Proximate Composition and Acceptability of Complementary Foods Produced from Blends of Maize, Cowpea, and Crayfish in Abeokuta, Ogun State

Protein-energy malnutrition during the weaning period remains a leading cause of childhood morbidity and mortality in sub-Saharan Africa, including Nigeria. Locally produced complementary foods offer a sustainable alternative to expensive commercial products. This study determined the proximate composition and consumer acceptability of complementary food blends produced from maize, cowpea, and crayfish in varying ratios in Abeokuta, Ogun State, South West Nigeria. Three formulations were developed at ratios of 70:20:10, 60:30:10, and 50:40:10 for maize, cowpea, and crayfish respectively, and their nutritional contents were analysed using standard AOAC methods. Sensory evaluation was carried out by 50 nursing mothers who served as panellists, using a structured five-point hedonic scale. Results showed that all three blends met minimum protein requirements for complementary foods as recommended by the Codex Alimentarius Commission. The blend with the highest cowpea and crayfish content recorded the highest protein and fat values. Sensory scores indicated that the 70:20:10 blend was most preferred for overall acceptability. Respondents rated the product highly on ease of preparation and cost-effectiveness. The study recommends the promotion of locally blended complementary foods through nutrition intervention programmes at primary healthcare centres and mother-to-mother support groups. Keywords: complementary food, maize, cowpea, proximate composition, weaning