Mneney,Agnes Njau2025-11-102025-11-102005https://www.suaire.sua.ac.tz/handle/20.500.14820/7134DissertationA study was conducted to establish the proportions of cassava, soybean and finger millet that could meet nutritional and acceptability qualities of weaning foods. Five different weaning foods were formulated using soaked-germinated-roasted, soaked-fermented, soaked-dehulled-roasted, soaked-cooked and soaked-dehulled-dried soybeans, fermented cassava and malted finger millet. Each soybean processing technique was made into three sets of proportions as 60:20:20, 50:30:20 and 50:40:10 of cassava: soybean: finger millet, respectively. Proximate composition and minerals were analyzed using AOAC (1995) methods. There was significant difference (p<0.05) among the processed soybean ingredients and formulations in nutrients content, soaked-fermented treatment being superior. Fermented and unfcrmcnted cassava was not significantly different (p>0.05) in nutrient content. Nutrients in the formulations increased with increase of soybean proportions. The 60:20:20 contained 1 1.08-12.4% protein, 4.9-7.2% fat, 2.8-6.0% fibre, 1.4-2.1% ash, 76.1-78.2% carbohydrate and 403.4-414.4 kcal/lOOg energy. The 50:30:20 formulations had 15.3-17.2% protein, 6.8-9.7% fat, 3.5-4.6% fibre, 1.6-2.6% ash, 66.8- 70.2% carbohydrate and 406.6-426.3 kcal/lOOg, while the 50:40:10 contained 18.3-21.0 % protein 9.5-12.3% fat, 4.2-6.0% fibre, 2.0-3.1% ash, 59.9-63.8% carbohydrate and 414.6- 441.5kcal/100g energy. Amino acid was predicted in the formulations. Threonine was found to be the most limiting amino acid in all the formulations. Mineral content (mg/lOOg) increased with increase of soybean proportions in the formulations. The 60:20:20 had 116.7-121.3 calcium and 3.27-4.04 iron. Proportions 50:30:20 contained 136.00-160.33 calcium and 3.61-4.70 iron and the 50:40:10 contained 143.53-163.67 calcium and 3.79-4.98 iron. Formulations with 50:30:20 proportions had suitable nutrients content with protein above 15%. Soaked-dehulled-roasted soybean was superior on the improvement of flavours followed by soaked-cooked soybean. Soakcd-germinatcd-roastcd was poor on sensory qualities. The products were 80% acceptable to use in weaning food formulations. The HCN was 8.3 and 22.1 mg/lOOg in fermented cassava and malted finger millet, respectively before formulation. Soybean processing reduced tannins by 47.6 to 59.5 % and phytates by 67.1 to 68.9 %. The formulations need to be supplemented with micronutrients and more studies are needed to assess the protein quality of the products and availability ofthe micronutrients.enNutritional evaluationCassava-soybeanFoods supplementedFinger milletThesis