Comparative Nutritional Analysis of Infant Weaning Foods Formulated from Local Cereals in Ogun State

Protein-energy malnutrition during infancy and early childhood remains a significant public health concern in Nigeria, partly attributable to the poor nutritional quality of traditional weaning foods. This study conducts a comparative nutritional analysis of weaning food formulations developed from locally available cereals, including maize, sorghum, and millet, supplemented with groundnut flour and cowpea in Ogun State, South West Nigeria. Seven formulation blends were prepared under controlled laboratory conditions and subjected to proximate analysis using AOAC methods. Mineral content, including iron, zinc, calcium, and phosphorus, was determined by atomic absorption spectrophotometry. In vitro protein digestibility and energy content were also evaluated. Results show that composite blends incorporating 30 percent cowpea and 20 percent groundnut flour into a maize base achieved the highest protein content at 18.4 percent and the best in vitro protein digestibility score of 76 percent. Iron and zinc levels in optimised blends met FAO-WHO recommended nutrient intakes for infants aged 6 to 12 months when consumed in standard serving sizes. Anti-nutritional factors in fermented sorghum-based blends were significantly lower than in unfermented preparations. The findings demonstrate that regionally available crop combinations can be used to formulate nutritionally adequate, affordable weaning foods, and the study recommends scaling up the production of these blends through community-based nutrition programmes. Keywords: weaning food, proximate analysis, infant nutrition, Ogun State, cereal blends