Bioavailability of Selected Micronutrients in Teff-based Complementary Infant Foods

Background: The problem of micronutrient malnutrition is affecting millions of infants in the developing countries. One of the major issues that aggravates the problem is lack of appropriately processed complementary foods in which the bioavailability of the major micronutrients is improved. Methods: Teff, soybean and orange-fleshed sweet potato were separately processed into their respective flours and blended in a ratio of 70:20:10, respectively, to prepare household- and industrial-level complementary foods. The ingredients and developed complementary foods were analysed for their vitamin A, calcium, iron, zinc and phytate contents. Moreover, phytate: mineral molar ratios of calcium, iron and zinc in the complementary foods were calculated to determine their bioavailability. Results: The vitamin A values obtained in the complementary foods were appreciable; they were in the range of 91.89 to 160.97 µgRE/100 g. Phytate content of teff and soybean was significantly (p ≤ 0.05) reduced by the household practices employed for processing them. However, the reduction was not significant (p > 0.05) in the household-level complementary foods because of the small quantity of germinated teff flours used. Calcium, iron and zinc compositions of all complementary foods closely met the recommended levels for 6 to 8 month-old infants. Phytate: mineral molar ratios for calcium and zinc in all complementary foods were below maximum recommended limits indicating their good bioavailability. In case of iron, these ratios were above the critical limit except that of the industriallevel complementary foods. Conclusion: Generally, complementary foods with improved compositions and bioavailability of the micronutrients analysed were developed from the teff-soybean-orange-fleshed sweet potato formulations.

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Teff-Based Complementary Foods Fortified with Soybean and Orange-Fleshed Sweet Potato

Journal of Food Research ◽

10.5539/jfr.v6n1p112 ◽

2017 ◽

Vol 6 (1) ◽

pp. 112 ◽

Cited By ~ 3

Author(s):

Mesfin W. Tenagashaw ◽

Glaston M. Kenji ◽

Eneyew T. Melaku ◽

Susanne Huyskens-Keil ◽

John N. Kinyuru

Keyword(s):

Dietary Fiber ◽

Sweet Potato ◽

Energy Content ◽

Complementary Foods ◽

Insoluble Dietary Fiber ◽

Household Level ◽

Significant Difference ◽

Lower Protein ◽

Orange Fleshed Sweet Potato ◽

Percentage Ratio

The macronutrient composition of teff-based complementary foods (ComFs) prepared through extrusion cooking and a combination of household-level strategies were evaluated. In extrusion, teff, soybean and orange-fleshed sweet potato were separately processed into their respective flours and composited in a percentage ratio of 70:20:10, respectively. It was then extruded into a complementary food (ComF1). In the case of household-level methods, portions of teff grains separately germinated for 24 and 48 h were dried and ground to fine flours. Similarly, small portions of soybean grains were separately blanched and roasted; then each were ground to fine flour. Four ComFs (ComF2, ComF3, ComF4, ComF5) were developed by blending flours of ungerminated teff, germinated teff, blanched or roasted soybean and sweet potato using the 70:20:10 ratio. The extrusion cooked ComF had significantly (p < 0.05) high protein (17.92 g/100 g) while the household-level ComFs had lower protein contents. Energy content of the ComFs ranged from 391.63 to 400.60 kcal/100 g. All ComFs met the requirements of protein and energy for 6 to 8 month-old infants. There was no significant difference in the dietary fiber contents of the developed complementary foods despite increased values of insoluble dietary fiber due to germination of teff and blanching or roasting of soybean. The study revealed the potential of developing complementary foods from teff-soybean-sweet potato blends with improved protein and energy contents.

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Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_001 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 732-732

Author(s):

Isaac Agbemafle ◽

Doris Hadzi ◽

Francis Amagloh ◽

Francis Zotor ◽

Manju Reddy

Keyword(s):

Sweet Potato ◽

Infant Nutrition ◽

Energy Content ◽

Plate Count ◽

Microbial Quality ◽

Edible Insects ◽

Nutritional Content ◽

Complementary Foods ◽

Steam Cooking ◽

Orange Fleshed Sweet Potato

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

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Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

African Journal of Food Science ◽

10.5897/ajfs2020.2057 ◽

2021 ◽

Vol 15 (5) ◽

pp. 226-235

Author(s):

M. Fortunatus Roman ◽

H. Simonne Amarat ◽

J. Mongi Richard

Keyword(s):

Vitamin A ◽

Quality Assessment ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Orange Fleshed Sweet Potato

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β-Carotene–rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test

American Journal of Clinical Nutrition ◽

10.1093/ajcn/81.5.1080 ◽

2005 ◽

Vol 81 (5) ◽

pp. 1080-1087 ◽

Cited By ~ 214

Author(s):

Paul J van Jaarsveld ◽

Mieke Faber ◽

Sherry A Tanumihardjo ◽

Penelope Nestel ◽

Carl J Lombard ◽

...

Keyword(s):

Vitamin A ◽

Primary School ◽

Sweet Potato ◽

School Children ◽

Dose Response ◽

Primary School Children ◽

Response Test ◽

Vitamin A Status ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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Factors affecting farmers’ willingness and ability to adopt and retain vitamin A-rich varieties of orange-fleshed sweet potato in Mozambique

Food Security ◽

10.1007/s12571-018-0845-9 ◽

2018 ◽

Vol 10 (6) ◽

pp. 1501-1519 ◽

Cited By ~ 6

Author(s):

Mica Jenkins ◽

Carmen Byker Shanks ◽

Roland Brouwer ◽

Bailey Houghtaling

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Factors Affecting ◽

Orange Fleshed Sweet Potato

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Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges

Food Science & Nutrition ◽

10.1002/fsn3.1576 ◽

2020 ◽

Vol 8 (7) ◽

pp. 3190-3199 ◽

Cited By ~ 1

Author(s):

Johanita Kruger

Keyword(s):

Sweet Potato ◽

Cellular Uptake ◽

Food Fortification ◽

Iron And Zinc ◽

Orange Fleshed Sweet Potato

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A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives

Maternal and Child Nutrition ◽

10.1111/j.1740-8709.2011.00343.x ◽

2011 ◽

Vol 8 (4) ◽

pp. 512-521 ◽

Cited By ~ 13

Author(s):

Francis K. Amagloh ◽

Allan Hardacre ◽

Anthony N. Mutukumira ◽

Janet L. Weber ◽

Louise Brough ◽

...

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Infant Food ◽

Vitamin A Supplementation ◽

Household Level

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A large-scale intervention to introduce orange sweet potato in rural Mozambique increases vitamin A intakes among children and women

British Journal Of Nutrition ◽

10.1017/s0007114511005174 ◽

2011 ◽

Vol 108 (1) ◽

pp. 163-176 ◽

Cited By ~ 119

Author(s):

Christine Hotz ◽

Cornelia Loechl ◽

Alan de Brauw ◽

Patrick Eozenou ◽

Daniel Gilligan ◽

...

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Large Scale ◽

Vitamin A Deficiency ◽

Training Model ◽

Small Scale ◽

Effectiveness Study ◽

Older Children ◽

Household Level ◽

Production And Consumption

β-Carotene-rich orange sweet potato (OSP) has been shown to improve vitamin A status of infants and young children in controlled efficacy trials and in a small-scale effectiveness study with intensive exposure to project inputs. However, the potential of this important food crop to reduce the risk of vitamin A deficiency in deficient populations will depend on the ability to distribute OSP vines and promote its household production and consumption on a large scale. In rural Mozambique, we conducted a randomised, controlled effectiveness study of a large-scale intervention to promote household-level OSP production and consumption using integrated agricultural, demand creation/behaviour change and marketing components. The following two intervention models were compared: a low-intensity (1 year) and a high-intensity (nearly 3 years) training model. The primary nutrition outcomes were OSP and vitamin A intakes by children 6–35 months and 3–5·5 years of age, and women. The intervention resulted in significant net increases in OSP intakes (model 1: 46, 48 and 97 g/d) and vitamin A intakes (model 1: 263, 254 and 492 μg retinol activity equivalents/d) among the younger children, older children and women, respectively. OSP accounted for 47–60 % of all sweet potato consumed and, among reference children, provided 80 % of total vitamin A intakes. A similar magnitude of impact was observed for both models, suggesting that group-level trainings in nutrition and agriculture could be limited to the first project year without compromising impact. Introduction of OSP to rural, sweet potato-producing communities in Mozambique is an effective way to improve vitamin A intakes.

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