EVALUATION OF NUTRIENTS, ANTI NUTRIENTS AND SENSORY PROPERTIES OF COMPLEMENTARY GRUEL PRODUCED FROM BLENDS OF SORGHUM, AFRICAN BREADFRUIT AND PLANTAIN FLOURS

 

 

 

Plate 1 Sample A (85% Sorghum, 10% African Breadfruit seed and 5% Plantain Gruel) 33

Plate 2 Sample B (75% Sorghum 15% African Breadfruit Seed and 10% Plantain gruel) 33

 

Exclusive breastfeeding of infants from birth through initial six months using breast milk (the ideal food during this period) is important for optimal health, growth and development (WHO press, 2002).  Infant mortality is a perennial public health issue in sub-Saharan Africa, despite global significant improvements in child survival (Oyarekua, 2013; Ogbo et al., 2017). Evidence suggests that infant mortality in this region could be reduced during the weaning period-a time when complementary foods are introduced to infants (Bani et al., 2013; Ogbo et al., 2017). Mothers, due to economic challenges and inadequate nutrition knowledge, give nutritionally deficient complementary foods to their children. These complementary foods are made from starchy staple foods which, due to their heavy viscosity, have to be diluted with water before being given to children. This practice results in reduced nutrients and energy in the already deficient complementary food. Hence, protein-energy and micronutrient malnutrition are often associated with traditional complementary feeding (Muoki et al., 2012). Commercial infant formulas, which could serve as alternative, are beyond the reach of low and middle class families, who constitute the majority of Nigerian population (Ijarotimi et al., 2012). Nutritional improvement of staple foods has been advocated as a suitable means to reduce childhood malnutrition in developing countries (Muoki et al., 2012). World Health Organization (WHO) 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”. To provide infants with additional nutrients, complementary foods (foods other than breast milk or infant formula) should consequently be introduced to the infants (USDA, 2009). During infancy and early childhood (birth to 2 years), adequate amount of appropriate nutrition has paramount importance for full development of children’s human potential. This period is also regarded as “critical window” for child’s health, growth, and development (WHO, 2003). It is also peak period for faltering in child’s growth, micronutrient deficiencies, and emergence of common childhood ailments as diarrhea. Furthermore, reversing of stunting developed during this period is very difficult after the second anniversary of the children (World Bank, 2005).

Complementary foods could be especially designed transitional foods (to meet nutritional or physiological needs of infants) or general family foods and are expected to address the gaps between the daily energy and nutrient requirement of infants and young children and the amount obtained from breastfeeding (WHO press, 2009). The target age range for complementary feeding is between the age of 6 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 (WHO press,2003) (Monte and Guigliani 2004). Poor feeding practices are characterized by poor timing of complementary foods introduction (too early or too late); infrequent feeding; and poor feeding methods, hygiene, and child-care practices (WHO press, 2003). Added to these is the poor dietary quality of the foods served, characterized as too little variety; inappropriate consistency (food is too thin or too thick); too few essential vitamins and minerals, especially vitamin A, iron, zinc, and calcium; too few essential fatty acids; and too few calories among non-breastfed infants (Dewey, 2008). The poor quality and lack of diversity in foods adversely affects the children’s growth and nutritional status (Onyango et al., 2014).

African breadfruit is a plant member of the Moraceae family and is a native of the East Indies. The seeds from the fruits are edible and are of high nutritional values. It has been estimated that the fruits may contain as much as 1,500 seeds whose length is about 8.5mm. The seeds are used in the preparation of delicacies in most communities in Nigeria (Nwabueze, 2018). It is highly valued and enjoyed mostly by the Igbos and Yorubas of the South-eastern and South-western Nigeria, where it is referred to as “ukwa” and “ufon” in local parlance respectively.

African breadfruit seeds have been reported to be rich in proteins, lipids and minerals. The seed is reported by Ajiwe et al., (1995)to contain about 20.83% semi-drying oil. Nwabueze (2011) reported 13.4% protein, 18.9% lipid, 58.1% carbohydrate, 1.4% crude fibre, 2.1% ash, 7.8% moisture content; as well as vitamins B1, 5mg/kg; B2, 3mg/kg; C, 451mg/kg and beta carotene, 60mg/kg.

Sorghum is an important staple in many parts of Africa particularly, Nigeria. Sorghum typically has protein level of about 9%, enabling dependent human population to subsist on it in times of famine. Sorghum is known for its nutritional quality and is an important food and fodder in the semi-arid tropical India (FAO/WHO, 2001). Sorghum is the fifth most important cereal after wheat, rice, corn and barley (Awika and Rooney, 2004). Nigeria is the third largest world producer, after the United States and India, and the largest producer of sorghum in West Africa (Gourichon, 2013). Utilisation of sorghum in complementary foods have been reported (Agbon et al., 2009; Tizazu et al., 2011; Nwakalor and Obi, 2014). It is a potentially important source of phytochemicals (Awika and Rooney, 2004; Ocheme et al., 2015). Consumption of sorghum has been linked to reduced risk of some cancers in humans and promotion of cardiovascular health in animals (Awika and Rooney, 2004). Sorghum contains 60 - 80 % starch and thus needs to be enriched with affordable source of other essential nutrients needed by children.

Plantain is a popular food, which is well accepted by both young and old. Ripe and unripe stages of plantain have a wide arrays of forms to which it could be processed. Plantain has been shown to enhance the flavour of food products (Adeniji, & Tenkouano, 2002).

In sub-Saharan Africa as in other developing countries, protein deficiency in the diets is common and it is usually associated with deficiencies in calories and micronutrients leading to endemic protein energy malnutrition with its attendant health consequences particularly, in infancy. In Nigeria, the traditional complementary foods (gruel) are mainly porridges from either maize or sorghum or millet which do not satisfy the energy and other nutrient needs of infants (Onoja & Obizoba, 2009). The gruel is too watery (liquid gruel) and thus have a low energy density or too bulky (thick porridge), which cannot be consumed in sufficient quantity by infants (Onoja & Obizoba, 2009). Bulkiness of gruel is due to the effect of heat on the starch structure. On cooking the starch granules swell and bind large amount of water.

Protein deficiency affects more than 170million pre-school children and nursing mothers in developing countries (WHO, 2003) creating a need for a strategy to improve the nutritional status of their diet through supplementation with plant proteins. In sub-Saharan Africa as in other developing countries, protein deficiency in the diets is common and it is usually associated with deficiencies in calories and micronutrients leading to endemic protein energy malnutrition with its attendant health consequences particularly, in infancy. In Nigeria, the traditional complementary foods (gruel) are mainly porridges from either maize or sorghum or millet which does not satisfy the energy and other nutrient needs of infants (Onoja et al., 2009). This has caused a gap which expands with the increasing age of the infants and young children. Complementary feeding plays critical role in bridging these gaps.

The production of complementary gruel (food) from blends of sorghum, African breadfruit and plantain will help improve the nutritional composition of complementary food.

The main aim of this study was to evaluate the nutrients, anti-nutrients and sensory properties of complementary gruel produced from blends of sorghum, African breadfruit and plantain. The objectives of the study were: