Household Food Processing Methods to Enhance Iron and Zinc Bioavailability in Formulated Haricot Bean and Maize Complementary Food.

Objectives: This study aimed to test the nutritional quality of white haricot bean-maize complementary food needing household food processing to decrease phytate content and enhance the bioavailability of iron and zinc. Methods: Community consultation was conducted with mothers to find out traditional processing practices and preference for incorporation of pulse product to infant and young children diets. Germination and roasting methods of household processing and preparation methods were selected and used to process the white haricot beans and soaking was selected to process maize. Proximate nutrient analysis was done for treated and untreated samples at Saskatchewan Food Industry Development Center, and University of Saskatchewan, Canada and Ethiopian Health and Nutrition Research Institute. Community acceptability test was done on 36 mother-child pair. Means and standard deviations were calculated for proximate lab results and acceptability. ANOVA and Duncan’s multiple significant tests were conducted to determine significantly different means. Differences were considered significant at p<0.05. Results: The community didn’t use haricot bean for complementary food. White haricot bean was selected instead and maize was selected for cereal as it is a staple in the diet. There were no significant differences in iron, zinc and phytate content between 48 and 72 hr germinated white haricot bean. However, processed products showed in reduction of phytate. And there were no significant mean differences among porridge samples for sensory attributes. Conclusions: This study showed that processing such as soaking and germination of pulse is necessary for improved bioavailability of iron and zinc, and that pulse-cereal porridge is suitable as a complementary food.

Assessing Dietary Consumption, Developing and Evaluation of Sensory and Nutritional Quality of Orange Flash Sweet Potato Incorporated Recipes to Increase Vit-A Intake for Preschool Children in Southern Ethiopia.

Objectives: Assessing dietary consumption, developing and evaluation of sensory and nutritional quality of OFSP incorporated recipes to increase Vit-A intake for preschool children in Southern Ethiopia. Methods: Two stage cluster sampling was used to select 576 preschool children's to assess dietary consumption of Vit-A. For this crross-sectional survey, modified 7 day HKI FFQ and 24 hr FANTA DDS were used. Flatbreads were developed, OFSP to sorghum flour of 0%:100% (control), 25%:75%, 30%:70% and 35%:65%. Sensory evaluation of flatbreads was carried out by semi trained panelist and consumers by using 9 and 5 point hedonic scales respectively. Randomization was used for coding and presenting of flatbreads during sensory evaluation. Nutritional evaluated was carried out at EHNRI Addis Ababa, Ethiopia. Data were analyzed using SPSS version 19. ANOVA was used to see sensory attributer mean variance and LSD was used to see significance mean difference of sensory attributer (p< 0.05). Results: Mean FF of animal source of Vit-A was 1.42 times and animal plus plant source (weighted by source) was 3.01 times for the last 7 days. Only 15% of study subject's had high DDS. OFSP incorporated sorghum flatbeds in different proportion are accepted in all sensory attributers by semi-trained panelists and consumers (p≤0.05). All OFSP incorporated flatbreads were excellent source of Vit-A Conclusions: Dietary intake of Vit-A rich food is low. OFSP flour up to 35% can be incorporated to the traditional sorghum flatbread to increase its Vit-A content which can serve as a vehicle for delivering Vit-A to the preschool children.