Evaluation of energy, protein, and selected micronutrient density of homemade complementary foods consumed by children between 6 months and 23 months in food insecure woredas of Wolayita zone, Southern Ethiopia

Abeshu, Motuma Adimasu; Adish, Abdulaziz; Haki, Gulelat Desse; Lelisa, Azeb; Geleta, Bekesho

doi:10.2147/nds.s112736

Cited by 3 publications

(2 citation statements)

References 20 publications

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“…The absorption of iron from plant‐based foods is low but can be enhanced by the simultaneous intake of vitamin C. Hence, the addition of locally available fruits, such as papaya and mango, and vitamin C‐rich vegetables, such as spinach, cabbage, and potato, is recommended for optimal iron absorption (Hurrell & Egli, 2010). The present result for iron and calcium density is in agreement with complementary foods in southern Ethiopia, but slightly lower than for zinc density (Geleta et al., 2016).…”

Section: Discussionsupporting

confidence: 90%

“…However, protein density and energy density in this study are slightly lower than those of local complementary foods from West Africa (protein 4.00 g/100 g; energy 4.00 kcal/g) reported by Onofiok and Nnanyelugo (1998) and Nigeria (protein 6.52 g/100 g; energy 4.0–4.2 kcal/g) as described by Oluwole Steve and Isaac Babatunde (2013). Alternatively, these values are higher than the energy and protein densities of local complementary foods from Ethiopia—0.48–0.53 kcal/g and 2.13–2.48 g/kcal, respectively (Abebe et al., 2006; Geleta et al., 2016).…”

Section: Discussionmentioning

confidence: 99%

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Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Ayele

Teferra

Frank

et al. 2021

Food Science & Nutrition

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Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five‐point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%–30% for kocho, 10%–25% for pumpkin fruit, 10%–40% for red kidney bean, and 15%–30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, swelling index, and viscosity, respectively. All formulations were within acceptable limits with scores ranging from 3.00 to 4.32 on a scale of 5. The inclusion of 25% pumpkin fruit flour and other ingredients between 20% and 30% increased the pro‐vitamin A carotenoid and vitamin E contents of the composite flours. Aside from optimization, a higher concentration of limiting amino acids was achieved with 40% kidney beans and 15%–25% of the other ingredients. The mineral contents improved with increasing pumpkin, kidney bean, and kocho. To sum up, the nutrient quality, energy density, and functional quality of complementary foods can be optimized at a low cost using local ingredients.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Ayele

Teferra

Frank

et al. 2021

Food Science & Nutrition

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The influence of fasting on energy and nutrient intake and their corresponding food sources among 6-23 months old children in rural communities with high burden of stunting from Northern Ethiopia

Haileselassie

Redae

Berhe

et al. 2022

Nutr J

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Background Limited studies in Ethiopia showed that infants and young children are at high risk of inadequate intake of energy and nutrients. However, inclusive assessment of both nutrient intakes and their food sources are lacking. We aimed at assessing energy and nutrient intakes and their food sources during religious fasting and non-fasting periods among 6–23 months old children in Northern Ethiopia. Methods Data for this longitudinal study were collected following repeated multiple-pass 24-h dietary recall technique through face-to-face interviews with primary caregivers. Using a two-stage systematic random sampling method, a total of 570 and 551 children participated respectively in the lent fasting and non-fasting periods. Energy and nutrient intakes were estimated and compared with WHO daily requirements. All foods that a child consumed on the day preceding the date of data collection were recorded and processed with database software. Chi-square and t- tests were used to analyze the data. Non-normally distributed data were analyzed using Wilcoxon signed-rank test and statistical significance was set at p < 0.05. Results The overall prevalence of child stunting was 41.4%. Almost all of children (99.6%) consumed grains, roots, and tubers. The inadequacy prevalence of energy, protein and eight selected micronutrients (calcium, iron, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin C) intake were 96.2, 44.9, and 95.5%, respectively. Calcium and zinc were the highest (100%) deficits observed across all age groups. Although consumption of animal source foods (ASFs) was very low (dairy 10.1%, meat 2.3% and eggs 23.6%), there was significantly higher consumption of meat and eggs during the non-fasting compared to fasting period (p < 0.001). Conclusions Inadequate intake of energy and nutrients was common among 6–23 months old children. Cereals were found to be the main sources of many of the nutrients. The consumption of ASFs among 6–23-month-old children was low which was also affected by the religious fasting period. Hence, strengthening social and behavior change communication, supporting rural households to raise poultry and small ruminants is recommended.

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What Is the Possibility of Commercializing African Indigenous Crops?—The Case of Ethiopia

Ochieng

Cho

2023

Sustainability

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Africa has a rich diversity of indigenous crops whose commercial and economic value have been underutilized. Eragrostis tef is a crop with great potential for production and commercialization in Ethiopia. The nutritional and curative values of tef are recognized not only in Ethiopia but also in the global market. Economically, tef and its value chain are a source of livelihood for more than six million small-scale Ethiopian farmers. Its large-scale commercialization has the potential to transform the livelihoods of many impoverished people. However, little research has been conducted to assess Ethiopian consumers’ attitudes toward tef products. The objective of this study is to understand product attributes that would affect consumer purchasing decisions. The study is based on pasta and baby food, the two most important products that could be made out of tef. The attributes analyzed are the inclusion of tef in the products, price, organic certification, and brand origin. The study relies on survey data that were randomly collected from 318 respondents and secondary data from the central statistical agency. The attributes were subjected to conjoint analysis, a method that is commonly used in consumer market research with hypothetical products consisting of multiple attributes to understand customers’ preference for different components of the product. The results of the analysis show that the inclusion of tef flour in the products is the most important factor consumers would consider when buying pasta or baby food. Further, consumers are interested in brand origin as they have a strong inclination to buy domestic brands and prefer products with organic certification. In the case of baby food, Ethiopians are likely to buy products containing more tef flour, packaged in sealed can rather than a paper bag, and concentrated in iron or protein. However, they are less willing to pay a premium even for products they perceive to be of greater utility. The preference for domestic brands and processed food with tef implies that there is opportunity for local brands to grow if they can understand and satisfy consumer expectations. It also means that consumers are interested in business practices that promote sustainable livelihoods. Overall, these findings suggest the potential for commercialization of tef products in Ethiopia and that the development of its value chain could combat nutritional deficiencies in the country.

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Evaluation of energy, protein, and selected micronutrient density of homemade complementary foods consumed by children between 6 months and 23 months in food insecure woredas of Wolayita zone, Southern Ethiopia

Cited by 3 publications

References 20 publications

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

The influence of fasting on energy and nutrient intake and their corresponding food sources among 6-23 months old children in rural communities with high burden of stunting from Northern Ethiopia

What Is the Possibility of Commercializing African Indigenous Crops?—The Case of Ethiopia

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