Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends

Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean ripe banana flour blends as alternative complementary inspired this study, which had no documentation in literatures.
 Place Duration of Study: Department Food Technology, Auchi Polytechnic, Auchi, Nigeria June 2022 to January 2023.
 Methodology: Smart BLW were formulated coded WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; banana) MSB2 (50% 30% banana). sensory, proximate mineral compositions the compared with those commercial food (CWF).
 Results: competed favourably CWF terms texture, general acceptability, colour, aroma taste attributes high negative deviation most noticeable (P < 0.05), exhibited acceptable shelf-life stability. ash contents ranged 1.16±0.02% (WMF) 2.83±0.02% (MSB2). Increase fat content was ≈534%, ≈492%, ≈385% ≈353% while their protein abundances ratios 1:3.6 CWF:MSB1, 1:5.9 CWF:MSB2, 1:2.4 MWF:MSB1 1:3.9 MWF:MSB2. Generally, appropriate sources Na, K, Ca, Mg Zn providing adequate intake (AI) recommended daily allowance (RDA) these minerals both infants children age classes 0-6 months, 7-12 months 1-3 years.
 Conclusion: better intrinsic properties than when CWF. MSB1, however performances therefore, best formulation research.