Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves

Abstract

Abstract:Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P<0.05). Ash, fat, crude fiber and energy of both blends were comparable (P>0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P<0.05) than that of control blend. The blends had comparable (P>0.05) flavor, texture and acceptability, however, it differed in colour (P<0.05). The body weight of the subjects increased significantly (P<0.05) after feeding the test diet. Length, head circumference and chest circumference increased slightly (P>0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants' food could diversity food intake, ensure food and nutrition security.

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

“…In South India, the β‐carotene‐rich blue‐green alga Spirulina, prepared as a sweetened product suitable as a snack, improved vitamin A status of preschoolers attending daycare centers (Annapuma, Deosthale, & Bamji, ). Odinakachukwu, Nwosu, Ngozi, Ngozi, and Aloysius () revealed that Moringa oleifera fortification of infant complementary food improved its nutritional quality. Incorporation of pulverized M. oleifera leaves in infant foods could diversify food intake and ensure food and nutrition security.…”

“…In South India, the β-carotene-rich blue-green alga Spirulina, prepared as a sweetened product suitable as a snack, improved vitamin A status of preschoolers attending daycare centers (Annapuma, Deosthale, & Bamji, 1999). Odinakachukwu, Nwosu, Ngozi, Ngozi, and Aloysius (2014)…”

Improving the nutritional value of traditional finger millet porridges for children aged 7-24 months in Bujenje County of Western Uganda

“…Scholars have shown the potential of moringa in improving child nutrition (Odinakachukwu et al, 2014;Thierry et al, 2013). Moringa has also demonstrated the potential of improving vitamin A in serum depleted rats (Thurber and Fahey, 2009).…”

Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats

“…This is largely responsible for the increasing researches on weaning food production, with the hope of increasing the protein content. Indeed, studies have documented the attempts by combining cereals with animal and plant proteins (Odinakachukwu, Ngozi, Ngozi, & Aloysius, 2014).…”

“…Attempts have been made to fortify cereal with either plant or animal protein (Odinakachukwu et al, 2014). Fermented African locust beans (Parkia biglobosa) is an important source of plant protein and vitamin (Gernmah, Atolagbe, & Echegwo, 2007).…”