The Utilization of Local Foods in the Formulation of Weaning Foods

The Contribution of Weaning Foods to Protein–Energy Malnutrition

“…Fermentation is a traditional food preparation process used widely in Nigeria to produce their most important weaning food, ogi, from sorghum or millet (Fashakin & Ogunsola, 1982;Dada & Muller, 1983). Indeed, fermented sour porridge is used extensively for weaning infants in some parts of Africa.…”

Formulation of local ingredient-based complementary food in South-west Nigeria

“…In developing countries, although a number of convenient fortified proprietary formulas are available, they are often too expensive and out of the reach of most families. The use of home-based complementary food that can be readily prepared, available, and affordable, is one feeding option that has been recommended (10,11,20,21) to stem the deleterious effect of malnutrition on infant and young children. The use of high nutrient dense food stuffs such as cereal, legumes, vegetables and animal food products to prepare complementary foods for infants and children has been suggested by a number of researchers (7, 20, 29 and 30) Cereals that are generally used are known to be relatively low in lysine and tryptophan, but fair in sulphur -containing amino acids (methionine and cysteine) (12,17).…”

Effects of Processing Method on the Nutrients’ Composition of Maize/Soya Complementary Food

“…Cereals are deficient in lysine but have sufficient sulphur-containing amino acids (methionine) that are limiting in legumes. Therefore, the combination of cereals and legume has been found to produce amino acid patterns that adequately promote growth (7,2,6) . The processing technique used for this purpose has been largely fermentation, sprouting/germination and less often toasting (5,14) .…”