Effect of Blending Ratio on the Nutritional Value of Millet and Guinea Corn using Mixture Design

This study focused on immunonutrition which is referring to boosting immune system response through diet. In this study, the effect ofthe blending ratio of millet and guinea corn on their nutritional value was investigated for vitamin K, vitamin D, and Zinc mineralswhich are considered to help bolster immunity and their relevance in the fight against covid-19.The proximate analysis result showed that guinea corn has a higher value of ash, carbohydrate, and crude protein contents whilemillet on the other hand has a higher moisture content, calorific value, crude lipids, and crude fiber contents as compared to that of guinea corn. Using Design Expert for experimental design, a mixture DOptimal design was employed. The analysis of variance (ANOVA) for the yield of vitamin K and D, and Zinc mineral were statistically significant at “prob ˃ F” less than 0.05. Optimization of the analysis revealed that a blend in the ratio of 55.2 to 44.8 would be the best blend that maximizes vitamin K, D, and Zinc minerals with desirability of 65.1 %. Although cereals are not a significant source of vitamin K and D the blends from the study, if processed into food, would be able to provide an additional quantity of the vitamins and minerals needed to boost our immune system.