Nutritional Composition and Sensory Properties of Complementary Food Produced using Grain Amaranth and Soybean

Paulina O. ADENIYI^1, , Oluwatobi O. ADESINA¹ and Fausiyah A. BALOGUN¹

¹Department of Human Nutrition and Dietetics, Lead City University, Ibadan, Nigeria

Cite this paper:
Paulina O. ADENIYI, Oluwatobi O. ADESINA and Fausiyah A. BALOGUN. Nutritional Composition and Sensory Properties of Complementary Food Produced using Grain Amaranth and Soybean. Journal of Food Security. 2026; 14(1):15-21. doi: 10.12691/jfs-14-1-3

Abstract

Malnutrition, particularly among infants and young children, remains a persistent public health concern in many developing countries. Some cereals have been used exhaustively for complementary feeding while some like grain amaranth remain grossly underutilized. Complementary foods formulated with locally available, nutrient-rich ingredients are promising in improving nutrient adequacy during the critical complementary feeding period. This study was conducted to evaluate the nutritional composition and sensory properties of complementary food blends developed from grain amaranth flour and soybean flour. A total of five complementary food samples (GSS1–GSS5), comprising varying ratios of grain amaranth and soybean flour, were evaluated for proximate, mineral composition and sensory properties and compared to a commercial complementary food brand (CRC). Proximate and mineral compositions were compared using ANOVA (p<0.05), while sensory properties were compared using Duncan’s Multiple Range Test (p<0.05). The results showed that formulated blends contained significantly higher levels of protein (25.78%–44.67%), fat (10.54%–17.85%), and key minerals such as iron, calcium, zinc, potassium, and magnesium than the commercial control. Carbohydrate content decreased with increasing soybean inclusion, while moisture and ash contents remained within acceptable limits. Sensory evaluation indicated that all samples were acceptable across parameters including texture, aroma, and appearance, with minor variations in colour and taste. These findings suggest that grain amaranth–soybean blends have strong potential as nutrient-dense, locally sourced complementary foods capable of supporting growth, development, and metabolic health in infants. This study supports the integration of underutilized indigenous crops into complementary food formulations as a sustainable approach to combating protein-energy malnutrition and micronutrient deficiencies during infancy and early childhood.

Keywords:
Complementary food Malnutrition Grain Amaranth Soybean

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Adeyeye S.A.O., Ashaolu T.J., Bolaji O.T., Abegunde T.A. and Omoyajowo A.O. (2023). Africa and the Nexus of poverty, malnutrition and diseases. Critical Reviews in Food Science and Nutrition; 63(5): 641-656.
[2]	Joost van Neerven R.J. (2025). Macronutrients, micronutrients and malnutrition: Effects of nutrition on immune function in infants and young children. Nutrients; 17(9): 1469.
[3]	De Schutter O., Frazer H., Guio A.C. and Marlier E. (2023). Two: How poverty is perpetuated across generations. In: The escape from poverty. Bristol University Press, UK.
[4]	John C., Poh B.K., Jalaludin M.Y., Michael G., Adedeji I., Oyenusi E.E., Akor B., Charles N.C., Buthmanaban V. and Muhardi L. (2024). Exploring disparities in malnutrition among under-five children in Nigeria and potential solutions: a scoping review. Frontiers in Nutrition; 10.
[5]	Anwar R., Borbi M. and Rakha A. (2024). Significance and the use of legumes in developing weaning foods with a balanced nutrition-A Review. Legume Science; 6(3): e249.
[6]	Temesgen A. and Bultosa G. (2026). Amaranth leaves and seeds nutrients and bioactive compounds potential for nutrition and health. In: Processing nutrition and value addition principles of Neglected and Underutilized African Foods, pp 75-94, Academic Press, USA.
[7]	Terzieva S., Baycheva S., Tzanova M., Ivanova T., Dimitrova D. and Grozeva N.H. (2026). Multifunctional edible Amaranths: A review of nutritional benefits, antinutritional factors and potential in sustainable food systems. Foods; 15(1): 130.
[8]	Aderibigbe O.R., Ezekiel O.O., Owolade S.O., Korese J.K., Sturm B. and Hensel O. (2022). Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review. Critical Reviews in Food Science and Nutrition; 62(3): 656-669.
[9]	Farooq M., Rehman A., Li X. and Siddique K.H.M. (2023). Neglected and underutilized crops and global food security. In: Neglected and Underutilized crops, pp 3-19. Academic Press, USA.
[10]	Onawo O.L. and Egboduku W.O. (2025). Highlighting the untapped potential of neglected and underutilized crop species for sustainable food security. Journal of Underutilized Legumes; 7(2): 73-93.
[11]	Knez M., Ranic M. and Gurinovic M. (2023). Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition and enhance human health and well being. Let’s put them back on the plate! Nutrition Reviews; 82(8): 1111-1124.
[12]	Adelabu D.B. and Franke A.C. (2023). Status of underutilized crops production: Its potentials for mitigating food insecurity. Agronomy Journal; 115(5): 2174-2193.
[13]	Messina M. (2022). Perspective: Soybeans can help address the caloric and protein needs of growing global population. Frontiers in Nutrition: 9.
[14]	Agyenim-Boateng K.G., Zhang S., Zhang S., Khattak A.N., Shaibu A.,Abdelghang A.M., Qi J. and Azam M. (2023). The nutritional composition of the vegetable soybean (maodou) and its potential in combating malnutrition. Frontiers in Nutrition; 9.
[15]	Ateye M.D., Ali A.M., Hassan S.M., Jama H.M. and Abdurahman A.S. (2025). Comparative analysis of nutritional composition: proximate and mineral content of soybean varieties. Journal of Chemical Ecology; 5(302).
[16]	Omueti O., Otegbayo B., Jaiyeola O. and Afolabi O. (2009). Functional properties of complementary diets developed from soybean (Glycine max), groundnut (Arachis hypogea) and crayfish (Macrobrachium spp). Electronic Journal of Environmental, Agricultural and Food Chemistry; 8(8): 563-573.
[17]	Okoth J.K., Ochoa S., Gikonyo N.K. and Makokha A. (2011). Optimization of the period of steeping and germination for amaranth grain. Journal of Agricultural and Food Technology; 1: 101-105.
[18]	Codex Alimentarius International Food Standards (2017). Guidelines on formulated complementary foods for older infants and young children. CAC/GL 8 https://www.fao.org/fao-who-codexalimentarius/ sh-proxy/ fr/? lnk=1&url=https% 253A% 252F % 252 Fworkspace.fao.org% 252Fsites% 252Fcodex% 252FStandards%252FCXG%2B8-1991%252FCXG_008e.pdf.
[19]	A.O.A.C. (2023). Official Methods of Analysis of AOAC International, 22nd Edition.
[20]	Lawless H.T. and Heymann H. (2013). Sensory evaluation of food:Principles and Practices. Springer, U.S.A.
[21]	WHO (2023). WHO Guideline for complementary feeding of infants and young children 6-23 months of age. WHO Guidelines Review Committee, Nutrition and Food Safety. .
[22]	Rotundo J.L., Marshall R., McCormick R., Truong S.K., Styles D. and Gerde J.A. (2024). European soybean to benefit people and the environment. Scientific Reports; 14: 7612.
[23]	Marcel M.R., Chacha J.S. and Ofoedu C.E. (2022). Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed and soybean flours. Food Science and Nutrition; 10(2): 536-553.
[24]	Akinsanya O.B., Adebayo Y.O., Ngozi E.O., Odesola K.A., Ademola A.M., Nwokocha O. and Asha O.E. (2024). Evaluation of nutrient composition of complementary foods made from locally available cereals and legumes. Nigerian Journal of Nutritional Sciences; 45(2): 205.
[25]	Institute of Medicine (US) Committee (2003). Use of Dietary Reference Intakes in Nutrition Labeling. Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification, Washington DC, National Academies Press, US. .
[26]	Mburu M.W., Gikonyo N.K., Kenji G.M. and Mwasaru A.M. (2012). Nutritional and functional properties of a complementary food based on Kenyan amaranth grain (Amaranth creuntus). African Journal of Food, Agriculture, Nutrition and Development; 12(2): 5959-5877.