yolk powder. Proximate analysis showed that sample JCO had the highest score for ash (1.05 ± 0.21) while sample JOC was observed to have significant increase at p<0.05 for moisture (26.04 ± 0.01) and fiber (4.88 ± 0.10). Protein level was observed to ne high in sample AOD (10.72 ± 0.01). Which carbohydrate content and energy value showed significant increase in sample AOC at (53.94 ± 0.18) and (86769.00 ± 0.62) respectively. Mineral analysis show calcium level ranging (84.10±0.16) to (168.21 ± 0.08) while sample CJO show high score from magnesium (506.30 ± 0.20) and (9.60 ±0.10) for sodium. Potassium was relatively very high in the entire sample and not within the recommended dietary allowance. Sensory evaluation showed preference for sample OJC for colour (7.3) and texture (7.4) while sample  showed overall acceptability at (7.4) at significant difference. Conclusively, the need to produce safe and hygienic complementary feed is paramount so as to provide nourishment in a hygienic environment and ensure food stability.