Nutritional Quality of Complementary Food Made from Malted-Fermented Sorghum and Soybean Flour Blends

Nigeria continues to face significant challenges related to malnutrition, particularly among preschool-aged children, who exhibit higher rates of protein-energy malnutrition as well as deficiencies in vitamins and minerals. This study examines the nutritional value of foods produced from a combination of malted-fermented sorghum and soybean flour, aiming to enhance their protein and nutrient content. Soybeans and sorghum, cultivated locally and rich in nutrients, underwent malting and fermentation processes to enhance their bioavailability and digestibility. The study involved the preparation of various flours, including 100% sorghum flour (malted, fermented, and malted-fermented), combined with 30% processed or unprocessed soybean. Standard methods were employed to analyze the amino acid composition and mineral content. The protein quality was assessed by administering it to weanling albino rats, followed by measurements of Feed Intake, Protein Efficiency Ratio (PER), Food Efficiency Ratio (FER), True Digestibility (TD), and Biological Value (BV). The findings indicated that malting and fermentation significantly improved the amino acid profile of sorghum, particularly enhancing methionine levels. The inclusion of soybeans enhanced the quality of all proteins in the mixtures. Mineral analysis indicated that the inclusion of soybeans increased the levels of calcium and zinc, while the iron content exhibited variability. A combination of malted-fermented sorghum and full-fat soybeans exhibited increased Protein Efficiency Ratio (PER) and Food Efficiency Ratio (FER), highlighting the advantages of cereal-legume blends. The results indicate that malted-fermented sorghum-soybean blends may serve as promising and economical solutions to combat malnutrition in resource-limited settings.