Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age
Journal of Food and Nutrition Sciences
Volume 5, Issue 3, May 2017, Pages: 79-85
Received: Mar. 14, 2017; Accepted: Mar. 30, 2017; Published: Apr. 17, 2017
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Ruth Adisetu Pobee, Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA; CSIR-Food Research Institute, Accra, Ghana
Hannah Oduro-Obeng, CSIR-Food Research Institute, Accra, Ghana
Paa-Nii Torgbor Johnson, Department of Agroprocessing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana; P. N. J Partners Limited, Adabraka, Ghana
Paa Toah Akonor, CSIR-Food Research Institute, Accra, Ghana
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Food base approach is considered to be a more viable and sustainable method of addressing micronutrient deficiencies in developing countries. A study to develop suitable micronutrient-rich complementary infant foods was carried out and characterized using rice (Oryza sativa, var. Togo Marshal) and six other Ghanaian food ingredients; soybean (Glycine Max var. Afayak), cowpea (Vigna unguiculata, var. Bengpla), mango (Magnefera indica, var. Kent), red palm (Elaesis guineensis. var. Dura) oil, groundnut (Arachis hypogea, var. Otuhia) and eggs. The complementary foods were initially developed from six blends, LR-1 (70% rice, 20% soybean, 5% groundnut, 5% dried mango), LR-2 (70% rice, 20% soybean, 5% groundnut, 5% egg yolk), LR-3 (70% rice, 20% soybean, 5% cowpea, 5% dried mango), LR-4 (65% rice, 25% soybean, 5% palm oil, 5% egg yolk), LR-5 (70% rice, 20% cowpea, 5% groundnut, 5% egg yolk), LR-6 (70% rice, 25% soybean, 5% dried mango). Sensory evaluation of these initial blends was conducted and the three most preferred blends were selected for further acceptability studies as well as the nutritional analyses using standard methods. The most desirable product based on sensory attributes was the formulation containing mango flour and soybeans (LR-6) followed by formulation containing soybean, groundnut and mango (LR-1). However there were no significant differences ( p = 0.05) observed among the overall acceptability of the three best formulated products (LR-6, LR-1, LR-4). LR-4 had the highest amount of energy (427.6Kcal/100g), protein (15.82g/100g), fat (12.2g/100g), beta-carotene (5106.7 µg/100g) and iron (6.6mg/100g). LR-6 came out as the most preferred weaning food based on sensory evaluation. This study revealed the potential of using local ingredients including rice to produce micronutrient-rich complementary infant foods in developing countries. This will be of tremendous help to the less endowed households where the problem of infant malnutrition is most rife.
Infant Complementary Foods, Ghanaian Local Foods, Vitamin A, Iron, Micronutrient
To cite this article
Ruth Adisetu Pobee, Hannah Oduro-Obeng, Paa-Nii Torgbor Johnson, Paa Toah Akonor, Complementary Foods from Rice and Six Other Ghanaian Food Ingredients Provide Sufficient Macro and Micronutrients for Infants 6-12 Mo of Age, Journal of Food and Nutrition Sciences. Vol. 5, No. 3, 2017, pp. 79-85. doi: 10.11648/j.jfns.20170503.14
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