Comparative Analysis of the Nutritional Composition of Selected Traditional and Commercially Prepared Weaning Foods in Sokoto Metropolis

Weaning foods serve as the critical bridge between exclusive breastfeeding and full family diet adoption, and their nutritional quality significantly influences infant growth and development. This study comparatively analysed the nutritional composition of selected traditional and commercially prepared weaning foods in Sokoto Metropolis, North West Nigeria. Traditional weaning foods including koko, ogi, and tuwo were collected from five households, while three commercially available weaning products were purchased from retail outlets. All samples underwent proximate analysis using AOAC methods to determine protein, fat, moisture, ash, fibre, and carbohydrate content. Caloric density and anti-nutritional factor levels were also assessed. Results revealed that commercially prepared weaning foods generally had higher protein and energy content compared to traditional preparations, which were predominantly starch-based and low in protein. Anti-nutritional factor levels were higher in traditionally prepared products, potentially reducing nutrient bioavailability. Traditional products were significantly cheaper and more accessible to low-income households. The study recommends the development and promotion of improved traditional weaning food recipes with enhanced nutritional profiles to serve as affordable alternatives to commercial products. Engaging community nutrition educators to demonstrate enriched traditional preparations is also advocated. Keywords: weaning foods, nutritional composition, traditional foods, commercial products, Sokoto