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

Autor: Kabeer S; Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India.; Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamil Nadu India., Mary SJ; Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India.; Department of Food Technology, Dhanalakshmi Srinivasan College of Engineering and Technology, ECR, Mamallapuram, Chennai 603104, Tamil Nadu India., Govindarajan N; Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India., Essa MM; Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Muscat, Oman.; Aging and Dementia Research Group, Sultan Qaboos University, Muscat, Sultanate of Oman., Qoronfleh MW; Research & Policy Department, World Innovation Summit for Health (WISH), Qatar Foundation, P.O. Box 5825, Doha, Qatar.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2024 Dec; Vol. 61 (12), pp. 2263-2274. Date of Electronic Publication: 2024 Sep 25.
DOI: 10.1007/s13197-024-06065-2
Abstrakt: 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.
Competing Interests: Conflict of interestsThe authors declare no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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