Formulation and Quality Evaluation of Weaning Food from Blends of Maize, Cowpea, and Crayfish in Sokoto State

Malnutrition among infants and young children remains a persistent public health challenge in North West Nigeria, particularly in Sokoto State where stunting and wasting prevalence exceed national averages. This study formulated and evaluated the quality of weaning food prepared from blends of maize, cowpea, and crayfish at varying proportions. The base ingredient was yellow maize obtained from Sokoto Central Market, complemented with cowpea and sun-dried crayfish sourced locally. Four formulations were developed (F1 through F4) with increasing levels of cowpea and crayfish inclusion. Proximate composition, energy content, amino acid profile, and viscosity were determined using standard laboratory methods. Acceptability was assessed by thirty nursing mothers using a structured sensory tool. Results showed that formulation F3 (60:25:15, maize:cowpea:crayfish) achieved a protein content of 18.6 percent and an energy density of 392 kcal per 100g, meeting recommended values for infant complementary foods. Viscosity was within the appropriate range for spoon-feeding consistency. Sensory evaluation indicated good acceptance across all age groups represented by the nursing mothers. The study concludes that locally sourced ingredients can be combined to produce nutritionally adequate and culturally acceptable weaning foods in Sokoto State, supporting low-cost nutrition intervention at household level. Keywords: weaning food, maize, cowpea, infant nutrition, Sokoto.