Effect of groundnut cake flours on amino acid, mineral, and vitamin a contents of pearl millet-based complementary food

Abstract

The effect of groundnut cake flour supplementation on the amino acid, mineral, and vitamin A contents of pearl millet-based complementary food was investigated in this study. Groundnut cake and pearl millet flours were made from different oil extraction methods (hot water and hexane). The groundnut cake flours were sieved and mixed with the pearl millet flour in the following proportions: 90:10, 80:20, 70:30, 60:40, and 50:50. The contents of amino acids, minerals, and vitamin A were determined. The obtained data were statistically analyzed using analysis of variance, and where differences were found, the means were separated using the Duncan Multiple Range Test. The amount of essential amino acid (histidine) responsible for infant growth was higher in pearl millet-based complementary foods supplemented with groundnut cake flour extracted with hexane oil than in hot water oil extraction. As the level of substitution increased, formulations containing groundnut cake from oil extracted with hot water showed a high level of vitamin A and an increase in Ca, Magnesium, Zinc, Potassium, and Iron. The nutritional value of pearl millet was increased by the addition of groundnut flour.