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Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-western Nigeria
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Prevalence of malnutrition in children in North-western Nigeria is high due to poor complementary feeding practices. An attempt was made to formulate low-cost, nutritive complementary foods using malted maize, millet and sorghum with groundnut and soyabean. Nutrient qualities of gruel of the formulations thus prepared were evaluated. The ash content ranged from 1.03 ± 0.01 to 2.54 ± 0.35 g/100 g with the crude protein ranging from 6.37 ± 0.23 to 7.88 ± 0.28 g/100 g. Levels of lysine (4.80 to 6.87 g/100 g protein) and methionine (1.25 to 3.33 g/100 g protein) in most formulated complementary foods were higher than the international reference values of 4.2 and 2.2 for lysine and methionine, respectively. Percentage in-vitro protein digestibility of the formulations (75 to 82%) is comparable to that of the commonly used complementary foods (72 to 82%) in the zone. Zinc content ranged from 74.15 to 107.85 ppm and Iron content was between 177.10 and 476.64 ppm. Phytates (0.01 to 0.34 mg/100 g), tannins (16 to 37 mg/100 g) and free cyanide (0.16 to 0.99 mg/100 g). Levels of microbial contamination in the formulated were lower when compared to that reported in commonly used complementary foods in North Western Nigeria. There was no presence of Samonella and Shigella in all the samples while also no Staphylococcus spp and Escherichia coli in some of the samples. Sensory evaluation found the formulated complementary foods preparations to have good acceptability. There is improvement in the nutrient quality of the formulated complementary foods with good acceptability comparable to that commonly used in the zone.
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... % and 4.3-8.44 %) reported for Northwestern Nigeria maize-millet pap (Anigo et al., 2010) [6] and co-fermented maize-millet-sorghum-soybean pap (Omenna et al., 2018) [31] . The current protein contents are higher than 2.22, 4.48 and 4.67-5.23 % reported for yellow pap, sorghum pap eaten in Nasarawa state (Makanju, 2012) [24] and complementary foods in North Western (Anigo et al., 2009) [5] of Nigeria, respectively. ...
... % and 4.3-8.44 %) reported for Northwestern Nigeria maize-millet pap (Anigo et al., 2010) [6] and co-fermented maize-millet-sorghum-soybean pap (Omenna et al., 2018) [31] . The current protein contents are higher than 2.22, 4.48 and 4.67-5.23 % reported for yellow pap, sorghum pap eaten in Nasarawa state (Makanju, 2012) [24] and complementary foods in North Western (Anigo et al., 2009) [5] of Nigeria, respectively. ...
... Many studies have further reported different results (1.11-2.75, 0.78-3.39 and 73.78-150 mg/100 g) for sodium contents of complementary foods (Ukegbu & Anyika, 2012; Ponka et al., 2015 [41,35] ; Anigo, Ameh, Ibrahim & Danbauchi, 2010) [6] . High sodium intake has been linked with raised blood pressure (Gilbert & Heiser, 2005) and high blood pressure established during childhood can track into adulthood. ...
Background and Aims: Moderate Acute Malnutrition (MAM) is a major global health problem threatening the life of approximately 33 million children and affects 15% of under- five children in sub-Saharan Africa. The efforts to reduce the burden of severe acute malnutrition and drop child mortality rate require appropriate dietary management of MAM through promotion of an affordable, readily available and locally produced supplementary food. The aim of this study was therefore to formulate and evaluate the quality of locally produced maize-peanut and maize-soybean supplementary food.
Methods: Maize-peanut and maize-soybean composite flours were produced using standard procedure, packed in air tight polyethylene bags. Maize-Peanut {MPN} (182 g) and Maize-Soybean {MSB} (171.2 g) were re-constituted to slurry using 1,300 ml of water, 8 g of sugar and 8.4 g of vegetable oil. Proximate composition, minerals, vitamins, anti-nutritional and phytochemical composition, aflatoxin and microbiological assays and sensory properties were determined using standard analytical methods.
Result: Proximate composition was moisture (74.62%±0.02; 69.11%±0.01), crude protein (7.59%±0.02; 7.19%±0.02), crude fat (3.81%±0.02; 4.79%± 0.04), crude fiber (0.17%±0.02; 0.28%±0.03), ash (0.11%±0.02; 0.10%±0.02), carbohydrate (88.31%±0.02; 87.63%±0.06) and energy (417.96±0.08; 424.05±0.22) Kcal for MSB and MPN gruels, respectively. The mineral contents were calcium (14.15±0.00; 11.81±0.00) mg, iron (5.54±0.00; 4.84±0.00) mg, zinc (3.98±0.00; 3.13±0.00) mg, and iodine (297.33±1.16; 293.00±2.00) μg for MSB and MPN gruels, respectively. Vitamin contents of MSB and MPN gruels were B1 (2.30±0.02; 2.22±0.03) mg, B3(0.08 ±0.02; 0.06 ±0.03) mg, B9 (300.00±26.46; 150.00±17.32) mg, A (1.24±0.05; 1.13±0.04) RE, and K (0.86±0.02; 1.98±0.02) μg, respectively. Tannin (0.90±0.03; 0.93±0.02) %, saponin (0.30±0.04; 0.34±0.03) %, oxalate (0.24±0.02; 0.11±0.01) mg and alkaloid (0.12±0.02; 0.10±0.02) mg contents were not significantly different between MSB and MPN gruels.
Conclusion: The formulation diets are suitable as supplementary food for the management of moderate malnutrition in children6-59 months, they provided all the required macro and micronutrients as recommended for children under this condition.
Keywords: moderate acute malnutrition; maize-peanut; maize-soybean; supplementary foods; gruel; diet formulation; dietary management
... When compared with a study carried out on malted cereals, soybean and groundnut (Anigo, Ameh, Ibrahim, & Danbauchi, 2010); the potassium, calcium and magnesium obtained in this study were higher.. Calcium obtained in this study was higher than the value (2.0 -6.05 mg/100 g) reported for complementary food formulated made from millet, pigeon pea and seedless breadfruit and the value (27.0 -47.95 mg/100 g) reported for complementary food formulated from malted cereals, soybeans and groundnut (Anigo et al., 2010). Higher calcium value reported in this study could be attributable to the drying weight bases which are usually more concentrated in some nutrients than analysis done on wet bases. ...
... When compared with a study carried out on malted cereals, soybean and groundnut (Anigo, Ameh, Ibrahim, & Danbauchi, 2010); the potassium, calcium and magnesium obtained in this study were higher.. Calcium obtained in this study was higher than the value (2.0 -6.05 mg/100 g) reported for complementary food formulated made from millet, pigeon pea and seedless breadfruit and the value (27.0 -47.95 mg/100 g) reported for complementary food formulated from malted cereals, soybeans and groundnut (Anigo et al., 2010). Higher calcium value reported in this study could be attributable to the drying weight bases which are usually more concentrated in some nutrients than analysis done on wet bases. ...
... Inadequate nutrition during infancy has both immediate and long-term effects on the health and development of infants and young children. Its immediate effect can lead to serious functional complications as mortality and impaired/delay physical (irreversible stunting), cognitive development and increased obstetric risk [10,11] while the long term effects include impaired intellectual performance, work and reproductive capacities [12,13] and increased risk of degenerative diseases later in life [14] To address this issue, the WHO currently set out the recommendation that infants should receive breast milk within 1 hour of birth, exclusively for the first two days after birth and under six months and subsequently, receive safe, appropriate, adequate complementary food and breast milk until 2 years and beyond [15] . Initiation of breast feeding immediately at birth followed by appropriate introduction of complementary feeding is a key determinant influencing healthy growth and development of infants [16] . ...
... Underweight and wasting in this study were comparable with [4] 13.9% ; 5.5% and [5] 10.4%; 4.0% values for Cross River State, respectively while moderate and severe stunting were higher than both the [4] 20.1% ; 7.0% and [5] 17.8% ; 4.1% values for Cross River State, respectively. Malnutrition in infants and young children even in its mildest form can have adverse short and long term effect on the child's intellectual performance, work and reproductive capacities [12,13,54,61] . High prevalence of stunting observed in 6-23 months and underweight in 6-8 months old could be attributed to the nutrition transition period (introducing other foods) and probably inappropriate infant feeding practices (breast feeding and complementary feeding) [62,63] . ...
... It was also higher compared to that reported by [37] which was 4.48% with pap produced from sorghum sold in Nasarawa State, Nigeria. However, Anigo, et al. [38] reported higher protein contents (6.76% to 7.88%) with paps produced with maize and millet sold in North-western Nigeria. The recommended dietary allowance (RDA) for crude protein in foods is ≥16.0 mg/100g [34]. ...
... The flour blend at the end has low bulk the ranges from 0.28-0.34g/cm 3 . The variation in different flours may be due to different protein concentration, their degree of interaction with water and conformational characteristics" [38]. ...
Production of complementary food using locally available underutilized materials has become of necessity to overcome the economic effects on importation. This research examined the chemical composition, functional, microbial and sensory qualities of complementary food produced from Rizgah (Plectranthus esculentus), baobab fruit powder (Adansonia digitata), soybean (Glycine max) and crayfish(Cambarus Sp) flour blend. The raw materials used were purchased, processed into flour and mixed in varied proportions of Rizgah: baobab: soybean:cray fish flour(100:0:0:0; 85:10:5:0; 75:15:10:0;70:15:10:;60:20:15:5;55:20:15:10) to produce complementary foods and analyzed for chemical, microbial and sensory qualities. The ash, crude protein, crude fat and crude fibre increased from 9.34 to 16.77, 4.93 to 9.28, 9.48 to 11.50 and 1.57 to 3.53%, respectively, while the moisture and carbohydrates content decreased from 9.42 to 7.77 and 65.38 to 53.71%, respectively with reduction in the added Rizgah flour (100 to 55%). The bulk density decreased from 0.34 to 0.28g/cm3, while the swelling, oil absorption and water absorption capacity decreased from 85.25-66.10%, 25.50-17.50% and 57.50-45.50%, respectively. The vitamin C, vitamin B1 and vitamin B6 increased from 5.7 to 7.50(mg/100g), 0.64 to 3.00(mg/100g) and 0.58 to 1.75(mg/100g), respectively, with increase in the soybean, baobab powder and crayfish. The total coliform count, total heterotrophic bacterial count and total heterotrophic fungi count decreased from 2.8×10-2 to 1.5×10-2, 7.5×10-5 to 2.3×10-5 and 3.1×10-3 to 1.8×10-3, respectively, with decrease in the added Rizgah (100% to 55%). The mineral content of the sample increased from 0.29 to 0.90mg/100g for iron, 0.01 to 0.047mg/100g for sodium, 1.68 to 71.88mg/100g for calcium, 8.19 to 12.50mg/100g for magnesium and 0.96 to 2.75mg/100g for phosphorus with increase in the quantity of crayfish.The anti nutrient content of the sample varied from 5.90 to 5.81mg/100g for tannin, 5.46 to 13.60mg/100g for phytate, 7.81 to 10.91mg/100g for trypsin, 0.82 to 2.04mg/100g for oxalate. The relative increase observed for the anti nutrient content could be due to the added soybean flour. The average mean scores for aroma, colour, texture, taste, and overall acceptability of the complementary food samples varied from 3.50 to 3.60, 3.50 to 3.60, 3.50 to 3.40, 3.70 to 3.50 and 3.10 to 3.40 respectively, the relative increase in the average means score of sensory quality could be attributed to the added crayfish. This study has shown that relatively high quality and safe complementary food can be produced from Rizgah flour with addition of soybean, baobab and cray fish.
... The presence of antinutritional factors (phytates, trypsin inhibitor) in complementary food has been constituting a brake to the effective utilization of its nutrients in human nutrition. Many authors revealed that phytate levels in complementary foods generally interfere with mineral availability (Anigo et al., 2010). However, the levels of phytate and trypsin inhibitors in this study were reduced through various processes. ...
Malnutrition and micronutrient deficiencies during infancy and early childhood are major problems facing developing countries, particularly Cameroon. This study aimed to formulate highly nutritious infant foods from locally available and affordable raw materials: orange-fleshed sweet potato (Ipomoea batatas L.), beans (Phaseolus vulgaris L.), and peanuts (Arachis hypogaea L.) grown in Cameroon. The formulated diets were analysed for their proximate (protein, fat, ash, fibre, carbohydrates), mineral (iron, zinc, calcium, magnesium, phosphorus), and antinutritional contents using standard methods. They were compared with the FAO/WHO standards. A total of two formulations were produced, with compositional proportions calculated based on recommended daily allowances (RDAs) for young children. The formulated ingredient varied 57-58% sweet potato, 23-25% beans, and 18-19% peanut. The linear programming method combined the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results showed that the nutritional composition of the flour on a dry weight basis was as follows: crude protein: 12.66-13.66g/100g, lipid: 8.95-9.13g/100g, carbohydrates: 61.58-63.71g/100g, fibre: 5.58-6.22g/100g, ash: 3.82-4.64g/100g, energy: 381.53-387.65 Kcal, iron 9.45-10.46mg/100g, zinc 3.00-4.24mg/100g. The proximate contents of the formulated flours meet the FAO/WHO standards, except the energy content. The results of the study showed that the formulated diets contain very low antinutritional factors (phytate: 0.12 mg/100g and trypsin inhibitory content 0.30 to 0.35mg/100g). Based on the results, the complementary food formulated from sweet potato, beans, and peanut flour is a good source of protein, iron, and zinc and would contribute to the daily requirements of infants and young children.
... It is made into a thin gruel, and it contains a low amount of essential amino acids such as lysine" [8]. "Traditional complementary foods from maize commonly given to infants are not enough to meet the daily nutrients, energy, and micronutrient requirements, and this has been the major cause of malnutrition in infants and young children in developing countries" [9,10]. In developing countries, it's a non-fact that animal sources of protein are inadequate to meet the rapid population growth considering their cost and availability, which is a major cause of food insecurity, and intense research efforts are currently directed towards the identification and evaluation of food grains that normally have considerable protein content [6]. ...
Background: Complementary foods are formulated food mixtures meant to be fed along with breast milk for infants from 6months until completely weaned off of breast milk. Objective: This study is therefore designed to assess the effect of processing method on nutrients and anti-nutrient composition of complementary foods from Maize, Soybean and Pumpkin Seed Methods: Raw materials were purchased at Owena Market in Ondo state while a commercial complementary food was purchased Ayofem shopping mall and supermarket, Akure Ondo state. Maize, soy beans and pumpkin seeds were separately subjected to fermentation, sprouting and toasting, milled into powder and packaged. The flours were formulated into three (3) different samples using the ratio 70:20:10 for maize, soybean and pumpkin seed respectively. The complementary were labeled as follows, sample A (70% fermented maize: 20% fermented soybeans: 10% fermented pumpkin seed) B (70% roasted maize: 20% roasted soybeans: 10% roasted pumpkin) and C (70% sprouted maize: 20%sprouted soybeans: 10% sprouted pumpkin) were formulated. Samples of the complementary foods were subjected to chemical and instrumental analysis using standard methods. Analysis of variance (ANOVA) was performed using Statistical Package for Social Science (SPSS) version 23. Difference is considered statistically significant at P<0.05. Results: Findings shows that sample B was significantly (P<0.05) lower in moisture content (8.18%) but higher than the control sample D (2.5%). The control sample was higher in crude fibre (4.5%), Ash (3.0%). Protein was significantly (P<0.05) higher in sample A (18.39%) while sample B (11.33%) has the highest fat and energy (410kcal) content. Sample D had the highest carbohydrate (65.0%) compared to other samples. Beta-carotene content varies from 0.203mg to 0.461mg.The oxalate, cyanide and phytate content was significantly (P<0.05) higher in sample C (21.350mg), 4.637mg and B (7.296mg) respectively. The mineral content of the samples is significantly different from one another. Sample A was significantly (P<0.05) lower in Ca (16.02mg), Mg (26.979), K (62.185), and P (125.12mg), while Sample C was significantly (P<0.05) higher in Ca (27.034), Mg (42.996mg), K (569.069mg), and P (281.162) respectively. The Iron (Fe) content was significantly (P<0.05) higher in sample A (14.008mg). Conclusion: This study had shown that fermentation, toasting and sprouting improved the nutrients composition of the formulated complementary foods and can replaced the control sample for feeding infant age 6months and above.
... The phosphorus content in this study was comparable to 286.37-365.08 mg/100 g, reported by Tiencheu et al. [12], in formulated food from maize, pawpaw, red beans, and mackerel fish meal. However, the obtained values were significantly (p < 0.05) higher than 148.98-219.98 mg/100 g, found by Anigo et al. [60], in formulations made from guinea corn, sorghum, maize, millet, soybeans, and groundnuts. ...
... This formulation had also shown a good level of functionality with favour to water absorption, bulk density, gelling temperature and swelling (Abolaji et al., 2019). Soybean as complementary feeding main ingredients gives improvement in the nutrient quality of the formulated complementary foods which can be improved on with the ultimate goal of contributing to the reduction of malnutrition in children (Anigo et al., 2010;Manihuruk et al., 2017). The purpose of this study was to determine the effect of the ingredient formulation on the nutritional and antioxidant content of complementary feeding from soybeans and dragon fruit peels. ...
Infants aged 6-24 months can be given complementary feeding to fulfil their nutritional needs. Giving complementary feeding on time can prevent infants from malnutrition. Malnutrition in the long term can increase the risk of stunting. The Indonesian government implements a malnutrition prevention program in the form of complementary feeding in infants. Complementary feeding can be made from a mixture of several food ingredients in order to obtain a product with high nutritional value. The purpose of this study was to determine the effect of the ingredient formulation on the nutritional and antioxidant content of complementary feeding from soybeans and dragon fruit peels. Complementary feeding was made from soybean powder, milk powder, dragon fruit peel extract and sugar. The research treatment was the ratio of soy powder and milk powder (1:1, 5:9, 9:5). The results showed that the ratio of soy powder and milk powder had an effect on the ash, protein, carbohydrates, vitamin C, total phenol and antioxidants, but had no effect on fat and moisture of complementary feeding. The complementary feeding contains 2.62-2.91% moisture, 15.51-15.60% fat, 4.28-5.05% ash, 16.28-20.60% protein, 58.62-61.00% carbohydrates, 27.91-35.30 mg/100 g vitamin C, 0.28-0.35% total phenol and 65.89- 68.02% antioxidants. Soybeans are a good source of protein to increase protein content in complementary feeding. In addition to protein, infants who malnutrition also need antioxidant to prevent inflammation. Antioxidants in complementary feeding formulas are obtained from several nutrients that have antioxidant activity such as vitamin C and phenols. Milk provides vitamin C, while phenols come from soybeans. The use of dragon fruit peel also contributes antioxidants derived from anthocyanin pigments and phenols. Additionally, the use of dragon fruit peel is able to cover the beany aroma of soybeans, provide red color and a thick texture.
... They also contain about 12% protein, 12% water, 2% fat, 1% minerals (such as calcium and iron), and 1% vitamins (B and E) (Kulp and Ponte, 2000). However, cereals are relatively poor sources of protein, which is a significant concern as they contribute to more than 70% of the dietary intake in developing countries (Anigo et al., 2010). Additionally, antinutrients like phytic acid can hinder the absorption of essential minerals like calcium, magnesium, zinc, and iron (Lestienne et al., 2005;Gupta et al., 2015;Sandberg, 2000). ...
In West Africa, specifically in Nigeria, cereals such as corn and sorghum flour are widely consumed. These grains are transformed into a stiff dough called "tuwo" in the local language, Hausa. Tuwo is a semi-solid dough made by cooking cereals flour in a slurry form. To shape and solidify the dough, it is moulded and wrapped in polythene materials or food-grade plastic containers. Tuwo is traditionally enjoyed with various soups, garden egg, and locus beans. Cereals have relatively low protein content but high caloric value. Therefore, it is important to supplement the production and consumption of tuwo with additional nutrients to create a well-balanced meal. To improve the quality of tuwo, it is possible to enhance the chemical properties of the grains by utilizing selected pre-treatment methods. These methods, including blanching, soaking, and malting, can improve the nutritional and functional quality of the cereals while reducing anti-nutritional components. By implementing pre-treatment techniques on cereal grains, the resultant stiff dough, tuwo, can be enhanced to provide a balanced meal, improve overall acceptability, and optimize production.
Stunting affects almost one‐quarter of children globally, leading to reduced human capacity and increased long‐term risk of chronic disease. Despite intensive infant and young child feeding (IYCF) interventions, many children do not meet their requirements for essential nutrients. This study aimed to assess the feasibility of implementing an IYCF intervention utilizing nutrient‐dense powders from egg, biofortified sugar beans and Moringa oleifera leaf in rural Zimbabwe. A mixed‐methods formative study was conducted comprising the following: (i) a recipe formulation trial, (ii) trials of improved practices to assess acceptability of the intervention, and (iii) a participatory message formulation process to develop counselling modules for the IYCF‐plus intervention. Twenty‐seven mother–baby pairs were recruited between November 2019 and April 2020. Key domains affecting IYCF practices that emerged were time, emotional and physical space, cultural and religious beliefs, indigenous knowledge systems and gender dynamics. Household observations and sensory evaluation indicated high acceptability of the new ingredients. Recipe formulation and participatory message formulation by participants instilled community ownership and served to demystify existing misconceptions about the new food products. Families noted the potential for intervention sustainability because the foods could be grown locally. Supplementing complementary foods with nutrient‐dense local food ingredients as powders has the potential to sustainably address nutrient‐gaps in the diets of young children living in rural lower‐ and middle‐income countries. Comprehensive IYCF counselling utilizing a gender‐lens approach, family support and indigenous knowledge systems or resources are key elements to support positive behaviour change in complementary feeding interventions.
Abstract:
Complementary diets were prepared from vegetable proteins. The grains (maize, rice and cowpea) were germinated. The blend was formulated and studied for viscosity, bulk density, swelling and water holding capacity. The germination period was 72 h for maize and rice and 48 h for cowpea. The germinated diet indicated significant (P<0.005) reduction in the paste viscosity from over 10,000 cps to about 3,000 cps at 10% matter.
(Link of the Abstract: https://www.wflpublisher.com/Abstract/647)
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The high-volume/high-viscosity character of many commercially available weaning foods is a major constraint in providing children with enough calorie density. An attempt was made to formulate low-cost, nutritive but bulk-reduced, weaning foods using sorghum malt, green gram malt, and sesame flour. Sensory evaluation found the experimental preparations to have good acceptability. A weaning food containing 60% sorghum malt, 30% green gram malt, and 10% sesame flour was found to have satisfactory functional characteristics and nutritive value and is recommended. -from Authors
Describes the Legon process (Ghana) of preparing high-protein foods in which a simple, traditional drying method is used, which is the same as in the preparation of gari, a dehydrated meal made from cassava. The resulting food, abropa, has great potential because it is a high protein product with characteristics similar to an existing local food. The process can be applied to other cereal/legume combinations to produce convenient, dry, ready-to- eat foods. -P.Creese (CDS)