Complementary Foods For Infants Research Articles

Functional and Sensory Properties of Infant Complementary Foods Formulated From Millets, Orange-Flesh Sweet Potatoes, Carrots, Periwinkle and Oyster

Functional and Sensory Properties of Infant Complementary Foods Formulated From Millets, Orange-Flesh Sweet Potatoes, Carrots, Periwinkle and Oyster

The advances on oral tolerance induction for prevention of egg allergy in infants

The prevalence of food allergy is increasing worldwide and seriously affects the living quality of patients and their families. Egg allergy is one of the commonest forms of food allergy. The traditional regimen is to delay the introduction of eggs to infant complementary foods, which is not able to reduce the prevalence of egg allergies and causes negative effects on infants' physical and psychological conditions. Oral tolerance therapy is an approach to establish immune tolerance by the active suppression of specific immune responses to antigens in the gastrointestinal tract. The development of oral tolerance through early introduction of eggs to infant complementary has proven effective in randomized controlled trials, which has been incorporated into infant feeding guidelines in many countries. This article focuses on the mechanism, efficacy and safety of oral tolerance induction in the prevention of egg allergy.

Construction and acceptability of different complementary foods texture in infants and young children aged 6 to 23 months

To construct the complementary food texture in infants and young children aged 6 to 23 months, and observe the acceptability of complementary food of different months old infants. Based on the domestic and foreign guidelines, consensus and literatures on complementary feeding, and combined with the characteristics of children's growth and development in China. The complementary food texture index of 6-23 months old infants and young children was constructed. One province was selected in the south and north respectively, one city and one rural area was selected as the observation point in each province. The stratified random sampling principle was adopted in each observation point, 240 infants and young children were selected for the acceptability study. According to the food type, 12 common foods were selected to make the complementary food toolkit. The parents were instructed to make complementary food at home according to the corresponding month age, observe and record the acceptability of single/mixed complementary food feeding. The complementary food texture index of 6 months, 7-8 months, 9-11 months, 12-17 months, 18-23 months was constructed. Caregivers could make complementary food at the corresponding month age according to the established complementary food texture index. The acceptability of single complementary food for infants and young children aged 6-23 months was 98.3%, 98.7%, 99.8%, 96.9% and 97.5%, respectively. The acceptability of mixed complementary food for children aged 7-23 months was 98.3%, 99.6%, 93.8% and 97.5%, respectively. The complementary food texture index of different month age can be made at home, and the acceptability of different texture is good.

Formulation of weaning food from yellow maize (Zea mays L.) and red millet (Eleusine coracana L.), enriched with pretreated African locust beans (Parkia biglobosa Jacq.) flour

This work aimed to formulate adequate weaning food with acceptable protein and mineral contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB). PB seeds were boiled to facilitate dehulling. The dehulled seeds were divided into different portions, which were respectively fermented (3 and 6 days), oven roasted (175 °C for 20 and 40 min), and microwaved (450 W for 15 and 30 min). Maize and millet flours used as control samples, were respectively mixed (1:1 w/w) with pretreated PB seed flours, to constitute fourteen formulations. These formulations were analyzed for their proximate, mineral compositions, physical and functional properties, total phenolic content and antioxidant activity. There was significant increase in protein, carbohydrate and lipid contents for formulations made with PB roasted in oven (175 °C, 40 min) and in microwave (450 W, 30 min). Protein content of all formulated infant flours was above 15 g/100 g DW recommended value for infant complementary foods. The highest energy value (485.09 kcal) was obtained with the formula maize and P. biglobosa oven roasted at 175 °C for 40 min. The formulated flours have the required values of K, P, Ca, Mg and Na as recommended by the WHO. Formulations made with pre-fermented PB exhibited the highest swelling capacity (173.43%), water holding capacity (230.85 %), total phenolic content (48.32 mg GAE/g) and antioxidant activity (95.78%). Their least gelation concentration values decreased compared to the sample added with untreated PB. With a maximum value of 10.25, titratable acidity increased with roasting time while the pH value decreased. Porosity decreased with processing time. The value of the Hausner ratio (HR < 1.4) revealed that the formulated flours have good flowability behavior. Based on the obtained result, pretreated dehulled PB seeds could be recommended in the enrichment of complementary food made from maize and millet.

Contribution of Infant Food Pouches and Other Commercial Infant Foods to the Diets of Infants: A Cross-sectional Study

BackgroundAlthough considerable concern has been expressed about the nutritional implications of infant food pouches, how they impact infant diet has not been examined. ObjectivesThe objective of this study was to determine the contribution of infant food pouches specifically, and commercial infant foods generally, to nutrient intake from complementary foods in infants. MethodsTwo multiple-pass 24-h diet recall data were collected from 645 infants (6.0–11.9 mo) in the First Foods and Young Foods New Zealand studies. Detailed information was obtained on commercial infant food use, including pouches, and nutrient composition was calculated through recipe modeling. ResultsThe diverse sample (46.1% female; 21.1% Māori, 14.1% Asian, and 54.6% European) was aged (SD) 8.4 (0.9) mo. More than one-quarter of households had high socioeconomic deprivation. Almost half (45.3%) of infants consumed an infant food pouch on ≥1 recall day [mean (SD), 1.3 (0.9) times/d], obtaining 218 (124) kJ of energy on each eating occasion. Comparable numbers for all commercial infant and toddler foods (CITFs) were 78.0%, contributing 2.2 (1.6) and 140 (118) kJ of energy. Infant food pouches provided 25.5% of the total energy from complementary foods in those infants who consumed pouches on the recall days but just 11% in all infants. Median percentage contribution of infant food pouches to nutrient intake from complementary foods in consumers ranged from <1% (added sugars and retinol) to >30% (carbohydrate, total sugars, fiber, vitamin A, and vitamin C). CITF contributed 21.4% of energy from complementary foods for infant consumers, with median percentage contribution ranging from 0.1% (retinol) to 40.3% (iron). ConclusionsInfant food pouches make relatively small contributions to energy intake in infants but are important sources of carbohydrates, fiber, and vitamins A, C, and B-6. Almost half of the total sugars consumed from complementary foods is provided by these pouches.This trial was registered at the Australian New Zealand Clinical Trials Registry as ACTRN12620000459921.

Co-fermentation improves the functional properties and nutritional quality of infant complementary food products.

Food-to-food fortification and fermentation are effective strategies to enhance the product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations. Our research focused on the physicochemical and techno-functional aspects of sorghum-baobab blends, comparing two processes: 'co-ferment-cook' and 'ferment-cook-fortify'. The results show that both techniques improved the water absorption capacity by 17-20% and the water solubility index increased by over 100% while maintaining a comparable nutritional composition and energy density. The calculated energy density (2048.8-2345 kJ day-1) was sufficient for both blends for infants 6-11 months old with an average breast milk intake. Viscosity, another crucial factor for complementary feeding, improved significantly (P < 0.05) after co-ferment-cook compared to ferment-cook-fortify reaching a value suitable for children older than 18 months. Starch digestibility increased with co-ferment-cook, while protein digestion increased with fortified non-fermented foods. In conclusion, our findings emphasize that combining fermentation and fortification processing steps is optimal for balancing the nutritional and techno-functional properties of sorghum porridges for infant complementary foods. Processing parameters must be optimized to reach the viscosity suitable for complementary feeding at the assigned soluble solid contents for the age group 6-24 months.

Anthropometric and Biochemical Indices of Infants fed Complementary Foods developed from Millets, Orange-Fleshed Sweet Potatoes, Carrot, Periwinkle and Oyster Meat Flour Blends

Purpose: This study examined the anthropometric and biochemical indices of infants fed complementary foods developed from millets (M), orange-fleshed sweet potatoes (OFSP), carrot (CF), periwinkle meat (PMF) and oyster meat flour (OMF) blends.&#x0D; Materials and Methods: Six different blends of flour were formulated using the recommended guideline for the formulation of complementary food for infants 6 – 12 months. The blends were as follows 89: 11 M/C; 70:30 M/OFSP; 57:32:11 M/OFSP/C; 65:20:5:10 M/OFSP/C/OMF; 49:29:7:15 M/OFSP/C/PMF and 70:13:3: 7:7 M/OFSP/C/PMF/OMF while Cerelac was used as the control diet. Thirty-five children aged 6-12 months enrolled in this study. Seven groups comprising of 5 children each consumed cerelac (control diet), millet/carrot (Test diet I) millet/OFSP (test diet II), millet/OFSP/carrot (test diet III), millet/OFSP/carrot/oyster (test diet IV), millet/OFSP/carrot/periwinkle (test diet V), and millet/OFSP/carrot/periwinkle/oyster (test diet VI), respectively.&#x0D; Findings: The children were fed with 50 g/day of the diets over a 6 months period during which anthropometric (weight, length, mid-upper arm circumference, head circumference, and chest circumference) and biochemical assessments (iodine level, hemoglobin level, calcium level, and vitamin A level) were carried out before and after test product ingestion. All children fed on the test diets had an increase in anthropometric parameters. Test diet VI had the highest percentage effect on biochemical and anthropometric parameters at the end of the study. The effect of test diet VI on the hemoglobin levels of the infants was significantly (p&lt;0.01) higher than other test diets.&#x0D; Implication to Theory, Practice and Policy: Dietary interventions incorporating carrots, OFSP, periwinkle, and oyster exhibited favorable impacts on the nutritional well-being of infants. Consequently, it ought to be regarded as a superior choice when devising nutrition initiatives aimed at enhancing the nutritional condition of children residing in regions where millet-based porridge prevails as the primary complementary food.

Professional Feeding Guidance Improved Infants' Self-Feeding Proportion during Complementary Foods Introduction in Beijing, China: An Exploratory Study.

An exploratory study was undertaken to examine the prevalence of infants' feeding patterns in Beijing, China, as well as the factors linked to infants' self-feeding proportion during the introduction of complementary foods, and the impact of professional feeding guidance on this proportion. A total of 122 families with infants aged 6-11 months from Beijing were included in the study. A descriptive analysis was employed to assess the prevalence of infants' feeding patterns, while generalized linear model analysis was utilized to investigate the factors associated with these patterns. All families were provided with comprehensive and personalized professional guidance regarding the introduction of complementary foods for infants. However, 64 families were lost to follow-up, leaving 58 families who were re-evaluated and queried after one month. To exclude the influence of infants aging, both the 64 families prior to receiving feeding guidance, and the 58 families after receiving feeding guidance, were included in the analysis. The families with infants aged 6-8 months and 9-11 months were compared separately based on the presence or absence of feeding guidance. Statistical tests, including the Wilcoxon rank-sum test and χ2 test, were conducted to assess any significant differences. The study revealed that the proportion of infants engaging in self-feeding was found to be remarkably low (10% [0%, 40%]). Furthermore, a significant positive association was observed between the proportion of infants engaging in self-feeding and their age (p < 0.001). Notably, after receiving professional feeding guidance, the proportion of infants engaging in self-feeding significantly increased (from 1% [0%, 20%] to 30% [10%, 50%], p < 0.001 for infants aged 6-8 months; from 20% [10%, 50%] to 40% [30%, 50%], p < 0.001 for infants aged 9-11 months). These findings contribute valuable insights for improving postnatal care practices during the introduction of complementary foods for infants.

Bioaccessibility data of potentially toxic elements in complementary foods for infants: A review

The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital as it determines the fraction of a contaminant released from the food matrix and available for absorption in the gastrointestinal tract. Efforts have been made to standardize the assessment methodology for bioaccessibility, ensuring consistent and reliable data. Moreover, regulatory agencies have established guidelines for PTEs levels in food. However, important gaps still exist, which motivates many research opportunities on this topic.

High-pressure processing of beef increased the in vitro protein digestibility in an infant digestion model

Beef is an ideal protein source for use as a complementary food in infants. Considering the limited protein-digesting capacity of infants, it is required to enhance protein digestibility while minimizing the deterioration of beef quality. Thus, this study aimed to determine the effects of high-pressure processing (HPP) on the physicochemical properties and in vitro digestibility of beef proteins in an infant digestion model. HPP at 200 and 300 MPa decreased the tryptophan fluorescence intensity of the myosin and actin fractions relative to that at 0.1 MPa (P < 0.05). Compared to treatment at 0.1 and 100 MPa, HPP at 300 MPa decreased α-helix and β-turn contents in the myosin and actin fractions (P < 0.05), whilst increasing the β-sheet content (P < 0.05). Beef actomyosin content decreased (P < 0.05) during HPP at 200 and 300 MPa (c.f., 0.1 and 100 MPa). After in vitro digestion of beef, HPP at 200 and 300 MPa increased the α-amino group content and the abundance of proteins below 3 kDa in the digesta (P < 0.05). However, due to the considerable lipid oxidation at 300 MPa, HPP at 200 MPa is ideal for improving the protein digestibility of beef when incorporated into complementary foods for infants.

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality.

In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0-4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.

Determination and evaluation of 26 toxic, potentially toxic and essential elements in infant cereals in Chinese market

In this study, the concentrations of 26 elements in imported and domestic infant cereals were evaluated by ICP-MS and risk assessment was performed based on the results of the measurements. For toxic elements, the exceedance rates of Cd and Pb were 20% and 16.7% and all toxic elements showed ingestion risk, especially 100% samples of As had hazard quotient (HQ) > 1 for the first age group. For potentially toxic elements, no detectable levels were obtained for Be, Co, Ga, Sb and Tl. Only 10% of the samples indicated that long-term intake of Al could pose a health risk. For essential elements, Na, Ca and Zn performed better in domestic samples. However, none of the elements 100% met of the intake requirements eventually. At the same time, standards for complementary foods for infants and young children are still not sufficiently regulated. As the first weaning food, infant cereals should receive more attention in terms of safety and nutritional properties especially the potentially toxic elements.

Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana.

Weaning food is a soft, easily digestible type of food other than breast milk for infants aged 6 to 24 months. The present study was conducted to develop cereal-fruit-based complementary foods for infants and evaluate the nutritional quality of such types of foods. Few researchers have focused on formulating weaning foods from locally available, nutritious, and rich ingredients without nutrient loss to reduce malnutrition and infant morbidity rates. In this study, the formulated infant food was prepared from Musa paradisiaca (Nendran banana) and Eleusine coracana (ragi). Formulated weaning food was analyzed using various standard methods, demonstrating that it could provide adequate nutrients to growing infants for their proper growth and development. The shelf life of the weaning food was also studied for a period of 3 months at ambient conditions in two different packaging materials: aluminum and plastic (low-density polyethylene or LDPE), with the aluminum foil pouch exhibiting the best shelf life. This ready-to-serve food, which is formulated and fortified with natural ingredients containing essential macronutrients and micronutrients, could be regarded as highly effective supplementary food for infants. Furthermore, this development has the potential to introduce an affordable weaning product specifically targeted at low socioeconomic groups.

Fish Consumption Improved Head Circumference and Mid-Upper Arm Circumference among Infants in Zambia: A Randomised Controlled Trial

Fish is a good source of Animal Source Proteins (ASP). Families from low-income countries with limited access to other animal source proteins can utilize it to improve the nutrition status of infants and young children. The objective of the study was to assess if fish fed during the early complementary feeding period had an effect on improved head circumference (HC) and mid-upper arm circumference (MUAC) among infants aged 6–7 months. A randomised controlled trial was conducted from April 2019 to January 2020 in the Samfya district, Luapula Province, Zambia. The infants (238) were randomised to either the fish group (intervention) or the sorghum group (control). Every week for a period of 6 months, infants received seven sachets of fish powder and sorghum powder, respectively. Compliance was also monitored during the fish powder distribution. The head circumference measurements were conducted at baseline and once each follow-up month for a period of six months while the MUAC measurements were conducted twice (at baseline and endline). Using statistical software for data science (STATA) (version 16), a linear mixed effect model was used to analyse the data. The results showed that fish improved head circumference for age z score (HCZ) by 0.53 (95% CI: 0.23–0.82), p-value &lt; 0.001, and MUAC by 0.36 (95% CI: 0.13–0.59) p-value &lt; 0.002. Therefore, fish can be used as the main source of protein in complementary foods for infants and young children in low-income communities with limited access to meat.

Evaluation of proximate composition and sensory characteristics of instant sorghum-carrot agidi enriched with defatted and non-defatted tropical almond seed flour

Millions of children in sub-Saharan countries suffer malnutrition and those at the complementary feeding stage are the most vulnerable. Agidi, a thick, smooth gel-like fermented food produced from cereal pastes serves as a major complementary food for infants and adults in some regions of Nigeria. This research work determines the proximate composition and sensory characteristics of sorghum-carrot agidi enriched with tropical almond seed flours. The agidies were analyzed for protein, fat, ash, fiber, moisture using standard protocol and carbohydrate was determined by simple difference. 50 Member panelists and 9 hedonic scales were used for the sensory evaluation. The results showed that the protein content of the agidies ranged from 9.32 to 16.95%, carbohydrate 62.09 to 72.52%, lipid 2.80 to 7.90%, Ash 1.32 to 2.54%. Agidi enriched with non-defatted tropical almond seed flour had the highest energy value of 387.20 kcal/g. The sensory evaluation showed that the control sorghum agidi scored the highest points in all the sensory attributes evaluated and there was significant difference (P<0.05) in the nutritional properties and sensory characteristics of the agidi enriched with defatted and non-defatted tropical almond seed flours. It was therefore concluded that tropical almond seed flour can be used to enhance the nutritional properties of sorghum agidi.

Complementary Feeding Practices and Childhood Malnutrition in South Africa: The Potential of Moringa Oleifera Leaf Powder as a Fortificant: A Narrative Review.

Poor complementary feeding is a common practice in developing regions, including South Africa (SA), and is one of the main contributing factors to childhood malnutrition. This paper reviews the literature on complementary feeding practices in SA and the potential of fortifying home-prepared complementary foods with Moringa oleifera to improve their nutritional composition. Studies that investigated complementary feeding practices, indigenous crops, nutritional benefits of Moringa oleifera, and the use of MOLP as a fortificant both locally and globally were included in this review. In SA, maize meal and commercial cereal are the most commonly used complementary infant foods. The diet consumed by children from vulnerable households commonly has insufficient nutrients. Foods consumed are generally high in starch and low in other essential nutrients, including good-quality protein. Impoverished individuals consume poor-quality foods as they are unable to afford a diversified diet with food from different food groups, such as protein, fruits, and vegetables. In SA, various programs have been implemented to reduce the incidence of childhood malnutrition. However, childhood malnutrition remains on the rise. This shows a need for complementary food-based strategies that can be implemented and sustained at a household level. This can be conducted through the use of accessible indigenous crops such as Moringa oleifera. Moringa oleifera contains essential nutrients such as proteins, amino acids, vitamins, and minerals. Therefore, it could possibly be used as a home-prepared complementary food fortificant to enhance nutritional composition. Before complementary foods can be fortified with Moringa oleifera, popular home-prepared complementary foods must be identified.

Occurrence and Dietary Risk Assessment of Mycotoxins in Most Consumed Foods in Cameroon: Exploring Current Data to Understand Futures Challenges.

Mycotoxins are naturally occurring toxins that contaminate different crops and foodstuffs under certain circumstances during harvesting, handling, storage, and processing. Neither the dietary intake of mycotoxins in Cameroon is well characterized, nor its health effects on the consumers. This review is intended to be the first milestone towards national risk management of mycotoxins. It is noteworthy that mycotoxins contaminate the main staple foods of Cameroonian communities, which are also often used as complementary foods for infants, young children, and people with compromised immune systems (e.g., HIV/AIDS), thus calling for urgent intervention in primary and secondary prevention. Very few data exist on mycotoxin contamination in Cameroonian agricultural commodities and food items. Only 25 studies from 14 different authors have been published in the last decade. On the basis of available data in Cameroon, the Estimated Daily Intake (EDI) of major mycotoxins in foods for Aflatoxins was 0.0018-14.2 µg/kgbw/day in maize, 0.027-2.36 µg/kgbw/day in cassava, and 0.023-0.1 µg/kgbw/day in groundnuts. The estimated daily intake of fumonisins was 0.12-60.6 µg/kgbw/day in maize and 0.056-0.82 µg/kgbw/day in beans. Based on the estimated distribution of human exposure levels by food, maize and cassava are the major sources of exposure and should be prioritized, followed by beans and spices. This estimate will be updated along with improvements on the national database on mycotoxin contamination of Cameroonian foods.

The big squeeze: a product content and labelling analysis of ready-to-use complementary infant food pouches in Australia

BackgroundEncouraging the early development of healthy eating habits prevents diet-related chronic disease. It is well understood that highly processed foods with high amounts of sugars, salt and fats are a risk factor for non-communicable diseases. Commercial baby foods in ready-to-use squeeze pouches emerged in the global food market around 2012. The long-term effects of this now ubiquitous packaging on the quality of infant diets, baby food consumption and marketing are unknown. This study aimed to conduct a rigorous mixed-methods audit of squeeze pouches in Australia to inform product regulation and policy.MethodsNutritional and marketing data were sourced from products available in Australian retailers. Analysis of nutritional content, texture and packaging labelling and serving size was conducted. Pouches were given a Nutrition Profile Index (NPI) score and compared with the Australian Infant Feeding Guidelines. Marketing text was thematically analysed and compared to existing infant nutrition policy around regulation of marketing claims.Results276 products from 15 manufacturers were analysed, targeting infants from 4 + to 12 + months. Total sugar content ranged 0.8-17.5 g/100 g, 20% (n = 56) of products had added sugars, 17% (n = 46) had added fruit juice, 71% (n = 196) had added fruit puree. Saturated fat content ranged from 0.0 to 5.0 g/100 g, sodium 0.0-69 mg/100 g and dietary fibre 0.0-4.3 g/100 g. Only two products were nutritionally adequate according to a nutrient profiling tool. Marketing messages included ingredient premiumisation, nutrient absence claims, claims about infant development and health, good parenting, and convenience. Claims of ‘no added sugar’ were made for 59% of pouches, despite the addition of free sugars.ConclusionsSqueeze pouch products available in Australia are nutritionally poor, high in sugars, not fortified with iron, and there is a clear risk of harm tothe health of infant and young children if these products are fed regularly. The marketing messages and labelling on squeeze pouches are misleading and do not support WHO or Australian NHMRC recommendations for breastfeeding or appropriate introduction of complementary foods and labelling of products. There is an urgent need for improved regulation of product composition, serving sizes and labelling to protect infants and young children aged 0–36 months and better inform parents.

Antioxidant properties, antioxidant minerals and vitamins composition of sorghum-carrot agidi enriched with Terminalia catappia L seed flour

Agidi is a thick gel-like fermented food made from cereal pastes; it serves as a major complementary food for infants in many parts of West Africa. The aim of this work was to investigate the nutritional and antioxidant properties of sorghum-carrot agidi enriched with Terminalia catappia seed flours. The composition of minerals (Cu, Zn, Fe, Mn) and Vitamins (A, B1, B2, B12, D and E) in the sorghum based agidi samples were analyzed using standard protocol. The antioxidant properties of the agidi samples were determined by Ferric Reducing Properties (FRAP), Free Radical Scavenging Ability (DPPH), Hydroxyl Radical Scavenging Ability (OH) and Fe2+ chelating (Fe2+). The results showed that iron content of the agidi samples ranged from 0.754±0.066 to 1.363±0.069ppm while the Zinc content of the samples were between 0.756±0.030 to 1.96±0.015 ppm. The Vitamin A content of the Agidi samples was between 21.77 – 41.78 mcg RAE while that of Vitamins B1and B2 were 0.0773 – 1.39μg/g. The enriched Agidi sample J5 had the highest values of Vitamins D and E, 1.20 and 1.35μg/g respectively. The antioxidant properties determined showed FRAP values ranged from 3.265±0.026 μg/g to 26.460±0.026 μg/g, DPPH values were between 78.976±0.168 to 87.976±0.168% and sample J4 had the highest Fe2+ chelation values 29.545±0.267%. The vitamins and minerals composition of the sorghum agidi samples were enhanced significantly (P&lt;0.05) by enrichment with carrot and tropical almond seed flours and this was reciprocated in theirantioxidant potencies.

Assessment of nutrient adequacy of complementary foods for infants and young children in Morogoro, Tanzania

Women sustain household health by operationalizing and maximizing nutrition through food preparation. Thus, information and the women's knowledge on nutrient adequacy of meals prepared at home is crucial for the design, implementation and performance of nutrition interventions. However, there is limited evidence on the adequacy of homemade complementary meals for children below two years in Tanzania. This study aimed to assess the dietary quality of the prepared complementary foods provided to infants and children. A cross-sectional survey was used to collect demographic and nutritional information. A total of 119 breastfeeding children aged 6 to 22 months were recruited. The dietary intake patterns were assessed using a seven-day food frequency questionnaire, and a 3-day 24 h recall. The dietary diversity score and Food consumption score evaluated dietary patterns. Food consumed by 27 children in a day (24 h) was weighed and recorded and samples were collected for nutrient analysis. Nutrient adequacy ratios were obtained by comparing FAO/WHO recommended intakes. Results revealed that 15% of the children had poor food consumption patterns. The median dietary diversity score of the children was four out of eight food groups. For most households, median adequacy ratios for energy, fat and micronutrient contributed from complementary foods were less than one. Although breastfeeding was present and supported at home, the nutrient densities of complementary meals were inadequate to achieve the WHO/FAO recommended nutrient intakes. Promotion of community food fortification and diversification programs, along with nutrition education, health and sanitation are necessary as they can improve the intake of critical micronutrients and nutrition status.