Evaluation of physicochemical, functional and sensory properties of fermented fura powder supplemented with soy

Traditional Complementary Foods: A Critical Review

“…Processing methods such as fermentation, germination, roasting, boiling, grilling, steaming, etc, have also been shown to have significant effect on the nutrient density, bulkiness, and viscosity of most traditional complementary foods (Ikujenlola & Fashakin 2005;Anigo et al, 2010). Fermentation is a common way of preserving food, improving digestibility and increasing appetizing flavours (Dewey & Brown, 2003;Igyor et al, 2010). During fermentation, proteins are broken down to amino acids; starches are converted into simple sugars, while riboflavin and niacin content increase, vitamins such as B 12 are synthesized and the amount of available iron is increased because some anti-nutrients such as phytate which chelate minerals are removed (Onofiok & Nnanyelugo, 2007;Ezeocha & Onwuka, 2010).…”

“…Complementary foods are formulated food mixtures meant to be fed along with breast milk for infants from 6 months until completely weaned off breast milk (FAO/WHO, 2002), while weaning is the process of gradual withdrawal of breast-milk which is no longer sufficient to meet the nutritional requirements of infants and introduction of other foods and liquids known as complementary foods, to complement the breast milk and then to replace it with family diets (Dewey & Brown, 2003;Onabanjo et al, 2008;Anigo et al, 2009;Igyor et al 2010). Thus, in a weaning process there is always the need to introduce soft, easily swallowed foods to supplement the infant's feeding early in life.…”

“…Cereal based traditional complementary foods commonly fed to infants are inadequate to meet daily nutrients, energy and micronutrient requirements, where such complementary foods form the main source of nutrient to an infant, it may lead to the problems of under-nutrition and micronutrient malnutrition in infants and young children (Anju, 2002;WHO, 2002;Amina & Agle, 2004;Igyor et al, 2010). Malnutrition in childhood could predispose a child to chronic diseases including high blood pressure, diabetes, and stroke later in life (WHO, 2003;Anigo et al, 2009).…”

“…Moreover, traditional complementary foods tend to be given in form of a gruel which has gelatinized, become bulky during cooking, and increased in viscosity, whereas the digestive system of a young child that will eat it is such that only gruel of light fluid consistency can be swallowed without choking (Sanni et al, 1999;Amina & Agle, 2004;Igyor et al, 2010). Cereal based diets are generally low in protein quality as a result of been limited in some essential amino acids particularly lysine and tryptophan, which is necessary for the growth and development of old infants and young children (Ikujendola & Fashakin, 2005;Onofiok & Nnanyelugo, 2007;Muhimbula et al 2011).…”

“…Malnutrition in childhood could predispose a child to chronic diseases including high blood pressure, diabetes, and stroke later in life (WHO, 2003;Anigo et al, 2009). The major cause of childhood micronutrient deficiencies is attributed to a variety of factors such as intake and chemical forms of minerals, food processing practices, and presence of other dietary factors that may enhance or inhibit mineral bioavailability, health, and physiological status of the individual (Gibson, 2000;Igyor et al, 2010).…”