Energy and protein intake of infants and children from The Low Income Group of Ibadan

Akinyele, I.O.; Omotola, B.D.

doi:10.1016/s0271-5317(86)80115-4

Cited by 9 publications

(5 citation statements)

References 6 publications

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“…They attributed this to inadequate complementation with breastmilk. In Nigeria, Akinele and Omotola investigated the energy and protein intake of infants and children of the low-income group [34]. They reported that about one-third to one-half of the infants suffered varying degrees of malnutrition and 10% were wasted and stunted.…”

Section: Nutritive Value and Nutritional Problems Of Weaning Foods Inmentioning

confidence: 99%

Weaning Foods in West Africa: Nutritional Problems and Possible Solutions

Onofiok¹,

Nnanyelugo²

1998

Food Nutr Bull

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Weaning practices and the problems of weaning foods in West Africa are reviewed. The low nutrient density and high bulk of the weaning foods, early introduction of solid foods, and unhygienic practices predispose infants to malnutrition, growth retardation, infection, and high mortality. Multi-approach strategies, involving the development of improved recipes and processing, nutrition education, access to safe water, good sanitation, economic empowerment of women, reduction in workload, and promotion of breastfeeding, are recommended solutions to the problems.

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Section: Nutritive Value and Nutritional Problems Of Weaning Foods Inmentioning

confidence: 99%

Weaning Foods in West Africa: Nutritional Problems and Possible Solutions

Onofiok¹,

Nnanyelugo²

1998

Food Nutr Bull

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“…The final viscosity changes as fermentation time increases and this was due to high amylose content of the cookie samples and hydrogen bonding during cooling. (Alais and Linden, 1986 cited by Iwe et al ., 2016). The retrogradation of the flour-based product during cooling decreases with increasing setback value (James and Nwabueze, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Sobowale,

Omotoso,

Agbawodike

2024

Preprint

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This study investigated the effect of fermentation durations on the acha flour and resultant cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour served as the control sample. The functional, pasting, nutritional and micro-structural properties of the fermented acha flour and sensory evaluation of the cookies were examined. The results indicate significant differences (p<0.05) in the functional and pasting properties of the flour and cookies samples. An increase in fermentation duration enhances oil absorption capacity and dispersibility of the samples. The protein and ash content of the acha flour samples increased. The mineral element showed significant difference (p<0.05) in the calcium, sodium, and zinc content. The Fourier transform infrared (FTIR) spectra increase the band intensities. The peaks occurred in the range 3860 - 3650 cm . The X-ray diffraction (XRD) pattern revealed a slight increase in the crystallinity of the fermented flour samples. The flour samples exhibited an A-type XRD pattern while the cookies samples had V-type XRD pattern. Scanning electron microscopy (SEM) revealed that fermentation modified the microstructure of the flour, causing it to change from an irregular compact granular to a regular loose structure. Cookies samples produced from native and fermented acha flour were acceptable by the panelist. Therefore, cookies with improved nutritional and acceptable sensory properties were produced from native and acha flour fermented between 24 and 72 h. This suggests that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

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“…This situation worsens as the number of families which live below the poverty line in developing countries continue to grow. Related studies [6,7] have shown that the adverse effects of such unproven diet formulations on some biological indices of growth and development such as body mass and height are among the most common indicators of infant malnutrition. Similarly, a number of authors have reported adverse changes in the hematologic profile of persons suffering from malnutrition [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of a formulated infant food on some biological indices in Wistar rats

Ikese

Ubwa

Adie

et al. 2019

Ovidius University Annals of Chemistry

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Performance evaluation of a formulated infant food on some biological indices in Wistar rats was investigated. For rats fed separately with normal rat feed, formulated infant food and proprietary food, serum total protein and albumin were determined by colorimetric method, red blood cell (RBC) and differential white blood cell (WBC) counts were determined with a haemocytometer, packed cell volume (PCV) was by micro-haematocrit, haemoglobin (HGB) was determined using cyanomethaemoglobin method while mean cell volume (MCV) and mean cell haemoglobin (MCH) were calculated. The results obtained showed that, for Wistar rats fed with normal rat feed, the baseline values prior to the commencement of feeding trial for serum total protein, albumin, body weight, PCV, WBC, platelet count (PLT), RBC, HGB, lymphocyte count (LYM), MCH, MCV, neutrophil (NEU), and eosinophil (EOS) were 82.9 g/dL, 44.75 g/dL, 142.80g, 41.14%, 7.60×103 μL−1, 404.85×103 μL−1, 5.68×106 μL−1, 10.80 g/dL, 50.28 %, 18.42 pg, 59.28 fL, 45.57 %, and 2.57 % respectively. After the feeding trial, the serum total protein, albumin, body weight, PCV, WBC, PLT, RBC, HGB, LYM, MCH, MCV, NEU, and EOS in Wistar rats fed with the formulated infant food (the experimental group) were 79.6 g/dL, 50.65 g/dL, 169.18g, 40.14%, 5.77 ×103 μL−1, 309.85 ×103 μL−1, 6.85×106 μL−1, 12.45 g/dL, 52.85 %, 18.24 pg, 58.64 fL, 42.00 %, and 2.14% respectively and these were in most cases, either greater or comparable with their corresponding mean values of 69.1 g/dL, 44.40 g/dL, 177.97 g, 30.24%, 4.18×103 μL−1, 188.14×103 μL−1, 5.29×106 μL−1, 10.74 g/dL, 53.14 %, 20.37 pg, 57.61 fL, 38.85 %, and 4.57 % respectively in Wistar rats fed with the proprietary infant formula (the control group). This shows that the potential infant food has a more positive effect on most of the biological indices assessed than the proprietary infant food or a comparable effect at the least.

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Energy and protein intake of infants and children from The Low Income Group of Ibadan

Cited by 9 publications

References 6 publications

Weaning Foods in West Africa: Nutritional Problems and Possible Solutions

Weaning Foods in West Africa: Nutritional Problems and Possible Solutions

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Performance evaluation of a formulated infant food on some biological indices in Wistar rats

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