ormulation, Nutritional Properties and Acceptability of Complementary Food Prepared From Grains in Localities in North-west Nigeria

North-west Nigeria grow and produce a lot of different cereal -grains and as such grains like wheat, soya beans and groundnut can be found within the environment all year round, thereby making the production of complementary food easy and sustainable. Formulation of nutritionally adequate complementary foods from local ingredients were bought from the local market in Samaru, Zaria. Kaduna State. Wheat, Soya bean and Groundnut were all cleaned and processed with ratio: Wheat: 60: Soybean: 30: Groundnut 10: and analyzed. Nutritional composition showed the moisture content to be 4.51±0.03, Protein and Lipids were 34.08±0.74 and 19.63±0.55 respectively. Carbohydrate has the highest ratio of 40.11±1, ash and fiber 1.67±0.24 and 0.74±0.14 respectively. Phytochemical and anti-nutritional properties showed Tannin to be 1.00%, Saponin 14.00%, Phytate 0.32%, Oxalate 0.50% and Flavonoids 86.52% respectively. Minerals showed Calcium was the most abundant mineral with the concentration of 45.25mg/kg, magnesium102.25mg/kg, iron 8.125 mg/kg and zinc 0.75mg/kg respectively. All the vitamins tested (vitamin C, B6 and A) were present in the sample. Acceptability test showed 10.5%, 21.1%, 15.8% like moderately for taste, color and texture and 21.1% for mouthfeel and flavor while 10.5% dislike moderately for taste and flavor and 5.3% for color, texture and mouthfeel. Therefore, 31.6% of the panelist like moderately while 5.3% dislike moderately. The study revealed that it is possible to Formulate nutritionally adequate and acceptable complementary diet from ingredients sourced locally within the environment.