ABSTRACT
Objectives: Formulation of complementary diet for young children (from broadbean, maize and berly) and determine its nutrient value and acceptability. Methods: Randemized controled trial was used to prepare samples for processing and analysis. Laboratory based study was conducted at Hawassa University and Ethiopian Health and Research Institute to process and evaluate Proximate, phytate and mineral content of sample. Samples were obtained from local market and bought in bulk. Barley and maize were soaked sundried and roasted. Broad-bean was soaked, germinated sundried and roasted. The three samples were made into fine flour. Samples were stored in airtight plastic bag. Four types of porridge were prepared by mixing broad-bean as treatment and barley-maize as base food. Acceptance testing was conducted using mother child pair. Results: Laboratory result showed that processing significantly decreases phytate content of ingredients. The highest levels of protein and iron content were in the porridge made with 30% broad bean, wherein protein content increased by 6 grams per 100 g. The lowest level of phytate was observed in the porridge made with 20% bean. Sensory evaluation showed preference for 10% broad-bean added porridge. All broad-bean added porridges had similar overall acceptability to the maize-barley control. Conclusions: The formulation of a broad bean-containing porridge as complementary food produced a higher protein food with acceptable sensory characteristics compared to the customary porridge of the region. This study demonstrated successful use of locally-available and affordable foods to enhance nutritional quality of complementary foods.
ABSTRACT
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.