Nutritional and Sensory Properties of Complementary Food Formulated from Sorghum, Soybean, and Moringa in Katsina State

Protein-energy malnutrition among infants and children in northern Nigeria remains a significant public health challenge, partly attributable to inadequate complementary feeding practices. This study formulates and evaluates a complementary food from locally available ingredients including sorghum, soybean, and Moringa oleifera leaf powder in Katsina State, North West Nigeria. Four formulations were prepared at different ratios of sorghum to soybean to moringa (70:20:10, 65:25:10, 60:30:10, and 55:35:10) and compared against a commercial weaning food as a control. Proximate analysis, mineral content, amino acid profile, and anti-nutritional factor determination were conducted using standard methods. Sensory evaluation including colour, aroma, taste, texture, and overall acceptability was carried out by 30 mothers with infants aged 6 to 24 months. The formulation with a 65:25:10 ratio yielded the highest protein content at 18.7 percent and adequate iron and zinc levels meeting WHO complementary food nutrient density requirements. Anti-nutritional factors including phytates and tannins were reduced to acceptable levels through soaking, germination, and roasting pre-treatments. Sensory scores for the optimised formulation were statistically comparable to the commercial control. The study contributes to the nutritional rehabilitation literature for northern Nigerian contexts and engages with recent infant feeding policy recommendations. Findings are intended for community nutrition programmes, the Federal Ministry of Agriculture, and food fortification initiatives in the North West zone. Keywords: complementary food, sorghum, soybean, Moringa, Katsina State