scholarly journals Nutritional Value of a Mushroom Fortified Maize Porridge for Complementary Feeding in Siaya County Kenya

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Ondiek FO ◽  
Chege PM ◽  
Munyaka AW
Keyword(s):  
Nutritional Value ◽  
Complementary Feeding

scholarly journals NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO

2020 ◽  
Vol 5 (4) ◽  
pp. 172-181
Author(s):  
NGOY BULAYA Emmanuel ◽  
◽  
MALAMBA WA MALAMBA Sylvain ◽  
MULUNGULUNGU N. HO. Ali ◽  
LUBOYA NUMBI Oscar
Keyword(s):  
Nutritional Value ◽  
Phosphorus Content ◽  
Democratic Republic ◽  
Complementary Feeding ◽  
Child Survival ◽  
Complementary Food ◽  
Additional Food ◽  
Two Samples ◽  
Republic Of The Congo ◽  
Calcium And Phosphorus

Inappropriate complementary feeding is among the main causes of malnutrition worldwide. However, optimal complementary feeding is an effective child survival strategy ranked among the top life-saving interventions for children under 5 years. WHO and UNICEF underline the use of available food locally produced for children less than 2 years as a significant strategy to ensure the optimal complementary feeding. Maize-Soy blend in 3/1 proportion (MASO31) is consumed as complementary food in Katanga. Nevertheless, its nutritional value isn’t known nor its adequacy as additional food. This study aimed to evaluate the nutritional value of MASO31 content according to the WHO recommendations on complementary feeding. Two samples of MASO31 formulas were taken of two different preparations, for biochemical analysis nutrients data (energy, protein, Fe, Ca, P, Zn) in the Research and Agro Alimentary Analysis Center (CRAA) of Lubumbashi. The biochemical methods used were specific to analyze each nutrient data in MASO31 such as conversion factors and KJELDHAL. Comparative analysis of «MASO31» content was done using the WHO Complementary Feeding Recommendations as gold standard. Energy and nutrients content of 100g of «MASO31» were higher than the WHO Recommendations for complementary feeding period in daily need. But, calcium and phosphorus content was lower than the recommendations and needed improvements. The number of times that was proposed by ACANUDE NGO for «MASO31» to be fed is similar to the WHO recommendations on meal frequency in complementary feeding. MASO31 may be recommended in complementary feeding in DRC but calcium and phosphorus content should be enriched. Key words: Adequate complementary food, Complementary feeding, Democratic Republic of the Congo, Local complementary food and Nutritional value.

Breastfeeding and complementary feeding practices in rural Malawi

2001 ◽  
Vol 90 (3) ◽  
pp. 328-332
Author(s):  
M. Vaahtera, T. Kulmala, A. Hietanen,
Keyword(s):  
Complementary Feeding ◽  
Feeding Practices

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Barley Grain

Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

2017 ◽  
Author(s):  
Hyrie Koraqi ◽  
Sami Makolli ◽  
Gafur Xhabiri
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Fragaria X Ananassa ◽  
Strawberry Fruit

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .
Keyword(s):  
Special Needs ◽  
Analysis Of Variance ◽  
Research Method ◽  
Nutritional Value ◽  
Food Products ◽  
Children With Special Needs ◽  
Organoleptic Test ◽  
Anodonta Woodiana ◽  
Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

Overview of Complementary Feeding (Weaning) in Countries of Asia

PEDIATRICS ◽  
2000 ◽  
Vol 106 (5) ◽  
pp. 1274-1274 ◽  
Author(s):  
Y. Yamashiro
Keyword(s):  
Complementary Feeding
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