Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours

10 June, 2026

Objective: This research aimed to produce nutritionally dense supplementary food from millet, cowpea, and unripe plantains. Materials and Methods: Complementary foods were produced from blends of millet, cowpea and unripe plantain. Millet was processed using fermentation, germination and roasting methods, to obtain flours. The blends were formulated and designated as MCF_a (70% untreated millet flour, 20% cowpea flour and unripe plantain flour 10%), MCF_b (70% fermented millet flour, 20% cowpea flour and unripe plantain flour 10%), MCF_c (70% germinated millet flour, 20% cowpea flour and unripe plantain flour 10%) and MCF_d (70% roasted millet flour, 20% cowpea flour and unripe plantain flour 10%). The flour samples were subjected to proximate analysis. The gruel obtained was subjected to sensory evaluation using standard methods. A completely randomized design (CRD) was used for the experiment. Data was subjected to one-way analysis of variance (ANOVA). Results: Proximate composition showed that there were no significant (p>0.05) differences in protein, fat and ash contents. The Crude fibre, moisture, carbohydrate and Calorific values were determined. Samples were significantly (p<0.05) different from each other. Sensory scores showed that the samples were acceptable to the panelists and there were significant (p<0.05) differences between samples in all accessed parameters. Conclusion: Fermentation and germination are the best methods for processing of millet for complementary foods, but fermentation recorded greater potentials. Addition of cowpea improved the protein-energy balance. Panelists recorded preference for the fermented sample (MCF_b) over other samples.

Comparative Study of the Nutritional Composition of Three Leafy Vegetables from the Flora of Côte d'Ivoire: The Case of Euphorbia moringa and Manihot esculenta

10 June, 2026

Background and Objectives: Leafy vegetables are perennial species that play an important role in the diet. However, very little research has been devoted to them in Côte d'Ivoire. The aim of the present study was to determine the nutritional composition of three leafy vegetables (Euphorbia hirta, Moringa oleifera and Manihot esculenta), in order to increase their nutritional value against malnutrition. Methodology: The nutritional composition of these leafy vegetables was analyzed in accordance with standard methods. Results: The results recorded for three species (Euphorbia hirta, Moringa oleifera and Manihot esculenta) were as follows: Moisture content (59.06±0.08%, 70.5±1%, 66.26±3.26%), proteins (14.41±0.02%, 26.12±0.18%, 29.09±0.11%), carbohydrates (35.43±5.30%, 14.37±1.3%, 14.89±0.01%), lipids (3.8±0.13%, 6.8±0.13%, 5.93±0.31%), dietary fibers (37.16±1.55%, 43.2±0.51%, 43.83±1.53%), ash (9.2±0.13%, 9.5±0.67%, 6.20±0.11%), polyphénols (368.66±50.75 mg EAG/ g MS, 375.5±4.78, 381±4.24 mg EAG/g MS), flavonoïdes (290.66±48.36 mg EQ/g MS, 283.78±3.9 EQ/g MS, 283±1.41 mg EQ/g MS) and energy value (193.44±1.68 kcal/100g, 283 78±3.9 kcal/100 g, 171.96±4.29 kcal/100 g, 173.75±0.01 kcal/100 g). Conclusion: Leafy vegetables have a generally high nutritional composition. Their consumption could sustainably improve the nutritional status of vulnerable groups in Côte d'Ivoire and thus malnutrition could be effectively combated. Nevertheless, further studies are needed to assess the nutritional contribution of the leafy vegetables studied in combination with other foods.

Pakistan Journal of Nutrition - Current Issue

Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours

Comparative Study of the Nutritional Composition of Three Leafy Vegetables from the Flora of Côte d'Ivoire: The Case of Euphorbia moringa and Manihot esculenta