Evaluation of the Nutritional Characteristics of a Finger Millet Based Complementary Food

Finger millet (Eleusine coracana), kidney beans (Phaseolus vulgaris), peanuts (Arachis hypogoea), and mango (Mangifera indica) were processed separately and then combined, on the basis of their amino acid scores and energy content, into a complementary food for children of weaning age. The finger millet and kidney beans were processed by germination, autoclaving, and lactic acid fermentation. A mixture containing, on a dry matter basis, 65.2, 19.1, 8.0, and 7.7% of the processed finger millet, kidney beans, peanuts, and mango, respectively, gave a composite protein with an in vitro protein digestibility of 90.2% and an amino acid chemical score of 0.84. This mixture had an energy density of 16.3 kJ·g-1 of dry matter and a decreased antinutrient content and showed a measurable improvement in the in vitro extractability for calcium, iron, and zinc. A 33% (w/v) pap made from a mix of the processed ingredients had an energy density of 5.4 kJ·g-1 of pap, which is sufficient to meet the energy requirements of well-nourished children of 6−24 months of age at three servings a day and at the FAO average breast-feeding frequency. Keywords: Eleusine coracana; Phaseolus vulgaris; Arachis hypogoea; Mangifera indica; complementary food; chemical score; energy density; processing