Proximate analysis and formulation of weaning food using germinated cereals, pulses and ground nut

A combination of nutritionally inferior diets and improper feeding practices are major contributing factors to the development of childhood malnutrition. Complementary feeding improvement should be of highest priority for nutrition of infant and young children containing all essential nutrients at required amount. The objective of this study was designed to investigate the inclusion of weaning food formulation and evaluating compositional and functional properties of the products. The analysis undertaken in this study was infant food formulation, proximate composition, mineral concentration and sensory properties. The moisture content in this study ranged from 1.49 ± 0.12 to 3.89 ±0.12, crude protein from 15.09 ± 0.05 to 16.79± 0.01, crude fat from 11.11 ± 0.07 to 12.80 ± 0.00, total ash from 2.06 ± 0.03 to 2.21 ± 0.00, carbohydrate from 65.9740 ± 0.24 to 68.2641 ± 0.14 and energy value ranged from 431.68 ± 0.05 to 449.18 ± 0.57. From the result provided, sample-A contained the highest protein, moisture, fat content than sample-B. But carbohydrate and energy are highest in sample-B than sample-A. The two macro minerals mg/100 g of Ca and Zn in the study were ranged from lower 0.60±0.07 to 0.79±0.01 and 1.05±0.01 to 2.44±0.06 respectively. Beta-carotene is varied from 0.90±o.01 to 1.17±0.00. Sensory parameters such as colour, appearance, texture, taste, aroma and overall acceptability is high in sample-A than to sample-B. Finally, from the general trend observed in this study that both the weaning foods prepared from cereal, legume, pulse flour provided better nutritional and functional compositions to meet nutrient dense of infant foods. Asian Australas. J. Food Saf. Secur. 2021, 5 (2), 32-42

Effects of Fermented Maize Residue on the Physicochemical and Nutritional Properties of Cookies

Fermented maize residue, a by-product of the production of fermented starch, a local weaning food and breakfast cereal for adults in Nigeria and West Africa was dried, milled into flour and utilized as a fibre source in cookies production at 0 – 30% levels of substitution. The effects of the addition of the fermented maize residue on the physical, sensory and nutritional properties on the cookie sample were investigated. Results showed spread ratio values decreased with residue flour addition, ash content and protein content and carbohydrate also showed a decrease. The crude fibre content increased with levels of replacement. The result of sensory evaluation showed equal preference among the samples. Invitro-protein digestibility showed a decrease with fermented maize residue addition. Addition of fermented maize residue to cookie production can be a viable way of utilizing the fibre rich fermented maize residue

Knowledge and Practice about Pre-lacteal Feeding and Weaning of Mother’s in a Slum Area in Rajshahi, Bangladesh

Background: A pre-lacteal feed is any food other than mother's milk provided to a new-born before breastfeeding begins. It has an effect on the timing of breastfeeding initiation and exclusive breastfeeding activities. Pre-lacteal feeding decreases the immunological benefits derived from colostrum while also increasing the risk of infection. Pre-lacteal feeding is a dangerous infant feeding technique that is commonly used in the developing world, including Bangladesh. The present study might help us to become well aware of the correct weaning practices by the rural mothers, their beliefs and their customs and thus may guide us regarding the ways to improve the nutritional status of the rural children as well as to improve the knowledge and practice regarding pre-lacteal feeding and weaning of the mothers. Materials and Methods: This was a cross-sectional type of descriptive study carried out with a view to assess knowledge and practice about pre-lacteal feeding and weaning of the mothers living in slums areas in Rajshahi, Bangladesh, duration was 8 months from May, 2014 to December, 2014. All the mothers living in slum areas in Rajshahi constituted the study population, sample size was 350 and purposive sampling technique was followed. A partially structured questionnaire duly pre-tested was used to collect data by face to face interview. Results: In this study most (57.7%) of the respondent had two children, (48.6%) mentioned honey as pre-lacteal food, (47.5%) of the respondents told that pre-lacteal feeding was given due to tradition and (49.7%) considered malnutrition as the effect of not giving colostrum’s. Regarding time of weaning, (55.7%) of the respondents mentioned that the babies should be weaned at the time of more than 6 months, hotchpotch (khichuri) was considered as common weaning food consisting of (40.0%). About 49.0% of the respondents considered malnutrition as the effect of improper weaning, most (67.6%) of the respondents considered honey as pre lacteal food and hotchpotch (37.8%) was regarded as the common type of weaning food, most (73.71%) of the respondents knew about pre-lacteal food, weaning was known to almost all (99.14%) of the respondents, pre-lacteal food was given to the baby by majority (73.14%) of the respondents and almost all (99.71%) of the respondents weaned their babies. There was relationship between occupation of the respondent's husband and giving pre-lacteal food to their babies (p < 0.05). Conclusion: Pre-lacteal feeding was found to be more prevalent in slums in Rajshahi. Pre-lacteal feeding activity was closely linked to lower levels of schooling, increased family size, failure to attend ANC, and refusal to feed colostrum. As a result, improving mothers' educational status, reducing family size, encouraging ANC follow-up, and colostrum feeding are all effective ways to avoid prelacteal feeding.

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

Edukasi tentang 1000 hari pertama kehidupan dalam meningkatkan pengetahuan dan sikap calon pengantin laki-laki

The preconception period is the ideal time to optimize the health of women before becoming a mother. The prevalence of stunting is still above 25%, which will affect the next life cycle. The objective of this study was to assess the knowledge and attitudes of fathers through educational nutrition during preconceptions. It was designed as a quasi-experimental study. There were a total of 60 participants in the leaflet group and 60 participants in pocketbooks with incidental sampling technique. Education of first thousands of days of life which contain chronic energy deficiency (CED), anaemia, initiation of breastfeeding, exclusive breastfeeding, weaning food and stunting topics was given by officer of Religious Affairs Office for three days. Data were collected using a structured questionnaire through interviews. Data analysis was used pair t-test, Wilcoxon and Mc Nemar test. Results, after getting education using pocketbook, increasing knowledge especially at CED and weaning food (p= 0,006), anaemia, early initiation of breastfeeding and stunting (p= 0,000), exclusive breastfeeding (p= 0,035). Increasing in attitudes significantly after using pocketbooks especially (p < 0,05) on CED, anaemia and initiation of breastfeeding, exclusive breastfeeding, and stunting topics. In conclusion, the increase in men's knowledge in the leaflet group, especially anaemia and initiation of breastfeeding while in the pocketbook group all of the topics increased significantly.

Development, Evaluation and Safety Aspect of Enriched Weaning Food from Cereal, Legume and Vegetable

This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume and vegetable. Maize was fermented, soybean was defatted and carrot was sliced, and all were processed to flour. The flours were formulated to blends. Laboratory analysis were done such as proximate, minerals, haematology and lipid studies of rat fed both formulated and commercial diets as well as the growth and feed intake of the rats. The data obtained were analyzed. The results showed that the moisture content observed was low ranging from 5.07% -12.91%. The lowest moisture (5.07%) was defatted soybean flour; this was followed by fermented maize flour (9.71%) while the highest moisture (12.91%) was seen in carrot powder. Carrot had the highest Ca (5850.0ppm), followed by defatted soybean (4700ppm), the least was maize (2900ppm). The highest count for white blood cell (WBC) was observed in rat fed rat pellet ie diet G (11.8x109). The high density lipoprotein (HDL) of rats fed different diets ranged from 31 to79mg/dl with group F (31.0 mg/dl) and C (79 mg/dl) which had the lowest and highest HDL respectively. At day 4, the highest (62.20g) feed intake was observed for rats that fed on diet C, next B (60.70 g), diet D (54.20 g), diet G (53.20 g), diet E (45.10 g), diet F (43.80 g). The least feed intake was diet A (39.6 g) in that decreasing order. This study has showed that diet C was outstanding among the diets and should be used to improve the body weight of infant, increased the HDL, reduced LDL, improves haematological parameters and improves nutritional qualities.

Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable

This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were analyzed. The results obtained showed that at 2 weeks, Samples D and F had the highest score (5.00) for colour quality while least score was recorded in sample E (2.00). At 4 weeks, Samples D and F had the same score (5.00) and Sample E also had the least colour score (2.00). At 0 week, there were no significant (p>0.05) change in the texture among Samples A (4.00), B (5.00), C (5.00), D (5.00), and F (5.00). At 0 week, Samples C (5.00) and D (5.00) had the highest score for overall acceptability. The least moisture was seen in defatted soybean (5.07%), this was followed by fermented maize (9.71%) and the highest moisture content was observed in carrot (12.91%). Defatted soybean had the highest (41.2%) protein content next was carrot (10.63%) and the least was maize (6.14%) in that decreasing order. The highest (270%) water holding capacity was observed in Sample E, this was followed by Samples D (240%), C (240%), B (166%) and A (140%) in that decreasing order. The highest value for oil absorption was seen in Sample C (144%), this was followed by Sample A (121%), D (120%), B (105%) and E (90%) in that order. In this study products C and D were preferred as they were able to compete favourably with the commercial diet (F=control). However, product D was more preferred having the best color quality, texture quality as well as good functional properties. This study recommends the complementary of maize flour by the supplementation of carrot at 15% and soybean 20% inclusion level for better sensory and functional characteristics.