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

Abstract

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.

Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6–23-month-old children

“…This finding was in agreement with the report by Tenagashaw et al ( 49 ) where the protein density of complementary foods from blends of teff, soyabean and orange-fleshed sweet potato was in the range of 3·50–4·79 g/100 kcal. It also agreed with the report by Ayele et al ( 44 ) where the protein density of an optimised formula from kocho, pumpkin fruit, red kidney bean and maize was 3·0 g/100 kcal. Alternatively, the protein density of homemade complementary foods in Wolayita zone of Ethiopia contained lower protein density ranging from 2·13 to 2·48 g/100 kcal as reported by Abeshu et al ( 11 ) .…”

“…In the present study, the determined Zn density at 0·68 mg/100 kcal has shown fulfilment for 12–23-month-old children while at a marginal level (61·82 %) when accounted for the requirements for 9–11-month-old children and below the recommended for 6–8-month-old children. The present finding was higher than the Zn density of complementary food at 0·4 mg/100 kcal as reported by Ayele et al ( 44 ) while it was lower than the report by Tenagashaw et al ( 49 ) with a Zn density range of 1·41–1·49 mg/100 kcal.…”

“…It was unable to compare the energy density of our current optimised product with some past reports because of the wrong energy density calculation which said, ‘Simply dividing the energy contents of the complementary foods by 100’. For example, Tenagashaw et al ( 49 ) reported energy density of complementary food formulated from blends of teff, soyabean and orange-fleshed sweet potato ranged from 3·70 to 3·76 kcal/g, and Ayele et al ( 44 ) reported the energy density of complementary foods from kocho, pumpkin fruit, red kidney bean and maize at 3·3 kcal/g following the same calculation, which was overexaggerated. Even higher energy-dense foods have energy density of 1·07–1·46 kcal/g where in this case, the approximate quantity of complementary food that would meet the energy needs of the children is 137–187 g/d at 6–8 months, 206–281 g/d at 9–11 months and 378–515 g/d at 12–23 months old as specified by PAHO/WHO ( 15 , 23 ) recommendation.…”

“…Crude fibre content was determined by Fibertec 8000, Foss analytical, following official method 978.10, AOAC ( 43 ) . Utilisable carbohydrate was estimated by difference: 100 - (% Moisture + % Crude protein + % Crude fat + % Crude fibre + % Ash) ( 44 ) . The gross energy (kcal/100 g) of each crop sample and the formulated flours were computed based on FAO/WHO ( 45 ) recently amended in the 2021 codex guideline by multiplying the values obtained for crude protein, crude fat and utilisable carbohydrate (the energy-yielding macronutrients) with Atwater conversion factors where E (kcal/100 g) = ((% crude fat × 9) + (% crude proteins × 4) + (% utilisable carbohydrates × 4)].…”

Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff‐field pea‐based novel composite complementary flours

“…Crude fiber content was determined by Fibertec 8000, Foss Analytical, Sweden, following official method 978.10, AOAC ( 2016 ). Utilizable carbohydrate was estimated by the difference: 100 − (% Moisture +% Crude protein + % Crude fat + % Crude fiber + % Ash) (Agza et al., 2018 ; Ayele et al., 2021 ). The gross energy (kcal/100 g) of individuals and blended flours was computed based on FAO/WHO ( 1985 ) recently amended 2021 codex guidelines by multiplying the values obtained for energy‐yielding nutrients (crude protein, crude fat, and utilizable carbohydrate) with Atwater conversion factors, where E (kcal/100 g) = [(% crude fat × 9) + (% crude proteins × 4) + (% utilizable carbohydrates × 4)].…”