Developing and Nutritional Quality Evaluation of Complementary Diets Produced from Selected Cereals and Legumes Cultivated in Gondar province, Ethiopia
Tsehayneh Geremew Yohannes1*
, Anselimo Ouma Makokha1, Okoth Judith Kanensi1, Mesfin Wogayehu Tenagashaw2
1Department of Human Nutrition Science, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya.
2Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Corresponding Author Email: myohan2002@gmail.com
Abstract:
Malnutrition is a great concern in developing countries which affects infants and young children in their early age. The objective of this study was to formulate low-cost complementary foods from selected cereals and legumes using household technologies and an attempt was made to evaluate nutritionally. Four complementary blends were formulated based on protein basis of the ingredients and their nutritional characteristics were compared with the commercial complementary food (Cerifam). Standard official procedures were used to determine the macronutrient composition of the developed diets and ingredients. High-performance liquid chromatography was used to quantify vitamins of the formulated diets, while minerals were analyzed using atomic absorption spectrophotometer. The crude protein values of cereal-legume based diets were ranged from 12.20-17.14% on dry matter basis. Mean separation using Least Significant Diffrence indicated that protein values to be significantly (p< 0.05) differed between the different composite flours. However, the crude protein content of all blended diets were statistically greater (p<0.05) than the control value. Energy values of the blends were ranged from 394-560 kcal/100g and the values met the WHO recommendations of 0.8 -1.0 kcal/g from complementary foods. In general, the formulated diets were better than the reference diet and meet the recommended levels for protein, energy and problem nutrients like as zinc, iron and vitamin A based on an estimated daily intake of 65 g of weaning foods. Therefore, the formulated diets have a significant potential in poor rural and urban mothers for use in sub-Saharan Africa.
Keywords:
Cereals; Complementary Foods; Legumes; Nutrient Requirement
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