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Co-fermentation of Cassava/Cowpea/Carrot to Produce Infant Complementary Food of Improved Nutritive Quality

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Author(s): Mojisola A. Oyarekua

Journal: Asian Journal of Clinical Nutrition
ISSN 1992-1470

Volume: 1;
Issue: 3;
Start page: 120;
Date: 2009;
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Keywords: Co-fermentation | cassava | cowpea | carrots | B-carotenoid | amino acids

ABSTRACT
This study conducted co-fermentation of cassava 50%, cowpea 30% and carrot 20% w/w for the production of infant complementary food. Analyses on proximate, minerals, amino acids and β-carotenoid contents were carried out using standard methods. Cassava ogi had lower crude protein content than cassava/cowpea/carrot ogi. Leucine and lysine contents were comparable in both samples. Crude protein, total amino acids values increased. Cassava ogi had higher calcium, magnesium, potassium and sodium contents than cassava/cowpea/carrot ogi. The K/Na ratio was lower in both samples than recommended ratio of 0.60. Values of essential minerals in both samples met the requirement for 9-11 months. Methionine plus cystine, histidine and isoleucine values were higher in cassava/cowpea/carrot ogi than cassava ogi. The carotenoid value in co-fermented mixture was comparable to RDA from complementary food value for 11-23 months infant. Co-fermentation of cassava/cowpea/carrots gave values of improved nutritional quality than fermented cassava ogi.
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