Abstract
Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal‐dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D‐optimal mixture experiment with 13 runs was designed. Accordingly, 55–65 g/100 g oats, 11–23 g/100 g soybean and 6–11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co‐rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β‐carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence‐based selection of locally grown plant‐based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low‐income settings.
Highlights
Child undernutrition in Ethiopia is associated with several diet- related factors
A study has shown that only 4 percent of youngest children (6–23 months) living with their mothers in Ethiopia are fed per the national infant and young child feeding (IYCF) guidelines (Central Statistical Agency [Ethiopia] & ICF International, 2012)
Traditional complementary foods are of low nutritional quality
Summary
Child undernutrition in Ethiopia is associated with several diet- related factors. There is inappropriate complementary feeding of children. A study has shown that only 4 percent of youngest children (6–23 months) living with their mothers in Ethiopia are fed per the national infant and young child feeding (IYCF) guidelines (Central Statistical Agency [Ethiopia] & ICF International, 2012). Traditional complementary foods are of low nutritional quality. A countrywide demographic survey showed the traditional complementary foods in Ethiopia are cereal-based (e.g., Atmit) (69%), whereas consumption of vitamin A-rich fruits and vegetables and. | 883 foods made from roots and tubers are less common (24%–25%) (Central Statistical Agency, 2012). Nutrient and energy-dense complementary foods are not affordable for many families in developing countries like Ethiopia (Muhimbula, Issa-Zacharia, & Kinabo, 2011)
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