Marcel Mary R, Chacha James S, Ofoedu Chigozie E
Department of Human Nutrition and Consumer Sciences, College of Agriculture Sokoine University of Agriculture Morogoro Tanzania.
Department of Food Science and Agroprocessing, School of Engineering and Technology Sokoine University of Agriculture Morogoro Tanzania.
Food Sci Nutr. 2021 Dec 16;10(2):536-553. doi: 10.1002/fsn3.2675. eCollection 2022 Feb.
Supplementing breastmilk with poor energy and nutrient-dense complementary foodstuffs for young children and infants has resulted in malnutrition, poor growth, and retardation of infant development in many sub-Saharan African countries. Ensuring nutrient adequacy for infants because of their lower consumption requires energy and nutrient-dense food. In this context, the nutritional composition of porridge from complementary flour blends of locally available foodstuffs (orange-fleshed sweet potato, pumpkin seeds, amaranth grains, and soybeans) was carried out. Complementary flours formulated from flour blends of pumpkin seeds, extrusion cooked soybean, and orange-fleshed sweet potato, as well as germinated and extrusion cooked amaranth grains, resulted in varieties of complementary porridges (SAPO1-SAPO5). From these, proximate composition, mineral content (sodium, iron, magnesium, calcium, phosphorus, and zinc), vitamin contents (A and C), and nutrient density of the formulated complementary porridge were determined. Results showed that all the formulated complementary porridge were able to meet the stipulated standards of energy and nutrient (zinc, iron, vitamin A, and protein) densities. Flour blend ratio, germination process, and extrusion cooking significantly ( < .05) influenced the targeted nutrients of interest, as well as the nutrient and energy densities of the formulated complementary porridge. Specifically, the formulated complementary porridge with 40% amaranth grain, 25% orange-fleshed sweet potato, 20% soybean, and 15% pumpkin seed composite mixture had 76.92% compliance level with recommended standards, which assure adequate nutrient complementation to breastfeeding. The present study provides a valuable insight that complementary foods from locally obtainable foodstuffs are potential solutions for mitigating childhood malnutrition and adequate complementation to breastfeeding by proffering the needed energy and nutrient densities required for the immunity, well-being, growth, and development of young children and infants, without fortification.
在撒哈拉以南非洲的许多国家，用能量和营养密度低的辅食补充婴幼儿的母乳，已导致营养不良、生长发育不良以及婴幼儿发育迟缓。由于婴幼儿摄入量较低，要确保其营养充足，就需要能量和营养密度高的食物。在此背景下，对用当地可得食物（橙色肉甘薯、南瓜籽、苋菜籽和大豆）混合制成的辅食粉所煮成的粥的营养成分进行了研究。由南瓜籽、挤压熟化大豆和橙色肉甘薯的混合粉，以及发芽并挤压熟化的苋菜籽制成的辅食粉，做出了多种辅食粥（SAPO1 - SAPO5）。从中测定了这些辅食粥的近似成分、矿物质含量（钠、铁、镁、钙、磷和锌）、维生素含量（A和C）以及营养密度。结果表明，所有制成的辅食粥都能达到能量和营养（锌、铁、维生素A和蛋白质）密度的规定标准。混合粉比例、发芽过程和挤压熟化对目标营养成分以及制成的辅食粥的营养和能量密度有显著（P < 0.05）影响。具体而言，含有40%苋菜籽、25%橙色肉甘薯、20%大豆和15%南瓜籽复合混合物的制成的辅食粥，符合推荐标准的程度为76.92%，这确保了对母乳喂养的充分营养补充。本研究提供了一个有价值的见解，即来自当地可得食物的辅食是缓解儿童营养不良以及在不强化的情况下为母乳喂养提供充分补充的潜在解决方案，因为它们提供了婴幼儿免疫、健康、生长和发育所需的能量和营养密度。
