| Autor: |
Lalèyè FTF; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Fanou-Fogny N; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Chadare FJ; Laboratory of Food and Bioresource Sciences and Technologies and Human Nutrition, School of Sciences and Techniques of Conservation and Transformation of Agricultural Products, University Center of Sakété, National University of Agriculture, Sakété 05 BP 1752, Benin., Madodé YE; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Kayodé PAP; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Hounhouigan DJ; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin. |
| Abstrakt: |
Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to accelerate the weight growth of moderately malnourished children hosted in learning and nutritional rehabilitation centers (LNRs) in eight municipalities in Benin. A multi-ingredient infant flour (i.e., FARIFORTI), composed of 35% corn flour ( Zea mays ), 15% malted sorghum ( Sorghum bicolor ), 30% soybean ( Glycine max ), 10% shelled and roasted peanuts ( Arachis hypogeaea ), 7% baobab pulp ( Adansonia digitata ), and 2% dried fried fish ( Stolothrissa tanganyicae ), was tested with 289 moderately malnourished children aged 6 to 59 months, selected in LNR sessions. Children were given the FARIFORTI flour porridge over 12 days (based on LNR protocol) in addition to other dishes based on local food resources. The weight and height of the children were measured at entry and at the end of the LNR sessions. The sensory evaluation indicated that the FARIFORTI flour was well-accepted by mothers (97%) and children (98%). The FARIFORTI porridge provided significantly higher intakes of carbohydrates and iron in children with weight gain compared to children without weight gain. |
