International Journal of Biochemistry Research & Review

This study was designed to formulate complementary foods from millet and soybean blends with the aim to provide high energy and proteineous food for vulnerable populations. Single screw extruder was used for the extrusion of the millet-soybeans composite blends and response surface methodology in a central composite rotatable design were adopted for the design of the process variables that could produce optimum complementary foods with high protein, calorie values and physical attributes. Results indicated that during extrusion, the colour of the extrudates varied between 17.67 and 54.81. The expansion index of the formulations ranges between 121.10 to 149.84. However, the results of proximate composition reported that moisture content ranges from 0.18% to 0.35%. The protein content increased from 23.81±1.21 to 28.87±0.16 suggesting proportional increase in protein when millet was blended with soybeans. The fat content varied between 0.08% and 0.10%. With respect to the carbohydrate and calorie values, the highest values were 89.56% and 494.53 kcal/100 g which was found in sample extruded at temperature of 100°C with 25% soybeans composition and 8% feed moisture content while the least values were observed in samples extruded at 140°C with 25% soybeans composition and 8% feed moisture content for carbohydrates (81.06%) and for calories (432 kcal). The result of pasting characteristics showed effect on the variation observed in the peak viscosity of different extruded products. Peak viscosity for the extrudates varied from 113.83 to 228.68. The consumer’s acceptability of the extrudates after reconstituting into gruel with warm water, milk and sugar showed that all the samples were generally acceptable.