A Dissertation Submitted in Partial Fulfilment of the Requirements for the Degree of
Master’s in Life Sciences of the Nelson Mandela African Institution of Science and
Technology
Complementary foods based on habitual cereals such as maize have been linked with the
promotion of under-nutrition in young children. This study aimed at improving the nutritional
value of maize flour commonly used as a bulk ingredient in complementary foods using oyster
mushroom (Pleurotus ostreatus). Drying methods for fresh mushroom was done by using oven,
sun and solar drier. Flour made of well cleaned and solar-dried oyster mushroom was blended
with maize flour at 0% (control), 30%, 40% and 50%. Solar drying was the best method in
terms of nutrient retention of oyster mushroom, product hygiene and safety. Flour blend of
30%, 40% and 50% oyster mushroom improved the protein content from 8.63% to 18.20%,
8.63% to 20.37% and 8.63% to 22.75%, respectively. The increase in ash and fiber content
ranged between 82.52% to 84.16% and 50.69% to 58.35%, respectively. Mineral content of
formulated flour blends was improved from 62.89% to 64.72% (iron); 7.63% to 22.69 % (zinc);
77.48% to 78.02% (calcium) and 67.55% to 67.64% (potassium). The flour blend of 50%
oyster mushroom was the best as it was rich in nutrients compared to flour blends comprised
of 30 and 40% oyster mushroom. Sensory scores of porridge prepared from the three
formulated flour blends indicated good acceptance. This study recommends blending oyster
mushroom with maize flour to improve their nutritional content of formulated flour blend for
young children who rely on maize porridge as their complementary food.