1.1 Introduction
Infant food is defined as any specially formulated food intended for the dietary management of infants, providing essential nutrients necessary for growth, development, and overall health during the early stages of life (FAO, 2019). In recent years, there has been growing interest in developing nutritionally adequate infant foods from locally available resources to address issues of affordability, accessibility, and food security, particularly in developing countries (Ojo & Akinyele, 2020).
Maize, soybean, and tiger nut have emerged as potential raw materials due to their high nutritional content and availability. Maize is a staple cereal providing carbohydrates and energy (Adeyemi et al., 2018), soybean is an excellent source of plant-based protein and essential amino acids (Olufunke & Olayinka, 2017), and tiger nut is rich in dietary fiber, healthy fats, and essential minerals (Adebayo et al., 2019).
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions, and the definition of technical terms.
1.2 Background of Study
The nutritional quality of infant food plays a pivotal role in determining the growth, development, and overall health of infants during the first years of life. According to the Food and Agriculture Organization (FAO, 2019), proper infant nutrition is fundamental in reducing infant mortality and enhancing cognitive and physical development. Poor nutrition at this stage is associated with stunting, underweight, and increased susceptibility to infections, which have long-term implications on health and productivity. Reported that the global demand for affordable, safe, and nutritious infant food is on the rise, particularly in developing countries, where high costs of commercial products limit access for many households (Ojo & Akinyele, 2020).
Maize, soybean, and tiger nut are among locally available food resources that have been explored for infant food formulation due to their high nutrient content and accessibility. Adeyemi et al. (2018) asserted that maize is a major source of carbohydrates and energy, forming a dietary staple for millions of people in sub-Saharan Africa. However, maize alone is deficient in essential amino acids and certain micronutrients, which limits its nutritional adequacy when used as a sole ingredient in infant food formulations. On the other hand, soybean is rich in high-quality protein and essential amino acids that complement the nutritional deficiencies of maize. Olufunke and Olayinka (2017) stated that soybean is considered one of the most affordable and protein-rich legumes suitable for fortifying cereal-based foods, thereby enhancing the protein quality of formulated infant meals.
Tiger nut, a tuber with high levels of healthy fats, fiber, and minerals such as potassium and magnesium, has recently gained attention as a functional food ingredient. Adebayo et al. (2019) affirmed that tiger nut possesses bioactive compounds, including antioxidants, which may contribute to infant health and development. Combining maize, soybean, and tiger nut in a single formulation is reported to provide a balanced composition of carbohydrates, proteins, fats, and essential micronutrients, which is essential for proper infant nutrition. Chinma et al. (2016) contended that the synergy of these ingredients can produce a nutritionally rich infant food with improved functional and sensory properties.
While the nutritional potential of these ingredients is widely acknowledged, the quality of infant food is not determined by nutrient content alone. Sensory properties such as taste, texture, aroma, and appearance are vital factors that affect acceptability and consumption. Oluwafemi et al. (2021) reported that infants' acceptance of formulated foods is largely influenced by the sensory appeal, which is closely monitored by caregivers. Stated that even highly nutritious foods may be rejected if they possess undesirable sensory characteristics, highlighting the importance of evaluating sensory parameters alongside physico-chemical properties.
Physico-chemical properties, including moisture content, pH, protein, fat, carbohydrate, and mineral composition, are critical in determining the stability, safety, and shelf-life of infant foods (Onwuka, 2018). High moisture content, for instance, can lead to microbial growth and spoilage, compromising safety and reducing shelf-life. Reported that the evaluation of these properties is essential to ensure that formulated infant foods meet both regulatory standards and nutritional requirements (FAO, 2019). On the other hand, research has indicated that processing techniques, storage conditions, and ingredient interactions can alter both physico-chemical and sensory qualities, leading to undesirable changes such as rancidity, nutrient degradation, or textural inconsistencies (Chinma et al., 2016).
Several studies have investigated the individual contributions of maize, soybean, and tiger nut to food formulations. Adeyemi et al. (2018) contended that maize provides the bulk and energy content but requires fortification to meet protein and mineral needs. Olufunke and Olayinka (2017) affirmed that soybean improves the protein quality and amino acid profile, while Adebayo et al. (2019) stated that tiger nut enriches the lipid and mineral content. However, few studies have examined the combined effect of these three ingredients on the physico-chemical and sensory properties of infant food, leaving a significant gap in knowledge regarding optimal formulation, processing methods, and acceptability. Reported that this gap limits the development of locally sourced, nutritious, and affordable infant food products that meet both scientific and consumer standards (Ojo & Akinyele, 2020). It is against this backdrop that this study is set, recognizing the need for an in-depth evaluation of both physico-chemical and sensory properties of infant food produced from maize, soybean, and tiger nut.
1.3 Statement of Problems
Investigation revealed that the quality and nutritional adequacy of infant food is of paramount importance, given that infants rely entirely on these foods for their growth, development, and overall health (FAO, 2019). Maize, soybean, and tiger nut are among such locally available raw materials with considerable nutritional potential. Maize is an excellent source of carbohydrates and energy (Adeyemi et al., 2018), soybean is rich in protein and essential amino acids (Olufunke & Olayinka, 2017), and tiger nut contains healthy fats, fiber, and minerals (Adebayo et al., 2019).
Furthermore, some formulated foods may undergo undesirable changes during processing or storage, including rancidity, nutrient degradation, or textural changes, which may negatively impact the nutritional value and safety of the product (Onwuka, 2018). Additionally, caregivers' perceptions and preferences regarding infant foods are often influenced by cultural practices and expectations, which means that acceptability is not solely determined by nutrition but also by sensory appeal. It is against this backdrop that this study seeks to evaluate the physico-chemical and sensory properties of infant food produced from maize, soybean, and tiger nut, in order to identify an optimal formulation that is both nutritious and acceptable to infants and caregivers.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the physico-chemical and sensory properties of infant food produced from maize, soybean, and tiger nut for nutritional adequacy, safety, and acceptability. In achieving this aim, the following specific objectives were laid out as follows:
- To determine the proximate composition (protein, fat, carbohydrate, moisture, fiber) of the formulated infant food.
- To analyze the mineral content and pH of the infant food.
- To assess the sensory properties (taste, aroma, texture, and appearance) of the infant food.
- To identify the formulation with optimal nutritional quality and sensory acceptability.
- To provide recommendations for using local ingredients in producing nutritionally balanced infant foods.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the proximate composition (protein, fat, carbohydrate, moisture, fiber) of the formulated infant food?
- What are the mineral content and pH levels of the formulated infant food?
- How acceptable are the sensory properties (taste, aroma, texture, and appearance) of the formulated infant food to caregivers and infants?
- Which formulation of maize, soybean, and tiger nut produces optimal nutritional and sensory quality?
- How can the findings inform improved local production of infant foods?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
- H0: There is no significant difference in the physico-chemical and sensory properties of infant food produced from different formulations of maize, soybean, and tiger nut.
- H1: There is a significant difference in the physico-chemical and sensory properties of infant food produced from different formulations of maize, soybean, and tiger nut.
1.7 Significance of Study
The outcome of this research will provide empirical data for improving product formulation and innovation in infant food development. Also, the study will provide guidance on locally produced infant foods that are nutritious, safe, and affordable.
Furthermore, the study will inform policies and programs aimed at improving infant nutrition, promoting local food production, and ensuring food safety standards. In addition, the study will guide the development of innovative, locally sourced infant food products that meet both nutritional and sensory standards.
Lastly, the study will promote the utilization of maize, soybean, and tiger nut, increasing demand for local produce and supporting economic sustainability.
1.8 Scope of Study
The study focuses on the evaluation of infant food produced from maize, soybean, and tiger nut within Lagos State, Nigeria, using selected households, caregivers, and local food processing units as sources of data.
1.9 Limitations of the Study
A study of this nature is bound to experience certain problems as such the constraints imposed on the research include:
- Time Constraints: A study of this nature needs relatively long time during which information for accurate or at least near accurate inference could be drawn. The period of the study was short, time posed as constraints to the research.
- Financial Constraints: The research would have extended the survey to other area at the empirical level, but limitation as included cost of transportation to the source of material and the cost of time setting of the already completed work.
1.10 Definition of Terms
Infant Food: Specially formulated food intended to meet the dietary requirements of infants, providing essential nutrients necessary for growth and development (FAO, 2019).
Physico-Chemical Properties: Characteristics of food, including moisture content, pH, protein, fat, carbohydrate, and mineral content, that influence nutritional value, stability, and safety (Onwuka, 2018).
Sensory Properties: Attributes of food perceived by the senses, including taste, texture, aroma, and appearance, which influence acceptability and consumption (Oluwafemi et al., 2021).
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