Determination of some minerals in a cereal formulated from banana, carrot, millet, soybean, and sorghum

Cereal-based foods provide essential energy, protein, fiber, and vitamins. The combination of various grains and fruits enhances the nutritional value of the product. (1) Processed cereals are commonly used as complementary foods when breast milk or infant formula alone no longer meets infants’ dietary needs. The World Health Organization (2) defines complementary feeding as introducing nutrient-rich foods and liquids alongside breast milk, typically starting at six months when infants require additional energy and nutrients. Complementary foods should be energy-dense, rich in essential amino acids, vitamins, and minerals, and free from harmful anti-nutritional components. Malnutrition, including under- nutrition and obesity, is a concern during this critical period. In Nigeria, complementary feeding practices remain low, with national adherence at just 10 % leading to health risks. This study aims to assess the mineral content of locally produced cereals made from bananas, carrots, sorghum, millet and soybeans. Each grain (millet, sorghum, and soybean) were processed separately by weighing 2 kg, destoning, washing, drying at 50°C for three hours in an oven (turned every 20 minutes). Milling storage in airtight containers after cooling. Banana and carrot were washed, diced, and dried in a dehydrator at 35°C for seven hours before milling. The flours were weighed and milled into five formulations: Sample 1 (10% banana, 10% carrot, 30% millet, 40% sorghum, 10% soybean); Sample 2 (10% banana, 10% carrot, 40% millet, 30% sorghum, 10% soybean); Sample 3 (10% banana, 10% carrot, 25% millet, 25% sorghum, 30% soybean); Sample 4 (10% banana, 5% carrot, 35% millet, 35% sorghum, 15% soybean); and Sample 5 (20% each of banana, carrot, millet, sorghum, and soybean). Iron, calcium, magnesium and potassium contents were determined in each sample using Atomic Absorption Spectrophotometry after acid digestion and filtration. ANOVA & correlation analysis were used to determine significant differences. Potassium was the highest mineral found in all samples (52.22 mg/100g in sample 1), while magnesium was the lowest mineral across. Samples 1,2,3,4,5, showed iron concentration (3.76, 3.25, 3.56, 4.47, 3.71mg/100g respectively) and calcium content (5.94, 5.89,6.98,5.24,5.26mg/100g respectively). Compared to Bello (3) , which included African yam beans, iron, calcium, and potassium levels were lower, likely due to ingredient differences and post-harvest handling. Oyegoke (4) reported lower iron (0.48 mg/100g), calcium (1.76 mg/100g), and potassium (14.08 mg/100g) than our study, possibly due to the banana’s contribution to potassium, iron, and magnesium. The work indicates blend sample 4 contains the highest iron and calcium contents. These minerals are very essential for maintenance, growth and development of children and therefore sample 4 is a premium blend nutritious enough to serve as complementary food. The blend contains food items high in other nutrients such as unsaturated fat, protein and other essential macro and minerals housed in soyabeans and millet in high quantity.