The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the protein and fat level of the formulated complementary food (9.28±0.16 - 20.20±0.07) % and (3.65±002 - 8.12±0.08) %, respectively. However, a significant decrease in the carbohydrate level (75.61±0.03 - 60.44±0.31) g/100g was observed. Evaluation of functional properties showed that cricket addition did not affect the bulk density but increased the water absorption (2.46±0.05), Emulsion (38.02±0.40%), foam (6.00±0.00), gelation (20.00±0.00%) capacities and pH (6.20±0.02). The mineral contents including Fe, Ca, Na, and K of the food ranged from 7.54±0.10 - 10.25±0.05 mL/100g, 30.35±0.15 - 34.98±0.10 mL/100g, 9.35±0.29 - 14.47±0.06 mL/100g and 30.92±0.03 - 56.40±010 mL/100g respectively increasing with increased addition of cricket flour The formulated samples were rated higher for taste, colour, flavour, texture and the overall acceptability than the control. In general sample 513 containing 75:25 cricket: millet flour showed more improvement than other formulated samples and most acceptable in terms of taste, flavour mouth feel and overall acceptability. Adding cricket flour to millet flour as complementary food would help in addressing protein energy malnutrition in children.

The study investigated the potentials of date fruit as sweetening agent in bread and determined micronutrient composition, antioxidant properties and inhibition of diabetic related enzymes such as the alpha amylase and glucosidase. The fibre and ash contents of the samples increased with the addition of date fruit. The phosphorous, calcium, potassium, iron and magnesium contents of the bread sweetened with date fruit pulp were higher when compared to the bread samples that contained granulated sugar. Bread samples that contained date fruit exhibited greater DPPH radical scavenging activities, metal chelating activities, FRAP and possessed higher inhibition against α-amylase and glucosidase when compared with bead that contained granulated sugar. The results also showed greater antioxidant and enzyme inhibitory activities in the bread sweetened with dry date fruits that the wet date fruits. The sensory results showed that bread sweetened with granulated sugar and the date fruits were not significantly different from one another. The overall results showed date fruit has dual potentials in bread, as sweetener and as ingredient in enhancing nutritional qualities of bread.