Development and Evaluation of Physicochemical and Sensory Attributes of Extruded Ready-To-Use Composite Porridge Flour

African communities rely on thin porridge made from cereals as complementary foods. These lack many essential nutrients, and their use has been linked to high incidences of protein-energy deficiency among young children. This study aimed to develop a ready-to-use composite porridge flour formulated using pumpkin pulp, arrowroot, and sesame seed in four ratios: T1 (30:50:20), T2 (20:60:20), T3 (40:40:20), and T4 (50:30:20), respectively. Treatments underwent extrusion processing and were analyzed for proximate composition using Association of Official Analytical Chemists methods. Water absorption capacity, oil absorption capacity, and bulk density were analyzed using standard procedures. Beta-carotene content using a UV-Vis spectrophotometer, total phenolic content using the Folin-Ciocalteu reagent method, and mineral content by atomic absorption spectroscopy. Moisture content ranged between (7.75%–11.73%), crude ash (1.24%–4.88%), crude fat (4.23%–4.58%), crude protein (13.95%–15.05%), crude fiber (2.33%–2.83%), carbohydrate (64.27%–67.22%), and energy (11499.71 kcal – 1536 kcal). Significant differences were noted in proximate composition across all treatments. The treatments formulated with pumpkin pulp, arrowroots and sesame seeds recorded significantly higher levels of beta-carotene and total phenolic content compared to the control. The levels of WAC, OAC, and bulk density also showed significant variation between the different treatments. Zinc level ranged between (2.059 mg/100 g–3.460 mg/100 g), calcium (3.208 mg/100 g–126.78 mg/100 g) and magnesium (50.093 mg/100 g–66.80 mg/100 g). Significant differences were noted between treatments, except for iron. There were significant differences between the control and other treatments in the sensory attributes. In conclusion, incorporating arrowroot and pumpkin pulp flour improved the nutritional and functional properties of the composite porridge flour, making it a suitable option for use as a complementary food for young children.