Home Made Weaning Foods Research Articles

Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review.

Weaning foods are soft digestible baby foods introduced along with breast milk for infants of 6 to 24 months. Early nutrition is a crucial one for proper growth and wellbeing. Researchers have developed weaning food from locally available ingredients with appropriate processing methods without losing actual nutrients value. Despite this, micronutrient malnutrition irrespective of the country status is a potential threat. This is overcome by fortifying micronutrients in the formulated weaning foods. Typically, formulated weaning foods are prepared from fruits and cereal grains that are abundant in micronutrients. Different processing methods are adopted to maintain the original natural characteristics of the ingredients. Traditional homemade weaning foods always have an upper hand over industrialized ones. Additionally, fortification enhances the micronutrients in weaning food and helps in uprooting the hidden hunger thereby helping in the sustainable development goals. This review focuses and delivers insights on the various processing methods and cereal-fruit weaning foods as traditional homemade ready-to-serve food supplement. It also highlights the impact of fortification of weaning foods against micronutrient malnutrition. On the whole this work emphasizes on the importance of sustainable weaning foods and how babies can be brought up into healthy grown-ups achieving zero hunger.

Significance and the Use of Legumes in Developing Weaning Foods With a Balanced Nutrition—A Review

ABSTRACTWeaning is a crucial stage in an infant's development when they gradually move from being breastfed to receiving complementary foods. The typical age for introducing weaning foods is 4–6 months. This period is often characterized by rapid weight gain, so proper nutrition essential for optimal growth and development. Foods with a balanced nutrition are very important for regulating metabolism for healthy growth of children. Cereal grains and legumes have a major role in both commercial and homemade weaning foods. In developing countries, cereals and legumes are the optimal choices for producing nutrient‐dense, high‐protein, and high‐energy weaning foods. It is crucial to research and develop composite legume blends for their expanded utilization as weaning foods. Understanding the importance of complementary foods and introducing them appropriately are critical to the health and development of the infant. Furthermore, fortification and supplementation with minerals and vitamins can play a vital role in such foods. This article provides an overview of recommendations made by health authorities in relation to the onset of weaning, types/combination of foods, and infant dietary requirements and highlights the importance of including legumes in the weaning diet to address nutrient deficiencies, particularly in regions with high rates of malnutrition.

Homemade weaning foods as a source of lead and mercury exposure in Korean infants – A dietary risk assessment study

Lead (Pb) and mercury (Hg) are neurodevelopmental toxicants that pose risks to cognitive and behavioral health. Given early childhood's vulnerability to these metals, understanding their sources and pathways of exposure during infancy is crucial for public health. During the weaning process, infants may be exposed to metals through the baby food they consume. We aimed to assess metal exposure through homemade weaning foods by analyzing 288 samples consumed by 157 Korean infants aged 6-, 9-, 12-, 15-, and 24–27 months. Pb was detected in 65 % of samples, with levels reaching up to 169 ng/g. Notably, 58 % exceeded the Maximum Level (ML) of 10 ng/g, with a median concentration of 14.7 ng/g fresh weight. Total Hg was found in 88 % of samples, with a median concentration of 4.56 ng/g fresh weight. Estimated median daily intakes of Pb and Hg were 0.29 and 0.09 μg/kg/d, respectively. Considering a benchmark dose for Pb (0.5 μg/kg/d by EFSA), 94 % (the margin of exposure <10) of all age groups was estimated to have a potential health concern associated with homemade baby food consumption. For Hg, only 6 % exceeded a hazard quotients of 1 compared to a provisional tolerable weekly intake for Hg (4 μg/kg/week by WHO). This study marks the first direct assessment of daily Pb and Hg intake through homemade baby food among Korean infants. Our findings underscore the urgent need for heightened awareness regarding metal exposure through homemade baby food.

Status of food safety knowledge, attitude, and practices of caregivers of children in northern Uganda.

The safety of homemade weaning foods in low- and middle-income countries is of great concern as rural households have limited access to standardized commercial weaning foods. In the Acholi subregion of Uganda, complementary foods are locally produced. However, there is limited information on the Food safety knowledge (FSK), food safety attitude (FSA), and food hygiene practices (FHP) of the caregivers. This study examined food safety knowledge, attitude, and practices of the caregivers of children 6-23 months of age in Amuru and Nwoya districts, Northern Uganda, between March 2019 and June 2019. A cross-sectional study was conducted involving 180 caregivers. Data were collected using semi-structured questionnaires and focus group discussions and analyzed using descriptive statistics, multivariate binary logistic regression, and thematic content analysis. Caregivers had sufficient FSK (74.1%) and positive FSA (68.1%). However, only 17.6% of them adhered to FHP. Frequency of food safety training (p = .041) and households with children who suffered from foodborne illness (p = .001) significantly predicted FSK. Conversely, both FSK and FSA were significantly predicted by gender roles in decision-making on household income (p = .006) and households with older children (p = .041). A significant positive correlation was observed between FSK and FSA (r = .406, p = .000). However, major barriers to adherence to FHP were inadequate sanitation facilities and caregiver's workload. The overall nontranslation of sufficient FSK and positive FSA into proper FHP calls for future intervention to harness the sociodemographic factors that influence FSK and FSA and address the barriers to FHP among caregivers.

Factors affecting stunted growth in children aged 6-24 months in Bawean Island, Indonesia

Background: Stunted is defined as a condition where body length and height are less than -2 SD of the WHO height-for-age z score. The number of stunted children worldwide reaches 129 million or 23.8% of the population. This study aims to scrutinize the factors affecting stunted growth in children aged 6-24 months old in Sangkapura district, Bawean.&#x0D; Methods: This cross-sectional quantitative study in Bawean island, involving children aged 6-24 months old who came to posyandu for height measurement. The purposive sampling technique was used in the study, in which the samples filled a questionnaire consisting of several questions. The data analyses presented are univariate analysis, Chi-Square, and Binary Regression Analysis. &#x0D; Results: The analysis results showed that the factors affecting stunted growth in toddlers are birth weight (&lt;2500 grams), gestational age (&lt;37 weeks), exclusive breastfeeding, and weaning foods. If the baby’s birth weight is less than 2500 grams, is born before week 37 of pregnancy, does not get exclusive breastfeeding, and is given homemade weaning foods, the possibility of the baby being stunted is 91.5%.&#x0D; Conclusion: Several factors affect stunted growth in children aged 6-24 months old in Bawean island. Children who experience all of the factors mentioned above have a 91.5% possibility of being stunted. Among the other factors, babies not exclusively breastfed are 190,019 times more likely to be stunted.

Implementing Precede-Proceed Model toward the Mothers Perception on the Importance of Feeding of Home-Made Complementary Food to Wasting and Stunting Toddlers

The aim of the study was to modify the PRECEDE-PROCEED models to use them as a basis for planning of weaning food interventions for home-made weaning food on wasting and stunting toddlers. This study used the method of an observational cross sectional with one group pretest posttest design. The total population in this study was1,520 toddlers under two years old. The samples in this study were 63 mothers. The data collection was done through distributing the questionnaire to the mothers. Then, the data analysis was using a sample t-paired test. The results of the study show that the application of the PRECEDE-PROCEED models included knowledge (p=0.03), attitudes (p=0.01), actions (p=0.005), family support (p=0.004), health worker supports (p=0.004), and cultural support (p=0.0001). Thus, it can be concluded that there is the increase in the respondents’ knowledge, attitude, actions, family support, health worker supports, and cultural support after the implementation of PRECEDE-PROCEED models in concern to the importance of weaning food providence.

Prevailing infant feeding practices and immunization status in Girwah tehsil of Udaipur city

A cross sectional study on 250 pre-school children (2-5years) along with their mothers was undertaken among Girwah tehsil of Udaipur city. The study aimed to assess the prevailing infant feeding practices and immunization status. Information related to infant feeding was gathered by interviewing mothers of pre-schoolers with the help of structured questionnaire. Results revealed that large amount of subjects (40.8%) received prelacteal feed. Janam gutti was most common used prelacteal feed. Breast feed was received by 100 per cent subjects and most of the mothers (54.4%) feed their children on demand. 49.2 per cent mothers initiated breast feed within 1 hour after the birth of their child, remaining 29.6 and 21.2 per cent feed after 2-5 hours and more than 5 hours. Colostrum was not known by 5.6 per cent mothers and they dint even feed it to their newborns. Exclusive breast feed was given by 70 per cent mothers. Duration of exclusive breast feed was 3-6 months among most of the mothers (43.6%). 4.8 per cent mothers exclusively breast feed their children more than 8 months. Most of the mothers (94.8 %) breast feed during their illness. The most common age of weaning was found 4-6 months, among them 69.2 per cent preferred homemade weaning food. Most common age of giving semi solid/solid food was 6-8 months (40%) and 8-10 months (22%), while 5.2 per cent mothers didn’t start weaning their infants even after the age of more than 12 months. Immunization status of 84 per cent children was found satisfactory, while 4.4 per cent children were partially immunized and 1.6 per cent didn’t even have immunization card..

Microbial Contamination of Seven Major Weaning Foods in Nigeria

Five million children aged less than five years die annually due to diarrhoea. The aim of the study was to identify some possible contributing factors for persistent diarrhoea. Seven weaning foods, including a locally-made food, were evaluated by estimating the microbial load using the most probable number method and aflatoxin levels (AFM1, AFG1, AFG2, and AFB2) by immunoaffinity column extraction and high-performance liquid chromatography (HPLC) with detection of fluorescence. The results showed that the locally-made weaning food had the highest microbial count (2,000 cfu/g) and faecal streptococcal count (25 cfu/g). Moulds isolated were mainly Aspergillus niger, A. flavus, A. glaucus, Cladosporium sp., and Penicillium sp. The home-made weaning food recorded the highest fungal count (6,500 cfu/g). AFM1 of the weaning foods was 4.6-530 ng/mL. One weaning food had AFB1 level of 4,806 ng/g. Aflatoxin metabolites, apart from AFM1 and AFB1 present in the weaning foods, were AFG1 and AFG2. There were low microbial counts in commercial weaning foods but had high levels of aflatoxins (AFM1, AFG1, AFG2, AFB1, and AFB2). Growth and development of the infant is rapid, and it is, thus, possible that exposure to aflatoxins in weaning foods might have significant health effects.

Weaning Practices and Nutritional Status of Infants in Isoko North and South Local Government Areas in Delta State, Nigeria

The study investigated the weaning practices of mothers and the nutritional status of infants in Isoko North and South Local Government Areas in Delta State, Nigeria. The population consisted of mothers who had up to two children including infants from various occupational groups. A sample of 300 mothers was randomly selected. Questionnaire was used for data collection. The anthropometry used was the height and weight of the infants. The percentage of the responses to each of the questionnaire items was calculated. Findings showed that most of the mothers started weaning their infants in the fourth month. The mothers gave commercial and home made weaning foods to their babies “on demand”. Others practised “scheduled feeding”. The major weaning foods given to the infants are banana, corn pap, cerelac. It was observed that some of the infants had normal nutritional status. Others were malnourished. It was recommended among others that the mothers should be encouraged to wean their babies with legumes, green leafy vegetables, soymilk, fish and fruits to enhance their nutritional status.

Design and Development of a Weaning Food Processing Equipment for use at Institutional level

Preparing paste from cereal, pulses, fruits and vegetable is the most important operation in the process of preparing home made weaning foods. At present, there is no specially designed equipment for processing home made weaning foods for use at institutional level. Hence, the conventional and alternative methods and equipments have to be used for processing weaning foods. These methods besides being time consuming, laborious and inefficient, the product is poor in quality without making required particle sizes for weaning baby and moreover contamination of foods may also occur. Therefore a hand operated weaning food processing equipment was designed and developed for processing home made weaning foods for use at institutional level. The performance of the developed weaning food processing equipment was evaluated at different batch sizes. It was found that the average time for processing a batch (4kg) was estimated to be about 8.47min. The extraction efficiency of the developed equipment was found between 92.53 and 94.48 per cent. The average power requirement of the developed weaning food processing equipment has been observed to be about 0.073W, when equipment was operated with batch of 4kg at a time. The average moisture content, density and viscosity for the weaning paste produce with the developed equipment were found to be 81.5 per cent, 1030 kg/m 3 and 4.431 Pa.s respectively.

Nutritional composition and micronutrient status of home made and commercial weaning foods consumed in Tanzania.

About 50% of young children in Tanzania suffer from protein-energy undernutrition (PEU) while more than 45% of children under the age of five suffer from various micronutrient deficiency disorders. The immediate cause of these conditions is inadequate intake and poor utilization of nutrients, which begins in the weaning period and amplifies in the subsequent years. This study was conducted to assess the potential of some home made and commercial weaning foods commonly consumed in Tanzania to supply adequate amounts of both macro- and micronutrients as recommended in the Tanzania and FAO/WHO Codex Alimentarius Standards for cereal/milk-based weaning foods. Six types of home made weaning foods, maize, cassava, millet, sorghum and millet-sardine-peanut composite gruels and plantain pap, and four types of commercial weaning foods, Cerelac- 1, Cerelac-2, Lactogen-1 and Lactogen-2, popularly consumed in Tanzania, were chemically assayed for proximate composition, energy and mineral density. Results of the study indicated that, both the home made and commercial weaning foods were good sources of macro- and micronutrients. When compared with the Codex Alimentarius and Tanzania Bureau of Standards specifications for weaning foods, both home made and commercial weaning foods had some shortcomings in terms of nutrient composition and energy balance. Many of the foods were low in fat. Fe, Ca, Zn and P but high in crude fiber, carbohydrate and magnesium. Ca, Fe and Zn were the most common deficient macro/micronutrients in the home made weaning foods. In spite of these shortcomings, most of the home made and commercial weaning foods were nutritionally sound since they could provide reasonable percentages of the recommended daily allowances for macro/micronutrients and energy. It is suggested that, more efforts must be directed towards increasing the concentration of Ca, Fe and Zn in the home made weaning foods through supplementation of the starchy staples with mineral rich foods. Meanwhile, the parents, caretakers and health workers should be educated on the selection and preparation of nutritious, balanced weaning foods and good weaning practices.

Weaning food and magadi associated with dental fluorosis in Northern Tanzania

A cross-sectional study of 143 children aged 10-14 years was carried out to identify factors associated with the severity of dental fluorosis in 2 areas (Moshi/Kibosho: n = 63/80) with fluoride (F) concentrations < 0.4 mg F/L in the drinking water. Dental fluorosis was recorded under field conditions using the Thylstrup and Fejerskov index (TFI). The score on tooth 21 was used to indicate the severity. The prevalence of dental fluorosis in Moshi at TFI score ≥1 was 60% and at TFI score ≥5 it was 10%. The corresponding values in Kibosho were 100% and 34%, respectively. Background variables pertained primarily to the child's first 6 years of life. In Moshi and Kibosho, 65% and 97% of children, respectively, used magadi, a fluoride-containing food tenderizer. In Moshi, the risk of having TFI score ≥2 was significantly higher among users of magadi (odds ratio (OR) = 5). Kiborou, a traditional homemade weaning food (porridge) cooked with magadi, was used only in Kibosho. Users of kiborou (36%) were at significantly higher risk (OR = 3) of developing fluorosis at severity TFI ≥4 than the users of lishe, another type of weaning food. All children in Moshi and 64% in Kibosho used lishe, which is cooked without magadi. Magadi and kiborou were significant risk indicators. Thus, it seems that the unexpectedly high prevalence of dental fluorosis and the observed differences in fluorosis prevalence and severity may be partly explained by F exposure from magadi.Keywords: Drinking water; fluoride; risk indicators; urban/rural

Improvement in HC1-extractability of minerals in home made weaning foods.

Three weaning foods were formulated from locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Nutrient composition of developed weaning foods was within range prescribed by Indian Standard Institute and was found to be acceptable. Roasting was the processing technique employed in developing weaning foods which resulted in significant increase in HC1-extractable minerals, an index of their bioavailability to humans. The higher HC1-extractability of the minerals may be ascribed to the decreased phytic acid in the processed home made weaning foods.

Formulation and nutritional value of home made weaning foods

Weaning foods were formulated from locally available foods such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery using household technologies like roasting and malting. Cereals and legumes were mixed in the ratio of 7:3. The developed weaning foods had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. Weaning foods had protein efficiency ratio (PER) ranging from 1.77 to 1.89, biological value (BV) 74.22 to 81.38, net protein utilization (NPU), 57.52 to 68.27, net protein retention (NPR) 2.23 to 2.48, protein retention efficiency (PRE) 35.68 to 39.88. Malted weaning foods had better protein quality than roasted weaning foods. Thus developed weaning foods have the potential of being produced locally, adoptable for household consumption and can well be a substitute to commercial formula, Cerelac (Foods Specialities India Ltd.).

Protein quality of developed home made weaning foods.

Home made weaning foods developed from locally available foods like bajra, barley, green gram (Vigna radiata L.), amaranth grain (Amaranthus sp.) and jaggery using household technologies like roasting and malting had a PER ranging from 2.04 to 2.13, BV 79.56 to 80.68, NPU 66.75 to 67.86, NPR 2.13 to 2.76 and PRE 34.18 to 44.18. The values were comparable to that of cerelac--a commercial weaning food.