Evaluation of proximate composition and mineral contents of Sorghum Blended with Peanut

Improving the nutritional status of infants requires the optimal use of available food resources. This study aimed to develop a product and evaluate its proximate composition and mineral content by blending sorghum with peanuts (SBP) to enhance the nutritional quality of sorghum-based foods. Seven formulations of composite flours were created, consisting of 100% sorghum flour with 0% peanut flour, 92.5% sorghum flour with 7.5% peanut flour, 85% sorghum flour with 15% peanut flour, 77.5% sorghum flour with 22.5% peanut flour, and 70% sorghum flour with 30% peanut flour. The technological properties and nutritional characteristics of these composite flours were determined using AOAC methods. The moisture content of the SBP sample flours ranged from 5.34–6.35%, with the mixture containing 70 grams of sorghum and 30 grams of peanut having the highest moisture content. This finding suggests that increasing the peanut proportion raises the moisture content of the flour. The crude protein content of the SBP samples ranged from 12.53–17.38%, with the highest protein concentration (17.38%) observed in the 70:30 sorghum-to-peanut mixture, indicating its potential as a valuable source of plant-based protein. The crude fat content in the sorghum and peanut flours varied between 4.40% and 15.61%. The total carbohydrate content ranged from 54.08–75.33%, with the highest carbohydrate content observed in the 100% sorghum flour and the lowest in the 70:30 sorghum-to-peanut mixture. The total energy content of the SBP sample flours varied between 388.86 kcal/100g and 423.80 kcal/100g. Based on the results, this study suggests that SBP composite flours can be used as complementary foods, meeting the daily energy requirements for infants aged 6–12 months.