Sweet Potato-Based Complementary Food for Infants in Low-Income Countries

Amagloh, Francis Kweku; Hardacre, Allan; Mutukumira, Anthony N.; Weber, Janet L.; Brough, Louise; Coad, Jane

doi:10.1177/156482651203300101

Cited by 33 publications

(43 citation statements)

References 38 publications

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“…Earlier work conducted among children in Peru found OFSP to be a good ingredient for complementary food (Espinola et al, 1998). Others have also found improvement in vitamin A status after children were fed diets containing OFSP (Jaarsveld et al, 2005;Amagloh et al, 2012). Again, work by Bonsi et al (2014) found a high acceptability of OFSP blends with roasted maize meal.…”

Section: Introductionmentioning

confidence: 89%

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Adisetu¹,

Toah²,

Eunice³

2017

Afr. J. Food Sci.

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Vitamin A deficiency is a major public health problem in developing countries, specifically Ghana. The high beta-carotene content of orange-fleshed sweetpotato (OFSP) may help alleviate vitamin A deficiency because beta-carotene is converted to vitamin A when consumed. It is hypothesized that complementary food formulated with OFSP, rice, soybean and cowpea or peanut would contain >50% of the estimated average requirement (EAR) of vitamin A for infants 6 to 12 months of age. Three different blend formulations (OFSP Rice-1, OFSP Rice-2 and OFSP Rice-3) were prepared. OFSP Rice-1 was prepared with 50% rice, 30% OFSP and 20% soybeans flours as control; OFSP Rice-2 was prepared with 45% rice, 30% OFSP, 20% cowpea flours and 5% vegetable oil; and OFSP Rice-3 was prepared with 55% rice, 20% OFSP, 20% soybeans flours and 5% peanuts. Each formulation was evaluated for its nutritional quality, sensory characteristics and pasting properties using standard AOAC methods, a 9-point hedonic scale, and Brabender viscoamylograph, respectively. All three formulations met >50% EAR for energy (386.2 to 391.8 kcal/100 g), protein (10.4 to 16.9 g/100 g), carbohydrates (68.4 to 72.2 g/100 g), iron (3.6 to 7.6 mg/100 g) and beta-carotene (2112 to 7879 µg/100 g). OFSP-Rice2 had a significantly higher concentration of beta-carotene (7879.20 µg/100 g). OFSP-Rice3 had the highest acceptability score of 8.0, highest peak viscosity (41.5 BU), highest viscosity after holding (37.0 BU), and the highest final viscosity (53.5 BU). Rice with 20 or 30% OFSP may provide >50% EAR of vitamin A for infants 6 to 12 months of age. This may provide an acceptable vitamin A rich food that could help alleviate vitamin A deficiency in Ghana.

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Section: Introductionmentioning

confidence: 89%

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Adisetu¹,

Toah²,

Eunice³

2017

Afr. J. Food Sci.

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“…Weanimix was developed in 1987 in Ghana through collaboration between UNICEF and the Nutrition Unit of the Ministry of Health, Ghana; it contains maize, groundnut, and soyabean or cowpea (14, 15), and it is an improved complementary food compared with traditional cereal-only porridge in energy and protein (15). In our studies, Weanimix was slightly modified by using dehulled maize and soyabean instead of using non-dehulled ingredients, and denoted as enriched Weanimix (5, 16, 17). The extrusion-cooked ComFa and roller-dried ComFa contained 83% of the protein content of 15 g/100 g recommended by the Codex Alimentarius Commission (1), but the oven-toasted ComFa and enriched Weanimix met the protein specification.…”

mentioning

confidence: 99%

“…The ComFa formulations as well as enriched Weanimix met the energy- (1670 kJ/100 g) and fat-stipulated (10–25 g/100 g) levels in the Codex standard (1). However, the sweetpotato-based infant foods have nutritional advantages over enriched Weanimix because of their relatively low phytate, approximately a quarter of the 0.80 g/100 g in enriched Weanimix (16), and high vitamin A (28 vs. 2 µg retinol equivalents/100 kcal) (5). In addition, using the phytate: mineral ratio for predicting calcium, iron, and zinc availability from food, the roller-dried ComFa and oven-toasted ComFa were predicted not to adversely affect the absorption of these essential nutrients as much as the enriched Weanimix (17).…”

mentioning

confidence: 99%

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Amagloh

Mutukumira

Brough

et al. 2013

Food & Nutrition Research

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BackgroundCereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate is the major constituent of food that significantly influences viscosity when heated in water.ObjectivesTo compare the sweetpotato-based complementary foods (extrusion-cooked ComFa, roller-dried ComFa, and oven-toasted ComFa) and enriched Weanimix (maize-based formulation) regarding their 1) carbohydrate composition, 2) viscosity and water solubility index (WSI), and 3) sensory acceptance evaluated by sub-Sahara African women as model caregivers.MethodsThe level of simple sugars/carbohydrates was analysed by spectrophotometry, total dietary fibre by enzymatic-gravimetric method, and total carbohydrate and starch levels estimated by calculation. A Rapid Visco™ Analyser was used to measure viscosity. WSI was determined gravimetrically. A consumer sensory evaluation was used to evaluate the product acceptance of the roller-dried ComFa, oven-toasted ComFa, and enriched Weanimix.ResultsThe sweetpotato-based complementary foods were, on average, significantly higher in maltose, sucrose, free glucose and fructose, and total dietary fibre, but they were markedly lower in starch content compared with the levels in the enriched Weanimix. Consequently, the sweetpotato-based complementary foods had relatively low apparent viscosity, and high WSI, than that of enriched Weanimix. The scores of sensory liking given by the caregivers were highest for the roller-dried ComFa, followed by the oven-toasted ComFa, and, finally, the enriched Weanimix.ConclusionThe sweetpotato-based formulations have significant advantages as complementary food due to the high level of endogenous sugars and low starch content that reduce the viscosity, increase the solubility, impart desirable sensory characteristics, and potentially avoid excessive energy and nutrient thinning.

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“…For example, to combat VAD, food ingredients such as flour and vegetable oil have been fortified with vitamin A [6,7]. Additional strategies that have been experimented include administering vitamin A supplements [8] and bio-fortification with orange-fleshed sweet potatoes [9,10]. Some studies have also looked at formulation of weaning foods that increase the protein and energy contents but failed to include some micronutrients of health importance [11].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, pasting and sensory properties of a weaning food from rice (Oryza sativa), soybeans (Glycine max) and kent mango

Adisetu¹

2017

AJFAND

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The effective use of readily available and inexpensive sources of protein and micronutrients has become a major focus of research in recent years. This study sought to provide a nutritionally adequate and culturally acceptable weaning food for infants, as well as tap the potential of broken rice fraction as an alternative use for weaning formulation in Ghana. Flour from broken rice fractions in combination with soybeans and dried mangoes were used to develop four weaning formulations. Rice-Soy Mango (RSM) was prepared with 75% rice flour, 25% soybeans flours and 0% mango flour (RSM-0), and used as control; RSM-5 was prepared with 70% rice flour, 25% soybeans flours and 5% mango flour; RSM-10 was prepared with 65% rice flour, 25% soybeans flours and 10% mango flour while RSM-15 was prepared with 60% rice flour, 25% soybeans flours and 15% mango flour. The products were evaluated for their nutritional composition, sensory characteristics and pasting properties. All the three newly formulated rice-mango weaning food met the Estimated Average Requirement (EAR) for energy (393.71-403.25 KCal/100 g), protein (10.7-15.24 g/100 g), carbohydrates (68.44-73.87g/100 g), zinc (8.67-10.84 mg/d and vitamin C (13.96-17.79 mg/100 g) levels but not for iron (3.99-7.61 mg/100 g), fat (6.22-7.61 g/100 g) and calcium (87.2-111.7 mg/100 g). The beta-carotene levels ranged from 74.8 to 346.6 µg/100 g and showed significant differences. The pasting profile for the blends with low amounts of mango (RSM-5 and RSM-10) had a similar profile as the control (RSM-0), while RSM-15 had a lower profile. Among the three newly formulated blends, RSM-10 had the highest peak viscosity (74.0 BU) and highest final viscosity of 107 BU. The RSM-5, RSM-10 and RSM-15 were all lighter than RSM-0, albeit not significant. Increasing the content of mango resulted in the flour blend becoming more yellow. Even though the sensory quality of RSM-5 was the most preferred, there was no significant difference (p>0.05) observed between the sensory quality of all the three newly formulated products (RSM-5, RSM-10, RSM-15). The RSM-10 showed great potential and may be recommended and adopted for promotion within Ghanaian households based on its high nutritional and good sensory qualities.

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Sweet Potato-Based Complementary Food for Infants in Low-Income Countries

Cited by 33 publications

References 38 publications

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Nutritional, pasting and sensory properties of a weaning food from rice (Oryza sativa), soybeans (Glycine max) and kent mango

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