Abstract Chemical and sensory properties of complementary puddings formulated from blends of cocoyam, firm ripe plantain and sprouted soybean pastes, seasoned, wrapped in plantain leaves and boiled for 30 min were evaluated. Results showed that 100% cocoyam pudding had the highest moisture content (52.55%), carbohydrate (39.28%) and least content of crude protein (3.22%), crude fat (1.21%), ash (2.14%), crude fiber (1.64%), and pro-vitamin A (13.55µg). The 90% cocoyam and 10% soybean pudding blend had the highest content of crude protein (4.29%), ash (2.45%), and least content of moisture (51.15%). Highest crude fat (1.49%) and crude fiber (2.11%) came from 45% cocoyam, 45% plantain 10% soybean pudding blend. Pudding with blends of 25% cocoyam, 65% plantain, 10%soybean had the highest pro-vitamin A (62.90µg) and least carbohydrate content of (37.86%). Pudding blend of 25% cocoyam, 65% plantain, 10% soybean had the highest respective iron, zinc and calcium content of 0.56mg, 0.35mg and 4.0mg. The least (0.36mg) iron content came from pudding blend of 90% cocoyam 10% soybean, while the respective least values of 0.36mg and 0.29mg for zinc and calcium came from 100% cocoyam pudding. Pudding with 45% cocoyam, 45% plantain and 10% soybean formulations was highly accepted while that with 90% cocoyam and 10% soybean was the least accepted.
Keywords Cocoyam, plantain, sprouted soybean, pudding, complementary feeding.