Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Years

Abstract

Micronutrient deficiency (MD) is a problem among schoolchildren which, in addition to other effects, also affects their intellectual abilities. Inclusion of vegetables to food formulations can help to reduce MD because they contain vital micronutrients which are required for improved school performance. This study aimed at evaluating acceptability, determining the nutritional quality and estimating the contribution of vegetable enriched products to the Recommended Dietary Allowance (RDA) of schoolchildren (5 to 13 years). The vegetables used were red and green amaranth leaves, orange fleshed sweet potato and pumpkin. Selection of vegetables was based on richness in micronutrients; local availability and consumption levels in Uganda; and their underutilization status particularly in processed form. Each of the vegetables was preprocessed and incorporated separately into soybean and grain amaranth in the ratio of 10:40:50, respectively, to improve the nutrient and energy density of the formulations. Sensory screening of formulations in a range of products (porridges, soups and snacks) revealed that orange fleshed sweet potato formulation was most preferred for porridge as well as for snacks (at 30:70 ratio of orange fleshed sweet potato composite to wheat flour); while red amaranth leaves composite was most preferred for soup. When tested for acceptability, nutritional quality, as well as contribution to the RDA (for vitamin A, iron, zinc, protein and energy) for schoolchildren 5 to 13 years, acceptability tests and nutritional quality of food products from the formulations were highly rated compared to commercial products (pure maize porridge, wheat based soup and 100% refined wheat flour snacks). All products from the two formulations contributed favourably to vitamin A, iron, zinc and protein requirements of children (5 to 13 years). Based on these findings, orange fleshed 243sweet potato composite flour can be recommended for making porridge, and can substitute (30%) for wheat flour in making snacks; while red amaranth leaf composite flour can be recommended for making soups.

Effect of processing methods on the nutritional quality of Solanum aethiopicum and Colocasia esculenta leafy vegetables commonly consumed in Ebonyi State, Nigeria

“…Poor nutrition knowledge and inadequate nutrition information dissemination has resulted in the non-popularity of green leafy vegetables in some contemporary Nigerian traditional diets, despite their important role to household food security (9). Fresh leafy vegetables are known to be highly perishable due to the high moisture content and can deteriorate over a short period of time if not properly handled (10). Processing (steaming and drying) halt the growth of spoilage microorganisms, as well as stop the occurrence of enzymatic reactions (11).…”