RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Effect of processing methods on the amino acid profile of sorghum, soya beans and cashew nuts complementary food blends
https://doi.org/10.31248/RJFSN2026.226 | Article Number: BE5064163 | Vol.11 (2) - April 2026
Received Date: 26 January 2026 | Accepted Date: 06 April 2026 | Published Date: 30 April 2026
Authors: Hamsatu Mohammed MALUT* , Ali Damasak , Bintu Bukar Petrol and Falmata Abba Sanda
Keywords: processing, sorghum., Amino acids, cashew nut, soya beans.
Sorghum, soya beans and cashew nuts are nutritious foods that can help combat malnutrition. Various processing methods are used to enhance the nutritional value and palatability of these foods. The objective of this study was to determine the amino acid profile of sorghum, soya beans and cashew nut complementary food blends. In this study, the complementary food blends were compared with checkers’ custard. Sorghum was subjected to sprouting and fermentation processing techniques, while soya beans and cashew nuts were roasted. The complementary food blends were blended in different ratios to give six formulations. They include: RSVM: 65 parts raw sorghum: 35 parts vitamin and mineral supplements, PSVM: 65 parts processed sorghum: 35 parts vitamin and mineral supplement, PSC: 85 parts processed sorghum: 15 parts cashew nuts, PSSB: 52 parts processed sorghum: 48 parts soya beans, PSSBC: 45 parts processed sorghum: 45 parts soya beans: 10 parts cashew nuts and PSCSBVM: 45 parts processed sorghum: 10 parts cashew nuts: 30 parts soya beans: 15 parts mineral and vitamin supplements. Data obtained were subjected to Analysis of Variance (ANOVA) and Duncan’s multiple range test was used to separate the means. The amino acid profile results revealed that the lysine and methionine content of the complementary food blend PSCSBVM was favourable compared with the RDA for infants aged 6-12 months. The histidine content of the six complementary food blends was above the RDA for infants, while the commercial complementary food was below the RDA.
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