Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection ...Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava, ogi, gari, akamu and couscous. Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regards to complementary foods, and little effort has so far been done to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. Complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Thus, the objective of this review was to discuss the complementary food situation in Sierra Leone: Nutritional problems and possible strategies. Formulation of high nutritive value home-made complementary foods in the country was recommended using traditional food processing techniques such as fermentation and germination, since these methods are simple, and could easily be employed at household and community levels without the use of sophisticated machinery. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in the rural area and even urban settings. Other recommendations made include: community nutrition education, the development of weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted.展开更多
Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children a...Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention.展开更多
Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, w<span style="font-family:...Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, w<span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area.</span><b> </b><span style="font-family:Verdana;">Milk from animal,</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> done using standard methods, AOAC</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">(2000). Data was analyzed statistically using means and standard deviation.</span><b> </b><span style="font-family:Verdana;">Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22),</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">while sample B5 (goat milk + blended banana slurry) had the best sensory attributes of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition showed that the home made complementary food contained protein above (10.97 ± 0.00) from complementary food, this is far above the recommended 6.2</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">g/day, required for children 23 months and below assuming the child has an average breast milk intake daily, and fat (2.76 ± 0.00) from complementary foods, was within the recommendation range, required for children age between 9</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">11 months, also assuming the child is on average breast milk intake daily. These results can be of significant benefits in research, and in food processing industries, globally. Further research in other regions is needed to compare the obtained results in terms of its variance.</span>展开更多
Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of ...Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of maize/soyabean/banana composite flours as 60%： 30%： 10% （B）, 60%： 25%： 15% （C）, 60%： 20%： 20% （D）, 50%： 30%： 20% （E） and Nestle Cerelac was the control sample （A）. The formulated diets were subjected to nutritional analysis-along with a commonly used proprietary infant cereal （Nestle Cerelac） as control. Standard chemical methods were used to determine the proximate nutrient composition, some micronutrients and anti-nutritional factors. The samples produced have increased nutrients of fibre that enhances digestibility （2.07%-3.11%）, protein and ash contents. The supplementation of up to 20% soybean flour and banana flour recorded the best results in terms of proximate and mineral compositions and compared favourably with the control sample, in terms of sensory evaluation using hedonic method, sample A was most accepted but did not differ significantly from sample D. Therefore, nutritious and acceptable complementary food can be produced from fermented maize, soybean and banana flours. Results of molar ratios of some minerals and anti-nutritional factors in the compounded diets suggest that the anti-nutrients will not pose any serious problem in the usage of the complementary diets. The cost of producing the formulated diets is about N50-N100 （50 cents） per gram cheaper than cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available, affordable and nutritionally adequate.展开更多
Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (...Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL;creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance, aroma, texture, taste and overall acceptability, but were significantly (p < 0.05) rated lower than control. Finally, the study established that FDG (72.6% fermented yellow maize, 24.9% defatted groundnut and 2.5% ginger) was the best in nutritional quality and growth performance in rats;hence, this CF may be suitable to mitigate expensive commercial infant formula in alleviating severe-acute-malnutrition in children.展开更多
Infancy and toddlerhood are critical phases of life,as the gut microbiota is established here,which influences current and future health.During this period,the microbiota was relatively less stable and highly responsi...Infancy and toddlerhood are critical phases of life,as the gut microbiota is established here,which influences current and future health.During this period,the microbiota was relatively less stable and highly responsive to environmental factors.Therefore,it is important to understand how dietary factors affect this complex stage of microbial assembly.The effect of feeding practices(breast milk/formula) on microbial colonization in early infancy has been actively studied;however,studies on the effect of diet on the gut microbiota during the complementary feeding period are sparse.The introduction of complementary foods provides abundant new dietary compounds for the gut microbiota,which induces a shift in gut microbiota and metabolism from milk-adapted toward a more mature and diverse adult-like community.Herein,we discuss the impact of dietary nutrients(carbohydrates,proteins,fats,vitamins,and minerals) on microbiome of infants and toddlers.Furthermore,this review summarizes the effects of complementary feeding patterns,specific foods(such as cereals;legumes and nuts;vegetables and fruits;meats;dairy products),food additives,and malnutrition(undernutrition or overnutrition) on gut microbiota of this populations.These findings might deepen our comprehension of the complex interactions between diets and the development and establishment of the gut microbiota.This may facilitate the tailoring of interventions aimed at promoting beneficial modifications within the gut microbial community.Furthermore,the insights gained could inform the design and implementation of safe and efficacious complementary feeding practices.展开更多
Mixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-compositions...Mixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-compositions and phytate/ minerals molar ratios of pre-processed local dabi teff-field pea based novel composite complementary flours. Induc-tively Coupled Plasma-Optical Emission Spectrometry was used to determine dietary minerals. Nutrisurvey software was employed to define ranges of the mixture components and they were constrained at 20-35% for dabi teff, 0-30% field pea and 5-20% maize, while the remaining were set constant at 25% barley, 15% oats and 5% linseed. Design-Expert^(®) software version 11, D-optimal was used to generate eleven experimental blends and to examine the effects of blending ratio variation on the responses. Mean mineral contents were significantly different (P < 0.05) among the blends (as affected by component ratios variation) and ranged from 24.01-31.58 mg/100 g for iron, 73.46 -78.81 mg/100 g for calcium, and 2.33-2.61 mg/100 g for zinc contents. The phytate/minerals molar ratios were significantly different among the blends except phytate/calcium molar ratio (Ph:Ca), ranged from 0.232-0.344 for phytate/iron molar ratio (Ph:Fe), 0.067-0.085 for (Ph:Ca), 3.356-4.18 for phytate/zinc molar ratio (Ph:Zn) and 6.457- 7.943 for phytate by calcium to zinc molar ratio (Ph*Ca:Zn). A linear model was significant (P < 0.05) and adequate to describe variations in iron, zinc, Ph:Fe, Ph:Zn and Ph*Ca:Zn. There was a remarkably linear increase in iron and calcium contents with an increased dabi teff ratio in the blends accompanied by a significant decrease (P < 0.05) in phytate/minerals molar ratios. The findings showed that increasing dabi teff ratio in the blends notably increased iron content with reduced Ph:Fe molar ratio, providing the bases for developing iron-dense novel composite complementary flour with improved iron bioavailability to combat iron deficiency anemia among children.展开更多
In order to develop adequate complementary foods(CFs)to improve infant and young child feeding,the inclusion of animal source foods(ASFs)into plant-based foods(PBFs)is paramount.Unfortunately,the incorporation of ASFs...In order to develop adequate complementary foods(CFs)to improve infant and young child feeding,the inclusion of animal source foods(ASFs)into plant-based foods(PBFs)is paramount.Unfortunately,the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing countries,especially Nigeria.Yet,few CFs that were formulated by this strategy lacked adequate studies.This study investigated the compositional quality of CFs formulated from Nigerian yellow maize flour(MF),yellow maize+soybean flour(MSF),yellow maize+soybean+crayfish flour(MSCF),and commercial fortified wheat milk flour(FWMF)and their impact on the growth performance and physiological status of Sprague Dawley rats(SDRs).Compositional quality of CFs and their effects on the health status of SDRs were assessed.MSCF had higher protein and ash contents,its sulphur amino acids content was about 132%higher than that of MSF and astaxanthin was detected only in it.Determined antinutrients much reduced in MSCF compared with other CFs.The body weight gain(23.75 g)in yellow maize+soybean+crayfish diet(MSCD)group was significantly higher than other diet groups,whilst the value of protein efficiency ratio(2.59),feed efficiency ratio(0.30)in MSCD group was nominally higher compared with other groups.Better improvement in some of the biochemical and haematological parameters were observed in MSCD group compared with other groups,but no signs of illness,infection,and organ damage were seen in all the groups.The current study proved that crayfish could be used in a dietary modification to produce an adequate CF that potentiates improved growth performance and positive health outcomes in animals.展开更多
文摘Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava, ogi, gari, akamu and couscous. Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regards to complementary foods, and little effort has so far been done to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. Complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Thus, the objective of this review was to discuss the complementary food situation in Sierra Leone: Nutritional problems and possible strategies. Formulation of high nutritive value home-made complementary foods in the country was recommended using traditional food processing techniques such as fermentation and germination, since these methods are simple, and could easily be employed at household and community levels without the use of sophisticated machinery. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in the rural area and even urban settings. Other recommendations made include: community nutrition education, the development of weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted.
文摘Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention.
文摘Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, w<span style="font-family:Verdana;">ere</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area.</span><b> </b><span style="font-family:Verdana;">Milk from animal,</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">(cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample w</span><span style="font-family:Verdana;">as</span><span style="font-family:Verdana;"> done using standard methods, AOAC</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">(2000). Data was analyzed statistically using means and standard deviation.</span><b> </b><span style="font-family:Verdana;">Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22),</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">while sample B5 (goat milk + blended banana slurry) had the best sensory attributes of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition showed that the home made complementary food contained protein above (10.97 ± 0.00) from complementary food, this is far above the recommended 6.2</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">g/day, required for children 23 months and below assuming the child has an average breast milk intake daily, and fat (2.76 ± 0.00) from complementary foods, was within the recommendation range, required for children age between 9</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">-</span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">11 months, also assuming the child is on average breast milk intake daily. These results can be of significant benefits in research, and in food processing industries, globally. Further research in other regions is needed to compare the obtained results in terms of its variance.</span>
文摘Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of maize/soyabean/banana composite flours as 60%： 30%： 10% （B）, 60%： 25%： 15% （C）, 60%： 20%： 20% （D）, 50%： 30%： 20% （E） and Nestle Cerelac was the control sample （A）. The formulated diets were subjected to nutritional analysis-along with a commonly used proprietary infant cereal （Nestle Cerelac） as control. Standard chemical methods were used to determine the proximate nutrient composition, some micronutrients and anti-nutritional factors. The samples produced have increased nutrients of fibre that enhances digestibility （2.07%-3.11%）, protein and ash contents. The supplementation of up to 20% soybean flour and banana flour recorded the best results in terms of proximate and mineral compositions and compared favourably with the control sample, in terms of sensory evaluation using hedonic method, sample A was most accepted but did not differ significantly from sample D. Therefore, nutritious and acceptable complementary food can be produced from fermented maize, soybean and banana flours. Results of molar ratios of some minerals and anti-nutritional factors in the compounded diets suggest that the anti-nutrients will not pose any serious problem in the usage of the complementary diets. The cost of producing the formulated diets is about N50-N100 （50 cents） per gram cheaper than cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available, affordable and nutritionally adequate.
文摘Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL;creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance, aroma, texture, taste and overall acceptability, but were significantly (p < 0.05) rated lower than control. Finally, the study established that FDG (72.6% fermented yellow maize, 24.9% defatted groundnut and 2.5% ginger) was the best in nutritional quality and growth performance in rats;hence, this CF may be suitable to mitigate expensive commercial infant formula in alleviating severe-acute-malnutrition in children.
基金supported by the National Natural Science Foundation of China (32122067 and 32021005)supported by the Fundamental Research Funds for the Central Universities (JUSRP622013)。
文摘Infancy and toddlerhood are critical phases of life,as the gut microbiota is established here,which influences current and future health.During this period,the microbiota was relatively less stable and highly responsive to environmental factors.Therefore,it is important to understand how dietary factors affect this complex stage of microbial assembly.The effect of feeding practices(breast milk/formula) on microbial colonization in early infancy has been actively studied;however,studies on the effect of diet on the gut microbiota during the complementary feeding period are sparse.The introduction of complementary foods provides abundant new dietary compounds for the gut microbiota,which induces a shift in gut microbiota and metabolism from milk-adapted toward a more mature and diverse adult-like community.Herein,we discuss the impact of dietary nutrients(carbohydrates,proteins,fats,vitamins,and minerals) on microbiome of infants and toddlers.Furthermore,this review summarizes the effects of complementary feeding patterns,specific foods(such as cereals;legumes and nuts;vegetables and fruits;meats;dairy products),food additives,and malnutrition(undernutrition or overnutrition) on gut microbiota of this populations.These findings might deepen our comprehension of the complex interactions between diets and the development and establishment of the gut microbiota.This may facilitate the tailoring of interventions aimed at promoting beneficial modifications within the gut microbial community.Furthermore,the insights gained could inform the design and implementation of safe and efficacious complementary feeding practices.
文摘Mixtures of multiple grains at varied ratios can provide multiple and higher micronutrients than a single grain. Thus, this research was aimed at examining the effect of blending ratios variation on micro-compositions and phytate/ minerals molar ratios of pre-processed local dabi teff-field pea based novel composite complementary flours. Induc-tively Coupled Plasma-Optical Emission Spectrometry was used to determine dietary minerals. Nutrisurvey software was employed to define ranges of the mixture components and they were constrained at 20-35% for dabi teff, 0-30% field pea and 5-20% maize, while the remaining were set constant at 25% barley, 15% oats and 5% linseed. Design-Expert^(®) software version 11, D-optimal was used to generate eleven experimental blends and to examine the effects of blending ratio variation on the responses. Mean mineral contents were significantly different (P < 0.05) among the blends (as affected by component ratios variation) and ranged from 24.01-31.58 mg/100 g for iron, 73.46 -78.81 mg/100 g for calcium, and 2.33-2.61 mg/100 g for zinc contents. The phytate/minerals molar ratios were significantly different among the blends except phytate/calcium molar ratio (Ph:Ca), ranged from 0.232-0.344 for phytate/iron molar ratio (Ph:Fe), 0.067-0.085 for (Ph:Ca), 3.356-4.18 for phytate/zinc molar ratio (Ph:Zn) and 6.457- 7.943 for phytate by calcium to zinc molar ratio (Ph*Ca:Zn). A linear model was significant (P < 0.05) and adequate to describe variations in iron, zinc, Ph:Fe, Ph:Zn and Ph*Ca:Zn. There was a remarkably linear increase in iron and calcium contents with an increased dabi teff ratio in the blends accompanied by a significant decrease (P < 0.05) in phytate/minerals molar ratios. The findings showed that increasing dabi teff ratio in the blends notably increased iron content with reduced Ph:Fe molar ratio, providing the bases for developing iron-dense novel composite complementary flour with improved iron bioavailability to combat iron deficiency anemia among children.
文摘In order to develop adequate complementary foods(CFs)to improve infant and young child feeding,the inclusion of animal source foods(ASFs)into plant-based foods(PBFs)is paramount.Unfortunately,the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing countries,especially Nigeria.Yet,few CFs that were formulated by this strategy lacked adequate studies.This study investigated the compositional quality of CFs formulated from Nigerian yellow maize flour(MF),yellow maize+soybean flour(MSF),yellow maize+soybean+crayfish flour(MSCF),and commercial fortified wheat milk flour(FWMF)and their impact on the growth performance and physiological status of Sprague Dawley rats(SDRs).Compositional quality of CFs and their effects on the health status of SDRs were assessed.MSCF had higher protein and ash contents,its sulphur amino acids content was about 132%higher than that of MSF and astaxanthin was detected only in it.Determined antinutrients much reduced in MSCF compared with other CFs.The body weight gain(23.75 g)in yellow maize+soybean+crayfish diet(MSCD)group was significantly higher than other diet groups,whilst the value of protein efficiency ratio(2.59),feed efficiency ratio(0.30)in MSCD group was nominally higher compared with other groups.Better improvement in some of the biochemical and haematological parameters were observed in MSCD group compared with other groups,but no signs of illness,infection,and organ damage were seen in all the groups.The current study proved that crayfish could be used in a dietary modification to produce an adequate CF that potentiates improved growth performance and positive health outcomes in animals.
