Development of a nutrient‐dense complementary food using amaranth‐sorghum grains

Abstract

Thin porridge from cereals and starchy tubers is a common complementary food in Sub Saharan Africa. It may be high in antinutrients, low in energy, and nutrient density hence inadequate in providing infants' high energy and nutrients requirements per unit body weight. Consequently, undernourishment levels among children under 5 years are high. Therefore, there is need to avail nutrient‐dense complementary foods especially for children in low‐resource settings. The study was aimed at developing a nutrient‐dense complementary food from amaranth and sorghum grains. Amaranth grain, a pseudocereal, though rarely used as a complementary food in Kenya has a higher nutritional quality than other staples. Plant‐based foods are known to have high levels of antinutrients. Steeping and germination were used to reduce the levels of antinutrients and enhance the bioavailability of minerals in the grains. Various steeped and germinated amaranth and sorghum grains formulations were made to find the ratio with the highest nutrient content and lowest antinutrient levels. The 90% amaranth‐sorghum grains formulation had significantly (F = 32.133, P < 0.05) higher energy (5 kcal per g on dry weight basis) than the other formulations and a protein content of 14.4%. This is higher than the estimated protein needs from complementary foods even for a 12–23 months child of low breast milk intake (9.1 g/d). Antinutrients could not be detected which could imply enhanced nutrient bioavailability. Therefore, a nutrient‐dense complementary food product was developed from steeped and germinated amaranth and sorghum grains with 90% amaranth grain. In ready to eat form, it would give an energy content of 1.7 kcal per g (dilution of 1:2 amaranth‐sorghum flour to water) and 1.2 kcal per g (dilution of 1:4 amaranth‐sorghum flour to water). It can be used as a nutrient‐dense complementary food and for other vulnerable groups.

Efficacy of amaranth sorghum grains porridge in rehabilitating moderately acute malnourished children in a low-resource setting in Kenya: A randomized controlled trial

“…There was, however, a reduction in the morbidity prevalence over the study period for both groups. This agrees with other studies [18][19][20] that morbidity has a strong correlation with nutritional status because all these Table 6. Impact of the intervention on wasting (weight-for-height Z Scores) among the children by study group over time.…”

Cowpea: an overview on its nutritional facts and health benefits

“…Particularly, child malnutrition was associated with 54% of deaths in children in developing countries . This can be mainly a result of the consumption of high cereal‐based meal, which is bulky, high energy and less nutritious . Legumes along with cereals can be considered as main plant sources of energy and good quality proteins.…”

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

“…The average energy values achieved in the extruded cereal flour blends was higher than the average energy values per gram of carbohydrate of 4 KCal. Most flour manufacturers usually add fats to increase the energy density of the flours (Okoth et al, 2017); however, in the present study, there was no addition of fat to the flour blends. Addition of fat in flour blends has a deleterious effect on the keeping quality of the flour as it decreases the shelf-life of the flour.…”