A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin.

Autor: Affonfere M; Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sakété Université Nationale d'Agriculture Sakété République du Bénin.; Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d'Abomey-Calavi Jéricho, Cotonou République du Bénin., Chadare FJ; Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sakété Université Nationale d'Agriculture Sakété République du Bénin.; Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d'Abomey-Calavi Jéricho, Cotonou République du Bénin., Fassinou FTK; Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition Humaine Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de Sakété Université Nationale d'Agriculture Sakété République du Bénin.; Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d'Abomey-Calavi Jéricho, Cotonou République du Bénin., Talsma EF; Division of Human Nutrition and Health Wageningen University and Research Wageningen The Netherlands., Linnemann AR; Food Quality and Design Wageningen University and Research Wageningen The Netherlands., Azokpota P; Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d'Abomey-Calavi Jéricho, Cotonou République du Bénin.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2021 Jun 10; Vol. 9 (7), pp. 3824-3835. Date of Electronic Publication: 2021 Jun 10 (Print Publication: 2021).
DOI: 10.1002/fsn3.2358
Abstrakt: Nutritious complementary feeding is often not affordable in Benin, and iron deficiency exists. This research aimed at formulating an affordable and sensory acceptable complementary food supplement using local food ingredients to increase iron intake among children aged 6-59 months in Benin. The complementary food supplement was formulated to ensure that 10 g would cover 25% of the estimated average requirements for iron for children aged 6 to 12 months. Adansonia digitata fruit pulp, Moringa oleifera leaf powder, and Cochlospermum tinctorium root powder were used to compose the complementary food supplement, which was mixed with maize and sorghum ogi porridges before being presented to the mothers and children for the acceptability test. The mineral contents of Adansonia digitata fruit pulp in mg/100 g dw were 9.9 ± 0.1 for iron and 0.9 ± 0.1 for zinc. The iron and zinc contents of Moringa oleifera leaf powder and Cochlospermum tinctorium root powder in mg/100 g dw were 34.1 ± 2.2 and 26.8 ± 2.7 and 9 ± 0.0 and 0.9 ± 0.0, respectively. The complementary food supplement contained, in mg/100 g dw, 17.4  ±  1.1 of iron and 1.2 ± 0.1 of zinc. The maize and sorghum ogi porridges enriched with the complementary food supplement at substitution rates of 15% and 16% (in dry weight), respectively, were acceptable to 85% of children for sorghum ogi porridge and 87% for maize ogi porridge. The present study demonstrated the potential of local food ingredients in the formulation of an iron-rich and acceptable complementary food supplement for children aged 6-59 months in Benin.
Competing Interests: The authors declare that they do not have any conflict of interest.
(© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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