Bioavailability, digestibility, and sensory acceptability ...
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Mineral bioavailability, protein digestibility and efficiency ratio, and sensory acceptability of community
based complementary foods
10/23/2014 1Nutrition research dissemination
EPHI
ADDIS ABABA UNIVERSITYCENTER FOR FOOD SCIENCE AND NUTRITION
Back ground
High prevalence undernutrition in childrenfrom Ethiopian
National stunting rate=44%
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Cont’d
The prevalence is particularly higher in children atpost exclusive breast feeding age
It could be due to:– CF of poor nutrient content
– late/early introduction of CF
– Dietary bulk in CFs
– Inadequate breast feeding
– Infection
– others
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Addis Ababa University
Cont’d
Rapid assessment of complementary feedingconducted by AAU and in collaboration with UNICEFEthiopia found the complementary foods were:
–poor in their nutrient content
– dietary bulk,
–monotonous crop based,
–the combination of factors
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Cont’d
The Center then developed different blends forselected CBN woredas in four regions (Tigray,Amhara, Oromiya and SNNP) based on locallyavailable crops
Piloted in the four regions in collaboration withUNICEF Ethiopia, FAO, and Universities(Mekele, BahirDar, Haromaya, and Hawassa)
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However, estimating energy density (by proximateconversion) and micronutrient content of CFs alonedo not guarantee evaluation of nutrient utilization
Bioavailability minerals
Digestibility of protein in CF and the ability of thatprotein to supply the essential amino acids(PER)
Sensory evaluation of CF
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2. Objectives
Specific objectives
To estimate mineral bioavailability of CFs
To determine in vitro digestibility and proteinefficiency ratio’ of the developed CFs
To evaluate sensory acceptability of thedeveloped CFs by the local community
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Grain collection
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3. Materials and Methods
Processing
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• Sorting
• Processing
• Milling
Cont’d
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Mixing and Formulation
Formulas-#9
Nutrient analysis
1. Proximate composition analysis
Moisture (AOAC, 2005)
Protein-Kjeldahl method (AOAC, 2000)
Fat-Soxhlet method
Ash (AOAC, 2005)
Crude fiber (AOAC, 2005)
CHO by difference
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Cont’d
2.Minerals
determined using atomic absorptionspectrometry following wet ashing
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Addis Ababa University12
Anti-nutrient analysis
• Phytates- The colorimetric method (Hang and Lantzch, 1983)
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Ethical consideration
Ethical approval was obtained from Ethical reviewcommittee of the Addis Ababa University in thecollege of Natural Science
Consent was obtained from respondents
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Addis Ababa University14
Cont’d
• Mothers or guardians (n=356) with children 6-23 moold were interviewed and participated in the sensoryevaluation
• Interview was done by statisticians from regionalstatistics bureau
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Addis Ababa University15
Sensory Evaluation
• Appearance, taste, texture and acceptabilitywere evaluated by mothers and guardians
• Series cough was an exclusion criteria
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Addis Ababa University16
In vitro protein digestibility
• Was determined according to the method of Akeson and Stahmanna (1964) using multiple enzymes
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Addis Ababa University17
Where; Vs-volume of HCl consumed by the sample,Vb-volume of HCl consumed by the blank N-Normality of HCl, CF-dilution factor,VT-total volume of extract; % CP-percent crude proteinValiq-Volume of aliquot used.
Protein efficiency ratio
• AIN-93G/Tekla diet– Casein– L-cystine– Corn Starch– Maltodextrin– Sucrose– Soybean oil– Cellulose– Mineral Mix– Vitamin Mix– Choline Bitartrate– TBHQ antioxidant
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Addis Ababa University18
Con’d
Growing (~ 3 weeks) Swiss Albino mice(n=130)
Ad libitum for 21 days
All female
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Addis Ababa University19
Negative control (n=20) Two randomly selected CF
Positive control(n=10)AIN/Tekla diet,
10% casein
Positive control (n=10)AIN/Tekla diet, 14% casein
Experimental (n=90)
Nutrient contentFormula Nutrients(%)
Moisture CHO Protein Fat Total ash Crude fiber
1 10.27 73.26 9.3 4.41 1.47 1.28
2 7.32 74.03 9.7 5.46 1.92 1.60
3 7.63 75.98 9.3 3.93 1.69 1.46
4 7.34 74.9 10.3 3.69 2.06 1.69
5 8.08 74.48 9.9 3.42 2.03 2.04
6 6.88 74.22 10.7 4.58 1.99 1.65
7 6.75 72.85 12.3 4.96 1.57 1.56
8 7.81 71.9 13.3 3.09 1.92 2.00
9 7.05 71.86 12.4 5.08 1.82 1.78
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4. Results and discussion
Energy Content
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Formula 1 2 3 4 5 6 7 8 9
Kcal/100g 388.1 401.5 396.33 394.7 389.4 404.0 409.3 394.4 408.9
Age group (mo)
Energy fromcomplementaryfeeding (Kcal)
6-8 202
9-11 307
12-23 548
Age group (mo)
Functional gastric capacity from CF/meal
# meals
6-8 249 g 3-5
9-11 285 g 3-5
12-23 345 g 3-5
Micronutrient bioavailability Formula Zn (mg/100g) Fe
(mg/100g)Phytate Phytate : Zn Phytate : Fe
1 1.76 9.12 61.85 3.48 0.57
2 2.03 6.83 103.91 5.07 1.28
3 2.11 10.69 107.79 5.05 0.85
4 1.96 8.15 99.80 5.05 1.03
5 2.20 9.87 117.53 5.30 1.01
6 1.92 12.35 84.27 4.36 0.57
7 1.81 7.39 71.68 3.93 0.82
8 2.26 9.13 115.36 5.06 1.06
9 2.04 6.94 112.26 5.46 1.36
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Cont’d
Minerals Age group (mo)
6-8 9-11 12-23
Fe* 9.3 9.3 5.8
Zn* 4.1 4.1 1.1
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Assuming moderate bioavailability*Dietary reference intake
Source: WHO/FAO, 2002
Dietary diversity score of children
45.9 48.9
5.2
0
10
20
30
40
50
60
LDD MDD HDD
Pe
rce
nt
Dietary diversity Category
Frequency(%)
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Mean DDS= 2.66±1.15
LDD=Low dietary diversity scoreMDD=medium dietary diversity scoreHDD=High dietary diversity score
Cont’d
More than half of the study children (55.4%) tookcoffee or tea or both
Only 13.1% and 31.1% of the children consumedgreen leafy vegetables daily and weekly
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Consumption of ASF
Region ASF Produce/potential (%) Consumptionpreceding 24hr
Ever
Tigray
Eggs 81.6 34.2 76.3
Milk 55.3 22.8 44.7
Meat 42.1 None 28.1
Amhara
Eggs 65.7 1.4 5.7
Oromia
Eggs 93.3 65.7 65.7
Milk 92.4 69.5 69.5
Meat 67.6 14.3 14.3
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Membership to one or more local groups
Region Dominant group participants (%)
Tigray Church group 66.7
Oromia Health army 85.7
Amhara Health army 12.9
SNNP Women association 44.8
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In vitro-protein digestibilityFormula IVPD(%) % digestibility
interms of Casein
1 81.12±2.62 95.4
2 74.60±2.11 87.8
3 72.17±0.11 84.9
4 54.67±3.74 64.3
5 70.24±8.93 82.6
6 47.34±1.16 55.7
7 48.92±2.98 57.5
8 64.07±0.4 75.4
9 64.29±4.38 64.3
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Casein=85%
PER(on going)
Formula Weight gain (g)
Corrected PER
AIN-93G 13.5 -
F3 12.7 2.67
F5 7.7 1.4
F6 2.5 0.5
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IVPD
Sensory Evaluationformula Sensory
attributeScore(likeextremely
Score(likemoderately)
Score(neither dislike nor like)
All Appearance 94.2 5.2 0.6
Taste 96.8 2.9 0.3
Texture 94.7 5 0.3
Acceptability 96.5 3.5 0
Amhara( F-8) Appearance 97.1 2.9 0
Taste 82.9 17.1 0
Texture 75.7 24.3 0
Acceptability 61.4 38.6 0
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Conclusion
Iron and Zinc are fairly bioavialable but do not meet the daily requirement for the lower age group infants
In vitro digestibility of protein for some of CFs is low
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Acknowledgment
• EPHI
• The World Bank
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Thank you
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Addis Ababa University33
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