Modification of local diets to improve vitamin a, iron and protein contents for children aged 6 to 23 months in Kagera, Tanzania

Abstract

The banana-based farming system of Kagera region of Tanzania has good edible food diversity. However, households still consume monotonous diets, which are mainly energy dense and have inadequate content of micronutrients. To enrich the preferred energy-rich diets, this study formulated dishes with improved content of vitamin A, iron and protein for children aged between 6 to 23 months. Mothers (n = 50) were randomly selected from Izimbya ward and participated in a recipe development exercise whereby five recipes modified from the traditional banana based 'katogo'/'matoke' and three types of porridges were developed using locally available foods such as bananas, beans, amaranths, red palm oil, pumpkin, groundnut, maize and orange-fleshed sweet potato (OFSP). Mothers were asked to give options of improving the porridge intended to be fed to children as well as to propose means of improving the local banana diets. Vitamin A was increased by red palm oil, OFSP, pumpkin fruit and leaves in the modified recipes. Red kidney beans formed a good source of iron, protein and energy when incorporated in complementary foods. The family dishes and children's local popular dishes were modified to improve the consistency by making a purée to increase food intake and, therefore, vitamin A, iron and protein. Based on the food composition table, the developed recipes contained more than 100% of vitamin A and protein and between 61% to 99% of the iron recommended dietary allowance (RDA) for children 6-23months. The conversion factor of 12:1 for beta-carotene was used. Vitamin A, iron, protein and energy content in modified recipes ranged from 108-2768 RAE, 6-17 mg, 28-56 g and 697-1635 kcal, in 500g consumption portion, respectively. The created recipes based on locally available and affordable ingredients have a potential to meet RDAs of vitamin A, iron and protein for children aged 6 to 23 months in the banana-based system and other communities in Africa with the same settings. The communities need to establish home gardens so as to use vegetables and foods which are cheap and good sources of micronutrients and protein.

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

“…The findings from the study also showed that the formulation of cassava-cowpea-orange fleshed potato flour blends were significantly influenced by the duration of cowpea soaking. Soaking of cowpea for six [6] hours is recommended as optimum in cassava-cowpea-orange-fleshed potato flour blend production as there were no significant differences in the nutritional composition of the flour compared to blends formulated from 9 hours of soaking.…”

“…Legume seed cotyledon is the prime photosynthetic producer and reservoir of diverse organic nutrients; hence, it is rich in starch and protein. This has led to the exploration of many methods in the production of complementary foods purposefully to increase their energy gains from consuming them [6].…”