Assessment of Micro-Nutrients Profile of Groundnut Enriched Yellow Root Cassava Complementary Foods for Infant’s Nutrition

Abstract

Abstract Objectives This study aimed at evaluating micro-nutrient contents in complementary foods of yellow root cassava enriched with groundnuts. Methods Twenty kilograms freshly harvested cassava roots were processed into flour and developed into complementary foods enriched with groundnuts at 10% 20% and 30% substitution level. The enriched products were analyzed for Iron, Zinc, Calcium, phosphorus and Vitamin A using standard laboratory methods. Data were analyzed using means, percentages, analysis of variance and means separated using Duncan's multiple range test. Results Results revealed that Iron, zinc, calcium and phosphorus contents were 6.28 – 8.33 mg, 6.73 – 9.22 mg, 250 – 301 mg and 550 – 650 mg respectively. The calculated retinol values ranged from 0.09 to 1.77 µg. Conclusions In conclusion, the enriched yellow root cassava complementary foods with 20 and 30% groundnut meet WHO standards for iron zinc and calcium. The increase retinol values could be attributed to the yellow variety of cassava used in the formulation. Funding Sources The Research was funded by the Sierra Leone Agricultural Research Institute.