सार्वजनिक स्वास्थ्य और सुरक्षा के अंतर्राष्ट्रीय जर्नल

Formulation and Sensory Evaluation of Complementary Food from Locally Available Ingredients in South Ari Woreda, Southern Ethiopia

Abstract

Anteneh Tadesse, Tamerat Gutema

Background and objective: Poor feeding practices as well as lack of suitable complementary foods are responsible for under nutrition with poverty exacerbating the whole issue. The present study aim to develop sorghum based complementary foods supplemented with common bean and carrots and to analyze the nutritional and anti-nutritional composition of the formulated CF. In addition to this to determine acceptability of the supplemented foods for use by mothers and their children.

Material and methods: The study was conducted in Debube Ari Woreda, South Omo Zone, Southern Ethiopia. Four versions of porridge which includes 100% SF (control), 50:25:25 (SF: CBF: CF), 55:30:15 (SF: CBF: CF) and 70:20:10 (SF: CBF: CF) was prepared.

Key findings: The moisture contents of the formulated CF were generally low; values were less than 10%. The highest ash content (3.13%) was recorded in product 2, while product 1 had the least ash content. Energy values of the CF ranged between 336.97 and 360.19 kcal/100 g, with product 2 having the least value and 100% sorghum flour having the highest value. CF made with 100% sorghum flour (the control) had higher carbohydrates content. The fat content of the CF were generally low and this is likely to be desired by weight watchers. The fiber contents of all the CF were within the recommended range of not more than 5 g dietary fiber per 100 g dry matter (FAO/WHO, 1994). The protein content for each sorghum based complementary food had ranged from 8.34–12.56%. Vitamin A contents of all of the products were not detected. The iron content of the samples varied from 33.11 to 52.30 mg/kg. The lowest value of iron was contained in product 1 but product 2 had highest in iron content. The zinc content of the products varied from 13.99 to 17.94 mg/kg. Product 3 contained high zinc content whereas product 4 contained the lowest. The phytate content of the products was between 117.22 & 129.36 mg/100 g. The highest value of phytate was contained in product 1 but the least was detected in product 4. The tannin content of the products was between 596.31 & 1894.04 mg/100 g. The highest value of tannin was contained in product 1 but the least was detected in product 2. The molar ratio of phytate to zinc varied from 0.666 to 0.890. The highest molar ratio of phytate to zinc was contained in product 1. Similarly, molar ratio of phytate to iron varied from 0.196 to 0.332. The highest molar ratio of phytate to iron was contained in product 1 and lower phytate was contained product 2.

Summary and conclusion: The formulated CF contained higher protein and lower phytate and tannin contents than Codex recommended level. The use of sorghum, common bean and carrot flour blends in CF can greatly enhance the protein content, without compromising consumer acceptance. This study showed that nutrient dense CF could be produced from sorghum and common bean fortified with carrot flour than using sorghum flour alone.