Development of maize-based composite flour enriched with mushroom for complementary feeding

Abstract

Complementary foods based on habitual cereals such as maize have been linked with the promotion of under-nutrition in young children. This study aimed at improving the nutritional value of maize flour commonly used as a bulk ingredient in complementary foods using oyster mushroom (Pleurotus ostreatus). Drying methods for fresh mushroom was done by using oven, sun and solar drier. Flour made of well cleaned and solar-dried oyster mushroom was blended with maize flour at 0% (control), 30%, 40% and 50%. Solar drying was the best method in terms of nutrient retention of oyster mushroom, product hygiene and safety. Flour blend of 30%, 40% and 50% oyster mushroom improved the protein content from 8.63% to 18.20%, 8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of formulated flour blends was improved from 62.89% to 64.72% (iron); 7.63% to 22.69 % (zinc); 77.48% to 78.02% (calcium) and 67.55% to 67.64% (potassium). The flour blend of 50% oyster mushroom was the best as it was rich in nutrients compared to flour blends comprised of 30 and 40% oyster mushroom. Sensory scores of porridge prepared from the three formulated flour blends indicated good acceptance. This study recommends blending oyster mushroom with maize flour to improve their nutritional content of formulated flour blend for young children who rely on maize porridge as their complementary food.