scholarly journals A complementary food supplement from local food ingredients to enhance iron intake among children aged 6–59 months in Benin

2021 ◽  
Author(s):  
Marius Affonfere ◽  
Flora Josiane Chadare ◽  
Finagnon Toyi Kévin Fassinou ◽  
Elise F. Talsma ◽  
Anita R. Linnemann ◽  
...  
Keyword(s):  
Local Food ◽  
Food Supplement ◽  
Complementary Food ◽  
Iron Intake ◽  
Food Ingredients

Results with Complementary Food Using Local Food Ingredients

2017 ◽  
pp. 103-113
Author(s):  
Tahmeed Ahmed ◽  
Munirul Islam ◽  
Nuzhat Choudhury ◽  
Iqbal Hossain ◽  
Sayeeda Huq ◽  
...  
Keyword(s):  
Local Food ◽  
Complementary Food ◽  
Food Ingredients

scholarly journals Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1626
Author(s):  
Regina Kratzer ◽  
Michael Murkovic
Keyword(s):  
Growth Conditions ◽  
Food Supplement ◽  
Natural Food ◽  
Biotechnological Production ◽  
Microalgal Biomass ◽  
Food Ingredients ◽  
Fishmeal Replacement ◽  
Economic Production ◽  
Energy Inputs ◽  
Food Dyes

Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.

Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods

2019 ◽  
Vol 40 (3) ◽  
pp. 340-356
Author(s):  
Kwaku Tano-Debrah ◽  
Firibu Kwesi Saalia ◽  
Shibani Ghosh ◽  
Masashi Hara
Keyword(s):  
Rural Communities ◽  
Shelf Life ◽  
Food Supplement ◽  
Test Method ◽  
Complementary Food ◽  
World Health ◽  
Complementary Foods ◽  
Nutritional Profile ◽  
Young Infants ◽  
Health Organization

Background: Providing nutritionally adequate complementary foods is essential in preventing malnutrition in young infants. Koko made from fermented corn dough constitutes the most common complementary food in Ghana. However, these do not meet the nutrient requirements. Objective: To develop and test the acceptability and shelf-life of an energy-dense complementary food supplement for improving the nutritional profile of traditional complementary foods. Methods: Surveys of families in urban and rural communities and stakeholder engagements with health professionals were done to identify the most predominant traditional complementary foods and young infants’ feeding practices. A food supplement, KOKO Plus, that would improve the nutritional profile of koko and other complementary foods needed to be developed. Linear programming was used in ingredient formulations for the food supplement based on locally available foods. The acceptability of the food supplement, KOKO Plus, in koko and soup was assessed using 14 trained assessors in a 2 × 2 crossover design. Shelf-life of the product was estimated using the difference in control sensory test method at different storage temperatures (24°C, 34°C, and 44°C). Results: Koko was the most predominant complementary food in many homes. The KOKO Plus food supplement improved the nutritional profile of koko to satisfy the nutrient intake requirements of young infants as recommended by World Health Organization. KOKO Plus was microbiologically safe, with estimated shelf-life of more than 12 months. Conclusion: The development of KOKO Plus as a food supplement provides a practical solution to improve the nutritional status of weaning children in Ghana.

scholarly journals Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1474 ◽  
Author(s):  
Dario Donno ◽  
Federica Turrini
Keyword(s):  
Functional Food ◽  
Biological Activities ◽  
Well Being ◽  
Food Supplement ◽  
Biological Properties ◽  
The Novel ◽  
Food Ingredients ◽  
Health Maintenance ◽  
Plant Foods ◽  
Health Promoting

Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients.

scholarly journals Effectiveness of community-based complementary food supplement (Yingyangbao) distribution in children aged 6-23 months in poor areas in China

PLoS ONE ◽  
2017 ◽  
Vol 12 (3) ◽  
pp. e0174302 ◽  
Author(s):  
Jie Wang ◽  
Suying Chang ◽  
Liyun Zhao ◽  
Wentao Yu ◽  
Jian Zhang ◽  
...  
Keyword(s):  
Food Supplement ◽  
Complementary Food ◽  
Community Based

scholarly journals Potential Barriers in Implementing Local-Food-Based Complementary Feeding Practice

2021 ◽  
Vol 12 (2) ◽  
pp. 117-127
Author(s):  
Asmaripa Ainy ◽  
Misnaniarti ◽  
Fatmalina Febry ◽  
Dian Safriantini
Keyword(s):  
Information Exchange ◽  
Complementary Feeding ◽  
Local Food ◽  
Group Discussion ◽  
Feeding Practice ◽  
Structured Interviews ◽  
Food Ingredients ◽  
Potential Barriers ◽  
Important Approach ◽  
Nutritional Status Of Children

Local-food-based complementary feeding (LFBCF) practice may be an important approach in the growth and development of children aged 6 to 24 months. This study aimed to describe potential barriers in implementing local food-based complementary feeding practices among mothers in Banyuasin regency, Indonesia. A qualitative study was conducted by using 24 semi-structured interviews and a focus group discussion. Participants were 24 mothers with children aged 6 to 24 months in Banyuasin Regency, Indonesia that recruited purposively. Data were analyzed using thematic analysis. The majority of the mothers were 20-30 years old. All participants have implemented LFBCF practice because local food ingredients are easy to find locally at an affordable price. Community cadres assisted village midwives in integrated health post service such as disseminating information concerning local food recipes and facilitating information exchange among mothers regarding complementary feeding practice. Three main emerged themes identified from this study were: mother's knowledge about local food recipes, mother's knowledge about healthy complementary food preparation, child-eating behavior. Improving the nutritional status of children starts with the family by motivating mothers to provide complementary foods, which also requires the support of local cadres.

scholarly journals Efficacy of Micronutrient Supplementation from Local Food of Bada Fish (Stolephorus Insularis) on the Status of Anemia Among Adolescents in Padang City

2019 ◽  
Author(s):  
Safyanti . ◽  
Andrafikar .
Keyword(s):  
Iron Absorption ◽  
Local Food ◽  
Micronutrient Supplementation ◽  
Additional Food ◽  
Food Ingredients ◽  
Supplementary Food ◽  
West Sumatra ◽  
The Status ◽  
The One ◽  
The City

The objective of this study was to determine the effectiveness of functional supplementary food formulas of the bada fish flour against the levels of adolescent Hb in the city of Padang, West Sumatra Province. This research is a continuation of the previous research – preparing additional food products for anemia (FUMIA) based on local food ingredients of bada fish in the form of cookies. The research design used was the One Group Free Post T by conducting an efficacy test on the FUMIA formula intervention with a duration of intervention of 21 days. The results showed an increase in the average Hb level of the subjects before being given an intervention of 0.35 mg%, but not significantly different. For further research, it is necessary to increase the number of subjects/research samples and the implementation of longer interventions and the provision of interventions accompanied by the provision of foods containing high vitamin C so that iron absorption is better.

scholarly journals Changes of Plasma Amino Acid Profiles in Infants With a Nutrient-Fortified Complementary Food Supplement: Evidence From a 12-Month Single-Blind Cluster-Randomized Controlled Trial

2021 ◽  
Vol 8 ◽  
Author(s):  
Chie Furuta ◽  
Wataru Sato ◽  
Hitoshi Murakami ◽  
Devika J. Suri ◽  
Gloria E. Otoo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Randomized Controlled Trial ◽  
Controlled Trial ◽  
Food Supplement ◽  
Cluster Randomized Controlled Trial ◽  
Complementary Food ◽  
Randomized Controlled ◽  
End Point ◽  
Cluster Randomized ◽  
Single Blind

Stunting is reportedly associated with low circulating levels of essential amino acids (EAAs). This study examined the effect of a macronutrient- and micronutrient-fortified complementary food supplement (KOKO Plus) on specific plasma EAA levels and stunting in infants aged 6–18 months. In a single-blind cluster-randomized controlled trial conducted in Ghana, infants were enrolled at 6 months and followed until 18 months. Thirty-eight communities were randomly assigned to receive KOKO Plus (KP, fourteen communities, n = 321), multiple-micronutrient powder (MN, thirteen communities, n = 327), or only nutritional education as control group (NE, eleven communities, n = 318), and all groups received nutrition education. Plasma amino acids (AAs) were measured at 6, 12, and 18 months (end point). Mixed-effects models were used to assess the effect of the intervention on plasma AAs, and the relationship between plasma branched-chain AAs (BCAAs) and the risk of stunting was assessed. At the end point, total BCAA concentrations (±standard error) significantly exceeded baseline in the KP (284.2 ± 4.3 μM) and NE (289.1 ± 4.4 μM) groups but not the MN group (264.4 ± 4.1 μM). After adjustment for compliance at 200 sachets, plasma BCAAs exceeded in the KP group (284.5 ± 4.2 μM) compared to the MN group (264.6 ± 4 μM). Plasma BCAAs were positively correlated with changes in length-for-age Z-score from baseline (R = 0.327, p = 0.048). In conclusion, the plasma BCAA concentrations of infants that received KP and the NE group was significantly higher compared to the MN group but there were no differences between the KP and NE group at end point. Improved plasma BCAAs may be due to improved nutrient intake by infants exposed to KP or NE. Low BCAAs were associated with stunting, replicating the previous finding.Clinical Trial Registration:https://clinicaltrials.gov/ct2/show/NCT03181178?term=NCT03181178&draw=2&rank=1, identifier: NCT03181178.

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