RESEARCH ARTICLE FORMULATION OF WEANING FOOD FROM MAIZE, PLANTAIN AND SESAME SEED FLOURS TO IMPROVE THE NUTRITIONAL STATUS OF INFANTS *Ngozi, Elizabeth O., Taylor, Ore-Oluwa A., Oladipo, Gbenga O., Ani Ime, F., Adeyeye, Joshua, A. and Ajuzie, Nnenna, C. Department of Nutrition and Dietetics, Babcock University, Ilishan Remo, Ogun State, Nigeria Received 04 th June, 2018; Accepted 27 th July, 2018; Published 30 th August, 2018 ABSTRACT This study was carried out on formulation of weaning food from composite flour of maize, plantain and sesame seed flours to improve the nutritional status of infants. The blends of flour from maize, plantain and defatted sesame seed flours at ratio (A) 80:15:5, (B) 70:20:10 and (C) 60:25:15 respectively were formulated. The proximate analysis of the composite flours was determined and the prepared gruel of the composite flours and those of popularly known weaning products (Nutrend and Cerelac) were evaluated organoleptically. The data were statistically analysed and subjected to ANOVA (Ducan Multiple range test) level of significance at p< 0.5. The results of the proximate analysis of the six flour samples showed that the 10.45% protein content, 7.40% crude fibre, 13.4% moisture content and 2.17% ash content of sample C (60:25:15) were highest while 0.33% crude fibre were lowest. The result of the sensory evaluation of the six gruel products showed that there was no significant difference (p> 0.05) in texture, taste and acceptability of all the six samples. This means that the three composite flour gruel products and the imported weaning paste products were similar and acceptable for weaning children. These results showed that with increasing level of sesame flour (sample C) the composite flours was the most acceptable and had the highest nutrient content, indicating that sample C with 15% sesame was nutritionally adequate and organoleptically acceptable as a weaning food for the nutritional benefit of children. Key words: Sensory and Proximate Properties, Food Products, Weaning Food. Copyright © 2018, Ngozi Elizabeth et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Citation: Ngozi, Elizabeth O., Taylor, Ore-Oluwa A., Oladipo, Gbenga O., Ani Ime, F., Adeyeye, Joshua, A. and Ajuzie, Nnenna, C. “Formulation of Weaning Food from Maize, Plantain and Sesame Seed Flours to Improve the Nutritional Status of Infants” International Journal of Current Research in Life Sciences, 7, (08), 2637-2641 INTRODUCTION Childhood nutrition remains a major health problem in Nigeria. Approximately one-third of children less than five years of age in developing countries are stunted (low height – for age), and large proportions are deficient in one or more micronutrients (WHO, 2001). “The weaning period is a crucial period in an infant’s life” (Bassey, McWatters, Edem and Iwegbue, 2013, p. 384). “After six months, an infant continues to receive breast milk but also needs increasing amount of additional foods known as complementary or weaning foods” (Ademulegun and Koleosho, 2012). The introduction of supplementation in terms of weaning foods prepared from easily available and low cost ingredients is of vital importance to meet the requirements of the growing children (Saeeda, Muhammad, Amer, Nouman, Khalid, and Muhammad, 2009). Ajibola, Fagbemi and Osundahunsi (2016) write that several commercial weaning foods that are marketed in Nigeria (both imported and those manufactured in Nigeria) are too expensive for low income families. *Corresponding author: Ngozi Elizabeth, O. Department of Nutrition and Dietetics, Babcock University, Ilishan Remo, Ogun State, Nigeria. This implies that majority of the children being weaned in these low income families may face malnutrition with possible risks to them (Bassey et al., 2013). “Protein is one of the most important nutrients required in weaning foods” (Satter et al., 2013, p. 241). A number of studies have shown that the protein content of plant-based food materials is inadequate to meet the protein requirements of individuals compared with food material produced from animal sources (Ijarotimi and Olopade, 2009). Development of supplementary foods based on locally available cereals and legumes which can be easily processed has been suggested by the Integrated Child Development Scheme (ICDS) and Food and Agriculture Organization (FAO) as a means of combating combat malnutrition among mothers and children of low socio-economic groups (Imtiaz et al., 2011). The most popular traditional weaning food in Nigeria is ‘Ogi’, a fermented maize gruel. However, ‘Ogi’ has been implicated in the etiology of protein – energy malnutrition (PEM) in children during weaning period. This may be due to the low nutritive value characterized by low protein, low energy and high bulk density (Fashaki and Ogunshola, 1982). A number of cereals and legumes that are readily available in Nigeria have been found to have nutrient potentials that could complement one another if properly processed and blended (Fernandez et al., 2002). The adequacy of complementary diet ISSN: 2319-9490 International Journal of Current Research in Life Sciences Vol. 07, No. 08, pp.2637-2641, August, 2018 Available online at http://www.ijcrls.com