Abstract
The use of maize, African yam bean, groundnut and crayfish flour blends in the formulation of complementary foods was studied. The maize, African yam bean and crayfish flours were blended in the ratios of 80:10:10:5, 70:15:10: 5, 60:20:15:5, and 50:25:20:5 respectively and used to formulate complementary foods. The proximate, mineral, vitamin and sensory properties of the formulated products were determined using standard analytical methods. The moisture content of the samples were significantly high in all the samples and ranged from 55.75% to 65.32%. The fat, and crude fibre contents of the blends showed similar increases from 1.43 -2.05%, 0.23-3.1.84% respectively, the ash and protein content ranged from 1.29-3.02% and 12.97-18.48 while the carbohydrate and energy value ranged from 11.77-28.33% and 178.07-127.91 kcal. The mineral composition of the complementary foods showed that the calcium, potassium, sodium and magnesium contents of the samples varied between 25.95 mg/100g – 28.30 mg/100g, 1.81 – 1.96 mg/100g. 2.68 mg/100g – 5.40 mg/100g, 0.71–1.24 mg/100g, and 1.35mg/100g – 1.94 mg/100g, respectively. The vitamin content of the samples also showed that the vitamin A pro, Vitamin B1, Vitamin B2, Niacin, and Vitamin C contents of the complementary foods ranged from 4.22 mg/100g -11.61 mg/100g, 0.42mg/100g - 1.05 mg/100g, 1.80 mg/100g - 2.85mg/100g, 0.73 mg/100g – 1.01 mg/100 and 3.10mg/100g – 30.17mg/100g. The control sample recorded highest in vitamin B1 and Niacin while Thiamin and niacin had the least values for all the vitamins evaluated. The anti-nutrient content of the complementary foods showed that, tannin, phytate, saponin, flavonoid and phenol ranged from 0.01 mg/g - 0.39 mg/g, 0.01mg/100g – 1.43 mg/100g, 0.12 mg/100g - 1.18 mg/100g, 0.09 mg/100g – 1.13 mg/100g and 0.01 mg/100g – 0.14 mg/100g. The sensory evaluation of the complementary food showed that the control sample scored highest in all the samples in terms of taste, appearance mouthfeel, colour and general acceptability. Although the sample meets the consumers’ sensory attributes, it is not relatively the highest in other nutrients. The study, however, showed that the developed complementary food samples could help to alleviate the problem of protein-energy malnutrition among infants and children in developing countries by providing them with adequate nutrients needed for optimum growth and development.
TABLES OF CONTENTS
TITLE PAGE i
CERTIFICATION ii.
DEDICATION. iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES vi
LIST OF FIGURES vii
ABSTRACT viii
CHAPTER 1
INTRODUCTION 1
1.1 Statement of Problems 3
1.2 Objectives 4.
1.3 Significance of the Study 5
CHAPTER 2
LITERATURE REVIEW
2.1. Complementary Feeding 6
2.2. Complementary Foods 7
2.2.1 Age of Introduction of Complementary Foods 8
2.3. Types of Complementary Foods 9
2.4. Cerelac 12
2.4.1 History of Cerelac 13
2.4.2. Stages of cerelac 13
2.5 Formulation of Complementary Foods Based On local Staples 14
2.5.1 Maize (Zea Mays) 15
2.5.2 Groundnut (Arachis hypogaea) 17
2.5.3 African yam Bean (Sphenostylis stenocarpa) 20
2.5.4 Crayfish 23
2.6 Safety of Complementary Foods 24
2.7 Guidelines for Promoting Infant and Young Child Feeding 27
CHAPTER 3
MATERIALS AND METHODS
3.1 EXPERIMENTAL DESIGN 26
3.2 SAMPLE COLLECTION 26
3.2.1 Source and identification of the materials 26
3.3 SAMPLE PREPARATION 26
3.3.1 Maize Flour preparation 26
3.3.2 African yam beans Flour Preparation 28
3.3.3 Groundnut 29
3.3.4 Crayfish flour 31
3.3.5 Flour blending 32
3.4 CHEMICAL ANALYSIS 33
3.4.1 Proximate Composition 33
3.4.1.1 Determination of moisture content 33
3.4.1.2 Determination of crude fibre 34
3.4.1.3 Determination of crude protein 34
3.4.1.4 Determination of fat 35
3.4.1.5 Determination of ash content 36
3.4.1.6 Carbohydrate determination 36
3.4.1.7 Energy content 36
3.4.2 MINERAL ANALYSIS 37
3.4.2.1 Determination of iron 37
3.4.2.2 Determination of potassium and Sodium 38
3.4.2.3 Determination of magnesium 39
3.4.3 Vitamin analysis 40
3.4.3.1 Determination of Vitamin B1 (Thiamine) 40
3.4.3.2 Determination of Vitamin B2 (Riboflavin) 41
3.4.3.3 Determination of Niacin 42
3.4.3.4 Determination of vitamin C 43
3.4.4 Antinutrient Determination 44
3.4.4.1 Determination of Tannin 44
3.4.4.2 Determination of Saponins 45
3.4.4.3 Determination of Flavonoid 45
3.4.4.4 Phenol Determination 46
3.4.4.5 Phytate determination 47
3.5 SENSORY EVALUATION 47
3.6 STATISTICAL ANALYSIS 48
CHAPTER 4
RESULTS AND DISCUSSION
4.1 The Proximate Composition of Complementary Food from Maize,
African Yam Bean, Groundnut and Crayfish 49
4.2 The Mineral Composition of Complementary Food from Maize, African
Yam Bean, Groundnut and Crayfish Blends 56
4.3 The Vitamin Composition of Complementary Food from Maize, African
Yam Bean, Groundnut and Crayfish Blends 60
4.4 The Anti-Nutrient Composition of Complementary Food from Maize,
African Yam Bean, Groundnut and Crayfish Blends 64
4.5 Sensory Evaluation of Complementary Food from Maize, African
Yam Bean, Groundnut and Crayfish Blends 69
CHAPTER 5
CONCLUSION
5.1 Conclusion 72
5.2 Recommendations 72
REFERENCES 74
LIST OF TABLES
Table 2.1 Nutritional Values of Maize per 100g 16
Table 2.4.2 Nutritional Values of Groundnut per 100g 19-20
Table 2.4.3 Nutritional Values of African yam Bean 22
Table 2.4.4 Nutritional Values of Crayfish 23
Table 3.1 Blend Formulation Table 32
Table 3.2 Recipe Formulation Table 32
Table 4.1: Proximate Composition of Complementary food From Maize, African Yam Bean, Groundnut and Crayfish Blends. 50
Table 4.2: Mineral Composition of Complementary food From Maize, African Yam Bean, Groundnut and Crayfish Blends. 57
Table 4.3 Vitamin Composition of Complementary Food from Maize, African Yam Bean, Groundnut and Crayfish Blends. 61
Table 4.4 Anti-Nutrient Composition Complementary Food from Maize, African Yam Bean, Groundnut and Crayfish Blends. 65
Table 4.5 Sensory Attributes of Complementary Food from Maize, African Yam Bean, Groundnut and Crayfish Blends. 71
LIST OF FIGURES
Fig 3.1. Flow chart for the preparation of maize seed to maize flour 27
Fig 3.2. Flow chart for the preparation of African yam bean flour 38
Fig 3.3 Flow chart for the preparation of Groundnut flour 30
Fig 3.4. Flow chart for the preparation of Crayfish flour 31
CHAPTER 1
INTRODUCTION
Protein-energy malnutrition is a major health problem in many communities leading to excessive rate of morbidity and mortality, stunted growth and impaired development. Adequate nutrition during infancy and early childhood is necessary for the development of each child’s full human potential. The period from the birth to two years (i.e. the first 1000 days) is critical for the promotion and optimal growth, health and behavioral development. The long term consequences of malnutrition are impaired intellectual performance, work capacity, reproductive capacity and increased risk of chronic diseases (Luther, 2003). The immediate causes of malnutrition are poor breastfeeding, and complementary feeding as well as high rates of diarrhea and acute respiratory infection.
World Health Organization (WHO, 2003) defines complementary feeding as a process starting when breast milk alone is no longer sufficient to meet the nutritional requirements of infants, and therefore other foods and liquids are needed, along with breast milk ”. In order to provide infants with additional nutrients, complementary foods (foods other than breast milk or infant formula) should consequently be introduced to infants United States Department of Agriculture (USDA, 2009). Therefore complementary foods are any non-breast milk foods or nutritive liquids that are given to young children during this period. Pan American Health Organization/World Health Organization (PAHO/WHO, 2003). The target age range for complementary feeding is between the age of 6 months after exclusive breastfeeding and 23 months (with continued breastfeeding), where most infants reach a general and neurological stage of development (chewing, swallowing, digestion, and excretion) that enables them to be fed other foods rather than breast milk (Monte et al., 2004).
Complementary feeding should be timely (start receiving from 6 months onward) and adequate (in amounts, frequency, consistency, and using a variety of foods). The foods should be prepared and given in a safe manner and be given in a way that is appropriate and applying responsive feeding practices (Monte et al., 2004 ). At the crucial stage of complementary feeding, the period in which diet changes from clean breast milk, which contains immune factors to foods which are prepared, stored and fed in unhygienic way, malnutrition is common. In addition to these, vulnerability of children in the complementary feeding period is also affected by insufficient amounts of these complementary foods and their introduction either too early or too frequent, thus they displace breast milk (WHO, 2000). As a result of this, a global public health recommendation is that of exclusive breast feeding for six months of life to achieve optimal growth, development and health and thereafter, nutritionally adequate and safe complementary foods should be given (WHO, 2001).
There is need to improve the family’s access to adequate complementary foods within available resources. Household technologies such as fermentation, roasting and salting have been traditionally used in many societies and they contribute to improving the safety and quality of complementary foods (Tompkins, 2003). However, several studies have shown that meeting the desired densities for some nutrients remain a challenge in most settings. This is because plants prepared complementary foods alone are inadequate to meet to the needs for nutrients like zinc, iron and calcium during complementary feeding. Therefore, there is need for improving the quality of home prepared complementary foods by enriching them with nutrient dense ingredients. (Nestel et al., 2003). Therefore, this research is designed to study the safe way of producing cheap and adequate complementary foods blends as well as analysis of its nutritional value.
1.1 Statement of Problems
Under nutrition remains a persistent problem in developing countries, especially in rural areas where the poor largely depend on staples and have limited access to a diverse diet United Nations Children's Fund (UNICEF, 2011). Malnutrition is still wide spread, with both protein-energy malnutrition and micronutrient deficiencies, in particular vitamin A (which can lead to xerophthalmia and decreased immunity), iron (a leading cause of anaemia), zinc (which reduces immunity) and iodine (which causes hypothyroidism and so affects learning (Black et al., 2008).
Commercially produced fortified complementary foods have been used for improving infant’s nutrition and have usually involved combinations of cereals, legumes and other foods and sometimes with addition of dried milk to make them balance-many of these product are unaffordable to low-income families. These families are seen feeding the infants on gruels which are low in both calorie and protein as well as micro nutrients such as iron, zinc and vitamins. It is therefore important to study ways and methods of developing less costly but adequate foods that will be within the reach of the wider population, and this research geared towards achieving it.
While exclusive breast feeding is recommended for the first six months, after this period, breast milk is not sufficient to meet energy and nutritional needs of the infant. The transition to eating other foods is an important development task. But nutrient-dense foods are often inaccessible to low and middle income-families in developing world. Since most of the needed scientific information and the technology to provide low cost adequate complementary foods for infants are available, this research seeks to tackle the problem by the formation of home-made complementary foods with available and cheap food materials.
1.2 Objectives
General objective:
To formulate safe, cheap and adequate complementary food from maize, African yam Bean (AYB), groundnut and crayfish blends.
Specific objectives:
1. To determine the proximate composition of the formulated diet.
2. To determine the mineral contents of the formulated diet.
3 .To evaluate the vitamin contents of the formulated diet.
4. To determine the ant nutrient contents of the formulated diet.
5. To evaluate the sensory properties of the formulated diet.
1.3 SIGNIFICANCE OF THE STUDY
As for one of the strategies addressing childhood undernutrition which is contributed by the use of nutritionally inadequate cereal based complementary foods in Nigeria, the information obtained from this study will serve as basis for increasing the use of maiize grains, African Yam Bean, groundnut and crayfish in the production of complementary foods.
Information will be immense value to food industries for the production of cheap complementary foods using local staples which will meet the nutritional requirements of infants and young children. The information can also be used by nurses, dieticians, doctors, health extension workers, child care clinics and nursing mothers to improve the nutritional status of infants. As one of the strategies.
All these will reduce childhood undernutrition, stunting and wasting among infants as well as food insecurity within families in our communities and the country as large.
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