Contribution of Amaranthus cruentus and Solanum macrocarpon Leaves Flour to Nutrient Intake and Effect on Nutritional Status of Rural School Children in Volta Region, Ghana.

Godfred Egbi,Francis Zotor,Margaret M Tohouenou,Mary Glover-Amengor

doi:10.1155/2020/1015280

Abstract

Background Plant-based foods are staple diets and main micronutrient sources of most rural Ghanaian households. The objective of this study was to determine the effect of Amaranthus cruentus and Solanum macrocarpon leafy vegetable flour on micronutrient intake and nutritional status of rural Ghanaian school children. Method This study was a randomized controlled trial that consisted of baseline data collection and a three-month nutrition intervention feeding program. Two groups of 53 children, age 4–9 years, involved in the Ghana School Feeding Program took part in the study. An experimental group consumed Amaranthus cruentus and Solanum macrocarpon leaves flour (ACSMLVF) stews and soup. The control group consumed stews and soup without ACSMLVF. Haemoglobin and serum vitamin A concentrations were determined. Dietary and anthropometric data were collected and analysed. Participants were screened for malaria parasitaemia and hookworm. Results Anaemia was present in 41.5% and 37.3%, respectively, of the intervention and control groups at baseline. It was present in 28.3% and 53.3%, respectively, at the end of the study. This was significantly different (p=0.024). There was a low vitamin A concentration in 66.0% and 64.7% at baseline and 20.8% and 23.4% at the end of the study in the intervention and control groups, respectively. The mean iron, zinc, and provitamin A (beta-carotene) intakes of the intervention group were 14.2 ± 7.1 mg, 5.7 ± 2.1 mg, and 214.5 ± 22.6 μg, respectively, at baseline. Those of the control were 13.7 ± 6.1 mg, 5.4 ± 2.1 mg, and 210.6 ± 20.1 μg, respectively. At the end of the study, the mean intake of iron, zinc, and beta-carotene for the intervention group was 24.1 ± 10.9 mg, 13.8 ± 8.2 mg, and 694.2 ± 33.1 μg, respectively. The intake of these micronutrients for the control at the end of the study was 14.8 ± 6.2 mg, 5.9 ± 2.3 mg, and 418.4 ± 34.7 μg, respectively. Conclusion Consumption of ACSMLVF stews and soup increased iron, zinc, and beta-carotene intakes. Anaemia prevalence was lower in the intervention group at the end of the study.

Highlights

Micronutrient deficiencies are a major public health problem amongst vulnerable groups such as infants, children, pregnant, and lactating women in the developing world [1]
In Ghana, the leaves of these plants are used in soup and stew preparations just as spinach is used in other parts of the world. is study sought to determine the contribution that consumption of stews and soups made from Amaranthus cruentus and Solanum macrocarpon leaves flour will make to total nutrient intake and the effect on nutritional status of rural Ghanaian school children
Study Design. e study was a pretest and posttest design. It consisted of baseline data collection and a threemonth nutrition intervention feeding program. e study consisted of an intervention and a control group. e children were randomized by simple random sampling into the two groups. e intervention group received school lunch stews and soups prepared with Amaranthus cruentus and Solanum macrocarpon flour (ACSMVLF). e control group had no ACSMVLF in their stews and soups. e feeding was done on every weekday and lasted for a period of three months

Summary

Background

Plant-based foods are staple diets and main micronutrient sources of most rural Ghanaian households. e objective of this study was to determine the effect of Amaranthus cruentus and Solanum macrocarpon leafy vegetable flour on micronutrient intake and nutritional status of rural Ghanaian school children. Anaemia was present in 41.5% and 37.3%, respectively, of the intervention and control groups at baseline It was present in 28.3% and 53.3%, respectively, at the end of the study. Ere was a low vitamin A concentration in 66.0% and 64.7% at baseline and 20.8% and 23.4% at the end of the study in the intervention and control groups, respectively. E mean iron, zinc, and provitamin A (beta-carotene) intakes of the intervention group were 14.2 ± 7.1 mg, 5.7 ± 2.1 mg, and 214.5 ± 22.6 μg, respectively, at baseline. At the end of the study, the mean intake of iron, zinc, and beta-carotene for the intervention group was 24.1 ± 10.9 mg, 13.8 ± 8.2 mg, and 694.2 ± 33.1 μg, respectively. Anaemia prevalence was lower in the intervention group at the end of the study

Introduction

Materials and Methods

Results